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.
Your red velvet cake always look so amazing. It’s my Mum’s birthday 3 days after Valentines Day so I’m making this for her for something different. Can’t wait. :)
This is totally not working for me :( It is in the oven right now and it’s taken way more than 30 minutes and is just not cooking through… it looks very very oily, and I only put in less than a cup when the recipe says a cup and a half!! :( HELP!
I have very recently taken up baking and just love your website. Can someone tell me…If I use cream cheese frosting in my cake pops, do I need to keep them refrigerated?
Greetings from Singapore!
I love all your baking ideas although I have doubt to try all of them because my children are my critics. :\ But they love cookies and cakes as much as I do. :) Hope you don’t stop giving brilliant ideas and keep baking those minis!!
I have a simple problem with mine. I’ve made this twice, once as a cake and once as cupcakes. Both times I’ve had the same problem, they won’t kick. Is that typical? Is it not supposed to kick? Any help would be greatly appreciated. Thanks.
This cake is DEVINE!!! I made it last week for a family lunch and every body said it was like heaven. It was moist, had heaps of flavour and the colour red was beautiful.
I am keeping this recipe for a very very long time.
I am going to be doing the Cake Pops next weekend but I am going to be adjusting the recipe abit cause it is way to moist to roll in balls.
If anyone has any suggestions please post a comment.
I just wanted to thank you for posting this ABSOLUTELY DELICIOUS recipe!! I made them for Christmas and they were gone before I could even get a whole one! I did get to share one with my mom though :) I also received your cake pops book for Christmas, and cannot wait to try some! Thank you for being such an inspiration and putting a smile on my face with all your creativity!!! Hope you and your family have a Happy New Year!!!
I’m making this cake this morning and wondering if 2 ounces of red food coloring is correct? Can that be? Am I reading it wrong? My bottle of food coloring is one ounce – can it be that you add two hole bottles?
Hi Bakerella! I wanted to make these into cake balls and ship them to my boyfriend’s family. I’m concerned about the frosting spoiling though. Do you think it will be okay without refrigeration for a few days?
I made the red velvet cake for a work snack and everyone loved it! Thank you so much for the recipe!
I’d like to make it for Christmas. I used two bottles of Wilton red food colour to get the quantity that you required but I thought I could taste some of the colour. Do you think one bottle or half would be enough?
ge out of here! that cake is fobules i dare not 2 touch it cause you are falabes @ the hey@ the discoooooo, discooooooo,discooooooo,so thets da,ncea czuse i got the chizaysa so get that thang moven!!!!!!!!!!!!!!!!!!!!heyyyyyyy
Your website is amazing!! Just have a couple of questions about the velvet cake.. What type of sugar did you use? Where I’m from there is your normal white sugar or ‘caster’ sugar – really fine white sugar.. the finer sugar will fill up the 2 cups more than the normal white..
I’ve tried this cake because it looks lovely but I am really disapointed… It is not moist but disgustingly oily and it has no taste just very sugary – especially frosting (even if I used only half amount of sugar). I have to throw it away because it tastes just like I am eating sugar and drinking oil together. What a pity because it looks so good just as yours.
Hi Bakerella! I’ve been using your red velvet cake recipe for months and it’s been a huuuuuge hit! Since I recently adopted a vegan lifestyle I adapted your recipe and just wanted to share:
i just love all your creations. you are so talented. seeing all your pics makes me so happy. you are my inspiration! happy holidays and happy baking! can’t wait to try out the recipe.
p.s.
i’ve noticed some people substitute apple cider vinegar for regular vinegar. apparently it gives it a better flavor? worth trying i suppose!
I just made your Red Velvet cake!!! Two words..IN LOVE..The best red velvet I have ever head. And the cream cheese frosting is to die for. I did notice though that the frosting was way to creamy for properly frosting my first cake. By chance I didn’t get to frost the second one till this morning so the frosting was chilled in the fridge overnight..After mixing it again with the mixer it was a way better consistency then the night before..Any suggestions? Do you normally put in fridge first?
