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
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Jenseny says
Hi
How much red food colouring- gel do I use, please? Is it the same as liquid (2 1/2 table spoon)? Gel is more condensed so perhaps less?, I wouldn’t like to spoil it.
Thank you!
x
Nagi says
Hi Jenseny! Where are you, in the UK? If so, use the amount per recipe because gel in the UK is like colouring elsewhere. If you are not in the UK, use 1 tsp of gel in place of the colouring liquid. 🙂
animegirlewurabena says
This is amazing! I used all purpose flour and substituted the white vinegar with lemon juice. I also made this by hand with a flat wooden laddle. It turned out moist and fluffy and the butter makes it really creamy. Will definitely recommend this.
Nagi says
WHOOT WHOOT!!! 🙌🏻
animegirlewurabena says
I also used all-purpose flour insted of cake flour. I used whipped cream as frosting. Just a few people tasted it and one of them wants me to make it for her daughter’s. She didn’t believe me at first when I said I made it from scratch with mum’s help because I’m just a teen. Thanks Nagi! ☺☺☺😊😊😊😀😀😀
animegirlewurabena says
*Her daughter’s birthday.
Evie says
Hi, I only have 3 6” cake tins. Do you have any idea how long I wouls need to bake this recipe in these tins instead of 2 8” tins? Thanks so much! Evie
Nagi says
Hi Evie! I think about 22 minutes 🙂
Emilys says
Looks so yummy!! How long this red velvet cake can survive / not stale?
Emily says
Looks so yummy!! How long this red velvet cake can survive / not stale?
Nagi says
Great for 2 days, still good for 4 days, as long as you keep it in an airtight container!
Sandy says
I have been researching cups to grams – bit confused (live in AU)- the 2 and 2/3cup of flour is around 315-350g
I searched 1 cup cake flour in USA and I cup cake flour in AU – they don’t differ too much but I can’t work out how it could be 400g. Would it make the cake dry to add 400g flour as opposed to 2and2/3 cup ? (other measurements I also checked and doesn’t seem to differ too much AU/US) so could probably interchange the cups/tsp to gms. I’m just not sure about the cake flour. Any advice would be great! 🙂 thank you
Nagi says
Hi Sandy! There is definitely a lot of conflicting information out there 🙂 I am guided by the standard Australia measurements which is used by cooking magazines like Super Food Ideas which I used to do a section for. 1 standard Australian cup of cake flour is 150g so 2 2/3 cups is 400g. 🙂 I cup in the states is less than 400g because their cups are smaller. You can use either the cups or weights because you are in Australia! Hope that helps. – Nagi
Kirsty says
Hi. Is the temperature for a fan oven?
Nagi says
Hi Kirsty! It’s for all oven types, I find there’s no discernible difference with standard vs fan, the both cook within the same 25- 30 minutes and come out the same. Fan oven is probably done just under 25 minutes but the cake is so moist, it doesn’t affect it by leaving in longer so I write this recipe using 1 oven temp 🙂 N x
Kirsty says
Thank you. I made the cake this afternoon and you’re right – I have a fan oven and it was done in just under 25mins! Brilliant recipe, I’m in the UK, so I followed your tips and it turned out beautifully.
Nagi says
That’s so great Kirsty! So pleased to hear that! N x
Nicole says
This is basically the same recipe that my ex-mother in law had. It has been lost over the years 🙁 There are a couple of things that we do differently that really take this cake over the top!!
1- make it in a Bundt pan, and only have a single layer of cake.
2- Before icing the cake, and before it has entirely cooled, mix one cup of milk and 1 cup of sugar in a pan, heat it until the sugar has completely dissolved, just before it boils. Pour this mixture over the top of the cake and let it finish cooling. The cake will absorb the liquid. Then ice it. This makes the cake so moist, and just amazing!!
I have also used this exact same recipe, minus the cocoa powder, to make a lemon cake! I just traded the cocoa powder for lemon extract, the red food color for yellow, and added a little lemon zest. It was wonderful!!
Nagi says
I love hearing that Nicole!! Thanks for sharing! N x
LiHa says
Hi Nagi,
I would like to make this cake for Thanks Giving, but wanted check first if the amount of sugar recommended is this recipe for the American palate? I personally prefer the European cakes as it less sweet.
Nagi says
Hi LiHa! I would say this is European sweet. 🙂 So not quite as sweet as most American cakes (Red Velvet generally is not quite as sweet as some cakes), sweeter than Asian cakes (which are probably the least sweet), so mid point is about European standard. I think that’s why so many people from the UK have enjoyed this recipe so much! N x
Madara says
What a great cake. I made it today for my countries independence day celebration. Our flag is red-white-red so it was perfect. Everybody loved it and it tasted great. Thank you so much! Happy birthday to Latvia!
