A moist, classic Red Velvet Cake!! Made from scratch, and surprisingly easy when a few specific, simple steps are followed. This iconic cake has a soft “velvet” texture, just like what you get from the best top end fine bakeries, and is topped with soft, cream cheese frosting.
After Red Velvet Cupcakes? Here they are! UK readers: Please read note 7.
Red Velvet Cake recipe – tried and tested favourite!
This Red Velvet Cake has been taste tested and given a big thumbs up by many people because it’s a rather large cake and I’ve made it 5 times in the last two weeks.
“FIVE TIMES??!!”, I hear you exclaim (out loud or in your head). “You’re MAD!!”
If getting this cake exactly to my taste, as close as I can get it to the cakes you get from posh bakeries, and ensuring it works using both US and metric (i.e. rest of the world!!) measures means that I’m a mad baker, I’ll take that title. 😉
Besides, I’m really enjoying baking at the moment. There is something so satisfying about making something as pretty as Red Velvet Cake.
To tell you the honest truth, the reason I made it so many times in recent weeks is because my original recipe got a “so-so” response from the two toughest taste-testers I know: my mother and brother.
“The sponge is zara-zara”, my mother declared on first bite.
What the….?? Zara-zara? What on earth does that mean??
“Zara-zara” means “rough” in Japanese. The Japanese language has a handful of words which sound like what it means. “Zara-zara” being a perfect example. Usually it cracks me up. Not that day.
I gasped, indignant, and grabbed a spoon to shovel a bite into my mouth, ready to argue. And I realised – she was right. It was not as velvety as it could be. As it should be.
NOT HAPPY.
So I improved it. 🙂
What is Red Velvet Cake?
Red Velvet Cake is not just a chocolate cake with red food colouring added. This cake is softer than most, “velvet-like”, and the chocolate taste is actually quite mild. It’s more like a cross between a vanilla and chocolate cake with a very subtle tang from buttermilk. And it is generously smothered in a fluffy cream cheese frosting.
It’s wildly popular in America and there’s a cult following in Australia. Give it a few years, it will become a firm favourite soon!
The cake tastes buttery and moist, because it has butter in it for flavour, and oil for moisture. Yes, you need both, I promise you. It is not the same if you use only one of them.
Why should you use THIS Red Velvet Cake!
There are 3 more specific things about this recipe which might be a bit different to other Red Velvet recipes you have seen, but there’s a reason for it.
1. Cake flour – it’s a must! It’s key to achieving that soft silky sponge, just like what you get from posh bakeries. However, if you really can’t find it, please see the notes for a substitute;
2. Only 2 eggs – I’ve seen some recipes call for up to 5 eggs. I only use 2. It’s enough to hold the cake together just fine – any more than 2, and find the cake begins to start tasting “eggy”; and
3. Buttermilk – For almost every other baking recipe that I make using buttermilk, I say that you can substitute with lemon juice + milk which, when left for 5 minutes, curdles to have the same effect as using buttermilk. Not for this recipe – sorry! It is just not the same – part of the reason mine was “zara zara”. 😂
Oh, and one more rule. There is no substitute for Philadelphia Cream Cheese for the frosting. I’ve tried better value store-brand cream cheese before. It is never the same. Promise. ❤
I bake the layers in 2 separate tins, but if you don’t have two tins, you can make one big one and cut the cake in half. And to make the layers nice and neat, I cut the dome top off.
I like to crumble the off cuts and use it to decorate the cake. I think it looks pretty, don’t you? But that’s purely optional!
I promise you, there is nothing tricky about this cake. All you have to do is ensure you measure the ingredients properly, rather than just eye-balling it. 😉 As long as you do that, it’s actually easy to make, no more difficult than an ordinary sponge cake.
Putting aside fiddly fancy decorated cakes, Red Velvet Cake is surely one of the most striking and stunning cakes around. If you’ve never tried it before, you’re in for a real treat! – Nagi x
Red Velvet Cake
Watch how to make it
How to make Red Velvet Cake – quick tutorial video! Red Velvet Cake for UK readers – please ensure you read Notes 7 and 9.
