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. 😉
Tara says
Hi, Im going to bake this red velvet cake but I can’t find backing soda anywhere, can I substitute it for any thing else? Thanks
Nagi says
Hi Tara, I’m sorry no. Bi carbonate / baking soda is pretty common nowadays here in Australia. Can I ask where you live??
Tara says
Hi thank you for answering me.
I live in Germany. That means I must search more. I’m just really nervous, I’m backing it for a friends birthday party and everything must go perfect
Massiel says
Hey Tara, I’m from switzerland and I bought the baking soda in germany. It’s called Kaiser-Natron and it comes in a green bag. I bought in in Marktkauf and it worked perfectly 🙂 hoped I could help
Nagi says
Don’t be nervous! Just measure out all the ingredients, lay them out on the counter and take it step by step!
Safira says
Hi Nagi,
I super love your blog and instagram, have made so many things successfully because of your recipes!
Was I supposed to use cold (Philadelphia) cream cheese, because I’ve just done the frosting for your red velvet and the second I added the icing sugar it turned into glaze consistency. So bizarre. I’ve made frostings and cake countless times, but have taken a long break since my last cream cheese…what did I do? It’s sitting in the fridge in the hopes it’ll firm up…
thanks!!!
(Also, am a supporter and advocate of the baby hands 😀 )
Nagi says
That is SO bizarre Safira. It is REALLY hard to melt cream cheese! Definitely not supposed to use cold, it won’t whip smoothly. I will do some research and see if I can learn more, I have honestly never heard of this problem. Was it stinking hot where you are???
Safira says
Thanks Nagi for replying!
The kitchen wasn’t hot, we’ve got the air conditioning on in there.
As an update, left overnight in the fridge the frosting (glaze) didn’t firm up, so am going to try a fresh batch later adding the sugar a little at a time and see what happens. I was googling around after I wrote you and it seems sometimes the sugar dissolves in the cheese causing it to become runny! Sooo bizarre.
Crossing fingers!
Safira
Nagi says
I googled too but couldn’t find anything definitive that could explain it. I can honestly say this is the first I’ve heard of this problem! Sorry!
Chloe says
Hi Nagi, I’m going to try to make this cake today!!! Wish me luck haha.
How much butter do you grease the pans with to ensure I’m not using too much? And regarding what you said earlier about the base of the cake potentially getting too oily if the butter was too melted while making the batter – how soft should the butter be when I mix it in? Do you usually put it in the microwave for a few seconds?
Thanks so much! Chloe 🙂
Nagi says
Hi Chloe! Definitely don’t put the butter in the microwave to soften, what happens is that the inside turns to liquid before the outside is hot and that’s what can cause the oily cake!! I didnt think of anyone doing that 🙁 Just leave the butter out on the counter or put it in a warm spot. It just needs to be soft so you leave a dent in it when you poke it, soft enough to beat. If it is so soft that it’s bordering on melting – i.e. it is like whipped cream, that’s when it’s too soft and might melt while the batter is being made.
Dana Lin says
Hi, would I need to add baking powder if I make this recipe into cupcakes?
Nagi says
Hi Dana! Nope, just make the same batter and only bake for around 20 minutes. 🙂
Maria Garcia says
Hi Nagi, I really want to make this. I thought since we’re both from Australia, I can find all those ingredients. But I cant find the cake flour. Where do you get your cake flour? And what brand do you use? Is the brand ok to ask?
Nagi says
Hi Maria! I use Lighthouse which is sold at Woolies, Coles etc 🙂 Here it is: https://www.woolworths.com.au/Shop/Browse/spreads-breakfast-baking-desserts/flour?name=lighthouse-biscuit-pastry-cake-plain-flour&productId=262660 Hope that helps!
mariyam says
hi , can i make this cake in a square or rectangular pan? i need to serve it in sliced in individual boxes! please help
Nagi says
Yes! Around 20cm/8″ square will work great, use 2 if you can so you can sandwich together or if you want to make one without a layer of frosting in between, just use a larger one!
