Red Velvet


red velvet cake


  • 8 tbsp Anchor unsalted butter room temperature
  • 1 ½ cups granulated sugar
  • ¼ cup red liquid food coloring
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 ¼ cup all-purpose Five Roses flour
  • 5 tbsp unsweetened Hershey’s cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1 tbsp distilled white vinegar
  • 12 oz Condensed Milk
  • FROSTING - 3 cups powdered sugar, ½ cup Anchor butter room temperature, 8 oz cream cheese room temperature for 30 min, ¼ tsp salt, ½ tsp vanilla extract, 2 tbsp Full Cream Milk or Anchor heavy cream


  1. Preheat the oven to 350 degrees F.
  2. Lightly butter/flour (or spray) a 9x13-inch baking pan, set aside
  3. Using a hand or stand mixer, beat the butter and sugar until light and fluffy, 2-3 minutes
  4. Add the red food coloring and vanilla extract, beat until combined. Add the eggs one at a time, mixing just until incorporated
  5. In a small mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda
  6. Alternate adding the dry ingredients and buttermilk/vinegar by hand
  7. Mix together with a wooden spoon just until combined, do not overmix
  8. Pour the batter into the prepared baking pan, spread into an even layer
  9. Place in the oven and bake for 25-30 minutes or until a cake tester inserted into the center comes out clean
  10. Remove and poke holes into the cake with a fork
  11. Pour the Condensed Milk over top.
  12. Allow the cake to cool before frosting.
  13. To make the frosting, beat the butter and cream cheese on high speed for 2-3 minutes, then reduce speed and add the powdered sugar.
  14. Add in the salt, vanilla extract and Full Cream Milk
  15. Beat for an additional 2-3 minutes until the frosting is light and fluffy
  16. Spread across the cooled cake and decorate as desired

Serve and Enjoy!