Red Velvet Cake

Red Velvet Cake

Watch the video for this recipe:

I’ve really wanted to share with you before Christmas this wonderful  Red Velvet Cake. It has a soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk.


This cake has a wonderful red color crumb and frosted with a white cream cheese frosting which I simply adore. I’ve seen various Red Velvet Cakes made in different ways and I’ve finally decided on the perfect recipe to share with you. I didn’t want on overwhelmingly sweet cake so I reduced the amount of sugar used in cake batter and in frosting as well. This cake is very well balanced and makes an impressive dessert for winter holidays.


Related Posts:
Pistachio Strawberry Macaron Cake
Flourless Chocolate Cake with Salted Caramel Mousse
Marbled Chocolate Pumpkin Cheesecake


Recipe slightly adapted after JoyofBaking


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  • Makes about 10-12 servings
  • Cake Batter
  • 2 2/3 cups (310g) cake flour
  • 2 tbsp (16g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 1/2 cup (300g) sugar
  • 2 eggs
  • 1 cup (220g) vegetable oil
  • 1 tsp (5ml) white vinegar
  • 2 tsp (10g) vanilla extract
  • 1 cup (240g) buttermilk, room temperature
  • 1- 2 oz (30g) red food coloring gel
  • Cream Cheese Frosting
  • 17 oz (500g) cream cheese, room temperature
  • 1 1/3 cup (300g) heavy whipping cream, chilled
  • 1 tsp (5g) vanilla extract
  • 1 1/4 cup (156g) powdered sugar
  1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
  2. In   a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
  3. In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar,vanilla extract and buttermilk. Incorporate flour mixture until well combined.
  4. Gradually add red food coloring until the desired color is reached.
  5. Pour the batter evenly into the prepared pans.
  6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
  7. Let pans cool on a cooling rack for 10 minutes.
  8. Remove the cakes from the pan and let them cool completely.
  9. Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth.
  10. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
  11. Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
  12. Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake.
  13. Decorate the cake with remained cake crumbs if desired.
  14. The cake is ready to serve.
  15. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
Red Velvet Cake-1
Nutrition facts 1 Serving - 180 g - Calories: 682, Fat:46.1g, Saturated Fat:t 20.8g, Unsaturated Fat: 0.0g, Carbohydrates: 61.8g, Sugar: 38.6g, Fiber:1.1g, Protein:8.0g, Cholesterol:111mg, Calories from Fat 415, Sodium 509mg, Potassium 146mg, Vitamin A 20%, Vitamin C 0%, Calcium 8%, Iron 11%, Nutrition Grade F, daily percent values are based on a 2000 calorie diet
On December 30, 2015 at 05:13 am, heba ahmed said...
hello, wish u a happy new year I was waiting for this recipe from you and i am happy that you share it before my daughter birth day. could you pls. advise any possibility to replace the cream cheese with any other cream type or frosting as my father doesn't eat cheese at all :( and he will not touch the cake if he suspected that frosting is containing cheese thanks :)

I am so glad you like this cake and want to give it a try. Red Velvet Cake is usually made with a cream cheese frosting, and not only is delicious but is very easy to prepare. Does he hate Mascarpone cream as well? Maybe you can try whipping cream with Mascarpone if he enjoy it. If not maybe try a simple vanilla buttercream frosting,  will work as well.

On January 01, 2016 at 05:00 am, Marwa said...
Dear, Wishing you a Happy New Year. Thank you for sharing the recipe of Red Velvet Cake; I was searching for its recipe for a while and I actually I enjoy your website and food recipes. I want to ask if possible is there any possible substitute for Buttermilk for this recipe in case I could not find any. Thank you.