Vic says
Hi, I made your cake and loved the texture as I made it but unfortunately it just took forever to cook and in the end although the cake skewer came out clean, as it cooled the underneath was too moist, as if too much oil. I added the ingredients according to the recipe using grams not American cup but do you think I might have just added too much oil, I used sunflower oil, is there a particular oil I should use? Many thanks.
Baked. says
Hi Nagi, Vic,
I made the Red Velvet cake according to the recipe/ instructions and had the same issue – the bottom part was too oily/ most, sticked to the bottom of the pan and when I finally got it out, it was actually dripping. I baked another one and just left out the oil – it turned out perfectly!! The buttermilk still made it sufficient moist. I found this recipe here. It is exactly like yours, except for no oil:
https://cooking.nytimes.com/recipes/1016329-red-velvet-cake?register=email&auth=register-email®i=1&join_cooking_newsletter=false
Would still be interested to know how some cakes turn out great and others are too oily! Thanks!
Nagi says
PS I added notes to the recipe about this 🙂
Nagi says
Hi! I’m sorry to hear you had that problem. I’ve done some research and added a note to the instructions to ensure the eggs are beaten in properly and also again after the oil is added. I read that can be the problem for the oil splitting. The other cause is if the butter is beyond softened and it melts while the batter is being made. I’m glad you enjoyed the NYT recipe! I did try it myself years ago and found the crumb a little dry for my taste, which you can kind of see in the photo – notice how the crumbs are….well, crumbly? 🙂 I hope that helps!!
Nagi says
Hi Vic! Can you expand a bit and tell me where exactly it was too moist?? So the base of the cake??
Vic says
Yes it was the base of the cake.
Nagi says
Hi Vic! What type of oven do you have?? Also, do you think there’s any chance the pan was over buttered???
Susan says
Made your Red Velvet Cake tonight for my husband’s birthday. It was a huge hit, everyone loved it! The cake was moist, icing very creamy. I followed your directions exactly. Best Red Velvet cake I have ever had! Will definitely be making this again. Thank you!
Nagi says
Fantastic! So pleased to hear that Susan, thank you for taking the time to come back and let me know! N xx
Julia says
I am so glad i followed your recipe! successful the first time! I was shocked by the compliments. Thank you so much 🙂 (hug)
Nagi says
Whoot! So pleased to hear that Julia, thanks for letting me know! N x
Marilou says
Hi Nagi!
This looks great and am so excited to try it this weekend; I will let you know how it turns out.
Also, your dog is adorable and I love your writing style.
Thanks so much!
Nagi says
Thank you for the compliment Marilou! Including about my DOG!
Paula Bohrer says
I made this cake and it came out great. It’s very moist and had just a hint of chocolate. I used the red food coloring. I didn’t buy buttermilk because I didn’t know what to do with the rest of it. I did the lemon juice substitution but maybe next time I will use buttermilk to see if there really is a difference. I didn’t use 4 cups of confectioners sugar either, just 1 cup. And it was sweet enough for me. This is the only red velvet cake I’ll make. Thanks Nagi.
Nagi says
I’m so pleased to hear that Paula! I’m glad you were able to adapt the sweetness to your taste too 🙂 I think my mother would only use 1 cup too, she really doesn’t like sweet things much! N xx
Sharon Magnin says
Cake stuck to the pan. Too oily for my taste. Disappointed.
Nagi says
Hi Sharon, I’m sorry to hear that. Did you butter and dust the cake pan with cocoa?? And regarding the oiliness, I must confess I’m surprised to hear that, I really would never consider this cake to be even remotely oily??
Rachel says
Hi Nagi,
This recipe looks great! I was just wondering how long you think the cake would stay fresh for?
Thanks,
Rach
Nagi says
Hi Rachel! It’s great for up to 3 days in an airtight container. 🙂 I keep it in the cupboard unless it’s very hot, in which case I put it in the fridge and ensure it comes to room temperature before serving.
Rachel says
Great stuff. Thanks for the info 🙂
Radha says
Hi Nagi
I stay in Japan at the moment and would like to know if you get buttermilk here in supermarkets… I am new to the language. I would really like to try out your version of this cake for my upcoming anniversary.
