Missy’s Red Velvet Cake With Cream Cheese Frosting

This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from the buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.

The only Red Velvet Cake recipe you’ll ever need! It’s soft, moist, fluffy, rich, strikingly beautiful and decadently delicious. A cake fit for any celebration and sure to impress!

Make this classic moist red velvet cake for your next celebration! So eye-catching and delicious, with subtle cocoa and creamy buttermilk flavor. Made with less than half the food coloring of other recipes. Plus, it’s the easiest cake you could ever bake from scratch!

It’s so moist, and the subtle cocoa and buttermilk flavors are so old-fashioned and comforting! I’ve heard a lot of people say that red velvet cake just tastes like plain cake tinted red, but that is not the case with this recipe at all. This red velvet cake tastes so rich! The cocoa flavor really shines, and there’s a subtle tang from the buttermilk. The cream cheese frosting plays off of that and adds sweetness. It complements all the flavors in the cake in the most delicious way!



3 large eggs (room temp)
2 cups granulated sugar
1 teaspoon butter flavor Crisco

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