Red Velvet Cake

Meal Type:
Product Type: Naturally Creamy Butter Unsalted

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Red Velvet Cake




  • ½ cup Truly Grass Fed unsalted butter, at room temperature
  • 1 ½ cup sugar
  • 2 eggs
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp red food coloring, or to taste
  • 2 ¼ cups all-purpose flour
  • 1 tbsp white vinegar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup buttermilk


  • 6 oz cream cheese, at room temperature
  • 4 oz Truly Grass Fed unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 1 tsp red food coloring, or to taste

Raspberry sauce

  • 1 cup raspberry, fresh or frozen
  • ¼ cup sugar
  • ½ tbsp lemon juice


  1. Preheat the oven to 350ºF/medium/180ºC. Grease with butter and dust with flour 1 medium bundt cake pan (6 cups).
  2. Place the butter, sugar, and eggs into the stand-mixer bowl and, using the paddle, beat for about 2 minutes, until creamy and fluffy. Add sifted cocoa powder, vanilla, food coloring, and mix to incorporate. Stir in the flour in two batches, add vinegar, salt, baking soda, and buttermilk. Mix just until a smooth, even batter is obtained.
  3. Pour the batter into the bundt cake pan and pop it into the oven.
  4. Bake for about 40 minutes or until the cake is golden, risen, and an inserted toothpick comes out clean. Remove it from the oven, transfer it to a wire rack, wait for 10 minutes to unmold, and let them cool completely before assembling the cake
  5. Meanwhile, prepare the frosting. Place the cream cheese, butter, and vanilla into the bowl of the stand mixer and, using the paddle, stir for about 3 minutes, just until creamy and combined. Add 1/3 of the powdered sugar, mix until fully incorporated, add another 1/3, mix a little beat more, then incorporate the last 1/3 and food coloring. If the weather is hot, refrigerate the cream cheese frosting for 15 minutes.
  6. Spread cream cheese frosting all over the cake and refrigerate for 2 hours to set.
  7. Place raspberries and sugar in a small pan, mix until the sugar has dissolved, and let it heat. When it boils, mix in lemon juice and remove from heat. With a mixer or a blender, purée until smooth. Sieve and set aside.
  8. Remove the cake from the fridge and pour the raspberry sauce on top. Keep refrigerated for up to 2 days.

Find out more about the product and where to find it in store!

Naturally Creamy Butter Unsalted