After yesterday’s post, I thought it was only appropriate to follow up with the real thing. No purse this time. This is all cake.
Velvety and yes … red.
And delicious. And moist. And one of my favorites.
It’s covered in cream cheese frosting that’s to die for. Help me.
There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.
Yield: one 8-inch layer cake
Red Velvet Cake
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Ingredients
Red Velvet Cake
2-1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1-1/2 cups vegetable oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners' sugar
Instructions
Preheat oven to 350 degrees Fahrenheit.
Grease and flour two 8-inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Then make the frosting.
For the frosting: Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in batches. Scrape down the sides in between each addition. And frost away.
Notes
This cake has a pretty good amount of oil and is really moist. I haven't tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I'll do a little experimenting.
Bakerella and Sharon, I use a similar recipe for the frosting and LOVE it. And my cake does not have oil either. Nothing compares to the that frosting, which we have made for years.
3T Flour, 1 C milk, 1 C sugar, 1 tsp vanilla, 1 C butter
A few tips though, when you cook the milk and flour cook until it thickens remove from heat and cover with plastic until it cools to room temp or it will break your butter and sugar. I add the vanilla to the sugar and butter and use the KitchenAid to cream it. Then add the cooled mixture whip it to whip cream consistency.
I also double the frosting recipe to make sure I get a good layer on the cake. If I am going to go through the work of doing the whole thing from scratch I want a decadent reward. ;)
So I made cake balls. I’ve never made them so am unsure what the texture should be. Can you tell me how much oil I can cut out of the recipe. The mixture was greasy. The taste however is Heaven on earth and I suspect this is what Schweaty Balls are. Thank you Bakerella & SNL!
Jenna – 8 inch. Grease and flour the pan and when you turn it upside down it should come right out.
Tiffany Defa – colored paper and a 50 mm fixed lens
Arlene, Jackie, Bev, tam – I don’t think I’ve ever tried that. We’ve always had it with cc frosting. But, thanks for the recommendation.
Heather – beets – “an alternative to red food colouring is beetroot. I juice raw beetroot and substitute it for the red colouring using the same measurement called for in the recipe.
This American Wife – eat or give it away” – from commenter geegee
Darlene – not really meant for shapes, it’s really creamy.
thetopsyturveyclub – vegetable oil or canola oil. The frosting is really, creamy. USe liquid food coloring for this one instead of the gel paste.
Reyes – canola oil
Doree – probably about 24 and for 20 minutes
The Teacher Cooks – tell her I said HI!
{A} (12 y.o. asiring baker) – I love that one, too. Simple.
Carri – Yes!
Jess – Not yet.
Holly @ Unintended Byproducts of Domestic Bliss – Right on!
Katrina – probably for 20 minutes
Danielle, Janie La Pierre – haven’t tried it yet, but probably 20 minutes at 350 and it would make about 24 I’m guessing.
Arps, Meggan – It’s my great grandmothers.
Brittany – that’s a good one!
Amanda, Monica – You should have seen the recipe before I amended it. It started out at 2 1/2 cups.
Linda Jenner – yep and thanks!
Strawberry Cake – Just don’t tell me if hers puts mine to shame.
Tarisa – I might know what you did wrong. This happened to me a while ago when I tried to turn cake blue and used the gel food color paste instead of the plain jane liquid food color in the grocery store. My cake tasted like a muffin. You can read about it here: https://www.bakerella.com/pops-for-pop/
Tessa – It’s perty. and different. not your every day. And even though it has cocoa in it, I wouldn’t go to it for a chocolate cake.
Crissy – YAY!
Candace Turner – Wow. The whole cake. Wow!
Sydnie – YAY!
Shannon @ bakeandbloom – Take a look through the comments. People have listed a cooked frosting that is supposed to be th go to for this cake.
My Grandmama made a fancy schmancy Red Velvet cake, and she used an entire can of BEETS to get the red color. She pureed the beets and threw them in to the cake mix and used the beet juice for the coloring. And I remember it being the BEST cake I have ever tasted.
Off topic, but have you considered making Naked Mohawk Baby Carrot Jockey cake bites – the football bites reminded me that you could make other shapes, and those would be so funny!
I like the original frosting better too (#13 posted) It is easy to make and sure beats the cream cheese frosting IMO.
You cake turned out pretty. I made my first Red Velvet cake about 1968. I love the milk glass cake pedistal.
The absolute BEST cream cheese icing recipe is Rose Levy Beranbaum’s “White Chocolate Cream Cheese Frosting”. The recipe doesn’t call for any sugar, it is sweetened with white chocolate. It is very light and has a wonderful flavor. It is the best with carrot cake!
Adapted from the classic book, “The Cake Bible,” by Rose Levy Beranbaum.
9 oz. white chocolate, melted, cooled to room temperature
12 oz. cream cheese, softened
6 oz. unsalted butter, softened
1 1/2 T fresh squeezed lemon juice, or to taste
Beat cream cheese in mixing bowl until smooth. Gradually beat in the melted and cooled chocolate until incorporated. Add in the butter and lemon juice last, beating well until smooth.
I had a red velvet cupcake the other night and it was garbage. I said i was going to find a better recipe and make it myself, then you posted this!!!!
I CANT WAIT TO TRY IT!!! thanks for sharing
I can’t even tell you how delicious that red velvet cake looks– it’s one of my favorites! I’m making gluten-sensitive red velvet cupcakes for a dinner party this weekend and I can only hope they turn out half as good as yours looks!! Your pictures are just absolutely stunning by the way!
So excited to make this! I have to admit that I have never made a Red Velvet from scratch and this is what I have for my Birthday every year! Cannot wait to try it!
Does this recipe hold up to multiplying (X2 or X3) to use for a 14″ cake for a wedding cake? I’m concerned that it may be too soft for a double layer cake of that size. I’m making a wedding cake for a friend’s daughter and red velvet was requested for the bottom tier. I have no experience with red velvet. I’m not professional, but have made many wedding cakes, just not this kind.
Great read & great looking cake! I’ll be giving this a try this weekend! :)
Note to those who made a Red Velvet cake before and had it come out dense – if you subbed milk for the buttermilk the recipe called for there wasn’t enough acid in there to lighten the texture hence the denseness.
Well I was true to my word and made it for my family last night. I thought that my 3 teenage boys were going to curl up into a ball and cry! They ate the ENTIRE cake last night and the comment was….This ones a keeper.
yum! I made this last night after being inspired by your pictures :) It’s pretty tasty for my first go at a from scratch cake! The frosting came out the bestest!! though i neglected to put enough icing in the center, it’s still deeeeelicious!
thank you!!
I am from South Africa and Red Velvet cake isn’t very common here and I have ALWAYS wanted to try one. Thanks for the recipe, I am going to make one this weekend for me and hubby… in fact I might make two, one for me and one for my parents. Thanks again, I LOVE your blog.
So I’m going to be the one sacrilegious person that asks… why? Why is red velvet cake so… admired? It’s chocolate cake… that someone dyed red. I just don’t get it!! (Please explain it to me!!)
Your red velvet cake looked SO delicious I tried to make it today, but I may have done something wrong. : ( My family and I thought the cake tasted like cornbread. Weird, huh? I thought I had followed your recipe completely. Any ideas where I might have went wrong?
I’m happy to say that I posted my Red Velvet baking experience 3 days before yours, so no one can say that I’m copying you. I think mine was pretty darn good too.
