Red Velvet Cake


Makes 1 (6”) cake


This cake makes a gorgeous presentation and is a must-have dessert for anyone who loves red velvet!


3 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

2 sticks unsalted butter, softened

2 1/2 cups DOMINO Golden Sugar

3 large eggs, at room temperature

2 tablespoons red food coloring (liquid)

1 1/2 teaspoons pure vanilla extract

1 1/2 cups buttermilk

1 1/2 teaspoons white vinegar



1.Preheat oven to 350 degrees. Grease and flour three 6” x 2” round cake pans.

2.In a bowl mix flour, cocoa powder, salt, and baking soda. 

3.In a bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating after each egg. Add food coloring and vanilla. Mix until well incorporated. Scrape sides of the bowl as needed.

4.Mix buttermilk and vinegar. With the mixer at low speed, add flour mixture and buttermilk mixture alternately, mixing after each addition until combined.

5.Pour batter into prepared pans and bake for 20 to 35 minutes, or until a toothpick comes out clean. Remove from oven and cool in the pans for 10 minutes. Remove from pans and cool completely.

6.When the layers of cake are completely cool, assemble the cake. Cut the top of the layers horizontally with a serrated knife to level the cakes to the same height. Reserve the scraps. Place one layer on the bottom of an 8” plate, bottom side up. Spread on about one cup of cream cheese frosting. Top with the second layer, add about one cup of cream cheese frosting, and spread evenly. Add the third layer, bottom side up, press lightly to set all the layers. Add the rest of the frosting and spread on top and the sides of the cake. Reserve some frosting for decorations.

7.With your hands, crumble the scraps of cake and carefully apply crumbs to the side of the cake as decoration.


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