This is the best red velvet cake you’ll ever have. This easy recipe makes an unbelievably moist, fluffy, and flavorful chocolate cake that’s perfectly red. Layered with fluffy cream cheese frosting, every bite will melt in your mouth!
This is my absolute favorite red velvet cake recipe! This classic, old-fashioned 2-layer red velvet cake is so moist and delicious, it will melt in your mouth! And it’s frosted with the ultimate rich and creamy cream cheese frosting. One bite and you’ll be in cake heaven.
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What is red velvet cake?
Red velvet cake is a classic American cake made with buttermilk and a touch of cocoa powder. However, the amount of cocoa powder is so slight that it really just gives a hint of flavor. The cake is moist, rich, and bursting with vanilla flavor. It’s layered with velvety-smooth cream cheese frosting that complements the fluffy cake layers perfectly.
If you prefer to make small cakes, I have a red velvet cupcakes recipe too.
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Easy Ingredients + Substitution Notes
All-purpose flour or cake flour?
Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe so that everyone can make it.
I use a combination of all purpose flour and cornstarch, so the cake turns out tender and delicious. However, you can substitute 3 cups of cake flour for both the all-purpose flour and cornstarch if you prefer to use it instead.
Red food coloring
The food coloring is what makes red velvet cake red. If you don’t use it, the cake will have a dark reddish-brown color (but will still taste equally delicious, so feel free to omit if you don’t want to use it).
Make it red without red dye: Experiment by using beet powder to achieve a red hue. Start by using ¼ cup and mixing it in with the dry ingredients. Add a little more oil to the batter while mixing if the powder makes it too dry.
Cocoa powder
I use 2 tablespoons in my recipe, which is just right to get the color and flavor that I look for. Some recipes use 3 tablespoons or more for a bit more chocolatey flavor. This boils down to personal preference and in this case, I’d like to stick to the classic. Both Dutch-process or natural cocoa powder work here.
Oil or butter?
The first cakes I tried were only with butter, because, well, I love butter. But once I started using oil (after I saw that Southern recipes use only oil, and I got curious), I realized my cake was less dry. To enjoy both worlds I use some butter for flavor, and oil for the fluffiest texture and extra moisture for the cake.
Vinegar
I use apple cider vinegar, but any white distilled vinegar would work. And before you ask if vinegar is really necessary, it is. It contributes to the tender, moist crumb.
How to make easy red velvet cake
Start by making the cake and while it bakes, you can make the cream cheese frosting. See full recipe at the bottom of the post.
Make the cake
- Prepare your cake pans and preheat the oven.
- Combine the dry ingredients.
- Beat butter and sugar together. Add oil.
- Add the eggs, vanilla, vinegar, and food coloring.
- Alternate adding the wet and dry ingredients. Add buttermilk.
- Divide batter evenly between pans and bake.
Make the cream cheese frosting
- Beat butter and cream cheese together.
- Add powdered sugar.
- Add vanilla and salt.
Assemble the cake
- Set one cake layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat).
- Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer, rounded side up.
- Spread the remaining frosting over the top and sides of the cake.
Products I use to make this cake
9-inch cake pans – these high quality cake pans help my layer cakes bake beautifully. Some of you asked me on Instagram how come my cakes are so flat.
There are a few tricks for it, and you can read about it in this helpful guide, but I’ll be honest that I don’t bother with this. I get good results with these cake pans, and if the cakes have a dome, I slice it off with a sharp knife. It’s less trouble, and no one will notice.
9″ Parchment rounds with lifts – these help my cakes release from the bottom of the pan perfectly. I also keep plain 8″ parchment rounds on hand too.
Red food coloring – I always prefer using gel than liquid. I’ve tried many and this one has the best vibrant red color.
A few more of my favorite red velvet recipes
Red Velvet Cake Recipe
This perfectly moist red velvet cake is the ultimate celebration cake. Layered with creamy, satiny-smooth cream cheese frosting, each bite tastes like a dream!
Ingredients
Cake:
- 2 ¾ cups (330g) all-purpose flour*
- ¼ cup (35g) cornstarch*
- 2 tablespoons (12g) unsweetened cocoa powder (any kind works)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick/113g) unsalted butter, softened to room temperature
- 2 ⅛ cups (425g) granulated sugar
- 1 cup (240 ml) vegetable or canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ teaspoons distilled white vinegar
- 2-3 tablespoons red food coloring
- 1 cup (240 ml) buttermilk
Cream Cheese Frosting:
- 16 oz. (450g) full-fat block cream cheese (not spread), at room temperature
- 2 sticks/225g unsalted butter, softened to room temperature
- 4 cups (460g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch salt, optional
Instructions
Make the cake
-
Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
-
In a medium bowl, sift together dry ingredients: flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
-
In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary.
-
Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined.
-
Add red food coloring, until desired color is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
-
Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
Make the frosting
-
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes.
-
Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.
Assemble the cake
-
Assembling the cake:
Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat). Evenly spread a thick layer of the frosting over the cake to the edge.
-
Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
Recipe Notes
*You can substitute 3 cups of cake flour for both the all-purpose flour and cornstarch if you have some on hand.
Make it red without red dye: Use beet powder (affiliate link) to achieve a red hue. Start by using ¼ cup and mixing it in with the dry ingredients. Add a little more oil to the batter if the powder makes it too dry.
Storing and Serving
Store cake in an airtight container in the fridge for up to 5 days. I like to remove it from the fridge 15-20 minutes before serving so that it’s soft.
Make-ahead instructions
Bake the cake layers ahead of time, cool them, and wrap them tightly with cling film at room temperature overnight. You can also make the frosting ahead of time, covered and refrigerated overnight. Let the frosting sit at room temperature to soften for 20 minutes before giving it a good stir, assembling and frosting the cake.
Angeliki says
Hi Shiran! I love your recipes, your blog is what turned me into a fan of baking! 🙂 I wanted to ask, because I’m from Cyprus and we don’t have buttermilk, is there anything I can substitute it with?