Happy New Year for you and your family:) Yes, you can substitute the buttermilk with 180g yogurt + 60g milk

On January 04, 2016 at 01:44 am, Yolanda said...
Hi.. What can I substitute for 1 cup of buttermilk? I really enjoy your recipes:) they are just amazing.. Thank you soo much for sharing these amazing recipes with us! Your lava cake is the BEST of all!! This is best cooking website i hv ever been to:) thanks again :) may god bless you in every way

you can replace with 3/4 cup yougurt+1/4 cup milk.. or add 1 tbsp of lemon juice or vinegar into 1 cup of milk.. let it rest for 10 minutes and this should work well as a substitute as well. I just made lava cake for some friends too.. one of my favorite dessert as well..:) thank you Yolanda for your nice words

On January 11, 2016 at 08:28 pm, Natalie said...
Can i make red velvat cupcakes by using this same cake recipe??

I am sure you can, you will probably need to adjust the baking time.. I would do the toothpich test after 20 minutes of baking,

On February 04, 2016 at 09:23 pm, Dhar said...
Heyy! Your recipes are wonderful and I always keep checking if you've uploaded any new videos on YouTube. I would like to know if I could substitute red food colouring gel with red food colouring powder. If so, how many grams of should I use??
On February 29, 2016 at 06:02 am, Bernie said...
Hi ella!! I really love all your recipes.. Is it okay if i use apple cider vinegar instead of roce vinegar??
On April 14, 2016 at 12:55 pm, stella said...
If I want to make bigger the cake and, also, use 10' inch round cake pans, how much butter shall I use and for how long will I let them baking?Thank you
On April 17, 2016 at 09:48 am, Rachna said...
Which oven do you have?
On April 18, 2016 at 09:18 pm, Mike said...
I absolutely LOVE Red Velvet Cake. It is one of my very favorites ???? Cream cheese frosting is delicious on red velvet cake (and carrot cake!) YUM
On May 05, 2016 at 11:20 am, Margo said...
Hello, could you please tell me if there is any possibility to replace the cake flour with something else? They don't make them in my country :( but I really want to make this cake for my mom. Your recipes are amazing btw! Thanks for sharing them. Have a great day :)

yes.. you can use all purpose flour.. will turn great :)

On June 30, 2016 at 12:16 am, Maki said...
Thank you soo soooo much! I made this for my friend's birthday last January and she loved it! I'm planing to make it again for my boyfriend's birthday :) I'm living in Japan and it's hard to find buttermilk here... Can I use the normal yogurt? Or does it have to be greek yogurt? Thank you I love all you recipes <3
On September 21, 2016 at 11:41 pm, Adrian Leal said...
Would you kindly provide the brand of the cake pans? Thank you
On September 21, 2016 at 11:42 pm, Adrian Leal said...
Would you kindly provide the brand of the cake pans? Thank you

This pan is Guardini.   an Italian brand.. but I have to say I don't buy only a specific brand.. if I like a pan I just buy it.. no matter the brand


For the Red Velvet Cake I've used some pans, Italian Brand as well 

On December 07, 2016 at 07:02 am, Maria said...
Hello, would you recommend this recipe as a wedding cake? I would like to make a two floor cake. Is the cake strong enough to Support itself? Million thanks in advance for your answer <3
On May 17, 2017 at 03:45 am, Rajiv said...
I have learnt how to make cake, with the help of this recipe. It’s taste was fantastic!!! I would like to recommend this cake to all my siblings.
On March 26, 2018 at 02:33 pm, LAKSHMI said...
Can I use gel colors in this? And plz tell me the recipe for buttermilk?

Hi Lakshmi.

Yes, you can use gel colors, and for buttermilk you can use 3/4 yogurt and 1/3 milk.

On April 09, 2018 at 11:21 am, Summer said...
Hello, thank you for your lovely receipes. I noticed that you didn't mention baking powder at all, is baking soda enough? Thank you x

Hi Summer.

Yes, baking soda is enough.

