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.
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