But your photography is absolutely amazing! And I’m always inspired by your holiday themed treats.
Laurie
I have to agree with the others about the frosting–red velvet should have the cooked frosting, not a cream cheese frosting. If you’re going to do it, do it all the way!
When I was a little girl we had a backyard neighbor would would bring us red velvet cakes several times a year. It was lovely. I didn’t start making my own until I was in college, but I found Fannie Flagg’s recipe for the cake and the cooked frosting and fell completely in love all over again!
This looks soo good!!! I will have to try to make it some day :) According to my fiance ive been baking too much bad stuff lately! I’ll just have to make it for someones birthday.. Do you have any advise to make sure the cake looks pretty?… Every time i make a cake the icing looks messy what am I doing wrong?
Oh , I am cooking my way through P-Dubs cookbook and blogging about it, so I will be making her version….maybe I should have a show down Bakerella vs. The Pioneer Woman, so see who’s is better!
Yours looks FABULOUS it will be a close battle…
Ok, who am I to tell bakerella how to improve her cakes. But, I love this cake, with a cup of choc chips thrown into the cake mix. A litlte MORE chocolate never hurt anyone!!!! :-)
*G*A*S*P* Red Velvet Cake is my all time favorite!!! It has been since I was a little girl…your recipe looks SCRUMPTIOUS!!! I’m printing it out and trying it soon! YUM-MY!
My daughter requested red velvet cupcakes for her special birthday and after looking at a ton of recipes I thought of checking your site. An answer to a prayer–what did you post today, but red velvet cake? Sympatico. Thanks.
Red Velvet Cake is my absolutely favorite dessert. I even had it as my wedding cake! I can’t wait to try out this recipe. And your pictures are beautiful!
Bakerella–You’re my hero! I wish I could bake like you!! You’re a wizard of the kitchen!! I love reading your stuff and looking at your recipes. I check everyday for something new and am always pleasantly surprised by something yummy and wonderful! This red velvet looks divine!!
Happy Birthday to me! This cake will help me celebrate my 30th next week. Yum! I can’t wait…for the cake that is. The birthday can hold off if it wants to.
Oh how good that looks! I need self control pronto so I can make that and just eat a bite, just a sliver, and give the rest away before it lands on my thighs!
Never made one but my son’s favorite color is red so I might have to make one. How many cupcakes will this recipe make?
Looking forward to sinking my teeth in this one!
i made red velvet cake balls for valentine’s day for the first time
and i used my own recipe for red velvet cake which is very moist so i only had to use half a can of frosting.
Your cake looks beautiful! I would love if you had a post on how you frost your cakes!
This cake looks delicious and moist, and probably tastes AMAZING, but I wish it didn’t have such a high oil content. I would love it if you recreated recipes with a more lighter approach :)
My all time favorite! I make it for Valentine’s day and all our birthdays. We love the “Butter Frosting” recipe that Shannon Bush (# 13) posted. If anyone makes it be sure the milk mixture is cold before adding it to the butter/sugar mix.
my favorite! except I always use my Mom’s icing recipe which is as follows(I think you’ll find it perfect for the red velvet cake, even better than cream cheese)
Combine 2 tbsp flour with a a portion of 1c milk(put other portion on stovetop) Make a paste with the flour/milk then add to the remainder of the milk on the stovetop. Cook until thick–stir constantly. Set aside and cool completely.
Mix together 1c sugar, 1 stick margarine, 1/2c shortening and 1 tsp vanilla. Beat for 10 min. Add cooled white sauce and beat together for 5 more min.
Looks so yummy though I nearly had a heart attack when I read it called for 1 1/2 C of OIL!! Wow, plus buttermilk! Not exactly WW approved but I am sure its super yummy! I am trying to decide if I should just make it anyway hehe! Thanks…I absolutely love your blog and all its yummy ideas! And…your camera :)
I love making red velvet cake, because it is such a wonderful visual bang for relatively little effort. The last time I made it, I did a 3 layer cake with snowflake themed decoration for a 3-person birthday party. It was great!
yummm…. ok I just had my first taste of Red Velvet last night! It was a delish Sprinkles Cupcake! We drove 4 hours just for one! I totally recommend trying them!
Why must you kill me with the neverending pages of goodness?! I want to be your best friend so that you’ll bake me something sweet at least once a week. Red velvet’s my fave. It matches my hair. http://glamlifehousewife.blogspot.com/
Looks so good….I will need to make this soon. Just wondering if you’ve ever made red velvet with chocolate chips in it? I visited this wonderful bakery in AZ called Nothing Bundt Cakes (it’s a franchise), and they had the most delicious red velvet there, but it had choc chips in it. I was really surprised how much the chocolate enhanced the flavor of the red velvet.
Just a suggestion…perhaps it would be worth a try sometime.
I just got done rolling some balls! I made this cake this morning and mixed the cake balls this afternoon. The mixture seemed really greasy so I’m glad I didn’t use canned frosting. I used cream cheese mixed with powdered sugar. I’m leaving them freeze overnight so I’ll see what I’ve got in the morning!
Yummmmmy! The pictures are scruptious. Can’t wait to try the recipe. A friend made a red velvet cake once and added ground pecans to it. It was extra good. I will
Hi Bakerella! I’ve been lurking around your site for quite a while and you’ve actually helped me lose about 45 lbs! I now enjoy most of my sweets by feasting on your beautiful photos of wonderful treats :) Thanks for this post, it was delicious!!
Yum! Thanks for posting your recipe Bakerella. I’ve tried several and some have BOMBED. But I expect yours will be deliciousness through and through. I referenced the Bubble Room’s Red Velvet Cake in my comment yesterday. Here is their recipe (3 layers, so more oil.) I’m definitely going to make yours! http://www.cafemom.com/journals/read/359682/The_Bubble_Room_s_Red_Velvet_Cake
It is a crowd pleaser (and big), but with all that oil, it seems there’s need to really mix it well and get a little air into the batter.
Oh my goodness, I’m not going to be able to stop thinking about making RVC and soon!
OMG – that is one of the most beautiful red velvet cakes I have ever seen! Love the white cake stand too. I am completely infatuated with red velvet in any form – had my first piece of when I was about 9 and was instantly smitten. Love to make the cake, cupcakes, etc… Thanks for sharing this gorgeous post.
Am I the only one who doesn’t like Cream Cheese icing on Red Velvet cake?? I always use the icing that calls for flour & milk cooked, then cooled, and mixed with confectioner’s sugar and butter. I think it’s the perfect match for Red Velvet. JMO!
I had never heard of red velvet cake until I saw Steel Magnolias… then I tried it… so devilishly divine! Thanks for your recipe… I had always heard it had weird ingredients… VINEGAR and Buttermilk?! Who know LOL
I have a freind who made one once from scratch so i’m going to have to try this recipe out and throw down a challenge!! :-)
Bakerella! I am so excited! Thanks for putting up this post! I have been looking for a really good recipe for red velvet cake for a long time now. This one looks amazing – can’t wait to try it.
My goodness that looks good! I was just begging a friend to make me one last night! :) I hope she does now even more!
