Alton Brown Red Velvet Cake Recipe

This moist, tender Alton Brown Red Velvet Cake is made with natural cocoa powder, dark brown sugar, and tangy buttermilk, ready in just under 2 hours. The chemical reaction between the acidic ingredients creates the signature velvety crumb that gives this Southern dessert its name. I love how the slight molasses flavor from the brown sugar adds depth to the sweet cream cheese frosting.

Why This Classic Works

Alton Brown’s take on this recipe relies on science to achieve the perfect texture, specifically using natural cocoa powder rather than Dutch-processed. The natural acidity in the cocoa reacts with the baking soda and buttermilk to create a distinct reddish hue and a lighter, fluffier sponge before the dye is even added.

Another key difference is the use of dark brown sugar instead of regular white granulated sugar. This adds moisture and a subtle toffee note that pairs beautifully with the chocolate, preventing the cake from tasting purely of food coloring.

Alton Brown Red Velvet Cake Ingredients

For the Cake:

• 5 1/2 ounces all-purpose flour
• 4 ounces cake flour
• 1/2 ounce natural cocoa powder (not Dutch-processed)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup low-fat buttermilk, room temperature
• 1 fluid ounce red liquid food coloring
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups dark brown sugar, packed
• 8 tablespoons unsalted butter, softened
• 2 large eggs, room temperature

For the Cream Cheese Frosting:

• 12 ounces cream cheese, room temperature
• 6 tablespoons unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• Pinch of kosher salt
• 13 1/2 ounces powdered sugar, sifted

How To Make Alton Brown Red Velvet Cake

1. Prep The Pans: Preheat your oven to 325°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment to ensure an easy release.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, cocoa powder, baking soda, and salt until well combined and free of lumps.
3. Mix Wet Liquids: In a separate small bowl or measuring cup, whisk together the buttermilk, red food coloring, vinegar, and vanilla extract until uniform.
4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and butter on medium speed until the mixture is lightened in color, about 2 minutes.
5. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated, scraping down the sides of the bowl as needed.
6. Combine Batter: Reduce the mixer speed to low. Add the flour mixture in three parts and the buttermilk mixture in two parts, alternating between them (flour, liquid, flour, liquid, flour). Mix just until combined.
7. Bake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until the cakes spring back when pressed gently and reach an internal temperature of 205°F.
8. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
9. Make Frosting: Beat the cream cheese and butter until smooth. Add vanilla and salt. Gradually add the powdered sugar on low speed until smooth and fluffy.

Recipe Tips

• Use a Scale: Alton Brown is famous for weighing ingredients. For the best texture, weigh your flours and sugar rather than scooping, as cup measurements can vary significantly.
• Room Temperature Matters: Ensure your butter, eggs, and buttermilk are at room temperature so they emulsify properly into a smooth batter without curdling.
• Don’t Overmix: Once you start adding the flour, mix gently and only until the flour disappears. Overworking the gluten will make the cake tough instead of velvety.

What To Serve With Red Velvet Cake

A cold glass of milk is the traditional pairing, as the creamy dairy cuts through the richness of the frosting. Fresh raspberries or strawberries served on the side add a tart contrast that brightens up the heavy sugar and butter flavors.

How To Store

Store the frosted cake in the refrigerator for up to 3 days due to the cream cheese in the icing. If making ahead, you can freeze the unfrosted cake layers for up to 3 months, wrapped tightly in plastic wrap.

FAQs

Can I use all-purpose flour instead of cake flour?
You can, but the texture won’t be as light. If you must, remove 2 tablespoons of AP flour per cup and replace with cornstarch to mimic the protein content of cake flour.

Why use vinegar in cake?
The vinegar provides the acid needed to react with the baking soda, creating the bubbles that lift the cake and give it a tender crumb.

Do I have to use red food coloring?
Yes, for the classic look. Without it, you’ll have a light brown cake, though it will still taste delicious.

Nutrition

• Calories: 645 kcal
• Total Fat: 29 g
• Saturated Fat: 17 g
• Cholesterol: 95 mg
• Sodium: 320 mg
• Total Carbohydrate: 86 g
• Protein: 6 g

Try More Recipes:

• Alton Brown Fruitcake Recipe
• Alton Brown Fruitcake Recipe
• Alton Brown Pumpkin Cheesecake Recipe