Nagi says
HAPPY BIRTHDAY TO LATVIA!!!!! 🇱🇻🇱🇻🇱🇻
Melissa Riley says
I made this today and it was fantastic! Thanks for the recipe.
Nagi says
That’s terrific to hear Melissa! So glad you enjoyed this, thank you for letting me know! N x
Rebecca Desmond says
Why has my cake sunk???!
I made it in one tin and covered with foil at 30mins… checked it at 47mins and nowhere near reafy and completley sunk! Help!
Nagi says
I’m sorry to hear that Rebecca. Does your oven run a bit cool? That can be the cause of a cake not rising. Or if you mismeasured the baking soda??
Amoureux says
Is it possible to make one layer of red velvet cake using this recipe and the a separate vanilla cake with chocolate buttercream and then raspberries?
Nagi says
You mean mixing up the layers with different flavours??
JAMI A ANDREWS says
How about making these into cupcakes? Any changes that would be needed? Looks amazing. I will make tomorrow, trails run, but thinking cupcakes for a polo match for this weekend. I have to bring dessert 🙂
Nagi says
It will work great Jami! I think another reader said it makes 14 🙂
Emma says
Looks great! In the uk we can’t get blocks of cream cheese, is the tub ok? Thanks
Nagi says
Hi Emma – finally, a question that explains something I couldn’t understand!!!! People have commented the frosting looser than mine, and I could not understand but now I do. Your Philly is softer than ours. I just checked, and there’s a slightly lower fat content which means it is softer, and I read that it’s spreadable whereas ours is not. This means you need to use less in order for the frosting to have the right consistency. From what I have read, each tub is 180g so I would get two but start with 250g and if your frosting consistency is ok, you can add more. You’ll still have a similar flavour 🙂 It’s just about getting the ratios right. I’ll update the notes!
Melody says
Hello, I can not wait to try your recipe! Looks Great! Question, is there a reason a lot of people use coffee in their red velvet cake?
Nagi says
Hi Melody! Honestly cannot think why – there is no hint of coffee flavour in Red Velvet Cake. It’s used in chocolate cakes to bring out the chocolate flavour, but there is not enough chocolate in this to warrant doing that. 🙂
sally says
How long in advance can this cake be made? Thank you
Nagi says
2 days is ideal 🙂
Emilie says
Hi Nagi! Greetings from Denmark 🙂
I’m planning on making this BEAUTIFUL cake for my birthday on Sunday. But can I make the whole thing on Saturday (assembling and everything) and save it in the fridge for Sunday? Or should I wait to assemble, and keep the cake and frosting separate overnight?
Nagi says
Hi Emilie! Absolutely you can assemble the whole thing on Saturday! If it’s really warm then refrigerate, otherwise just leave it in an airtight container 🙂 N x
Edith says
Looks very, very similar to this one. Also notes are almost identical https://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/
Nagi says
Hi Edith! You’ll find that most red velvet cakes have common ingredients, albeit some only use butter, some only use vegetable oil etc. I have never made her Red Velvet but two key differences that I’ve already noted from scanning her recipe are that she uses double the amount of eggs and more sugar. Both these things affect the moistness of the cake i.e. more eggs = less moist, same with white sugar. I know Sally but I can hand on heart say I have never made one of her recipes (yet!) 🙂
Mev says
Hi Nagi
I’ve been wanting to make a red velvet cake for along time and your receipe gives the confidence to do so..I’m a new baker but really want to give it a go..my only problem is its really hard to get hold of halal red gel could I use liquid or powder in stead?
Thanks
Nagi says
Hi Mev! Yep you sure can – I would go by eye, make your batter the same colour as what you see in the video 🙂 N x
Esther M says
I’m a regular baker and I made this for a friend’s birthday – I followed the recipe exactly and cooked it in one tin, it took about 1hour 15mins to cook but it still came out perfect. My icing was a bit more complicated as the cream cheese was very wet and I didn’t have enough icing sugar to make it thicker (and the shops had closed!), so I ended up icing it whilst it was still in the fridge to stop it from melting! But after chilling it overnight it managed to hold it’s shape well and set nicely, and it turned out absolutely perfect!
I bake cakes but I rarely eat them, but I have to say that the taste of this one really is amazing. Thank you for sharing a great recipe!
Nagi says
That’s great to hear Esther! Thanks for sharing your feedback! N x ❤️