As an aussie I had never heard of or tasted a red velvet cake but it looked so good I had to try it. 1st time not too bad! I had a nice rounded top so I sliced that off and have enough cake and frosting left over to make red velvet cake balls. :)
It is my dream to become a pastry chef and HELLO this is my new favorite site! You are awesome! Everything is so cute! If only I could be your apprentice!!!!
I usually use box mixes but wanted to do something on my own. Tried this recipe and it turned out great!!! Will definitely be my go-to red velvet recipe. I did use this for cupcakes rather than a cake. Thank you!!!!
Wow. I made this and it was delicious!!! It was really rich to me, and made me full enough that I wouldn’t even think about a second slice. So moist! Loved it!
Im making this for my moms birthday today. Im hoping it will turn out ok! shes upset with me and she LOVES red velvet, so hopefully she’ll love this and be happy again
Your cake looks SO beautiful & delicious. I love your photos; they are gorgeous! Next time you make this recipe, try adding a tablespoon of white vinegar into the liquid ingredients. It reacts with the buttermilk & baking soda to create a fine, tender crumb to the cake. (a old trick from grandma.) I also use 1-1/2 cups of sugar instead of 2, and 1-1/2 sticks of softened butter creamed with the sugar (instead of oil) to give the cake a buttery flavor. I even sub melted butter for the oil when making box cake mixes; makes ’em taste more like homemade IMO.
OMG! I love white cakes with Dulce de Leche fillings….but this one is my favorite here in america!
I will try this recipe for sure…… But I am still thinking about that blue glass cake plate that I lost :-(
I’ve never done a cake from scratch so i decided to use this recipe for my first try and it was delicious. It was a little oily but sooooo good. Thanks for the recipe. Everyone loved it!
I never had red velvet cake before (I’m from holland, end we don’t know it here) but it looks so delicious, it looks like a must-make-cake to me… it’s in the oven now :)
i tried this recipe, but it has to much oil and to sweet,
If I want to make the amount of the oil and sugar less do I have to make other ingredients less also ?
if yes please give me how much should i make the amount
hi bakerella. thanks for the recipe. i find it a bit too sweet and i also reduced the oil to suit my taste. but i had a problem with the frosting. it seemed to separate – the butter nd the cream cheese. do you know how i can fix this? and my cake doesn’t seem as light and fluffy as yours too. seems more dense. is that from the lack of oil? hope you can help because i really want to try it again :)
hiii i love the red velvet cake and i want to make it but in Gulf we dont have a buttermilk or maybe we have it but i dont know what it called
can i know what can i change it with something else like Yogurt??
I just made this cake, followed your exact recipe to the last detail and it failed? Maybe this says more about my baking than your recipe, since it’s my first time, but the excessive oil just made mine completely fell apart and I had to glue it together with the icing. Still tasted AMAZING, but how on earth do you make yours look so perfect?
However, I had to bake the cake for an hour instead of 30 minutes. Also I found that when the leftover cake was fridgerated, it tasted a lot better. Especially the frosting.
I tried this recipe for July 4 and it was a hit! Thank you so much! The cake was perfectly moist, and the frosting was excellent – not too sweet, not too cream-cheesy. I will have to make more of this very soon!
Don’t know where i went wrong, but used this recipe in one of the Giant Cupcake silicon sets and have had it in the hour for over an hour and a half and it’s still not done!
Any tips for next time would be fab (I think this one might have to go in the bin :( very upseting)
I made your Red Velvet cake yesterday for the 4th of July. I had wonderful red and blue stars and flags to decorate the cake with… and it was very festive. The cake had a wonderful flavor. It did fall slightly in the center, making it a little dense. I wondered if my altitude (about 5000 feet) played a role. Do you have any ideas on dealing with altitude… increasing the soda or reducing the flour? I’d love to get it right the next time I make it.