(Now to try and convert that to sugar free! lol)
Ive been subbing to your fabulous blog for AGES now, but never tried baking anything from it yet, Im not really a baker :( but after a visit to the states in Dec and still not getting around to trying Red Velvet Cake I am so glad you posted a recipe for this! We cant get the mixes over here in the UK that you often mention, so I have now got this in the oven. I hope Ive managed to get the conversions right and it turns out ok….
your red velvet cake looks so luscious, Bakerella. I baked one for Valentines last week, and it was tasty, but very dense. It was the first time I had ever tasted red velvet cake and decided it wasn’t for me, but your recipe looks moist and yummy, I might have to give it another try!
Yay! I was hoping after yesterday’s post you would do the real thing. Red Velvet is my husband’s favorite and only his mom knows how to make it right. I can’t wait to try and see what he thinks. Your pictures look gorgeous!
OMG, am drooling as I type.
Am in search for the perfect red velvet cake recipe, and I think I have found it! thank you Bakerella.
Heather, comment 36, an alternative to red food colouring is beetroot. I juice raw beetroot and substitute it for the red colouring using the same measurement called for in the recipe.
I do like a good red velvet cake…..I prefer a bit of melted white chocolate mixed into the frosting to cut the cream cheese just a tad and take the flavor to another level. Sigh……..I will look forward to trying yours, O’ Creative Genius, You.
can i retract my comment on the purse giveaway thread, and put it here to win this cake instead? looks absolutely YUMMY! did i mention that red velvet was also one of my favorite cakes? who am i kidding? if is says “cake” in the name, i’ll eat it!
yum! so funny that you are posting about red velvet this week… I just made red velvet whoopie cream pies this weekend and posted them on my blog: http://bakedwithloveandbutter.blogspot.com
Bakerella, do you think this would work well with green food coloring for a St. Patrick’s Day cake, too? Looks delicious. I haven’t made a scratch red velvet cake in years so I am looking forward to trying this recipe.
OOOOOh, I love red velvet cake! My husband made me one for my birthday this year, and it was great! Although he, for some reason, decided the frosting recipe had too much sugar, and omitted about a third of it, so it was a bit cream cheesier than it should have been, but still delicious!!!
Perfect timing! My dad is coming to visit the end of March for his birthday and has requested red velvet cake . Now I just have to figure out the high altitude adjustments.
Looks delish and beautiful! BTW, do you have any good tips for not getting crumbs in the frosting? Lately, I’ve been so frustrated that I’ve either used chocolate frosting (not on RV cake tho!) so they don’t show up, or piped stars… yes matters are that desperate!
S-O-O-O Nice!! Such a beautiful cake!! I would try today,but already had an Old Time,double layer,Chocolate Cake, w / Chocolate Frosting. Lady,you do some very nice things,especially designed around kids!! This puts you,up above many!! Love the site,and the point of building homemakers!!
I agree this looks fabulous but, I disagree on the cream cheese icing. The only icing for this cake is the cooked one…make something like a white sauce. Beat butter and granulated sugar together till light and fluffy. Add in the cooled flour/milk mixture. Beat again until light as angel wings. Add a tiny bit of pure vanilla. Ice your Red Velvet cake with this and you will be rewarded with a pure slice of heaven.
I made red velvet cake balls for valentine’s day. I didn’t make it by scrtach though. I bought the cake mix and then used a whole tub of cream cheese frosting. They were good!! But a tad to moist, so when I make them again, I’m gonna use 1/2 a tub instead.
My Goodness! What a beautiful red velvet cake! I have been making this cake since childhood. Yours looks so good! FYI there is a student in my class that reads your blog religiously and when we were decorating cookies for Valentine’s Day her group won the contest!! I called her little Bakerella!!!
This is amazing! I have been looking at different red velvet recipes the past two days. I am going to make red velvet cupcakes….. how long do you think you would bake this recipe into cupcakes and how many do you think they would make?
You make me feel hungry and sad and happy, all at once. Hungry for the red velvet cake (never tried that one before), sad, because i didnt win the clutch, and happy, beause your pictures and words just make me smile.
i’m going to try this tonight, but dairy free! margarine for butter, tofu cream cheese for cream cheese, and a mix of a tiny bit of soy mils and tofu sour cream for buttermilk.
Being an Aussie, red velvet cake is not something I’m familiar with. In fact, I’d never even heard of it before I found your site a while back! So thank you for the recipe…..all I’ve found before are references to a cake mix that I (obviously) can’t buy.
Hi!!
First time I write somethig!!Sorry for my english, I’m spanish. This cake looks lovely!! what kind of oil did you use? olive oil, sunflower oil…
I made a kind of your cakeballs, I’ll publish it soon in my blog (I’ll put the reference of your web, of course, and i’ll always be gratefull for all your ideas and recipies!!)) really I use my own recipe for the cake (with olive oil!!), but it’s your idea and the same process you use. I hope you dont be hungry with me for that…
Many kisses!! you’re the best one!!
thank you thank you thank you, i was looking for a recipe for this for my valentines crafting group, but I couldnt find one, I’m so pleased you’ve blogged this as I only like to do recipes that come recommended :) thank you xxxx
Look at my swedish blog. I made your cupcakebites yesterday. Though I didn’t get the top as smooth as I wanted to… I have to practise more!
Today I’ll get a package with some baking tools. I really regret that I didn’t but the whole “Bake Cake” store when I was in New York in November.
here in Sweden we don’t have as much baking stuff in our stores. Like colored chocolate, but I used the icing colors and it turned out quite good! Even though the white chocolate got a bit “hard”
it’s like a mixture of goodness and sin. <3
A definite must try!
I'll try baking 'em this weekend to give my friends some special treat. :D
thanks, Bakerella!
Defnitley going to give this a try…the reciep i have used itnhe past is also good but this is ‘BAKERELLA’s’ recipe so a must try..:) What oil would you recommend??? And would the frostying hold if piped through a 1M tube???
For the food coloring questions here I have used Americolor Super red gel paste and realized that for a recipe that calls for 2oz i need just 1oz or less…when i made it the first time with 2 oz all of us had red teeth/ tongues and it caught onto the plates and spoons as well…:) Good for Halloween or a twilight themed party, but not otherwise!
Hey just wondering, does the recipe for the cream cheese frosting hold its shape if it were piped on a cupcake? I’ve got about 115 cupcakes to frost and transport 2 hours away from where I live and wondered if this recipe could save me from a droopy mess!
Love at first sight! I love a red velvet cake but with chocolate Frosting, do you have a recipe for this frosting? Thank you for sharing your very special recipe.
Gina
Thank-you! I was inspired to bake one up after seeing your last post, and I have been doing some internet research – now I can stop. (I’ve also never even tasted Red Velvet cake!) I trust all your cake recommendations. Your yellow cake is PERFECT. I use it all the time. And I’ve tried so many in the past. You rock, Bakerella!
PS. I also made oreo truffles for valentines day – they went over well :)
Ever since your purse post, I have been craving Red Velvet Cake (I blame it on being 7 months pregnant). I will definitely have to try out this recipe in the very near future :)
Wow… This belongs in a cake museum!! It’s beautiful and you can tell the cake is a great model for your camera!!! : )
The colour is rich and deep! I like the way it matches your preceding post about the hand bag, which is GORGEOUS, too!!
Take care and thanks for sharing!! Leesa
The cake looks delicious and beautiful but what do you use for the background in your pictures? It always coordinates with your subject…is it paper or fabric? Just wondering. I would also like to know how you take the depth of field pictures. You are everything I want to be: A great cook and photographer!
