This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart — the other Martha but her namesake, a home cook from Montclair, New Jersey. Watch and learn how to make Red Velvet Cake with Martha.

Martha’s Red Velvet Cake 
Yield: one 8-inch cake

You’ll need: Two 8-by-2-inch round cake pans

3/4 cup unsalted butter, room temperature, plus more for pans
2-1/2 cups cake flour (not self-rising), sifted, plus more for pans
3 Tablespoons unsweetened cocoa powder
1-1/2 teaspoons baking powder
2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 ounces liquid red food coloring
3 Tablespoons lukewarm water
1 cup buttermilk*
1 teaspoon baking soda
1 Tablespoon white vinegar

* No buttermilk? Use buttermilk powder follow the directions on the package.
*** For directions please watch the video.

Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, room temperature
1 (8-ounce) bar cream cheese, room temperature
1 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup finely chopped walnuts

Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

Want more red velvet recipes? Try these…

Red Velvet Macarons
Red Velvet Ice Cream Sandwiches
Red Velvet Ice Cream Cake
Red Velvet Cake Roll
Baked Red Velvet Donuts