Bakerella, I finally tried this recipe – although I adapted it a teeny bit. I halved the quantity and made it into cupcakes instead – but it is just beautiful. Easy and yummy, and hubby loved it! This one is a keeper in my house now. I also blogged about it, and you can find the post at: http://10here10there.blogspot.com/2010/06/red-velvet.html.
Thank you for introducing me to Red Velvet! Cheers, Slinki xx :)
Does anyone have any tips for the icing? I made mine according to the recipe but it was too runny and made the cake look bad. I think it needs to be lighter or somehow cool more solidly. The cake tastes GREAT, but it would be better if I could make it look nice too :)
Thanks,
Chloe
OMG I finally tried baking this cake last weekend for a graduation party….it was good but the icing was sort of sweet…i guess next time would lessen the confectioner sugar…but it so moist!!! thanks
I finally made this cake the other day for my brother and sister- in-laws anniversary. Whenever we buy a cake, not many people eat it so i made a 2 layer 6 inch cake, iced with cream cheese frosting. Let me tell you, i didn’t even get to enjoy a piece, my brother-in-law who absolutely doesn’t do cake did cake this time! Thanks for the great recipe. I’ve tried others, but this beats them all!
I’ve been having problems with the frosting as in, i can’t put the icing on properly without getting a lot of crumbs in it and thus i can’t get it properly and nicely done. =( what should i do?
Just tasted the red velvet cake I made tonight from your recipe. Hmmmm not sure if I like the taste… Maybe I did something wrong?? Kind of tastes like flour to me?? Anyone else??
what a nice photo of red velvet cake and i cant stop starring at it…hahaha….im a beginner here and i cant stand to make one of it….Just wondering,if i want to make the red velvet cake pops with cream cheese frosting,should i follow the recipe above?or is there something that i should change??
Thanks for ur help…
i must say.. after seeing pics of this cake and drooling all over my laptop i had to make it, and it’s cooling as i type :) can’t wait to taste it!!! love your website btw, everything looks delicious!
Delicious!!!!! I made mini cupcakes and got over 50 out of the cake mix and they are fantastic. I cooked them for 10 mins and they were perfectly moist. Thanks for a fabulous recipe!
So my wife can’t eat anything with gluten in it, and so I come on here from time to time to drool over all that I’m missing out on. It’s not like I’m cheating on my wife or anything, but just checking out what I miss the most. See here’s my dilemma- if I make your recipes (which I’m perfectly capable of doing myself) then my wife and daughter can’t eat them and I have to eat the whole thing myself. Kind of lonely. and cruel to my family. So for now, beautiful pictures of what I can’t have will have to do. Maybe some weekend I can send my wife on a retreat somewhere and make this cake recipe. and eat the whole thing. mmmmm.
I was looking so forward to making these. Sadly, I found that the cake tasted extremely too oily for me and I tried the ‘cooked icing’ and was very dissapointed, it tasted like cookie/cake batter,ick.
I think that I will try some cake pops next, they seem foolproof.
Hardly any of us Brits have heard of Red Velvet cake but since visiting Los Angeles earlier this year I was able to taste it. I must say Bakerella’s recipe produced a nicer cake then the one that was bought in the store over there. The only problem was that I found that one sandwich half of the cake dropped quite a bit. The reason maybe because we don’t have baking soda, so I used baking powder and bircarbonate of soda…
I think I’ve persuaded a few Brits to try out this cake as it was a favourite when I made it for a party. Check out the pics to see how it came out…
I wanted to pass on a compliment to you :) I made this cake for my family’s Easter dinner. Being that there were only 4 of us, I had lots left over, so I took it to work. One of the doctors had a piece and this morning he told me that is was “excellent”, that a lot of local restaurants claim to make Red Velvet cake, but they don’t, that what I made is RED. VELVET. CAKE. As if that isn’t a good enough compliment, it comes from someone who has an extensive family line of bakers. Like professional, know the real stuff when they taste it bakers. So that is high praise indeed (at least, I think so). So I pass that on to you, that your recipe is held in high regard. :)
Hi there! Just wanted to say that I used your “Red Velvet” cake recipe this past weekend and got RAAAAAVE reviews at my church. It’s a winner!!!!! Thanx sooooo much. You are awesome =)
the picture is sooo yummy looking, but let me tell you what…. It tastes even better! By far BEST red velvet cake ever. Moist, rich, great flavor and beautiful crumb.