Shiran says
Thank you so much, Angeliki! You’ve just made my day 🙂 I hope you enjoy this recipe just as much.
Buttermilk Substitutes: (1) Take 1-cup measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes. It will look curdled and that’s fine. That’s your buttermilk. (2) use 3/4 cup plain yogurt plus 1/4 cup milk. Mix them together, and use it instead of the buttermilk.
Lenny says
After you line the pans with parchment, do you pour the batter on the dry parchment or do you grease (or grease/flour) the bottom again after lining?
Shiran says
I pour the batter on the parchment paper, no need to grease it!
Kemyah says
I am doing a work assignment and i need to know what origin was this cake made
Christy says
Hi Shiran,
I would like to bake this beautiful velvet cake .. but in cake flour. You mentioned using cake flour would be 2 3/4 cups. Will that be 345g? I saw someone commented that 2 3/4 cups of cake flour was close to 275g. Hope to hear from you.
Thank you
Christy
Shiran says
That would be 2.75 to 3 cups or 350 grams (weighting is always more accurate).
Isabella v says
Heyy shiran!! Loving your website and your amazing recipes, I love the chocolate cake but i just tried this red velvet and i can feel the cornstarch taste 😢 what changes can I make if I don’t want to use cornstarch, thank for your reply
Shiran says
Thank you, Isabella! You can use 3 cups of cake flour instead of the flour and cornstarch (you can read more about it in the post above). With only 1/4 cup of cornstarch in the recipe, you shouldn’t be able to taste it so I’m not sure what went wrong :/
Dree says
Hi Shiran,
I tried your recipe yesterday. The cake was tasty and moist even for the next day. Thank you for sharing ur recipe ❤️
Thabii says
Hey Shiran, is it okay if I leave out the cornstarch completely and if there’s a substitute what is it and how much?
Shiran says
You can use cake flour instead of the flour and cornstarch (you can read more about it in the post above).
Keyra says
Hello Shiran, this recipe looks wonderful!
Could I make this into 3 7 inch pans? Do the cake layers rise significantly? I want it to have a ¨taller¨ aesthetic.
Thank you and greetings from Central America!
Shiran says
Hi Keyra, yes this shouldn’t be a problem. I would recommend just keeping an eye on the baking time so the cakes don’t get overbaked.
Kate says
It was a fail to me. After 40mins and it is still not cooked and it is watery. I followed the exact measurements
Jane says
Not related but my Bro-in Law is from Cyprus, too❤️!
Angeliki says
Great! Thank you! 🙂
Anju says
Your recipe is wonderful….. But my cake turns brown after baking…. Taste wise it was very delicious
Shiran says
Thank you so much, Payal! Unfortunately I don’t have much experience baking without eggs, so I can’t recommend any substitutes.
Lorraine Sarfati says
Hi Shiran, awesome recipe! question regarding sifting the powdered sugar. is it 4 cups of sugar before or after it has been sifted? i’m new to baking,and just want to make sure i have all the details correct.
Shiran says
Hi Lorraine, it’s before, so you need to first measure the sugar, then sift.
Lorraine says
Thank you!
Louise says
Hi. I want to make a 4 layered 8 inch cake so will I need to double the recipe,
Thank you
Simone says
Hi Shiran! Your recipes are awesome! I have not yet tried them out but I going to try them. But I get stuck with the butter.
Can you please tell me what I can substitute the butter with? What will happen if I add oil instead of butter? Will it lessen the taste ?
Thank You!
Shiran says
Hi Simone! Thank you so much! In some recipes you can use coconut oil instead, but it depends on the recipe. Using only oil might work but since I haven’t tested it I can’t guarantee the result. It changes not only the flavor, but also the texture.
Yvonne says
I will be making your recipe, soon. Can I use cornflour instead of cornstarch, will it give me the same results.
Shiran says
In some countries it’s the same product (while in others they’re different), so it can be confusing. You need to use the white fine powder, and not the yellow one.
Marilyn says
I haven’t made this recipe, but in other recipes I have used butter flavored Crisco solid shortening instead of butter with good luck. I’m anxious to try this recipe since my daughter loves red velvet cake. I want to try it in a mini Bundt pan.
Valerie says
Hi Shiran,
Tried your recipe today..loved it! But the cheese frosting was liquid. It flew between the layers. Do you any advise please?
I used the spread cream cheese because I could not find block cream cheese.
Thank you ?
Shiran says
Hi Valerie, the spread doesn’t work well in frostings, because it’s not stiff enough, that’s why it happened. I also mentioned it in the recipe instructions. If you can’t find block cream cheese, you can use another frosting such as vanilla buttercream or whipped cream frosting.
Valerie says
Thank you. I’ll try the vanilla buttercream frosting next time.
Kasia says
Did you beat the frosting for 2 minutes as per recipe? I had always watery ccf until I started to beat it longer.
Vanessa says
I have only one 9 inch pan so can I bake one layer after another layer or can I reduce the ingredients quantity to half to yield a one layer cake ?
Shiran says
Hi Vanessa, both options are fine, but if you half the ingredients to make one layer cake, just keep in mind that the cake will be a bit short.
Noor says
I have only one pan too. Can I bake all the batter together and then cut it through once cooled for spreading icing?
Shiran says
It’s possible, but it depends on the height of the cake pan. Make sure it’s 3-inch tall, and don’t fill the pan more than 3/4 full so the batter won’t overflow. Also, the baking time will be longer.
Fatima says
Hi
Should i use wilton’s red gel colour istead of red food colouring
If yes then how much should i use
Shiran says
I always use gel (you can find a link above the recipe) so yes, you can use it.
Bulmara says
Hi, awesome recipe. I don’t read the servings that this cake makes. Could you please tell me? Thanks
Shiran says
It depends on the size of the slices, but it’s enough for about 12 servings.
Vanessa says
Hi Shiran,
Can I halve the ingredients or bake each layer one after other since I have only one 9 inch pan ? also can I use powdered sugar ?
Shiran says
I recommend using granulated sugar, and not powdered sugar. It will change the texture of the cake.