You.ruined.my.diet. lol! I’m on weight watchers, so I’ll have to save this for my birthday or something!! Any chance of you doing a low fat version?? lol
There’s something so beautiful about that lovely red cake with thick white frosting!! I’ve never made red velvet cake before, so I think I’ll have to try this recipe!!
Thank you, thank you, thank you!! I’ve been wanting to try making a red velvet cake but couldn’t bear to pay for those $10/box mixes! Can’t wait to give this recipe a try!!
I’m at high altitude. Can you make any recommendations or suggestions? Do I need to add flour and water or what should I do so that your recipe isn’t a total failure? Thanks for the advice, I can guarantee mine will never be as pretty as yours!
How do you get 2 oz. of red food coloring? I’m only familiar with the little bottles that you use to add “drops” one by one. Can you buy food coloring in “bulk”?
P.S. My Red Velvet Cake recipe doesn’t have oil in it I just noticed so let me know if you want to try it for cake pops…they turned out GREAT and I would rather use it than the box mix! I have to a lot cause I can’t find the box mix around here anymore:) Just thought I would share!!
I made red velvet cake for my last tea, and it went over so well that a girl who swore she hated red velvet took home two pieces and ate them both! It’s addictive when done right!
I LOVE Red Velvet Cake and we have made this in our family since I was little. The recipe is the same as yours but you have got to try our frosting:) You will LOVE it!!!!
Frosting:
Cook together –
1 c. Milk
5 Tbl. Flour
Cream 2 cubes Butter and 1 c. Sugar.
Add 1 tsp. Vanilla to cooked mixture and than add to sugar mixture. Beat till smooth and creamy – this takes quite a long time to fluff up.
I used this recipe the first time I tried your cake pops cause it’s so hard to find RV cake in the box in my area and they are so so good with the real deal!;) Thanks for your blog I love it and get lots of my baking inspiration from ya!!
FYI I would not use that cake or any other cake with a high oil content. I have used leftover cake scrapes that had a high oil content before and it doesnt work that great. It looks aweful, its looks greasy and is really moist so the use of icing isn’t needed to bind it.
This is too funny… I was just thinking to myself that I wanted to find a recipe for red velvet made from scratch!!! Thank you, can’t wait to try it out!!
I’ve said it before and I’ll say it again, I LOVE your sweets pictures! You always know the best way to pair backgrounds and dishes with your desserts! Mmmm this looks soo delicious!!
Hi Bakerella! I am loving this red velvet cake!!! Yum! Thank you for the recipe, and the giveaway (even though I did not win!) I will just have to figure out a way to save enough money to buy my own before this baby is born in July! :)
I bought that red velvet clutch, you are no good for my bank account. You are also no good for my waist line. This looks SO fabulous. I’m going to make this asap, in my giant cupcake pan!
This site focuses on fun and easy baking. You’ll find ideas for cake pops (a Bakerella creation), cakes, cupcakes, cookies, and more. You may even find yourself smiling from all the sweetness.
ah i love red velvet! i think im going to make cupcakes so i can have cake in bite size pieces.
Bakerella and Sharon, I use a similar recipe for the frosting and LOVE it. And my cake does not have oil either. Nothing compares to the that frosting, which we have made for years.
3T Flour, 1 C milk, 1 C sugar, 1 tsp vanilla, 1 C butter
A few tips though, when you cook the milk and flour cook until it thickens remove from heat and cover with plastic until it cools to room temp or it will break your butter and sugar. I add the vanilla to the sugar and butter and use the KitchenAid to cream it. Then add the cooled mixture whip it to whip cream consistency.
I also double the frosting recipe to make sure I get a good layer on the cake. If I am going to go through the work of doing the whole thing from scratch I want a decadent reward. ;)
So I made cake balls. I’ve never made them so am unsure what the texture should be. Can you tell me how much oil I can cut out of the recipe. The mixture was greasy. The taste however is Heaven on earth and I suspect this is what Schweaty Balls are. Thank you Bakerella & SNL!
Yummy – this looks delish!
Jenna – 8 inch. Grease and flour the pan and when you turn it upside down it should come right out.
Tiffany Defa – colored paper and a 50 mm fixed lens
Arlene, Jackie, Bev, tam – I don’t think I’ve ever tried that. We’ve always had it with cc frosting. But, thanks for the recommendation.
Heather – beets – “an alternative to red food colouring is beetroot. I juice raw beetroot and substitute it for the red colouring using the same measurement called for in the recipe.
This American Wife – eat or give it away” – from commenter geegee
Darlene – not really meant for shapes, it’s really creamy.
thetopsyturveyclub – vegetable oil or canola oil. The frosting is really, creamy. USe liquid food coloring for this one instead of the gel paste.
Reyes – canola oil
Doree – probably about 24 and for 20 minutes
The Teacher Cooks – tell her I said HI!
{A} (12 y.o. asiring baker) – I love that one, too. Simple.
Carri – Yes!
Jess – Not yet.
Holly @ Unintended Byproducts of Domestic Bliss – Right on!
Katrina – probably for 20 minutes
Danielle, Janie La Pierre – haven’t tried it yet, but probably 20 minutes at 350 and it would make about 24 I’m guessing.
Arps, Meggan – It’s my great grandmothers.
Brittany – that’s a good one!
Amanda, Monica – You should have seen the recipe before I amended it. It started out at 2 1/2 cups.
Linda Jenner – yep and thanks!
Strawberry Cake – Just don’t tell me if hers puts mine to shame.
Tarisa – I might know what you did wrong. This happened to me a while ago when I tried to turn cake blue and used the gel food color paste instead of the plain jane liquid food color in the grocery store. My cake tasted like a muffin. You can read about it here:
https://www.bakerella.com/pops-for-pop/
Tessa – It’s perty. and different. not your every day. And even though it has cocoa in it, I wouldn’t go to it for a chocolate cake.
Crissy – YAY!
Candace Turner – Wow. The whole cake. Wow!
Sydnie – YAY!
Shannon @ bakeandbloom – Take a look through the comments. People have listed a cooked frosting that is supposed to be th go to for this cake.
My Grandmama made a fancy schmancy Red Velvet cake, and she used an entire can of BEETS to get the red color. She pureed the beets and threw them in to the cake mix and used the beet juice for the coloring. And I remember it being the BEST cake I have ever tasted.
Off topic, but have you considered making Naked Mohawk Baby Carrot Jockey cake bites – the football bites reminded me that you could make other shapes, and those would be so funny!
I have been searching for a great Red Velvet recipe and this one looks as delicious as can be! I will be trying this very soon!
I like the original frosting better too (#13 posted) It is easy to make and sure beats the cream cheese frosting IMO.
You cake turned out pretty. I made my first Red Velvet cake about 1968. I love the milk glass cake pedistal.
Is there any other acceptable frosting for Red Velvet cake, I love the cream cheese one but my boyfriend is not a fan. Any ideas?
The absolute BEST cream cheese icing recipe is Rose Levy Beranbaum’s “White Chocolate Cream Cheese Frosting”. The recipe doesn’t call for any sugar, it is sweetened with white chocolate. It is very light and has a wonderful flavor. It is the best with carrot cake!
Adapted from the classic book, “The Cake Bible,” by Rose Levy Beranbaum.
9 oz. white chocolate, melted, cooled to room temperature
12 oz. cream cheese, softened
6 oz. unsalted butter, softened
1 1/2 T fresh squeezed lemon juice, or to taste
Beat cream cheese in mixing bowl until smooth. Gradually beat in the melted and cooled chocolate until incorporated. Add in the butter and lemon juice last, beating well until smooth.