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Red Velvet Cake
Ingredients
Dry Ingredients
- 2 2/3 cups (400 g) plain cake flour (Note 1)
- 2 tbsp (10 g) cocoa powder , unsweetened
- 1 tsp (5 g) baking soda / bi-carb soda , NOT baking powder (Note 2)
- Pinch of salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter , softened (1 US stick)
- 1 1/2 cups (330 g) caster / superfine white sugar (Note 3a)
- 2 eggs , at room temperature (around 2 oz / 60g each)
- 1 cup (250ml) vegetable oil
- 1 tsp white vinegar
- 2 tsp vanilla extract (or essence)
- 1 cup (250 ml) buttermilk , at room temperature (Note 4)
- 2 1/2 tbsp red food colouring liquid (UK: use Gel, Note 7)
Frosting (Note 10)
- 14 oz (400 g) Philadelphia Cream Cheese, block , softened but not too soft (UK see Note 9)
- 1/2 cup (115 g) unsalted butter , softened (but not too soft)
- 1 1/2 tsp vanilla extract
- 4 cups (450 g) soft icing sugar / powdered sugar sifted (Note 3b)
Instructions
- Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8″ round cake pans (sides and base) and dust with cocoa powder.
- Sift the Dry Ingredients and whisk to combine in a bowl.
- Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
- Add eggs, one at a time, beating in between to combine. At first it will look curdle – keep beating until it’s smooth.
- Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).
- Add Dry Ingredients. Beat until just combined – some small lumps is ok, that’s better than over mixing.
- Divide batter between cake pans. Bake for 25 – 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)
- Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
Frosting
- Beat together cream cheese, butter and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white). Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your frosting seems too runny (depends on quality of cream cheese/ if the cream cheese was too soft), just add more icing sugar.
Frost Cake
- Cut the top off the cake using a serrated knife (to make the layers neat).
- Spread one cake with 1 1/2 cups of frosting. Top with the other cake. Spread top and sides with remaining frosting.
- Optional: Crumble offcuts and use to decorate the top rim and base of the cake.
Recipe Notes:
Let them eat cake! 10 more classic cakes
.Life of Dozer
This is how he starts every day: assessing the surf. 😉
The finished cake had a distinct oil taste for me unfortunately when finished. I wonder if this amount of oil is a bit much for such a delicately flavoured cake? The texture was very nice though.
Loved this cake. Can I just check if you use an Australian tablespoon 20g or overseas 15g?
Hi Nagi, I always have apple cider vinegar on hand. Do you think it would be ok to use that, instead of white vinegar? Will it make a difference in the taste?
i use lemon juice instead of vinegar and it always works a treat 🙂
Delicious cake with a nice soft sponge. I used Bob’s Red Mill all-purpose baking flour to make it gluten free and it worked perfectly! I substituted home made milk kefir for buttermilk. And 1 block of Philly cheese made plenty of icing.
Thank you Nagi! Another fail proof recipe and delicious as always! I made three heart cakes from your red velvet cake recipe, all to express my love for my beautiful children on Valentines Day. I made one with cream cheese frosting for my daughter and one without for my son and a special one for my friend who had a funeral on Valentine’s Day unfortunately. I had a bit of batter left so I cook it for the crumb decoration. How can I post a photo for you to see?
This is an absolutely amazing recipe. I’m pretty slow, so this took a while, but the result was definitely worth it! Only issue I had is a bit of oil splitting despite thorough(?) mixing. I might mix a little more on adding the dry ingredients, since I mixed very well all other steps. Oh, and the frosting was a bit too sweet for my family, but no fault of the cake! I’ll be sure to make this again!