Kemi says
Thanks for the knowledge. I tried your receipt but it came out oily, what could have happened?
Shiran says
It’s hard to tell exactly what went wrong, as it can be many things. Be sure to measure out your butter/oil carefully, whisk the mixture properly, and also, don’t leave your butter at room temperature for too long, just until it’s nice and soft but not melty.
Nicole says
😃😃😃😃😃😃😃😃😃😃
maci says
does it matter if i skip the distilled wine vinegar? i couldn’t find any!
Shiran says
It’s best to stick to the recipe and use white vinegar or apple cider vinegar. If you can find any, you can use lemon juice instead.
Dee says
Hi love this, my go to recipe.
Thank you for sharing!!!!
Could this be used for cupcakes?
Shiran says
I’m glad you like it 🙂 Here’s my recipe for red velvet cupcakes.
Molu says
Hi Shiran! I just found out your blog and made this lovely cake for my wedding anniversary.. it turns out super moist & delicious that my hubby can’t stop eating just 1 slice.. thank you so much for sharing this recipe, love from Indonesia 🙂
Rosa says
can you use cake flour instead of all purpose flour?
Shiran says
Yes, omit the flour and cornstarch, and use 375 grams of cake flour instead.
Phyllis says
Love this recipe. I use cake flour and thought the substitution should have been 375 grams but the amount given in the blog is 2 3/4 cups which is closer to 275 grams so my layers are slightly sunken. I will make the correction when I bake this again. Love the cream cheese frosting too! Thanks.
San says
If I bake them in 8 inch pans, does the cooking time change?
Shiran says
It will take just a bit longer but the baking time will be similar.
Indri says
Just made this cake for my husband and he love it! thanks for the recipe ??
Josie co says
What do you mean by ” don’t over mix” ?
Shiran says
Hi Josie, it means not to mix too much, just until the ingredients are incorporated. This results in a lighter cake.
Favour says
Hi shiran… I love your work so much…. Please what can I use in place of the distilled wine vinegar
Shiran says
Thank you so much! A classic red velvet cake uses white vinegar or apple cider vinegar. If you can’t find any, you can use lemon juice instead (same quantity).
Jennifer Lovejoy says
So I Googled Homemade Red Velvet Cake From Scratch recipes and ran into yours. I was looking for a simple to the point recipe and found yours with the explanations very informative!! I’m planning to home make 2 red velvet cakes to give to a couple people as part of their Christmas from me, and am purchasing a poinsettia cake spray to decorate the top of the cake with and candy ivy leaves to decorate the sides and top of cakes with as well–thats my perfect finishing piece is the ivy leaves! I’m in my pre-planning process right now, so I even went to Walmart and collected ideas for the cake pan to use, all my tools I’ll need, ect. Then I thought now if I can just find the right recipe. I’m excitedly eager to try your recipe out! Let me know how I can send you pictures of how it looks and how beautifully I decorate it bc I’m sure you’ll love to see the end result like I already am! Thank you for your recipe! 🙂
Shiran says
Hi Jennifer! I’m sure the cake will be amazing. I would love to see some photos, you can share them with me on Instagram or email me at [email protected]
Nelisha Hosein says
hi hi. i am going to try this soon and was wondering what type of foo d colouring do you recommend? liquid, or gel/paste? thank you.
Shiran says
Hi Nelisha, I use this one.
Caroline says
Hi! This recipe looks to die for. It looks fluffy and light. Since tomorrow is Halloween, I am going to be making a bloody, rich cake. My first thought was red velvet. So, here I am! But just a quick question, can the red food coloring be gel? Or can it be the small bottles that come in a four-pack (red, yellow, blue, and green)? Anyways, thanks in advance!
Shiran says
Hi Caroline, I use the gel kind. There’s a link to the one I use above the recipe.
Natalie says
Hi Shiran.
I love your recipes, they are always so yummy! Can you freeze the Red velvet cake?
Many thanks,
Natalie
Shiran says
Thank you so much, Natalie! Yes, you can freeze it, and then thaw it in the fridge for several hours before serving.
Adi says
Hi, can you cut each layer in the middle, to make four layers?
Shiran says
Of course! 🙂
Stella says
Hi Shiran!! Your recipes are awesome and really they are pretty simple nd sweet… stay blessed with more recipes ??.. I’m planning to make a red velvet cake for a birthday.. got a quick question.. red food colour, gel means how much shud we use for this recipe?? Thanks in advance
Shiran says
Thank you so much, Stella 🙂 I use gel too, so use the amount mentioned in the recipe.
Glenn Puput says
Hi, im from Indonesia. i tried this recipe with beetroot colouring and it turn into brown color after baked. could you give some tips with beetroot colouring?
Shiran says
I have no experience baking with beetroot food coloring, sorry!
Namrata says
What can I use as a substitute for eggs?
Shiran says
Sorry Namrata but I have no experience baking without eggs.
aya says
why you don’t use baking powder?
Shiran says
Hi Aya, not every recipe uses baking powder. This recipe uses baking soda as a leavener.
aya says
please answer my question thanks in advance?
Sophia Lejtman says
Thanks so much for posting this recipe! It came out perfect! I used soy milk, left out the corn flour, and used liquid food coloring. I made dairy free frosting with tofutti cream cheese, 1 Tbs. Vanilla and 1 cup sugar. Topped with ground walnuts. Definitely my go to site for great easy recipes. Keep up the good work!:)
Jane says
Can we use normal butter instead of unsalted butter
Shiran says
Regular butter is unsalted butter. If your butter is not salted, then it’s ok to use.
Jane Charita says
Is it a good idea if i also use sugar syrup before putting frosting? thanks
Shiran says
Hi Jane, the cake is super moist so there’s no need to add sugar syrup.
Precious ibiam says
Pls, why would mine come out brown after baking shiran
Talia @ Pretty. Simple. Sweet. says
Hi, perhaps the cake was bake too long. Also, if you added more cocoa powder than the recipe calls for, this would make the batter brown. Hope this helps!
