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. 😉
Pam says
Hello dear,
How long does this red velvet cake last?
Pam says
Misunderstanding, I was enquiringly as to how many days would I last not how many it serves.
I use the same recipe to make a black velvet and it was hummy. 😋
Thanks again
Nagi says
Hi Pam! Please see recipe notes for storage 🙂
Jane says
Hi! This is the first time I’ve made the cake and it was AMAZING!! The sponge was soooo soft and everyone loved it! Im baking the cake again the evening before a party, should I be storing it in the fridge beforehand? Thanks!
Nagi says
Love hearing that Jane! Thanks for letting me know 🙂 Have a great weekend! N x
Bibi Drummond says
Hi Nagi!!!
I’m Bibi from México, love the way you describe your recipies, I follow each detail you write and the result is really good tasting.
Thank’s for share them.
Nagi says
You’re so welcome Bibi!
Tracy says
Ahh! I forgot to add buttermilk so had to add it at very end so cake is most definitely over mixed now! Hope it’s not ruined%! My daughters fav cake is red velvet so fingers crossed it works!! Easy recipe to follow though and the batter tastes good!
Nagi says
I hope it came out ok Tracy! N x
Angela says
Hi Nagi,
I have made many of your savoury recipes and they have been winners. Truth be told, I mainly only cook your recipes for dinner, with the exception of old favourites.
I have a good Red Velvet recipe but decided to try other recipes to see whether there is a better one.
A web search yielded at least 8 Red Velvet cakes, from famous bakeries, chefs etc. All of them different in quantities of ingredients, and all described as THE BEST.
I have great confidence in your recipes but gasped when I saw the quantity of butter+ all that oil. My heart fainted at the thought of making a cake with such a large quantity of fat. I have visions of greasy, mushy cake.
Is it possible to reduce the oil?
Thanks for all your tireless work in helping me, and thousands of others, in the kitchen. It is greatly appreciated.
Regards,
Angela
Nagi says
Hi Angela – thank you for the lovely compliment! I know I KNOW there is a lot of oil in this, but I’m sorry, I can’t change it for this one! No without completely changing the recipe. 🙂 Sorry! N x
Angela says
Yes I have come to terms with the quantities as I know you would certainly be happy with the cake, having trialled it to perfection. I look forward to baking it.
Could you please tell me what is the approx height of a baked layer of cake? It has quite a lot of flour in the recipe so wondered whether it could be baked as a 3-layer cake.
Thanks again. You really are a legend.
Angela
McFee says
NAGI! This cake just made me look like an absolute hero at my boyfriend’s birthday last week – thank yooouuuu!!! For anyone about to make this – FOLLOW ALL THE NOTES! Buttermilk, sponge/cake flour – all of it. Do it. So freakin’ good.
G xx
Nagi says
I LOVE HEARING THAT!!! You superstar, you!!
Sobi says
Hi is it Self raising flour that I use?as I don’t understand from your tips or is it plain flour?
Nagi says
Hi Sobi, no it’s a different type of flour, please see recipe notes for explanation of what it is and how to substitute if required!
Rue says
Hi Nagi, I live in UK, I want to try your recipe. I have tried different recipe many times before & failed but I’m not ready to give up. what is cake flour? Is it self raising flour or plain flour? And can I use any cocoa powder as long as it is unsweetened ?
Nagi says
Hi Rue! Plenty of people from the UK have tried and loved this recipe! Please see recipe notes for cake flour 🙂 Hope that helps! N xx
rosie says
Could I use this same recipe for cupcakes
Abigail says
Buttermilk is hard to find in my country so what will you recommend?
Tata says
You can make it , one cup of milk add one lemon juice and mix leave for 5 min and that’s it!
Laura Bates says
This is an awesome Red Velvet cake receipe. Thank you. As you mention in U.K. No cream cheese block available however I followed your tip to strain the water out but unfortunately the frosting was still too soft so I added a tub of Mascarpone Italian cheese wow it worked perfect and the taste is great An Italian twist.