I had a red velvet cupcake the other night and it was garbage. I said i was going to find a better recipe and make it myself, then you posted this!!!!
I CANT WAIT TO TRY IT!!! thanks for sharing
Thank you so much for the recipe!! I made it last night and everyone loved it:)
Groan! I really, really need to bake this!
I can’t even tell you how delicious that red velvet cake looks– it’s one of my favorites! I’m making gluten-sensitive red velvet cupcakes for a dinner party this weekend and I can only hope they turn out half as good as yours looks!! Your pictures are just absolutely stunning by the way!
Now, I’m sure this is and awesome red velvet cake, but I HEART this recipe so much! It only takes 2 1/2 tablespoons of red food coloring!
http://www.marthastewart.com/recipe/rachels-red-velvet-cake
So excited to make this! I have to admit that I have never made a Red Velvet from scratch and this is what I have for my Birthday every year! Cannot wait to try it!
Does this recipe hold up to multiplying (X2 or X3) to use for a 14″ cake for a wedding cake? I’m concerned that it may be too soft for a double layer cake of that size. I’m making a wedding cake for a friend’s daughter and red velvet was requested for the bottom tier. I have no experience with red velvet. I’m not professional, but have made many wedding cakes, just not this kind.
thank you! these came out amazing even with the dairy switch out!
http://scrappylife.blogspot.com/2010/02/red-velvet-delish.html
Wow! Does that look delicious and what incredible photography!
Of course, now I just have to go make one!!
Audrey
Great read & great looking cake! I’ll be giving this a try this weekend! :)
Note to those who made a Red Velvet cake before and had it come out dense – if you subbed milk for the buttermilk the recipe called for there wasn’t enough acid in there to lighten the texture hence the denseness.
Love it! and I love that Shannon posted that frosting recipe! That is what we use! We LOVE it!
This looks sooooo delicious…you are killing my 7 month pregnant appetitie..hahah – yummy! couldn’t resist adding this to our “link luv roundup” today, come by for a peek! http://www.luvinthemommyhood.com/2010/02/link-luv-roundup_24.html
yummm! i have to say though, making the cake is a little unnerving since the batter looks so much like blood. haha!
Well I was true to my word and made it for my family last night. I thought that my 3 teenage boys were going to curl up into a ball and cry! They ate the ENTIRE cake last night and the comment was….This ones a keeper.
The flavor was to die for!
Thank you!
yum! I made this last night after being inspired by your pictures :) It’s pretty tasty for my first go at a from scratch cake! The frosting came out the bestest!! though i neglected to put enough icing in the center, it’s still deeeeelicious!
thank you!!
Thank you so much for this recipe. I have to try it asap!!!!!!!
absolutely gorgeous!
i hate you!
i’m on a diet, and this is LITERALLY torture! red velvet is my all time favorite cake i think i’m going to cry
I am from South Africa and Red Velvet cake isn’t very common here and I have ALWAYS wanted to try one. Thanks for the recipe, I am going to make one this weekend for me and hubby… in fact I might make two, one for me and one for my parents. Thanks again, I LOVE your blog.
So I’m going to be the one sacrilegious person that asks… why? Why is red velvet cake so… admired? It’s chocolate cake… that someone dyed red. I just don’t get it!! (Please explain it to me!!)
Your red velvet cake looked SO delicious I tried to make it today, but I may have done something wrong. : ( My family and I thought the cake tasted like cornbread. Weird, huh? I thought I had followed your recipe completely. Any ideas where I might have went wrong?
OH! This cake looks divine!!
wowie kazowie! (as oprah would say). must have red velvet cake … now. truly magnificent.
I’m happy to say that I posted my Red Velvet baking experience 3 days before yours, so no one can say that I’m copying you. I think mine was pretty darn good too.
But your photography is absolutely amazing! And I’m always inspired by your holiday themed treats.
Laurie
I have to agree with the others about the frosting–red velvet should have the cooked frosting, not a cream cheese frosting. If you’re going to do it, do it all the way!
When I was a little girl we had a backyard neighbor would would bring us red velvet cakes several times a year. It was lovely. I didn’t start making my own until I was in college, but I found Fannie Flagg’s recipe for the cake and the cooked frosting and fell completely in love all over again!
This looks soo good!!! I will have to try to make it some day :) According to my fiance ive been baking too much bad stuff lately! I’ll just have to make it for someones birthday.. Do you have any advise to make sure the cake looks pretty?… Every time i make a cake the icing looks messy what am I doing wrong?
Beautiful!
Ah, I do love red velvet cake. So deliciously chocolatey, rich and creamy with an amazing colour. Yours looks fantastic!
Oh , I am cooking my way through P-Dubs cookbook and blogging about it, so I will be making her version….maybe I should have a show down Bakerella vs. The Pioneer Woman, so see who’s is better!
Yours looks FABULOUS it will be a close battle…
Ok, who am I to tell bakerella how to improve her cakes. But, I love this cake, with a cup of choc chips thrown into the cake mix. A litlte MORE chocolate never hurt anyone!!!! :-)
*G*A*S*P* Red Velvet Cake is my all time favorite!!! It has been since I was a little girl…your recipe looks SCRUMPTIOUS!!! I’m printing it out and trying it soon! YUM-MY!
My daughter requested red velvet cupcakes for her special birthday and after looking at a ton of recipes I thought of checking your site. An answer to a prayer–what did you post today, but red velvet cake? Sympatico. Thanks.
Do you do all your own photography? The treats you make are great and the photo’s make them look like they will pop off the page….yummy!!!!
mmm I love red velvet cake! I just made a few batches of red velvet cupcakes today!
Red Velvet Cake is my absolutely favorite dessert. I even had it as my wedding cake! I can’t wait to try out this recipe. And your pictures are beautiful!
This looks delicious!
Bakerella–You’re my hero! I wish I could bake like you!! You’re a wizard of the kitchen!! I love reading your stuff and looking at your recipes. I check everyday for something new and am always pleasantly surprised by something yummy and wonderful! This red velvet looks divine!!
Happy Birthday to me! This cake will help me celebrate my 30th next week. Yum! I can’t wait…for the cake that is. The birthday can hold off if it wants to.
Oh how good that looks! I need self control pronto so I can make that and just eat a bite, just a sliver, and give the rest away before it lands on my thighs!
Wow ~ what a piece of art! Beautiful!!! Now I’m in the mood for one:(
My favorite kind of cake!
Never made one but my son’s favorite color is red so I might have to make one. How many cupcakes will this recipe make?
Looking forward to sinking my teeth in this one!
i made red velvet cake balls for valentine’s day for the first time
and i used my own recipe for red velvet cake which is very moist so i only had to use half a can of frosting.
Your cake looks beautiful! I would love if you had a post on how you frost your cakes!
This cake looks delicious and moist, and probably tastes AMAZING, but I wish it didn’t have such a high oil content. I would love it if you recreated recipes with a more lighter approach :)
I’ve just started following your blog and I’m going insane! Everything is so cute and I’m just dying to try everything! I don’t know where to start!
I made a red velvet cake for this first time in FOREVER yesterday, the day you posted this!
My all time favorite! I make it for Valentine’s day and all our birthdays. We love the “Butter Frosting” recipe that Shannon Bush (# 13) posted. If anyone makes it be sure the milk mixture is cold before adding it to the butter/sugar mix.