Susie says
I am, as we speak, on stage three of making recipe but the ratio of granulated sugar and butter isn’t turning light and fluffy, and I’ve been beating for around eight or nine minutes. I added a spot of hot water but it’s still not creaming. I measured them exactly per recipe. This is for my three tier ruby wedding anniversary Saturday!! I’m going to just crack on with the rest of it and hope for the best. Help ASAP.
Shiran says
Hi Susie, I hope your cake turned out delicious. It’s enough to beat the butter and sugar for several minutes in the mixer.
Linda Mallard says
My husband is diabetic can I use a sugar substitutes with this cake and frosting.
Shiran says
Sorry Linda, but I don’t have much experience using sugar substitutes.
Asha Suleiman says
Hi shiran… You can substitute butter milk by adding vinegar to milk, right? So that vinegar on ricepe’s or you add more? May I use margarine instead of butter?
trish says
Can this cake be made in a 9 X 13?
Shiran says
Yes. The temperature will be the same, but the baking time will be longer.
Silvia Chisholm says
What brand of red food coloring do you use?
Shiran says
You can find a link to the product above the recipe.
Joe says
Hi! Gonna try your red velvet recipe today!
I did notice that your recipe says “wine” vinegar, but thinking (hoping) it should say “white” vinegar.
I’m using white vinegar since I know it works.
Afifa Khan says
Hi there
Would you be able to advise why red velvet cake turns brown?
Ofunne says
Hello! How do I adapt this into a loaf cake? Do I split the recipe in half and use and will the batter be too liquid for a loaf pan resulting in a cake that’s too moist?
Brenda says
Hi can you make cupcakes out of this recipe
Shiran says
You can use my recipe for red velvet cupcakes.
Caroline says
I’m going to try your recipe and was wondering if its ok to use white wine vinegar?
Shiran says
Yes, you can.
Sarah Latta says
Can I made this recipe without cocoa? Cannot eat anything with chocolate because of migraine headaches.
Kerfisha says
hi, can i use salted butter instead?
SAM says
Can I use fresh milk instead of buttermilk?
Shiran says
Buttermilk is the best option. If you don’t have it available you can make your own buttermilk. One cup of milk plus one tablespoon of lemon juice. Let it sit for 5 minutes. It will curdle and that’s ok.
Darissa says
Hi shiran! I’m using your recipe for a project in school but i don’t know how to reduce the serving size of your recipe
Can you help me out with that? It’s about 4-6 people that i have to serve. It would also be great if you can tell me what pan size i should use . Thank you lots of love Shiran. Btw your recipes ARE BAE<3
Michael myers says
Hi shiran, I am using your recipe as my project for school. There is this cooking competition that requires me to serve the cake to atleast 4-6 people whom are the judges. Do you know how i can reduce the ingredients as im not that good at reducing it. It would also Be great if you can tell me what type of pan i should use.
MUCH LOVES
Michael
Shiran says
Hi Michael, I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
Beatrice says
Hi Shiran what speed do you put your kitchen aid mixer on to mix the batter?
Neetha says
Hi Shiran,
Is it possible to use cornflour instead of corn starch.
Thanks
Bukenzo says
Hello Shiran, is it okay to freeze the cake(definitely unfrosted)? For how long? How soon should it be out of the freezer for frosting? Thanks
Kelly says
The absolute best red velvet cake I have ever tasted and I am not a red velvet fan. I made this red velvet cake for my cousins graduation party, since red velvet is his favorite cake flavor. I baked it in two 8 inch pans and sliced them in half to create 4 layers. I also didn’t use red food coloring but added red velvet emulsion instead and that took moisture and flavor to a whole new level. It was life changing. I paired this red velvet cake with a white chocolate cream cheese ganache frosting as it’s filling since I couldn’t decide to use either or. To frost the entire outside of the cake I used a simple vanilla Swiss’s meringue buttercream. So moist, not sweet at all, so decadent, fluffy, and full of flavors that complimented each other so well. Thank you so much for this recipe.
Christina De Silva says
Hi Shiran…. when you say all purpose flour do you mean self raising flour? Also how long can I keep cream cheese frosting out. Its for a red velvet cake with cream cheese frosting covered with fondant. I am worried if I keep it in the fridge than the fondant might run. I am trying to keep the cake out for 3 days.
Jana Birch says
This was by far the best red velvet cake recipe I have tried. And the butter/oil combination worked very well… Fabulously moist yet tasty. Thanks Shiran!
(I actually used it to make jumbo cup cakes and it worked beautifully)
Tom says
Hi Shiran I am planning to make this cake this week and am hoping for a four tier red velvet cake should I double the recipe
Thanks a lot
Tom
Brynne says
I made this and it was absolutely my favorite cake recipe ever, and I don’t even like red velvet that much! I was just wondering if it was possible to make this into a vanilla cake recipe by not using the cocoa, vinegar, and buttermilk? And then replacing the buttermilk with just normal milk? I just loved the texture so much I wanted to make it in a vanilla version!! Thanks!
Alexandra teal says
This recipe is freaking awesome! I baked it as written and then a second time with cake flour instead of all purpose flour. So so moist and fabulous flavor and a crowd favorite. Like seriously I was told multiple times by people that this is the best cake they ever had and they wanted my number to buy a cake from me in the future haha! For the frosting, I accidentally doubled the amount of powdered sugar and it ended up being perfect in taste and for piping.
Orit says
I finally baked this cake this weekend, after fantasizing about it for months :-). It turned out so great, really moist and fluffy and rich. It was easy and fun to make , like all your recipes that I’ve already tried!
BTW, I did use cake flour since I had a package that was going to reach its expiration date soon. Judging by the result, it turned out well 🙂
Fiona says
Hi, I want to try and make red velvet cake, tomorrow, for a friends 50th birthday. We’re actually having a ‘bake off’ as she’s a fantastic cake maker! She’s done all our wedding, birthdays, every occasion she’s done for us! It’s between 9 of us. As I no red velvet is her favourite cake. Should I’ve of made It 5 days ago?? As you said it had to be kept in fridge for 5 days??