Nagi says
That’s great to hear Laura! So pleased you enjoyed this! N xx
Zuleikha Khan says
Can I use low fat Philadelphia?
Sheree says
Hi Nagi,
I would like to make and frost the cake the night before the party. What is the best way to store the cake if I do this? Would it be better to make the cakes the day before and glad wrap tightly in fridge then frost on the day?
Thanks
Sheree
Chaunté Robinson says
Hi,
Can this cake be used for stacking. I’m making a 2 tier cake; 9” and 12i”?
Thank you
Nagi says
I’m sorry, I can’t help there! I’m not experienced with stacked cakes 🙂 N x
Martin Bull says
In my country they don’t sell buttermilk, is it too risky to replace it for the milk+lemon juice? I mean will it make that much difference?
Nagi says
HI Martin! Not risky at all 🙂 It’s just marginally not as soft – but not significantly! 🙂 N x
SY says
Can i do without vinegar?
Nagi says
Hi Sy! I really recommend some kind of vinegar – it gives the baking soda a kick start 🙂 N xx
Sharon says
Can this cake be made/frosted in advance and frozen? Also, I’d like to make a larger rectangular cake for a party – would double the mixture be enough? Thank-you.
Nagi says
Yep it sure can! Please see make ahead notes 🙂 how big is the rectangle pan? 🙂 N x
Kash says
Where are the make-ahead notes?
Sharon says
Thanks Nagi. The tin is 33X23X4.5cm. Are the make ahead notes in this recipe? Also, I have only been able to buy `Cake, Sponge & Steamed Bun” Self raising flour- should I omit all the baking soda?
Nagi says
Hi Sharon! To be honest, it would be safer to use the flour + cornflour option in the notes rather than using self raising flour 🙂 N xx
Caroline Campbell says
Just baked your cake and the frosting seems bit too runny. I did add 60g more icing sugar but was worried to add any more. I haven’t put the frosting down the sides of the cake as it would all melt in a puddle at the bottom I think. Could I try adding extra cream cheese or would more icing sugar be best? I live in UK so only have tubs of Philadelphia not blocks. I haven’t tried the cake yet but looks great! It’s a trial one before I make another one next week for my daughter’s 18th birthday. Caroline
Laura Bates says
This is an awesome Red Velvet cake receipe. Thank you. As you mention in U.K. No cream cheese block available however I followed your tip to strain the water out but unfortunately the frosting was still too soft so I added a tub of Mascarpone Italian cheese wow it worked perfect and the taste is great
Nagi says
Hi Caroline! Did you see the note in the recipe about UK cream cheese? Tub is different to blocks, it is softer. Please check the note for directions! N x
Annu says
Hi Nagi,
I am having a Party and really want to make a red velvet cake. There will be over 20 people there and I was wondering what to do about the quantities. Your recipe is the best I have found so far and I would love to make it. Just, as I said, a bit stuck on the quantities.
Thanks!
Annu
Nagi says
Hi Annu! In all honesty, the safest with cakes is to make multiple cakes. So for 20 people, I would make 2 separately. 🙂 Hope that helps!
Annu says
OK, thank you for the advice!
Annu
Byron says
Hi Nagi!
I was so happy to find this recipe yesterday. My daughter wanted a red velvet cake for her birthday. Last night, I followed your recipe exactly as written. After baking the cake for almost an hour, I tried the toothpick test, and the cake completely collapsed. I’ve never seen such a thing in my life. I actually gasped watching it happen. LOL. I let the cake cool – it’s absolutely delicious! – and I’m going to make cake pops out of them.
Nagi says
Oh dear Byron! I’m sorry to hear that. the only thing I can think is that it wasn’t cooked when you pricked it which is why it collapsed. Was the oven temp right?? After one hour it should most certainly be cooked! N xx