Anne-marie’s Signature Red Velvet Cake

Chef Anne-marie’s Signature Red Velvet Cake is a perfect balance of rich cocoa flavor and tangy buttermilk, topped with cream cheese frosting and sugared rose petals for an elegant dessert suitable for any celebration.

Red velvet cake combines rich cocoa flavor with tangy buttermilk for an irresistible dessert experience. This stunning recipe balances traditional techniques with modern presentation for a showstopping centerpiece at any gathering.

Chef Anne-Marie’s Signature Red Velvet Cake represents years of careful testing and refinement. The perfect balance between cocoa richness and buttermilk tang creates that distinctive red velvet flavor profile that’s beloved across America.

During my testing at KMT, I found the hot water addition creates exceptional moisture while the touch of vinegar enhances the beautiful red color. The three layers provide an impressive height that makes this cake truly celebration-worthy.

The velvety crumb texture pairs perfectly with cream cheese frosting, creating that classic contrast between the slightly tangy cake and sweet, creamy topping. For special occasions, I recommend adding sugared rose petals for an elegant finishing touch.

Recipe tested and documented by Anne-Marie for KitchMeTHAT.com

Why You’ll Love This Red Velvet Cake

Indulge in the luxurious experience of Chef Anne-marie’s Signature Red Velvet Cake, a dessert that captivates all who taste it. Here’s why this recipe deserves a special place in your baking repertoire:

Balanced Flavor Profile: The perfect harmony between cocoa richness and tangy buttermilk creates the authentic red velvet taste that’s often missed in other recipes.

Versatile Application: This perfectly moist batter works beautifully as sheet cakes, layer cakes, cupcakes, and more, adapting to any occasion with ease.

Foolproof Formula: Chef Anne-marie’s tested method ensures consistent results, making this recipe accessible for bakers of all experience levels.

Impressive Presentation: Topped with cream cheese frosting and optional sugared rose petals, this cake creates a stunning visual impact that matches its exceptional taste.

How To Make Chef Anne-marie’s Red Velvet Cake

Let’s create this spectacular red velvet masterpiece with Chef Anne-marie’s perfected technique:

Preparation: Begin by preheating your oven to 325°F and preparing three 9-inch cake pans with butter, flour, and parchment paper rounds. This triple layer of protection ensures your cakes will release perfectly after baking.

Dry Ingredients: Sifting the flour, cocoa powder, leavening agents, and salt together not only combines them thoroughly but aerates the mixture for a lighter texture.

Wet Mixture Foundation: Blending oil and eggs creates an emulsion that provides structure and moisture. Adding sugar at this stage allows it to dissolve completely for a smoother batter.

Flavor Additions: Incorporating buttermilk, vanilla, and food coloring builds the distinctive red velvet profile, creating both the signature taste and vibrant color.

Combining Wet and Dry: Adding the sifted ingredients all at once minimizes gluten development – mix just until smooth to ensure a tender cake.

Final Activation: The hot water blooms the cocoa powder for enhanced flavor, while the vinegar reacts with the baking soda to create additional lift and tenderness.

Perfect Baking: Dividing the batter evenly among the pans ensures uniform baking. The cake is done when the centers spring back to the touch and the edges begin to pull away from the sides.

Frosting Creation: The cream cheese frosting requires soft ingredients for a lump-free result. Adding powdered sugar gradually prevents a grainy texture, resulting in a smooth, spreadable consistency.

Chef Anne-marie’s Signature Red Velvet Cake

Course: Dessert
Cuisine: American

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus cooling time)

Servings: 12-16 slices

Equipment Needed

• Three 9-inch round cake pans
• Parchment paper
• Stand mixer or hand mixer
• Sifter
• Cooling racks
• Offset spatula for frosting

So, let’s get started KMT Show 🌟! Here’s what you’ll need to make this recipe so special :

Ingredients :

Red Velvet Cake

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 2 large eggs
• 2 cups granulated sugar
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 2 teaspoons red food color (gel type)
• 1/2 cup hot water
• 2 teaspoons white distilled vinegar

Cream Cheese Frosting

• 2 1/2 cups powdered sugar
• 24 ounces cream cheese, softened
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 tablespoon vanilla extract

It’s time to put on your KMT chef’s hat 👩‍🍳 and start create your own version, Kitchies!! Simply follow these easy-peasy steps! 🍽️

How To Make Chef Anne-marie’s Red Velvet Cake :

1. Preheat oven to 325°F and prepare three 9-inch cake pans with butter, flour, and parchment circles. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
2. Mix oil and eggs until well blended, then add sugar and whisk until completely smooth.
3. Stir in buttermilk, vanilla, and red food coloring until fully incorporated. Add sifted dry ingredients and mix just until batter becomes smooth, avoiding overmixing.
4. Gently stir in hot water and vinegar until combined, then divide batter evenly between prepared pans. Bake until centers spring back when touched lightly, approximately 30 minutes.
5. Cool in pans for 5-10 minutes, then turn onto parchment paper to cool completely.
6. For frosting, beat softened cream cheese and butter until smooth, then add vanilla extract. Gradually add powdered sugar until frosting reaches desired consistency.
7. Assemble cake by placing first layer on serving plate, adding frosting, then repeating with remaining layers.
8. Frost sides and top completely, creating decorative swirls if desired.