Shiran says
It only means that lefotovers can be kept in the fridge for up to 5 days 🙂 It’s better to serve cakes as fresh as possible.
Gabriella says
Hello!
If I wanted to make this as three layer cake using 6 inch pans how would I adjust the measurements?
Thank you!
Liad says
Hey Shiran,
Are there any tools other than a mixer with a paddle to make the frosting?
Thank you so much for your awesome blog
Shiran says
You can use a hand mixer, or just whisk the ingredients vigorously using a hand-whisk (this will take longer).
Bushra says
hey, can i don’t have baking soda? is there any other alternative? 🙁
Shiran says
Sorry but you’ll have to use baking soda for this recipe.
Claire says
Hi Shiran,
I couldn’t find any cornstarch in the shops. I have corn flour and all purpose flour. Is the corn starch necessary?
Thanks 🙂
Shiran says
Hi Claire 🙂 You can leave it out, but just keep in mind that the cake would be a bit more dense with a slightly different texture.
Ashlyn says
I have a pre mixture of red velvet …..So could you instruct me how to make a red velvet cake with the use of that
Eniola says
Hi Shiran,
for the very first time I baked a cake using your recipe( red velvet cake) . I was anxious really but I followed the steps. It came out amazing. My husband loved it as it was his birthday. Thank you so much.
Christy says
Awesome! I tried it out and it’s great. Thanks!
Becks says
Hi I was wondering, for the cream cheese frosting, will there be enough to decorate? I plan on making floral decorations, so will the recipe for the cream cheese frosting yield enough? Thanks <3
Shiran says
It might be enough, it depends on how much frosting you’re going to use for the cake. If you want to decorate the cake, you can make a bit more of the frosting just to be on the safe side.
Becks says
Thank you so much for this feedback! Usually recipe writers don’t respond…I appreciate it!! Much love, Becks <3
Achor Gift says
Pls the white vinegar or the apple cider is it as preservatives…thanks
Lola Inufin says
Can I use salted butter and ditch the salt?
Shiran says
I like to use the two separately to control the amount of salt in the recipe. I haven’t tried it with unsalted butter.
Alycia Ollis says
Hi there,
About to try and make this recipe. In NZ we have cornflour, is this the same as cornstarch where you come from? I’m struggling to find the cornstarch here…
Thank you
Shiran says
Hi Alycia. In some countries it’s the same thing so it’s possible. It should be a white powder that’s commonly used for thickening or in baking recipes.
Lisa says
What do you line the pans with? I saw in your video, you were lining the pans with butter I think before putting on the parchment paper.
Shiran says
Hi Lisa, you can use melted butter or a neutral oil such as canola.
Sandra says
Hi Shiran. I followed the recipe perfectly but the cake turned brown after baking. Any idea how I can get a red cake ?
Shiran says
Hi Sandra, if it was perfectly red before baking and it’s brown inside the cake as well, then maybe it has something to do with the food coloring you’re using. If it’s brown only on the outside then maybe you need less baking time or that it has something to do with your oven/oven temperature.
Jovita says
Hi Shiran, tried out your recipe today and it came out so perfect. Thanks so much for sharing. Pls what is your instagram handle, will like to follow you ma’am. Your recipe and procedure is well detailed and easily understandable. Greetings from Nigeria
Shiran says
Thank you so much Jovita 🙂 Search for @shiran_dickman or click here.
faz says
Hi there I want to bake this as a 3 layer 6 inch cake. As I would be making it as a 3 layer cake instead of 2, do you think this batter amount would be fine or would need reducing? If you think it needs reducing then will use the link you provided in previous comments. Thanks so much
Shiran says
It depends on how tall you want the cake to be. For a 6-inch cake you can use 1/2 to 3/4 of the recipe. Just be careful not to overfill the pans with batter.
Adriana says
I recently tried your recipe, came out super delicious 😃 it was a hit !!
Ronak Mehta says
I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.
Suk says
Hi Shiran,
Do you bring the eggs, buttermilk, and butter to room temp? I’m surprised it’s not listed and it prevents overmixing and a lighter cake.
Shiran says
It’s mentioned in the recipe for the butter. As for the eggs and buttermilk, while it’s always easier to mix the ingredients if they’re at room temperature, I don’t think it’s a must for the success of a recipe.
Liad says
I followed this recipe, the results were amazing.
We baked a cake with half the ingredients to get a smaller (rectangle) cake and it was perfect.
I was only able to get spreadable cream cheese, luckily after scouring the internet I found a tutorial that gave good instructions for making a frosting using that
The problem with cream cheese is the amount of liquids that hurt the emulsification and make the frosting too runny.
To make frosting with cream cheese, you need to first cream the butter alone, then add the sugar 1/3 at a time, keep whisking until you get a fluffy buttercream, then add the cheese 1/3 at a time.
I made it like that and got great results, thank you very much for this great recipe!
Precious says
Hi I just wanted to know if it was possible to make a red Velvet cake without cocoa powder, cause I was about to start trying the recipe and thought I had no cocoa powder left. But fortunately I had some. I don’t know if you have done a cake like that.
Oyindamola says
Good morning, if I want to bake single layer of 9 inch pan how many cup of flour will I use.
Veronica Cifuentes says
Hello Shiran, This recipe looks so delicious and I really want to try it, however in my country it is difficult to find buttermilk. Can I prepare it in my house or substitute it for any other ingredient?
Shiran says
You can use homemade buttermilk 🙂 To make 1 cup of buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes (it will look curdled and that’s fine), then use in the recipe.
David Anderson says
Hey there. I’m not cooking at high altitude, I have a convection oven, I followed your recipe to the letter and it took a full 48 minutes for the cake to bake.
Miracle says
Thank u for the recipe.
Oma says
I love the recipe
The way you explained everything perfectly well
Buh here it’s not really easy to find unsalted butter
Wah can I use as substitute
Shiran says
Thank you so much 🙂 I recommend sticking to butter. Unsalted butter is regular butter with no added salt, it’s the most common one.