Oh, forgot to add: I forgot to get buttermilk, so I used the tablespoon of vinegar (or lemon juice) and then fill to 1cup with milk trick. It was perfect.
I just made this today… I tried a bit of the cake and licked some of the frosting out of the bowl Cannot wait to try them together tomorrow at Easter. I’m taking over the dessert course from my mom (since she’s an accountant and crazy busy right now). My mom will be very proud of her baker daughter.
to answer david’s comment above, I used 2 bottles of food coloring and didnt sense any taste or smell of the coloring. I am wondering if that is the brand? I live in the US.
I am also curious if this much coloring is safe for kids? I am making this for 15 10 year old’s so want to be sure i am doing the right thing. :)
HI, my dughter followed your recipe to the lettter but it tasted strongly of food colouring. Is there a difference in the US food colouring to the UK food colouring as 2oz of food colouring is about a bottle and a half of food colouring in England. Could you please let me know what type you use and if possible where to purchase it. The cake looks real nice by the way. Thanks, David.
Do NOT make these as cupcakes. I have never ever had a recipe go as badly as this one. I reduced the amount of oil but they were still so oily I had to throw away the entire batch.
hi bakerella
i wanted to ask u, why is it that whn i mke my cupcaks from scratch they turn out puffy and when i use box mix they go flat. how can i get tht puffed up risen look with the box mix??
I tried making that cake… it didn’t turn out that pretty. But it tasted really good~ and i love the icing. we had left overs and I use them as a spread on toast xD
I baked this cake last weekend and it was terrific! I have an old family recipe for Red Velvet Cake, which tastes delicious, but I’ve always thought it was too dry. This cake was so perfect! I added 1 tsp of baking powder, but that was the only change I made. Thanks so much for the recipe! I will definitely be making this cake again (in fact, I’ll be making it in a couple weeks for my sister’s birthday).
I used The Red velvet cake mix to make your cake balls for Valentine’s day for my son’s school. I used cream cheese frosting and then white chocolate to dip them in. I did have to freeze them a bit more and keep putting them back in (I guess because the cake mix is more oily than others. Then I covered them wih sprinkles. They turned out really good! Such a cute Idea! Thanks!
Bakerella!! I know I already posted something related to this cake on sunday, but I’m still totally in love with red velvet cake!! I’m looking for an excuse to make it again…I’m definitely not giving up, really looking forward to make such a beautiful cake as yours…BTW love your picks!!! Greetings from Mexico!
I made this for my daughter’s best friend’s sixteenth birthday and it was a HUGE hit! It’s my first Red Velvet cake and it turned out just beautiful. My daughter already requested it for her next birthday :) Thank you!
Hi Bakerella
thanks for this gorgeous cake recipe. I’m about to make them for my best friend’s birthday.
I just wondered What can i use as a substitute for white vinegar?
please advice…
This cake is delicious!!!!!!!!!!! I made it today for my family, it tasted so great :D It was the firt time ever I prepared a red velvet cake, and from scratch!! I just had a little trouble with the red color, it wasn’t red all over the cake. The cake next to the pan turned light brown, maybe I left it too long on the oven. Anyway, it was a success! Thanks bakerella!!
