Layer it with cream cheese icing. Dip it in Chocolate Ganache. Fill it like a Whoopee Pie. Stack it with New York Cheesecake in a cup!

When people hear us talking about Red Velvet, they just FLIP OUT and beg for it. It’s really quite something!!! So, after years of considering any changes in our recipe or menu offerings, we have always opted to keep its position as one of the “Top Selling Flavors” at Sweet Cheeks Baking Co.

Whether you believe that the Waldorf Astoria in NYC created the first red velvet in the 1950’s OR that Adams Extract Co. coined it decades earlier, the history of Red Velvet probably became the most pronounced when the ladies of the movie Steel Magnolias cut into a sculpted armadillo groom’s cake! For a hilarious scene, check out this YouTube video. (May not be suitable for all ages.)

Our Red Velvet recipe is super moist, chocolatey, and dense, with the perfect blend of the classic ingredients – cocoa & buttermilk. We use it for mini cupcakes, cupcakes, cake shooters, cake cookies, cake sammies (the Red Velvet Lovelies), and of course full-blown red velvet wedding cakes. Try your own version, and ENJOY!!!


  • 12 oz – AP flour (sift)
  • 2 oz – cocoa powder (sift)
  • 1 tsp – baking soda (sift)
  • 1/2 tsp – salt (sift)
  • 8 oz – unsalted butter (softened)
  • 14 oz – sugar
  • 4 – eggs
  • 2 tsp – vanilla
  • 1/2 tsp – chocolate extract
  • 4 oz – buttermilk
  • 7.5 oz – sour cream
  • 3/4 oz – cream cheese
  • 1 oz – red food coloring


  1. Preheat oven 350º conventional oven
  2. Sift the flour, cocoa, baking soda and salt
  3. Beat the butter, cream cheese and sugar together for ~5 minutes at medium speed (#2)
  4. Add eggs one at a time and beat until smooth.
  5. Add the food coloring and sour cream, milk, and extracts.
  6. At low speed (#1) add flour mixture a little at a time but do not over mix.
  7. Pour batter into prepared pans (greased and lined).
  8. Bake for 35-40 minutes or until wooden pick comes out clean.


  • Half (1/2) sheet = 3 lbs of batter
  • Full (1) sheet = 6 lbs
  • Cupcakes = 2 oz
  • Mini cupcakes = 1 oz


  • 1 Cup of milk to 1 TBSP lemon juice makes buttermilk!!

Give our recipe a try and feel free to share your photos to our Facebook page! We’d love to see your creations!

-Elaine & Donna