Yum, yum, yum…what else is there to say???
my favorite! except I always use my Mom’s icing recipe which is as follows(I think you’ll find it perfect for the red velvet cake, even better than cream cheese)
Combine 2 tbsp flour with a a portion of 1c milk(put other portion on stovetop) Make a paste with the flour/milk then add to the remainder of the milk on the stovetop. Cook until thick–stir constantly. Set aside and cool completely.
Mix together 1c sugar, 1 stick margarine, 1/2c shortening and 1 tsp vanilla. Beat for 10 min. Add cooled white sauce and beat together for 5 more min.
It’s super yummy!
Looks so yummy though I nearly had a heart attack when I read it called for 1 1/2 C of OIL!! Wow, plus buttermilk! Not exactly WW approved but I am sure its super yummy! I am trying to decide if I should just make it anyway hehe! Thanks…I absolutely love your blog and all its yummy ideas! And…your camera :)
I love making red velvet cake, because it is such a wonderful visual bang for relatively little effort. The last time I made it, I did a 3 layer cake with snowflake themed decoration for a 3-person birthday party. It was great!
yummm…. ok I just had my first taste of Red Velvet last night! It was a delish Sprinkles Cupcake! We drove 4 hours just for one! I totally recommend trying them!
Why must you kill me with the neverending pages of goodness?! I want to be your best friend so that you’ll bake me something sweet at least once a week. Red velvet’s my fave. It matches my hair.
http://glamlifehousewife.blogspot.com/
I love, love, LOVE that cake plate. Where did you find it? I collect milk glass, especially hobnail milk glass, and must have this cake plate.
Looks so good….I will need to make this soon. Just wondering if you’ve ever made red velvet with chocolate chips in it? I visited this wonderful bakery in AZ called Nothing Bundt Cakes (it’s a franchise), and they had the most delicious red velvet there, but it had choc chips in it. I was really surprised how much the chocolate enhanced the flavor of the red velvet.
Just a suggestion…perhaps it would be worth a try sometime.
I just got done rolling some balls! I made this cake this morning and mixed the cake balls this afternoon. The mixture seemed really greasy so I’m glad I didn’t use canned frosting. I used cream cheese mixed with powdered sugar. I’m leaving them freeze overnight so I’ll see what I’ve got in the morning!
Mmmmmmmm.
Looks delicious! Can’t wait to try this.
Also, any recommendations on where to get such a lovely cake stand as the one pictured here?
Oh. My. Gosh. I have got to make this cake this weekend.
Looks so delicious and that deep red is incredibly enticing!
This is making me so hungry….
that’s just too pretty to eat . . . .
red velvet cake is one of my all-time favorite things on this planet! thanks for the recipe!!
Yummmmmy! The pictures are scruptious. Can’t wait to try the recipe. A friend made a red velvet cake once and added ground pecans to it. It was extra good. I will
yum, yall (in my Southern drawl)!
Hi Bakerella! I’ve been lurking around your site for quite a while and you’ve actually helped me lose about 45 lbs! I now enjoy most of my sweets by feasting on your beautiful photos of wonderful treats :) Thanks for this post, it was delicious!!
If I turn this into a cupcake recipe, how many cupcakes and what temp to bake?
It looks PERFECT!!!
Yum! Thanks for posting your recipe Bakerella. I’ve tried several and some have BOMBED. But I expect yours will be deliciousness through and through. I referenced the Bubble Room’s Red Velvet Cake in my comment yesterday. Here is their recipe (3 layers, so more oil.) I’m definitely going to make yours! http://www.cafemom.com/journals/read/359682/The_Bubble_Room_s_Red_Velvet_Cake
It is a crowd pleaser (and big), but with all that oil, it seems there’s need to really mix it well and get a little air into the batter.
Oh my goodness, I’m not going to be able to stop thinking about making RVC and soon!
OMG – that is one of the most beautiful red velvet cakes I have ever seen! Love the white cake stand too. I am completely infatuated with red velvet in any form – had my first piece of when I was about 9 and was instantly smitten. Love to make the cake, cupcakes, etc… Thanks for sharing this gorgeous post.
Am I the only one who doesn’t like Cream Cheese icing on Red Velvet cake?? I always use the icing that calls for flour & milk cooked, then cooled, and mixed with confectioner’s sugar and butter. I think it’s the perfect match for Red Velvet. JMO!
this looks so good, can’t wait to try it!
You are SO evil for posting this recipe! A woman after my own heart I tell you.
how long would you make the baking time for cupcakes? :) this recipe looks so yummy.
it s pretty
I had never heard of red velvet cake until I saw Steel Magnolias… then I tried it… so devilishly divine! Thanks for your recipe… I had always heard it had weird ingredients… VINEGAR and Buttermilk?! Who know LOL
I have a freind who made one once from scratch so i’m going to have to try this recipe out and throw down a challenge!! :-)
Bakerella! I am so excited! Thanks for putting up this post! I have been looking for a really good recipe for red velvet cake for a long time now. This one looks amazing – can’t wait to try it.
I love red velvet cake. Yours is beautiful.
This looks SO good. Now I want cake! :)
My goodness that looks good! I was just begging a friend to make me one last night! :) I hope she does now even more!
(Now to try and convert that to sugar free! lol)
Ive been subbing to your fabulous blog for AGES now, but never tried baking anything from it yet, Im not really a baker :( but after a visit to the states in Dec and still not getting around to trying Red Velvet Cake I am so glad you posted a recipe for this! We cant get the mixes over here in the UK that you often mention, so I have now got this in the oven. I hope Ive managed to get the conversions right and it turns out ok….
your red velvet cake looks so luscious, Bakerella. I baked one for Valentines last week, and it was tasty, but very dense. It was the first time I had ever tasted red velvet cake and decided it wasn’t for me, but your recipe looks moist and yummy, I might have to give it another try!
Lovely!!! YUM!
Yay! I was hoping after yesterday’s post you would do the real thing. Red Velvet is my husband’s favorite and only his mom knows how to make it right. I can’t wait to try and see what he thinks. Your pictures look gorgeous!
OMG, am drooling as I type.
Am in search for the perfect red velvet cake recipe, and I think I have found it! thank you Bakerella.
Heather, comment 36, an alternative to red food colouring is beetroot. I juice raw beetroot and substitute it for the red colouring using the same measurement called for in the recipe.
I’m sure I could convert this to cupcakes…they are so in vogue!
Yum!
I do like a good red velvet cake…..I prefer a bit of melted white chocolate mixed into the frosting to cut the cream cheese just a tad and take the flavor to another level. Sigh……..I will look forward to trying yours, O’ Creative Genius, You.
it’s so pretty.. im so gona try this..
I really appreciate a carrot cake! Thanks for sharing!
can i retract my comment on the purse giveaway thread, and put it here to win this cake instead? looks absolutely YUMMY! did i mention that red velvet was also one of my favorite cakes? who am i kidding? if is says “cake” in the name, i’ll eat it!
You are killing me! Red Velvet is my 2nd fave cake! Now, I must bake.
:)
I love chocolate cake but as I ony eat good ones when I travel (to the right country, of course) I’d say my favorite is Cheese Cake !
I’m not ashamed to say that I use red velvet cake as a serving dish for the cream cheese frosting. I love cream cheese frosting.
that is so heart beating have u made a mermaid cake
I have never had red velvet cake. Looks good!