Aiza says
Hi Shiran,
If i substitute the all purpose flour with self-raising flour, should i still add cornstarch to the ingredients?
Thank you for well-explained recipe and video. Can’t wait to try this one.
Shiran says
Hi Aiza. Self-raising flour can’t be used instead of all-purpose flour because it has baking powder in it.
Morisade says
I made this cake for my dad’s birthday and all of his guest kept commenting on how it was the best cake they had ever eaten. And the frosting was just perfect, thank you so much.
Can this repice be used for cupcakes and how many is it going to yield? Also, how much frosting I’m I going to need for 24 cupcakes.
Morisade,
With love from Nigeria.
Shiran says
Thank you so much! 🙂 Here’s the recipe for my red velvet cupcakes for inspiration. You can also use this recipe instead.
S.C. says
I want to use cake flour for baking this cake my question is that does all the other ingredients remain at the same measurement when using the 3 cups of cake flour with this recipe.
Thanks In Advance.
Shiran says
Yes, the other ingredients stay the same 🙂
Janell says
If I need to make a three layer 8” would I double the recipe?
Shiran says
Hi Janell, you can use the same amount of batter that this recipe yields and divide it between 3 pans instead of 2.
Sharon Thompson says
Very moist, delicious and everyone loved it. I used a cream cheese frosting that is more suited to UK Philadelphia. I converted the recipe and baked this in 3 x 5in diameter pans and the edges and the bottom were a bit crispy and oily to touch (but not oily inside), yet the cake didn’t appear to be over baked at all as the top was soft and springy. Any idea why this might have happened? I used Fat Daddio’s 2in high pans. I trimmed the sides and it was good to go.
Shiran says
Hi Sharon, sorry to hear that you had some technical issues! Unfortunately, it’s hard to say what went wrong during the baking process without being there.
Emily says
Hi Shiran!
I’d like to make this into blue velvet cake. How much food coloring for a pretty pale blue color? Also, how much for a rich blue color?
Thanks!
Shiran says
Hi Emily, I have never tried this before, but from what I know a combination of royal blue and violet food colorings work well. I recommend checking out some other recipes to get the exact amounts.
Marchus Shane says
I tried out this Tempting red velvet cake with the above recipe. The cake was very softy and delectable. Thank you.
Krissy says
Hello Shiran,
I’ve tried your recipe and it’s devine. What do you think would happen if I used pink gel food coloring instead of red? (I ran out of red and it’s not easy to find here- I live in Greece!) My daughter’s birthday is coming up and she liked the idea of a pink velvet cake. I’m worried it may turn out brown though…any advice?
Shiran says
Hi Krissy, pink food coloring won’t work as well as red because it may turn the outside of the cake slightly brown. If you just want the flavor of the cake, you can omit the food coloring and enjoy it even without food coloring. It just won’t look like traditional red velvet cake 🙂
Naheeda Sheikh says
Hello! So I have been reading for days and days and there seems to be so many versions of red velvet cakes out there.
Can I ask if you tried this recipe with baking powder and if that made a difference? Also did you try the baking soda and vinegar mixture at the end and did that make a difference?
I have come up with 4 variations that I will be trying over the next couple of days but I was wondering if you had any advice on this?
Thanks!
Shiran says
Hi Naheeda, I have tried many red velvet cake recipes over the years and this has always been my favorite. I recommend sticking to a single recipe 🙂
V says
Hi I love the it but I can’t have sugar can I bake it without sugar or is there a sugar substitute?
Thank u ☺️
Joy says
What oils can I substitute for the vegetable/canola oil? Can I use olive oil or avocado oil?
Talia @ Pretty. Simple. Sweet. says
Hi Joy, I wouldn’t recommend substituting olive or avocado oils because they will add an undesired flavor to the cake. I recommend sticking to the recipe as is, vegetable oil is the best option for this cake 🙂
Andrew Paul says
Thanks for the great recipe , i love red velvet cake very much..
Winni says
Amazing recipe, I have never used oil and butter together to, but I would love to give a try to it.
Grainic - online rice cake says
What a wonderful Article! Thanks for this information.
TheFlowersPoint says
Very informative
Anushka says
Hey, Thanks for writing this kinda content. i loved to reading your content. it’s smooth content
AmbalaCakes says
Very informative
Niranjan says
Nice article, Thanks for sharing . Niranjan
Victoria Modupe says
I made red velvet cake using this recipe….OMG my customer loved it….I felt like crying because it was really good….. Thank you for sharing, you are my hero…
Anushka Singh says
I’m new in this filed and i also always find some new strategy and trick on regular basis. but, got new tricks. will follow to your according. Thank you for writing this kinda information’s .
Chef Bakers says
Thanks for your recipe. Really awesome
Sophia says
Hey there. I want to do this for Christmas but don’t have the vinegar for the cake. Is there anything that can substitute it? Thanks. I love your recipes.
Talia @ Pretty. Simple. Sweet. says
Hi Sophia, white vinegar is ideal, but you could try red wine vinegar or even lemon juice instead.
Mahie Bakery House says
Hi, Shiran Cake was made very tasty and soft, please tell me about different cakes.
thank you
Talia @ Pretty. Simple. Sweet. says
Hi Mahie, glad you enjoyed the cake! I recommend searching for all my cake recipes on my website to see all recipes I have available :).
Blissmygift says
hey shirin,
I really loving your website and your recepies too, this website is made for us.
Thank you
YourKoseli says
Amazing recipe, Have never made it with such a recipe, but I would love to give it a try to it.
Blissmygift says
Great Recipe. I really loving your website and your recepies too, this website is made for us.
thanks for sharing with us.
Sunil Kumar says
I tried your recipe yesterday. The cake was tasty and moist even for the next day. Thank you for sharing ur recipe ❤
Shopnideas says
Nice recipe we all loved it
Desiree Spires says
Can I cut this recipe in half? I have two small cake pans that I want to use, I think I got it all figured out except for the eggs?
Talia @ Pretty. Simple. Sweet. says
Hi Desiree, you can definitely cut this recipe in half!
