There’s something so elegant about the Classic Red Velvet Cake. Be it the name, the bold red color or the delicate crumb with light chocolate flavor and just a little bit of tanginess.

Here’s the classic recipe, complete with that ‘ Southern Charm’.

Velvet cakes had been made since the 1800s. Recipes called for the use of cocoa to soften flour and make finer texture cakes. This smoother texture gave these cakes the name Velvet cakes.

Controversy over the original color of the cake is still debated: some believe it was caused by a chemical reaction between the cocoa and acid, while others blame the brown sugar, originally named red sugar. Today the signature red color comes from food coloring and sometimes, beets are used to give natural food coloring.

In the olden days, an icing, known as boiled-milk frosting, made with milk, flour, butter, and sugar was regularly used for the red velvet cake. It is still used but the Cream Cheese frosting seems to be more popular.

After appearing in the 1989 film Steel Magnolias, Red velvet cake became a star. And it has retained its charm. A soft, moist cake, with a light chocolate flavor paired with the tanginess from the buttermilk.

This is my younger daughters favorite cake! A fail-proof recipe for the classic cake. It gives great results, every time. The perfect, soft and fluffy cake, with the right balance of sweet and tanginess.

Scroll down to watch the Video, Or click for the Recipe (Below).

You are here: Quick Browse > Cakes > Classic Red Velvet Cake with Cream Cheese Frosting

Recipe Name: Classic Red Velvet Cake with Cream Cheese Frosting

Recipe Type: Cake / Southern American

Author: Shana c/o Recipes ‘R’ Simple

Prep time: 30 min

Cook time: 40 min

Total time: 1 hour 10 min

Yield: (1 cake – 12-15 servings)

Recipe at a glance:

Beat ingredients for the cake together, in stages to make a smooth batter. ( Very easy).
Pour into 2 prepared cake pans. Bake in preheated oven for 40 minutes.
Allow to cool.
Prepare frosting.
Simple deco , after cake has cooled off.