Normally, I do not care for red velvet. Most of the time, I feel like it’s red cake with a faint chocolate taste. However, my family and friends constantly ask me to make them red velvet. Well, I just tried this recipe (halved) in cupcakes (I used the less oil as you suggested) and these are OUTSTANDING! Husband was flipping over them! This will be my standard recipe for red velvet from now on. Thank you! :)
I made this recipe for my husbands birthday and they were super fantastic!!! Delicious and moist and just beautiful ruby jewels! The creme cheese frosting was to die for!
Your pictures are gorgeous and the cake looks delicious. It is actually on of my favorites as well. I use pastry flour for a more tender crumb and sour cream for a more velvety texture and richness that just melts in your mouth. Good Job. I recently wrote an interesting blog on how the RV cake is not a chocolate one. I hope you check it out.
Hey Bakerella, I just love all your post I’m a huge fan… I want to try this Red Velvet cake which looks delicious.. but how do i make the buttermilk.. here in Chile is impossible to find this.. Please help..
I don’t know you but I LOVE you blog. I have found so many delicious recipes here. THANK YOU!
I have passed on the SUNSHINE BLOG AWARD to you! Check it out at http://andersenactivites.blogspot.com/
I made this today as a treat for my husband. He worked hard straightening up the basement. Red Velvet is his favorite. The cake turned out very moist and the frosting is fantastic. I didn’t have very much food coloring, so my cake looked more like a reddish brownish color, but that’s okay, it tasted wonderful!
I made cupcakes with this recipe, and the baking time was about 20-22 minutes in my oven. Also, you don’t need nearly that much frosting for cupcakes. I didn’t frost them myself (I had help) so I can’t be certain, but I think you could get away with half.
i was not a fan of red velvet cake.. until now. i made this cake last night, and i am in love. it is probably one of the best cakes i have ever tasted. thank you sooo so so much for this wonderful recipe!
Loved it. Funny enough it was a friends birthday this week and she had specifically requested red velvet…I was like OMG, I know exactly what recipe I’m gonna use. I did tweek though, actually made it into a purple velvet cake as a surprise since that’s her favorite color, plus decreased oil to 1 cup and increased buttermilk to 1 1/4 cup. And only 1 oz food coloring.
Thanks Bakerella you’re always there when I need inspiration!
LOve..LOVe…LovE…the Red Velvet cake. The only problem I’ve had is that bottled red food color sometimes looks more pink..So I found Ameri Color …NO Flavor Red gel and it works WAY too good. I ice mine with 1package of creamcheese and 1 jar of Marshmellow creme, 1 stick of butter, and tpsp. of milk along with enough sifted powder sugar to get the consistancy I want…..ITs great and more like a French buttercream
I just wanted to say I love red velvet cake and had to try this recipe! It is very yummy and I will use this one from now on! Except, when I baked it for 30 min. it was VERY undercooked!
I just made your red velvet cake for a co-workers birthday and it was gobbled up in under 10 minutes. Everyone loved it and I even got a request to make it again for another birthday in July! Thank you so much Bakerella for such fabulous recipes. It was absolutely delicious!!
My most favorite frosting for red velvet is white chocolate peppermint cream cheese. I also typically put mini chocolate chips in my red velvet! It makes it darker, but they are such a yummy addition!
I made this cake on the weekend and then made cake balls with it. I cut the oil back to 1 1/4 cup. They are delicious!!!!! I have never had Red Velvet cake before (not a big Newfoundland tradition) and I have found a new favorite that I feel the need to share with everyone!
I just found your blog and have become a HUGE fan!
i LOOOOOOve your site!! i just took an entire day to take a look at all your work, you are amazing!! you are so incredibly creative :) yipes! im in love with this page ! :D
My favorite one! :D
Thanks for your great ideas!! :D
this cake turned out beautifully! the icing was the scary part…..as i’m not a fan of cream cheese icing. but it wasn’t overpoweringly cream cheesy…very good!!! can’t wait to have another slice for lunch! (or when the kids go to sleep)
the photos of your cake are so inviting, makes me just want to reach out and take a bite! I have used the McCormick recipe with great success but definitely want to try this one!