On January 10, 2019 at 11:41 am, elizabeth said...
Hello,Can I use liquid red food color in this recipe?
On January 18, 2019 at 09:40 am, Sabrina said...
Is there an alternative for the white vinegar? It's not sold where i live.
On April 16, 2019 at 04:18 am, Ubaid said...
Thank you soo soooo much for the velvet cake recipe. gonna try this soon
On June 06, 2019 at 11:02 am, Liana said...
Hello - I just LOVE your recipes, especially the dessert recipes. I love to cook and you are giving me so many wonderful new things to try and new ways to try them. I have two questions: 1. Where did you get the mini pot that you bloom and warm your gelatin in and 2. what do you call and where do you get the acetate (?) holder I have seen you use in many of your mousse cake recipes to hold and refrigerate/freeze your cakes? Again, I really enjoy your site and keep up the good work and great recipes!!
On June 10, 2019 at 05:40 am, Aparna Sivakumar said...
Hi, Thank you for sharing this recipe. I have tried this with same ingredients & same quantity. Followed all the given instructions. Only difference is my cake pan is heart shaped. Cake was soft when taken out from oven. But after 10mins the top portion cake was very hard like crispy biscuits. Can u please advise why the cake has gone like this. I tried it two times.
On July 29, 2019 at 03:24 pm, fernanda said...
Hi, i made your recipe last week, it was delicious and really moist!Unfortunately, it sinked in the middle a bit. I dont know why, i did all the same, except for baking it in a loaf pan. I didnt open the oven while it was baking, any advice or idea?
On August 13, 2019 at 04:14 am, Sweety said...
My little brother love red velvet cake and i want to make this on coming raksha bandhan for him and hope he will love it.
On December 06, 2019 at 08:19 am, Edita said...
Hi, I love your recipes , and deside I need to try this one too. Have you any idea, would it be ok if I bake one cake and cut it in half?
On January 18, 2020 at 09:07 am, Nada Hashim said...
Hi Ella, Lovely cake, i have made is many times and received endless complements. I have one question, can the batter stay for a while before baking it? i have lost one of my baking pans and now i can only bake one at a time :(

sure it can.. I do that often too .. :)

On March 19, 2020 at 02:47 pm, Ashmi said...
Hey, Can we use normal sugar instead of powered sugar?
On April 29, 2020 at 06:43 pm, Grace said...
Hi, can I make this cake in a 6 inch pan?
On April 30, 2020 at 06:12 am, Grace said...
Can this cake be made into a single layer 6 inch cake?
On May 15, 2020 at 07:23 am, Poonam said...
Hi, This looks fab! I am looking to make this cake. In the UK we don't have cake flour. Is there a substitute? If so are the measurements the same and do I need to add anything extra? Thanks Poonam
On October 29, 2020 at 10:37 am, Sushmitha said...
Hi, I tried this cake and it was amazing. I just wanted to know if I want to make them eggless, then what should I add instead of eggs?
On November 28, 2020 at 07:30 am, Kenny Paul said...
Hi Ella, I made the coconut and almond cake last week for my wife's birthday and it was so amazing. Came out perfect. I am currently making this red velvet cake but I have a question. Does it make a difference whether I use vegetable or sunflower oil? I don't like the smell of vegetable oil so I never buy it.
On December 11, 2020 at 03:18 am, Gina said...
Hello Ella! Thanks for providing this recipe :) I did a trial run to practice before Christmas dinner, and it's a good thing I did because I ran into a small problem. Could you tell me what I did wrong? First thing is, the cake broke when it came out of the pan (I used a square one without any openings), this also happend the second time. Then, I didn't have any vinegar so I borrow some from my neighbors which was white whine vinegar. Last thing is, the taste was not great (in my opinion of course). It doesn't taste like cacao or anything else, just blend. Could you give me some pointers? I really like to try again so I can make one for Christmas :) Thank you!
On August 31, 2021 at 06:12 am, Vera said...
Hey, i just watched your video and i know it’s a bit late. I was just wondering if I substitute the buttermilk with yogurt, should i add the white vinegar too just like your recipe? Because i think the yogurt is already sour. Thank you btw for the amazing recipe

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