My work colleague requested a red velvet cake for her birthday that is tomorrow. Of course, I can e right to Nagi for the recipe! The cakes cooked perfectly and the cream cheese frosting was perfect! Can’t wait to eat it all together tomorrow. The little tiff bits of icing and cake I tried as I was assembling (from cutting off the top layer of the cake etc) was delish!
Thank you for such a fabulous recipe.
Hi! Not sure where to get white vinegar in the UK. Do you think white wine vinegar would be ok substitute? Or any other recommendations? Thanks!
White wine vinegar would be fine I think! As it’s just a small amount
Made this yesterday for a friends’ engagement cake. Cake was a hit, but I wasn’t happy with the consistency of the cream cheese icing. It was too soft, and did not hold shape at all – oozed out from between the layers. I ended up having to freeze it just so I could transport it. I also tried the icing recipe from the cupcakes version, but had the same issue. And yes, I used the (Australian) blocks of Philly cream cheese, full fat….
My first attempt was a total disaster. I’m thinking it was because I used peanut oil. I tried again as I’m having a dinner party and this was to be my dessert. So far, it’s not looking great. The cakes do not look cooked. I took one out after 30 minutes and it sank. I’m leaving the second one in the oven as I read in a comment that he/she had to leave it in for 45 minutes. I’m not hopeful for having a lovely red velvet cake for dessert. I have successfully made red velvet cake before so I don’t know why it’s all gone awry.
u man r dickheads this was shite
my wife left me due to the unsatisfactory cake i just want my kids back
WOW I’d Say This Recipe Wasn’t To Blame For Your Wife Leaving You! Maybe Check Your Attitude And The Way You Speak To People? My Guess Is It Has More To Do With Your Situation Than A Recipe! Have A Lovely Day! 🙂
Love love love this recipe!! Never flops and is a firm favourite with all my friends and family. Got a lot of stressed out theatre and itu department through nights during covid lockdowns here in the uk too! Thank for your this recipe! It’s never let me down xxx
Hi Nagi,
I live in Australia too. I’m trying to find cake flour at the supermarkets and it is not easy to find. Can you send me a link as to what you use?
I found this. Is this the cake flour you use? https://www.woolworths.com.au/shop/productdetails/262660
You can substitute cake flour. Nagi’s recipe note 1: SUBSTITUTION – If you can’t find cake flour, substitute as follows: Measure out 2 2/3 cups / 400 g plain (all purpose) flour into a bowl. Remove 5 tbsp / 60g plain flour, then add 5 tbsp / 60g of cornstarch / cornflour.
Hi Nagi, this cake is fabulous! I’m making it for my friends’ anniversary and baked one yesterday to try it out. The texture really is velvety and the colour is gorgeous! I used kefir instead of buttermilk and that worked out really well. Thanks for this amazing recipe.
Hi Nagi,
Made the Red Velvet Cake, all is good and yummy! just the food coloring wasn’t the right one. Thank you big time for the recipe, loving it.
Hi Nagi, I would love to bake your Red Velvet cake. 1) Would your Cup and Spoon measurement be Australian?
2)Would oven temperature at 180C be Fan force or non Fan force? 3)For 2 x9” round pans, should I increase your recipe by 50%? Thanks
Hi Nagi, is the cake flour in Australia the Lighthouse brand with lower protein plain flour for pastry, cakes and biscuits?
I made this today and it was perfect. I used 23cm pans (that’s just what I have) and cooked on a lower temp (160deg C) for 35 mins. The cakes were perfect with flat tops so nothing to cut off.
In case anyone is wondering, I did the math and it’s 838 calories per slice 😱 (for a 12 slice cake)! Next time I’ll do half the quantity in a small cake tin 😳😁
yikes! I think I’ll do bite-sized cupcakes next time!
Hi Nagi,
I need a large square or rectangle to feed at least 70 people. What size do you recommend. I could do 2 separate cakes
How did you go Tracey. I have to make a 14″ x 14″ cake today.
Temp and Time would be good to know
What size cake tins did you use in this recipie?