I made this last week after seeing it here. I love Red Velvet cake but had never made one from scratch. It tasted great, the frosting was divine! However due to a major screwup on my part we had Orange Velvet Cake! That’s what happens when you grab the yellow food coloring instead of red and then when you realize the error you hastily squeeze in the red, forgetting that red and yellow make…. Orange! Still delicious though!
This was my first attempted Bakerella recipe and it was fabulous! The icing went perfect with the moistness of the cake. I can’t wait to try more! Thank!
I love your site! Question…how long will this red velvet cake last at room temperature? Will it dry out in the fridge? I imagine if you are using the cream cheese frosting you have no choise but to store it in the fridge right?
I must be the only person on earth who doesn’t like red velvet cake. I hate the idea of all that food coloring! It has a little bit of cocoa so it’s almost a chocolate cake, but then again, not quite. I don’t know, maybe I’m missing something and just haven’t had a great one yet?
Hey Miss Angie
I was just wondering if Red Velvet Cake has a specific “Red Velvet Cake” flavor? I mean chocolate has its own flavor and vanilla has its own, does red velvet have a specific flavor, or is it just about the color? I’m not a fan of red food coloring, I have a kind of phobia about it I think, but it’s beautiful. Just wondering.
Hi, Bakerella! This looks amazing! One question, though, in case you’re still reading comments on this entry: is there anything I can replace buttermilk with? I don’t think I’ve seen in sold here in Argentina (hi from Argentina, by the way :) )
Love your site!
I was SO excited when you posted this!!! I commented the other day asking for the recipe because it’s not a cake we really get here in New Zealand. I am in love with it now – I made one yesterday afternoon and it even kinda looks like yours :-) I posted pics on my blog http://bakingmakesthingsbetter.blogspot.com/2010/02/my-weekend-in-kitchen.html
Oh my. That’s one of the best looking Red Velvet cakes I’ve ever seen. Where I grew up in rural South Carolina, our Red Velvets always had chopped pecans between the layers and in the frosting. Have you tried that variation? It’s gooooood.
I made this cake today! I have been obsessed with making it since you first posted this!
It is Y U M M Y, but mine is a midnight blue velvet because I didn’t have red food coloring :)
Bakerella!
I was looking at blogs about cupcakes (I’m lame, I know) and found something- your Mii cupcakes are on this website, at number five! But they didn’t give you credit :(
Hi Bakerela, I have a couple of questions for you. I really want to try this red velvet recipe, but do you think it would work on cupcakes?? if so, do you think it’d be ok to freeze them and for how long?
Sorry for so many questions, but I really want to try your recipe.
Thnk you!
Rosie
I just made this and 30 minutes was definitely not enough baking time for me – it ended up being around 45 minutes. Also, the middle “collapsed” and sunk in after I took them out of the pans…any suggestions?
Oh My Gosh! This is the first time on your site, and it is AMAZING :) i’ve already gone through almost everything! haha, im a casual baker, and i would love to learn tips and ideas. I’m looking forward to visiting this site quite often! By the way, amazing looking cake ;) looking scrumcious. <3
Carri, I don’t know if you’re gonna see this, but I’ll try anyway.
One day I wanted to make red velvet cake, but ran out of red food coloring. I had a box of the 4-pack of food coloring, Red, Blue, Yellow, Green. I took a chance with the blue, and well, it didn’t turn out so pretty! Because it mixes with the cocoa, it turned into a funky, pretty horrible-looking blue-green lol.
Ohh, and for Heather, if you’re afraid to use 2 oz. (like I do hehe), I usually just buy 1 1-oz. bottle, and after I pour that in with the cocoa (I use a different recipe), I slowly fill it up with water and pour that in too. It won’t be as bright and vibrant, but it’s definitely red enough!
And I totally agree with the cooked roux frosting! Done right, it is amaaaaaaaazing!