Debra Bledsoe says
Did not give 5 stars cause just not as moist as expected. I bake according to directions and cakes came out looking beautiful. Filled with Raspberry cream cheese. Frosted with cream cheese buttercream.
No one complained, but I wasn’t exactly wowed.
TheFlowersPoint.com says
Very nice Women day Red Velvet cake recipe
Marcus Shane says
Thanks for the Amazing Recipe!!
Rahul says
Wow pictures are so nice!!!
liza james says
wowww, Photographs are just amazing. Intresting Article, you are doing a great job . Keep it up.
Online Cake Delivery
AmbalaCakes says
Very nice Delicious Red Velvet Cake recipe
pumpkin seeds 1kg says
Thanks for the great recipe , I like red velvet cake So much.
Talia @ Pretty. Simple. Sweet. says
So glad you enjoyed it!
Marcela says
Hi!, today I just tried this recepe and it turned out great!, awesome job, thank you! so moist and tender. My now first-to-go recipe.
Mohit Rawat says
I love the recipe. I think its a beautiful red velvet cake.
Talia @ Pretty. Simple. Sweet. says
Thank you, Mohit! So glad you enjoyed it.
Vibrant Art says
Incredible recipe, I’ve never made it using a recipe like that, but I’d really like to.
Ravi Kant says
So, far I just ate it but now getting a chance to make a red velvet cake. Amazing one.
Talia @ Pretty. Simple. Sweet. says
Thanks, Ravi! So glad you enjoyed it.
Ravi Kant says
Your most welcome.
Mohit Aniston says
This cake’s distinctive flavour comes from a blend of ingredients including vinegar, red food colouring, cocoa powder, and buttermilk.
ishak says
it’s really-really amazing. thanks for inspired me by your blog
Priyanshu says
Excellent recipe. I really like your website and your recipes; this website was created for us.
Blissmygift says
I really like this page, often follows your recepies.
Keep posting.
Cheryl Burrows says
I’d like to make this recipe but for a 10” cake, and I’m thinking four layers since they will be thinner. Do you think that would work, or would the layers be too thin?
Talia @ Pretty. Simple. Sweet. says
Hi Cheryl, you should be able to slice each layer in half, creating 4 thinner layers 🙂 If using a 10-inch cake pan, I recommend multiplying each ingredient by 1.2 to make sure you have enough batter for taller cakes. Check out my article on converting pan sizes for more info 🙂
Backyard Revolution says
Amazing POST. Very Informative Post. I Realy Like This.
Darya says
Can I use half of cup of butter instead of one cup of butter in frosting?
Talia @ Pretty. Simple. Sweet. says
Hi Darya, you may need to substitute with a bit more cream cheese and/or powdered sugar to make enough frosting for the entire cake, but it should be fine with half the butter 🙂 I prefer adding the butter for flavor and texture, but with half the amount you’ll just have more of a cream cheese flavor.
Yes Germany says
The cake looks very delicious.
Anil says
I always love to read you all blogs. If you don’t mind can i share your ideas on our blogs. You are such a great mentor.
Stephanie @ Pretty.Simple.Sweet. says
Thank you Anil!
clickmove says
Thanks for sharing.
click says
Thanks for sharing amazing post.
SJS GLOBAL says
Hi,
This is a Great Post!!
Thanks for sharing with us!! this is Really useful for me.
Snigdha Roy says
This red velvet cake recipe looks absolutely amazing! I can’t wait to try it out in my own kitchen. The photos alone are enough to make my mouth water, and I love how the cake looks so moist and fluffy. The cream cheese frosting looks perfect finishing touch, and I can already imagine how creamy and delicious it will taste. I appreciate how clear and easy-to-follow the recipe instructions are, which gives me confidence that I can make this cake successfully. Thank you for sharing this recipe- I’m very excited to give it a try and see how it turns out! 🙂
Stephanie @ Pretty.Simple.Sweet. says
Thank you! Let me know how it turns out?
Alexsandra Micheletto Matiola says
Olá, não sou dos EUA, gostaria de saber se posso usar uma unica forma de 24 cm para assar o bolo, e quantos minutos indicaria deixar no forno?
Stephanie @ Pretty.Simple.Sweet. says
Hello! You will need two 24 cm pans for this recipe. Bake for 30-35 minutes. Best of luck in your baking adventures!
EsleeSwim says
THANKS FOR SHARING YOUR BLOG WITH US
myGiftsy says
Thanks for sharing this blog with us.
meenal lanjewar says
thank you for lovely info
Rhea says
Hi I have so much frosting left over. Can I put it in the fridge or freeze the leftovers for next time? Unfortunately I used spread cream cheese as well but it‘s ok
Stephanie @ Pretty.Simple.Sweet. says
Hi Rhea, yes, you can put the frosting in an airtight container in the fridge. I would use it within 5 days if possible.
Louise Morin says
Does the icing droop after a while?
I need to make 3 tiers. Bottom as flowers on it all around, middle has sparkles all around and top tier is plain.
Stephanie @ Pretty.Simple.Sweet. says
Hi Louise, I would suggest a swiss meringue buttercream for a three tier cake as it is one of the most stable frostings for decorating layer cakes. This cream cheese frosting can get a little soft for holding up cake decor.
myGiftsy says
Great blog.
Thank for Sharing
Sonia says
Do you ever do a crumb coat before icing? If not how do you avoid getting red bits in the white icing? If you do, do you use cream cheese icing for that? Thanks! Looking forward to trying it
Stephanie @ Pretty.Simple.Sweet. says
Hi Sonia, To prevent your frosting from being difficult to spread, it helps if you use room temperature butter and cream cheese when making the frosting. If you make the frosting ahead of time and chill it in the refrigerator, it would be a little cold and could collect crumbs easily as you mentioned. A room temp, light and fluffy frosting is easier to spread. Use an angled spatula to spread on top of the cake gently. Being too aggressive in spreading will also gather crumbs. Hopefully that helps! Happy baking!
westmidshome says
thanks for sharing your blog with us
Sesli Neşeli Sohbet siteleri says
Thank you very much dear teacher for this nice sharing.