This recipe sounds just about divine. Have you ever tried cupcakes from this particular recipe? Any trouble with the wrapper sticking to the cake?
yum! so funny that you are posting about red velvet this week… I just made red velvet whoopie cream pies this weekend and posted them on my blog:
http://bakedwithloveandbutter.blogspot.com
Bakerella, do you think this would work well with green food coloring for a St. Patrick’s Day cake, too? Looks delicious. I haven’t made a scratch red velvet cake in years so I am looking forward to trying this recipe.
I will be completely honest with you…I have never had Red Velvet Cake…but I will not deprive my children! They will be having this TONIGHT!
Thank you for constant inspiration. My family thanks you!
I’ve never had Red Velvet cake, and this seems like the perfect time to try it (if I wasn’t on a diet…:( ).
OOOOOh, I love red velvet cake! My husband made me one for my birthday this year, and it was great! Although he, for some reason, decided the frosting recipe had too much sugar, and omitted about a third of it, so it was a bit cream cheesier than it should have been, but still delicious!!!
its wonderfull!!! , congratulations for this pie… bye
I must admit… I’ve never eaten Red Velvet Cake… (gasp!) I know… I must see what all the “woohoo!” is about. This is the recipe. And today is the day…
Perfect timing! My dad is coming to visit the end of March for his birthday and has requested red velvet cake . Now I just have to figure out the high altitude adjustments.
You know, red velvet cake is pretty good too! But my favorite is still yellow cake with chocolate frosting!
wow that looks absolutely amazing! my mouth is literally watering. i will have to make this very soon! thanks for the recipe!
It looks too pretty to eat!
Wow, truly beautiful cake!
YES YES YES
That is all I have to say about that.
Looks delish and beautiful! BTW, do you have any good tips for not getting crumbs in the frosting? Lately, I’ve been so frustrated that I’ve either used chocolate frosting (not on RV cake tho!) so they don’t show up, or piped stars… yes matters are that desperate!
S-O-O-O Nice!! Such a beautiful cake!! I would try today,but already had an Old Time,double layer,Chocolate Cake, w / Chocolate Frosting. Lady,you do some very nice things,especially designed around kids!! This puts you,up above many!! Love the site,and the point of building homemakers!!
Oh…my…goodness. How delectable does THAT look???
wow… that looks incredible. Just incredible.
I agree this looks fabulous but, I disagree on the cream cheese icing. The only icing for this cake is the cooked one…make something like a white sauce. Beat butter and granulated sugar together till light and fluffy. Add in the cooled flour/milk mixture. Beat again until light as angel wings. Add a tiny bit of pure vanilla. Ice your Red Velvet cake with this and you will be rewarded with a pure slice of heaven.
I’ve never seen a red velvet cake that looks so delectable! Oh my!
Mmmmmmmmm that looks so delicious! I used vanilla bean paste in my cream cheese icing last week. It was divine!
OMG! no lie, I was searching for a red velvet cake recipe yesterday… thank you thank you!! Can’t wait to try!
Kim @ http://frostmeblog.blogspot.com
I made red velvet cake balls for valentine’s day. I didn’t make it by scrtach though. I bought the cake mix and then used a whole tub of cream cheese frosting. They were good!! But a tad to moist, so when I make them again, I’m gonna use 1/2 a tub instead.
It’s just not fair to wake up, come this computer, and see that amazingly delicious and (what I imagine) super moist cake just looking back at me!
Thanks for another fantastic recipe to recreate! This one may have to be made TONIGHT! Bakerella – you’ve done it AGAIN!
; )
My Goodness! What a beautiful red velvet cake! I have been making this cake since childhood. Yours looks so good! FYI there is a student in my class that reads your blog religiously and when we were decorating cookies for Valentine’s Day her group won the contest!! I called her little Bakerella!!!
This is amazing! I have been looking at different red velvet recipes the past two days. I am going to make red velvet cupcakes….. how long do you think you would bake this recipe into cupcakes and how many do you think they would make?
As usual it is beautiful! I like this red velvet cake better than the other one though both are divine.
You make me feel hungry and sad and happy, all at once. Hungry for the red velvet cake (never tried that one before), sad, because i didnt win the clutch, and happy, beause your pictures and words just make me smile.
Beautiful. This is one of my favorite cake flavors!
Oh wow, I’m really going to have to save this to try it later. This looks so good.
Great photos! I agree, special cakes should be made all year long! It’s wonderful how food can bring us together and bring back sweet memories!
i’m going to try this tonight, but dairy free! margarine for butter, tofu cream cheese for cream cheese, and a mix of a tiny bit of soy mils and tofu sour cream for buttermilk.
wish me luck!! lol
Oooooh, red velvet is my favorite. It always reminds me of lovely perfect happiness, and also accidentally staining my boyfriend’s shoe pink… oops.
Anyway, point is your cake stand is GORGEOUS. So is the cake, but together it’s a thing of beauty.
Love the color of your cake!
I have always wanted to try this cake. It’s not something that is commonly found here in Canada. Thanks so much for the recipe!
Being an Aussie, red velvet cake is not something I’m familiar with. In fact, I’d never even heard of it before I found your site a while back! So thank you for the recipe…..all I’ve found before are references to a cake mix that I (obviously) can’t buy.
Will let you know how it works!
Hi!!
First time I write somethig!!Sorry for my english, I’m spanish. This cake looks lovely!! what kind of oil did you use? olive oil, sunflower oil…
I made a kind of your cakeballs, I’ll publish it soon in my blog (I’ll put the reference of your web, of course, and i’ll always be gratefull for all your ideas and recipies!!)) really I use my own recipe for the cake (with olive oil!!), but it’s your idea and the same process you use. I hope you dont be hungry with me for that…
Many kisses!! you’re the best one!!
Mmmmmmmm. What an amazing looking red velvet cake. It makes me wanna try!!!!
thank you thank you thank you, i was looking for a recipe for this for my valentines crafting group, but I couldnt find one, I’m so pleased you’ve blogged this as I only like to do recipes that come recommended :) thank you xxxx
Look at my swedish blog. I made your cupcakebites yesterday. Though I didn’t get the top as smooth as I wanted to… I have to practise more!
Today I’ll get a package with some baking tools. I really regret that I didn’t but the whole “Bake Cake” store when I was in New York in November.
here in Sweden we don’t have as much baking stuff in our stores. Like colored chocolate, but I used the icing colors and it turned out quite good! Even though the white chocolate got a bit “hard”
Thanks for a really inspiring blog!
it’s like a mixture of goodness and sin. <3
A definite must try!
I'll try baking 'em this weekend to give my friends some special treat. :D
thanks, Bakerella!
Defnitley going to give this a try…the reciep i have used itnhe past is also good but this is ‘BAKERELLA’s’ recipe so a must try..:) What oil would you recommend??? And would the frostying hold if piped through a 1M tube???
For the food coloring questions here I have used Americolor Super red gel paste and realized that for a recipe that calls for 2oz i need just 1oz or less…when i made it the first time with 2 oz all of us had red teeth/ tongues and it caught onto the plates and spoons as well…:) Good for Halloween or a twilight themed party, but not otherwise!
oh god!!!! i am in love
Thank you so much Bakerella, you continue to amaze me!!!
you are a red velvet goddess. thanks for sharing your recipe!