Master this recipe like a Pro/Expert with these helpful Tips: 🎓💡

KM’Tips :

• Room temperature ingredients create a smoother batter and better rise
• Measure flour using the spoon-and-sweep method for perfect texture
• Gel food coloring provides vibrant color without thinning the batter
• Chill the frosted cake for 30 minutes before serving for cleaner slices

Variations and Substitutions

• Replace some red food coloring with beet powder for natural color
• Add 1 cup chopped pecans between layers for texture contrast
• Make cupcakes instead (bake for 18-20 minutes)
• Try cream cheese frosting with a hint of lemon zest for brightness

Healthier Version

For those looking for a healthier twist, you can make a few adjustments to this recipe. Here are some suggestions :

• Substitute applesauce for half the oil to reduce fat
• Use whole wheat pastry flour for 1/3 of the all-purpose flour
• Reduce sugar to 1 1/2 cups without sacrificing flavor
• Try Greek yogurt cream cheese for a protein boost in frosting
• Use stevia-sugar blend to lower overall sugar content

Storage & Reheating

• Thaw frozen cake overnight in refrigerator before frosti
• Room Temperature: 2 days in covered container
• Refrigerator: 5-7 days
• Freezer: Up to 3 months (wrap unfrosted layers tightly)

Nutrition Information

Please note that the following nutrition information is approximate and may vary depending on the specific ingredients, quantities used and serving sizes.

Per serving (1/16 slice):

• Calories: 520
• Protein: 5g
• Carbohydrates: 60g
• Fat: 30g
• Fiber: 1g
• Sodium: 370mg

Red velvet cake gained popularity in the 1940s when the Adams Extract company marketed their food coloring using this distinctive recipe. The recipe became a southern staple, especially for celebrations and holidays.

This signature red velvet cake balances rich cocoa flavor with tangy buttermilk for an unforgettable dessert experience. Whether for birthdays, holidays, or special occasions, this cake is guaranteed to impress your guests. We’d love to hear how your red velvet cake turned out! Share your baking photos or questions in the comments section, and don’t forget to explore our other classic American dessert recipes on KitchMeTHAT.com.

Are you curious about anything else❓🤔 Take a look at the most frequently questions Below we get about this recipe:

Don’t forget Sharing is Caring! let us know how your version of the recipe turns out! We’d love to hear about your cooking adventures and see your creations.
Feel free to Share your photos, leave a review, or drop a comment below. Your feedback and experiences are valuable to us and our community.

FAQ’s

1. Q: Why does red velvet cake use both cocoa powder and food coloring? A: The cocoa provides subtle chocolate flavor while food coloring creates the signature red hue.
2. Q: Can I make this cake without food coloring? A: Yes, though it won’t have the traditional red color. Natural alternatives include beet powder or beet juice.
3. Q: Why does this recipe use vinegar? A: Vinegar reacts with baking soda to enhance leavening and helps intensify the red color.
4. Q: Can I make this cake a day ahead? A: Absolutely! The flavor actually improves after the cake rests for 24 hours.
5. Q: Why use buttermilk instead of regular milk? A: Buttermilk provides necessary acidity for proper texture and the signature tangy flavor.
6. Q: How can I ensure my cream cheese frosting isn’t runny? A: Use cold cream cheese, room temperature butter, and chill the frosting for 30 minutes before using.
7. Q: Can I substitute oil with butter? A: Yes, though oil creates a moister cake. Use 1¼ cups melted butter if substituting.
8. Q: What’s the best way to get perfectly even cake layers? A: Use a kitchen scale to divide batter equally between pans.
9. Q: Can I make this recipe as a sheet cake? A: Yes, bake in a 9×13 pan for 35-40 minutes, adjusting frosting quantity as needed.
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10. Q: How do I make sugared rose petals for decoration? A: Brush clean, pesticide-free rose petals with egg white, dust with sugar, and dry overnight.
11. Q: Why does my red velvet cake sometimes turn brown? A: Too much cocoa powder or baking at too high a temperature can cause browning.
12. Q: Is this cake suitable for tiered wedding cakes? A: Yes, but use dowels for support between tiers as it’s a relatively soft cake.

Anne-marie’s Signature Red Velvet Cake

Recipe by Anne MarieCourse: Cakes, Desserts, Main Meals, RECIPES, Sweet Treats

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

520

kcal

Total time

1

hour 

15

minutes

Ingredients

• Red Velvet Cake

• 2 cups all-purpose flour

• 2 tablespoons cocoa powder

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup vegetable oil

• 2 large eggs

• 2 cups granulated sugar

• 1 cup buttermilk

• 1 tablespoon vanilla extract

• 2 teaspoons red food color (gel type)

• 1/2 cup hot water

• 2 teaspoons white distilled vinegar

• Cream Cheese Frosting

• 24 ounces cream cheese, softened

• 3/4 cup (1 1/2 sticks) unsalted butter, softened

• 1 tablespoon vanilla extract

• 2 1/2 cups powdered sugar

Directions

• Preheat oven to 325°F and prepare three 9-inch cake pans with butter, flour, and parchment circles.
• Sift together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
• Mix oil and eggs until well blended, then add sugar and whisk until completely smooth.
• Stir in buttermilk, vanilla, and red food coloring until fully incorporated.
• Add sifted dry ingredients and mix just until batter becomes smooth, avoiding overmixing.
• Gently stir in hot water and vinegar until combined, then divide batter evenly between prepared pans.
• Bake until centers spring back when touched lightly, approximately 30 minutes.
• Cool in pans for 5-10 minutes, then turn onto parchment paper to cool completely.
• For frosting, beat softened cream cheese and butter until smooth, then add vanilla extract.
• Gradually add powdered sugar until frosting reaches desired consistency.
• Assemble cake by placing first layer on serving plate, adding frosting, then repeating with remaining layers.
• Frost sides and top completely, creating decorative swirls if desired.

Notes

• Room temperature ingredients create a smoother batter and better rise
• Measure flour using the spoon-and-sweep method for perfect texture
• Gel food coloring provides vibrant color without thinning the batter
• Chill the frosted cake for 30 minutes before serving for cleaner slice