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A big chunk of red Velvet Cake

Red Velvet Cake

Red Velvet Cake From Scratch - This is a perfectly moist, delicate crumb cake with addictive frosting - It's one of the best experiences you can have for dessert!
Course Appetizer
Cuisine American
Keyword cake, homemade, red velvet cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 Servings
Calories 429kcal
Author Lola Osinkolu


For the Cake:

  • 2-1/2 cups all-purpose flour
  • 1 Tsp salt
  • 2 Tsp baking Powder
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbs red food coloring
  • 1 cup unsalted butter
  • 2 cups Sugar
  • 4 Eggs large
  • 2 Tsp Vanilla extract
  • 1 cup whole Milk
  • 1/2 cup whole Yogurt

For the Frosting

  • 4 Tbsp all-purpose flour
  • 1 Cup whole Milk
  • 1 Cup sugar
  • 1 Cup unsalted butter
  • 1 Tsp Vanilla extract


  • Preheat your oven to 350°F then grease and dust two cake pans with some flour and set it aside.
  • Sift together the flour, cocoa powder, baking powder, and salt and set it aside as well.
  • Cream the butter with sugar until it's light and Fluffy then whisk the eggs one at a time until all the eggs are completely incorporated.
  • Combine the milk, yogurt, vanilla extract, and food coloring - mix thoroughly to make sure the yogurt is completely dissolved into the mixture.
  • Begin to alternate the addition of the dry ingredients and wet ingredients into the creamed butter starting with the flour and ending with the flour - about 5 additions in all is good (3 times for the flour and 2 times for the liquid) then use a spatula to gently fold the cake batter a couple of times just to ensure the mixture is well incorporated.
  • Divide the batter among the two pans and bake for 25 to 30 minutes or till a toothpick inserted in the middle of the Cake comes out clean
  • Leave it to cool completely before frosting - VERY IMPORTANT!

For the Frosting

  • Whisk together the milk and flour and cook till it thickens up like custard. Remove it from heat, pour it in a bowl, and add the Vanilla extract. Mix together.
    Note: please don't overcook. This process should just take a couple of minutes on medium heat.
  • Place a plastic wrap directly over the surface of the flour custard so it doesn't dry out and leave it to cool completely to room temperature.
  • Cream together the flour and sugar until it's light and fluffy (you can add a pinch of salt if you are not using salted butter) then add the flour custard and whisk again until it's light, fluffy and creamy.
  • Frost your cake as desired and enjoy.



Calories: 429kcal | Carbohydrates: 48g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 106mg | Sodium: 182mg | Potassium: 153mg | Fiber: 1g | Sugar: 40g | Vitamin A: 825IU | Calcium: 81mg | Iron: 1mg