Hey just wondering, does the recipe for the cream cheese frosting hold its shape if it were piped on a cupcake? I’ve got about 115 cupcakes to frost and transport 2 hours away from where I live and wondered if this recipe could save me from a droopy mess!
Wow, fantastic photos, wish I could reach and grab a chunk to have with my cup of tea!
oh wow. looks sinfully yum! hv not had red velvet in a long time & now your pics are making me hungry ;p
oh wow. looks sinfully yum! hv not had red velvet in a long time & now you’re pics are making me hungry ;p
Love at first sight! I love a red velvet cake but with chocolate Frosting, do you have a recipe for this frosting? Thank you for sharing your very special recipe.
Gina
Yum! I always use the box mixes but I’ll have to try this!
Thank-you! I was inspired to bake one up after seeing your last post, and I have been doing some internet research – now I can stop. (I’ve also never even tasted Red Velvet cake!) I trust all your cake recommendations. Your yellow cake is PERFECT. I use it all the time. And I’ve tried so many in the past. You rock, Bakerella!
PS. I also made oreo truffles for valentines day – they went over well :)
looks beautiful!!!
Oh! I’m on a diet! :( This looks so superb and delicious!
When I become fit, I’ll make this for myself as a prize :D
Ever since your purse post, I have been craving Red Velvet Cake (I blame it on being 7 months pregnant). I will definitely have to try out this recipe in the very near future :)
Great cake.. Thank you for the recipe.. ^_^
Didn’t get mine made yesterday, but seriously thinking it’s going to have to happen today. That looks beautiful. The perfect shade of red….
Wow… This belongs in a cake museum!! It’s beautiful and you can tell the cake is a great model for your camera!!! : )
The colour is rich and deep! I like the way it matches your preceding post about the hand bag, which is GORGEOUS, too!!
Take care and thanks for sharing!! Leesa
Thank you so much for sharing:) You are so wonderful and we love you:)
Question…what do you do with all these sweet treats? I would weigh 500 pounds if I had all these around my house!!!
Okay funny question- for someone afraid to use that much red food coloring, would you suggest a substitute?
But you’re using the absolutely WRONG icing! The best part of ‘Red Velvet Cake’ is the flour and cream icing!
The cake looks delicious and beautiful but what do you use for the background in your pictures? It always coordinates with your subject…is it paper or fabric? Just wondering. I would also like to know how you take the depth of field pictures. You are everything I want to be: A great cook and photographer!
Whoa. Nice frosting job, Bakerella.
How big of cake pans would you suggest using? Also is there a good way to get the cake out of the pan without it falling apart?
You.ruined.my.diet. lol! I’m on weight watchers, so I’ll have to save this for my birthday or something!! Any chance of you doing a low fat version?? lol
That takes me back to my Great Grandma’s farm on a Sunday afternoon…yummy!
Yes, yes, yes!! So excited to try this!
There’s something so beautiful about that lovely red cake with thick white frosting!! I’ve never made red velvet cake before, so I think I’ll have to try this recipe!!
Jennifer – I’ve never adjusted for that kind of baking. But maybe this will help.
http://www.highaltitudebaking.com/adj_recipes.htm
Thank you, thank you, thank you!! I’ve been wanting to try making a red velvet cake but couldn’t bear to pay for those $10/box mixes! Can’t wait to give this recipe a try!!
Sharon – It’s based on my grandmother’s recipe which is even easier. She just wrote “mix it all together” on the recipe card. :)
I’m at high altitude. Can you make any recommendations or suggestions? Do I need to add flour and water or what should I do so that your recipe isn’t a total failure? Thanks for the advice, I can guarantee mine will never be as pretty as yours!
Thank you for this recipe, this has to be the easiest recipe to put together that I have seen. I will definitely be trying this soon.
Looks incredible, I must resist making one…well just until my anniversary next month. It was the first cake I ever made my husband.
sara – that makes me happy
Noel – yeah, I know what you mean. I’ve done them with homemade cakes that have too much oil and they are no fun.
Rachel – I haven’t done much carving, but I don’t think this is the one you want. Simple shapes maybe.
Shannon – thanks!
Jenny M – you can get 1 oz bottles in the grocery store near the extracts and spices. You can pop the lid off and pour it out.
mmmmm wow. I can’t wait to try this.
The Red Velvet cake looks very YUMMY!!! and…..THIS IS SO NOT GOOD for me! :D~
Oooh sweet jebus! It’s one of my favorites!
Do you have a good recipe for a humming bird cake??
How do you get 2 oz. of red food coloring? I’m only familiar with the little bottles that you use to add “drops” one by one. Can you buy food coloring in “bulk”?
best to use gel color like wilton no taste red for best results
P.S. My Red Velvet Cake recipe doesn’t have oil in it I just noticed so let me know if you want to try it for cake pops…they turned out GREAT and I would rather use it than the box mix! I have to a lot cause I can’t find the box mix around here anymore:) Just thought I would share!!
I made red velvet cake for my last tea, and it went over so well that a girl who swore she hated red velvet took home two pieces and ate them both! It’s addictive when done right!
Is this a nive dense- carving style cake? It looks DIVINE!
I LOVE Red Velvet Cake and we have made this in our family since I was little. The recipe is the same as yours but you have got to try our frosting:) You will LOVE it!!!!
Frosting:
Cook together –
1 c. Milk
5 Tbl. Flour
Cream 2 cubes Butter and 1 c. Sugar.
Add 1 tsp. Vanilla to cooked mixture and than add to sugar mixture. Beat till smooth and creamy – this takes quite a long time to fluff up.
I used this recipe the first time I tried your cake pops cause it’s so hard to find RV cake in the box in my area and they are so so good with the real deal!;) Thanks for your blog I love it and get lots of my baking inspiration from ya!!
Hi I don’t understand exactly what you mean by ( 2 cubes ?of butter) what is that in grams … thanks
Bakerella,
FYI I would not use that cake or any other cake with a high oil content. I have used leftover cake scrapes that had a high oil content before and it doesnt work that great. It looks aweful, its looks greasy and is really moist so the use of icing isn’t needed to bind it.
Just trying to help out another baker! :)
I made this cake and it was very delicious. My Family loves it. I will be making this again. Very addictive cake. ??
it looks beautiful!!! i absolutely love red velvet.
i am making this stat…. i am so excited. even more excited for this than the bag yesterday…
This is too funny… I was just thinking to myself that I wanted to find a recipe for red velvet made from scratch!!! Thank you, can’t wait to try it out!!
I’ve said it before and I’ll say it again, I LOVE your sweets pictures! You always know the best way to pair backgrounds and dishes with your desserts! Mmmm this looks soo delicious!!
Wow. Red and white, what an elegant combination. The richness, the textures, and everything is simply too good.
That looks so good! and i love your cake stand, it very cute!
This cake is mouth watering. Red is my fav color. What a great way to use the color. :)
Yum- I’ve only had red velvet cake once… but these pictures look so good I think I might have to try this the next time I make a cake!
YUMMY!!! Red velvet is definitely one of my faves! It looks so rich and moist! Thanks for all your yummy creations!!!
Hi Bakerella! I am loving this red velvet cake!!! Yum! Thank you for the recipe, and the giveaway (even though I did not win!) I will just have to figure out a way to save enough money to buy my own before this baby is born in July! :)
I bought that red velvet clutch, you are no good for my bank account. You are also no good for my waist line. This looks SO fabulous. I’m going to make this asap, in my giant cupcake pan!