Priya says
Your recipe is really detailed . But why do you recommend keeping it in the fridge for 5 days ?
Stephanie @ Pretty.Simple.Sweet. says
Hi Priya, this cake will still taste great when stored in the fridge in an airtight container for up to five days for best results, but certainly eat as much as you’d like right away. After five days, it doesn’t taste quite as good. It should be stored in the refrigerator due to the frosting.
Balloon decoration says
This red velvet cake recipe is simply delightful! I am eager to give it a whirl in my own kitchen. The tantalizing photos alone are enough to make my taste buds dance, and the cake’s moist and fluffy appearance has me hooked. The luscious cream cheese frosting seems like the perfect finishing touch, promising a creamy and delectable taste experience. I’m impressed with the clarity and simplicity of the recipe instructions, which gives me the confidence to create this cake successfully. Thank you for generously sharing this recipe—I’m thrilled to try it out and discover the marvelous outcome!
Jennifer Shirley says
I rarely bake. This turned out excellent for my husband’s bday. Thank you for the great directions and advice in the recipe.
HR Outsourcing says
The recipe is awesome
Sesli says
Thank you very much dear teacher for this nice sharing.
John says
Thanks for the great recipe, I love cakes very much…
Nancy Woodall says
I’ve searched for “distilled wine vinegar” and haven’t been able to find. I’ve found distilled white vinegar instead. Please advise where to find. Thank you! NW
Stephanie @ Pretty.Simple.Sweet. says
Hi Nancy, thank you for catching that. It should say distilled white vinegar. It was a typo that I have now fixed. Any white vinegar should work including apple cider vinegar too!
Lisa says
This cake was ahh…mazing! I used avocado oil since I’m trying to stay away from seed oils. I love the slight crispness of the cake around the edges that the cornstarch gave it. The icing was delightful too. The whole family loved it. It made a HUGE cake, with plenty of frosting. I made it in a 9×13 pan and cooked it for 45 min. My oven is super hot, so I always have to go with the shortest cooking time. Anyhow, the cake was so large and there was so much frosting I barely got the lid on the 9×13! No worries though, we polished it off in 2 days. I think that’s a record!
Stephanie @ Pretty.Simple.Sweet. says
Hi Lisa, so glad you enjoyed the cake!
Lucas says
Thicker than what I’m used to. Tasted alright though.
lucyjava says
I made this for a family get-together and it got rave reviews. The only change I made was to double the cocoa. Well, that and my husband grabbed 2% buttermilk by mistake. When baking, I don’t skimp, as a rule and would use full fat when I make this next time. Can’t say if that had much effect on the results.
The cream cheese frosting was amazing. One of the guests who said he usually does not eat frosting, said he would love a bowl of this one. Me too!
This recipe is truly a keeper.
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Lucy! I appreciate your kind review and am so glad this cake was hit for your gathering!
levanilla.ae says
Nice cake and in detail recipe.
Ellen Stevens says
Made this for a supper club dinner and everyone loved it! I used green food coloring instead of red as it was for St Patrick’s day and tasted just as delicious😋
I did substitute Ermine Frosting as I prefer it to a cream cheese buttercream. Will definitely add this recipe to my collection.
Stephanie @ Pretty.Simple.Sweet. says
Hi Ellen, that sounds delicious!! So glad everyone loved the cake!
janice van den berg says
Can I make mini bundt cakes with this recipe? If so…baking time?
Thank you…
Stephanie @ Pretty.Simple.Sweet. says
Hi Janice, you definitely could. I’m not positive on the volume of your mini bundt pan, so you’d likely have to do a cake pan conversion to see how much batter you’d need. Second, I’m not quite sure what the baking time would be. Depending on the cake volume of each mini bundt, it might only take 15-20 minutes to bake. Keep checking after that. You’ll want to insert a toothpick into the cake and pull it out to ensure there’s no raw center.
Brian says
Not sure what happened. I used (2) 8-inch cake pans. Took almost 50 minutes to bake and sunk in the middle. Only opened the oven to check at the 40 and 45 minute mark.
Stephanie @ Pretty.Simple.Sweet. says
Hi Brian, a cake that sinks in the middle tells me there was a problem with rising. Here are a few tips to help troubleshoot and prevent this problem:
1) Check that your baking powder and baking soda aren’t expired. These ingredients lose their potency over time.
2) If your oven temp is too high, the cake will rise too rapidly and then collapse. BUT, if it’s too low, the cake might not set properly, leading to a collapse as well. Do you use an internal oven thermometer to check for accuracy? If not, you might want to try calibrating your oven or making sure your oven has pre-heated 15-20 minutes before baking.
3) Over-mixing can incorporate too much air into the batter, which can cause the cake to rise rapidly and then deflate. Mix just until the ingredients are combined.
4) Did you measure by weight or by volume? Incorrect measurements, especially too much sugar or leavening agent, can cause the cake to rise too much and then collapse. I encourage measurement by weight.
5) Underbaking can cause the middle of the cake to remain liquid, which collapses as it cools. Since every oven is a little different, it’s best to check cakes with a toothpick or cake tester – it should come out clean when inserted into the center.
Hopefully that helps!
Debra Harris says
The flavour of the cake and frosting was great but the sponge was so crumbly that I had to remake it and it was no better the second time so I just had to manage with four sponges that were falling apart, the frosting cover it up but the flavour just about made up for the look of the cake!
Stephanie @ Pretty.Simple.Sweet. says
Hi Debra! Thank you so much. I’d love to help you troubleshoot your dry & crumbly cake issue.
1) Did you use any substitutions or change the recipe from what is written?
2) Did you use a scale to measure ingredients by weight?
3) Overmixing or over-baking can lead to a tough or crumbly texture. Cakes continue to bake until they reach room temperature.
4) Is you oven properly calibrated? Do you use an oven thermometer to verify your oven’s internal temperature? Here’s a quick guide: How to Check and Calibrate Your Oven
5) Did you use room temperature ingredients? This can make or break a cake. This is super important.