Thank you!
Nagi says
Sorry to say I don’t know Radha! If you can’t find it, use the milk/lemon juice options 🙂
Maegan says
Best cake I’ve ever made! Turned out perfect! Taste texture and color was awesome!
Nagi says
FANTASTIC to hear Meagan! Thank you so much for letting me know. Hope you have a great weekend! – N xx
Roxanne says
Making this cake for my sons 18th birthday! I’ve never tried red velvet wish me luck! Do you use the basic Philadelphia cream cheese recipe for frosting? Your cake looks beautiful I’m planning to also use cut off pieces to crumble for decorations.
Nagi says
Hi Roxanne! Yes Philadelphia is always my choice cream cheese. Happy 18th to your son! N xx
Bekki says
First off thank you for this amazing recipe! It’s the first time I made red velvet and although mine wasn’t red I’m still going to try it again with better measuring stuff (recently moved into my first flat so I have very little things). Even thPugh it was more brownish it tasted amazing and everyone loved it! It has to be the fluffier cake I have ever made! So goood 🙂
Nagi says
Hi Bekki, I’m so glad to hear everyone enjoyed the flavour of it! I think you are in the UK and I’ve been doing some research and learned that the liquid food colourings you have are very different to what’s used in Australia and the States, it is far less intense because I believe it’s based on natural rather than artificial ingredients. I am updating the recipe now for directions – you will need to use a food colouring GEL which is around the same strength as the food colouring we have here in Australia. 🙂 N xx
Marina says
Hi,
I have tried this twice now and both times the cake did not turn out red! Just looked like a chocolate cake. Tasted lovely and texture right but just not red. What went wrong? I used liquid food colouring not gel?
Kateryna says
Wow that’s crazy cuz I making my cake three times and I got chocolate cake too I used two bottles of food coloring???
Nagi says
Hi Kateryna! I’m sorry to hear that, can I ask which country you are in? The other lady is in the UK and I updated the recipe for specific UK colouring directions – need to use GEL not natural liquid food colouring.
Nagi says
Hi Marina! You definitely used 2 1/2 TABLESPOONS of food colouring per recipe?? That’s a ton of food colouring and should definitely make it red!!
Marina McCubbin says
Hi, yes I used the whole bottle! The mixture was definitely red when it went in the oven, but came out brown (& it wasn’t burnt!)
Nagi says
That is so odd Marina! Can I ask which country you live in? I’ll do some research.
Marina says
Hi Nagi, I live in England. Thank you maybe it’s something strange over here that is clashing with the food colouring??
Marina
Nagi says
Hi Marina! I actually did some research and found that the mainstream liquid food colouring in England is usually made from natural ingredients so it is nowhere near as intense as what we get here in Australia and the US which is artificial. So unfortunately you will need to find food colouring GEL which is artificial, and use the same amount specified in the recipe. I added notes into the recipe, I hope that helps! PS This problem explains why every red velvet cake I’ve seen by British celebrity chefs is nowhere near as red as they should be! 🙂
Vanessa Pellegrini says
Hi Nagi,
I live in Brasil and we dont have buttermilk in here. Will the cake be arruined if i use 1c. Milk+vinager or lemon juice?
Thanksa lot,
Vanessa
Nagi says
Hi Vanessa! The crumb will not be quite as tender but to be honest, most people probably can’t tell the difference. I must admit, my friends couldn’t tell! 🙂 N xx
Leslie says
Hi Nagi – my son wants a red velvet cake for his 21st birthday so I’m trying yours. I would call myself a beginner cook and I appreciate the detailed recipe and notes – I follow everything very exact and literally! Anyway, was just wondering how you were able to get your lovely red crumbs to decorate just the outer circle on the top of cake and just the lower edge surrounding the cake? I would love to achieve that but how to do so???
thanks!
Nagi says
Hi Leslie! I just use my fingers to sprinkle it on very carefully 🙂 Just do it slowly and close to the icing, you will be fine! If an odd crumb goes in the wrong place, just use a small sharp knife to remove it 🙂