Red Velvet Cake

I’ve 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 is 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 an overwhelmingly sweet cake so I reduced the amount of sugar used in the cake batter and frosting as well. This cake is very well balanced and makes an impressive dessert for the winter holidays.

I hope you will try this amazing Red Velvet Cake, tag me on Instagram if you do and wish you all Happy Winter Holidays!

For more red velvet desserts you may also like this Red Velvet White Chocolate Cheesecake. This Red Velvet Lava Cake is easy to prepare and is a great choice for single-serving desserts. Whenever you want to create an easy irresistible dessert, these red velvet cheesecake brownies are a decadent treat perfect for upcoming holidays. If you don’t have time to make a cake for the holidays try Red Velvet Crinkle Cookies instead. They are quick and easy to prepare and you can enjoy their flavor in no time.

Red Velvet Cake vertical

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

Recipe slightly adapted after JoyofBaking

Red Velvet Cake

Red Velvet Cake

5 from 2 votes
Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk.
Servings 12 servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


Cake Batter

  • 2 ⅔ cup (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 ½ 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 ⅓ cup (300g) heavy whipping cream , chilled
  • 1 tsp (5g) vanilla extract
  • 1 ¼ cup (156g) powdered sugar


  • Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
  • In   a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
  • 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.
  • Gradually add red food coloring until the desired color is reached.
  • Pour the batter evenly into the prepared pans.
  • Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
  • Let pans cool on a cooling rack for 10 minutes.
  • Remove the cakes from the pan and let them cool completely.
  • Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth.
  • In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
  • 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.
  • 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.
  • Decorate the cake with remained cake crumbs if desired.
  • The cake is ready to serve.
  • The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.



Serving: 1gCalories: 682kcalCarbohydrates: 61.8gProtein: 8gFat: 46.1gCholesterol: 111mgSugar: 38.6g
Calories: 682kcal
Course: Dessert
Cuisine: American
Keyword: Christmas Cake, red cake, red velvet, red velvet cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. heba ahmed Author says:

    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 🙂

    1. Ella-HomeCookingAdventure Author says:

      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.

  2. Marwa Author says:


    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.

    1. Ella-HomeCookingAdventure Author says:

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

  3. Yolanda Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      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

  4. Natalie Author says:

    Can i make red velvat cupcakes by using this same cake recipe??

    1. Ella-HomeCookingAdventure Author says:

      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,

  5. Dhar Author says:


    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??

  6. Bernie Author says:

    Hi ella!! I really love all your recipes.. Is it okay if i use apple cider vinegar instead of roce vinegar??

  7. stella Author says:

    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

  8. Rachna Author says:

    Which oven do you have?

  9. Mike Author says:

    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

  10. Margo Author says:

    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 🙂

    1. Ella-HomeCookingAdventure Author says:

      yes.. you can use all purpose flour.. will turn great 🙂

  11. Maki Author says:

    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

  12. Adrian Leal Author says:

    Would you kindly provide the brand of the cake pans? Thank you

  13. Adrian Leal Author says:

    Would you kindly provide the brand of the cake pans? Thank you

    1. Ella-HomeCookingAdventure Author says:

      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

  14. Maria Author says:

    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

  15. Rajiv Author says:

    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.

  16. LAKSHMI Author says:

    Can I use gel colors in this? And plz tell me the recipe for buttermilk?

    1. Ella-HomeCookingAdventure Author says:

      Hi Lakshmi.

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

  17. Summer Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      Hi Summer.

      Yes, baking soda is enough.

  18. elizabeth Author says:

    Hello,Can I use liquid red food color in this recipe?

  19. Sabrina Author says:

    Is there an alternative for the white vinegar? It’s not sold where i live.

  20. Ubaid Author says:

    Thank you soo soooo much for the velvet cake recipe. gonna try this soon

  21. Liana Author says:

    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!!

  22. Aparna Sivakumar Author says:

    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.

  23. fernanda Author says:

    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?

  24. Sweety Author says:

    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.

  25. Edita Author says:

    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?

  26. Nada Hashim Author says:

    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 🙁

    1. Ella-HomeCookingAdventure Author says:

      sure it can.. I do that often too .. 🙂

  27. Ashmi Author says:

    Hey, Can we use normal sugar instead of powered sugar?

  28. Grace Author says:

    Hi, can I make this cake in a 6 inch pan?

  29. Grace Author says:

    Can this cake be made into a single layer 6 inch cake?

  30. Poonam Author says:


    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?


  31. Sushmitha Author says:

    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?

  32. Kenny Paul Author says:

    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.

  33. Gina Author says:

    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!

  34. Vera Author says:

    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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