Oh Bakerella this looks fantasic! Love the deep red colour of the cake against the velvety white frosting. This is on my list of things to bake as my cousins from California have been bugging me to bake ever since they visited me in Sydney! I have never tried this cake before and everyone raves about it.
today is my birthday and red velvet cake is my favorite, and always my cake of choice on my birthday. but this year i am far from home, passing through new zealand where i have yet to find any red velvet cake. it was so delightful- and perfect timing!- to open up your blog today and find birthday cake just for me! thanks.
Hey Bakerella – we used the same Red Velvet recipe last year for cake pop favors for my engagement party, and we didn’t have any issues… They were everyone’s favorite that night!!!
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.
Made this. Loved it. Lots of oil=a moist cake.
espero te guste te amoooooo
My Mom ALWAYS made a red velvet cake, but she’d make hers with a French Frosting.
Your red velvet cake always look so amazing. It’s my Mum’s birthday 3 days after Valentines Day so I’m making this for her for something different. Can’t wait. :)
is the cake moist or not???
Awesome cake recipe… have you ever done cupcakes with thiis reciipe?
I’m really looking forward to making this for Valentines Day. What kind of oil did you use? I want to make sure this cake comes out absolutely delish!
This is totally not working for me :( It is in the oven right now and it’s taken way more than 30 minutes and is just not cooking through… it looks very very oily, and I only put in less than a cup when the recipe says a cup and a half!! :( HELP!
I have very recently taken up baking and just love your website. Can someone tell me…If I use cream cheese frosting in my cake pops, do I need to keep them refrigerated?
Hey .. Is there any substitute for buttermilk .. It’s not easily available here. Thanks .
Greetings from Singapore!
I love all your baking ideas although I have doubt to try all of them because my children are my critics. :\ But they love cookies and cakes as much as I do. :) Hope you don’t stop giving brilliant ideas and keep baking those minis!!
I have a simple problem with mine. I’ve made this twice, once as a cake and once as cupcakes. Both times I’ve had the same problem, they won’t kick. Is that typical? Is it not supposed to kick? Any help would be greatly appreciated. Thanks.
Hi Ladies,
This cake is DEVINE!!! I made it last week for a family lunch and every body said it was like heaven. It was moist, had heaps of flavour and the colour red was beautiful.
I am keeping this recipe for a very very long time.
I am going to be doing the Cake Pops next weekend but I am going to be adjusting the recipe abit cause it is way to moist to roll in balls.
If anyone has any suggestions please post a comment.
I made this last night and it was both delicious and beautiful. Thanks, Bakerella!
YUMMY :9
I just wanted to thank you for posting this ABSOLUTELY DELICIOUS recipe!! I made them for Christmas and they were gone before I could even get a whole one! I did get to share one with my mom though :) I also received your cake pops book for Christmas, and cannot wait to try some! Thank you for being such an inspiration and putting a smile on my face with all your creativity!!! Hope you and your family have a Happy New Year!!!
I’m making this cake this morning and wondering if 2 ounces of red food coloring is correct? Can that be? Am I reading it wrong? My bottle of food coloring is one ounce – can it be that you add two hole bottles?
This cake is awesome. Verrry Moist. It was suppose to be for xmas. I could not wait. I enjoyed my sliver on xmas eve w/o any regrets.
I was going to try this for your lovely cake balls. How much less oil do you think I should use?
Hi Bakerella! I wanted to make these into cake balls and ship them to my boyfriend’s family. I’m concerned about the frosting spoiling though. Do you think it will be okay without refrigeration for a few days?
I made it….it was AMAZING.
thank you!!:)
For a christmas-y feel, you can add peppermint candy pieces into the icing. :)
I just made your red velvet cake and it was devoured by my roommates.
I have always enjoyed your site and look forward to your book when I finally get it in the mail!
I made the red velvet cake for a work snack and everyone loved it! Thank you so much for the recipe!
I’d like to make it for Christmas. I used two bottles of Wilton red food colour to get the quantity that you required but I thought I could taste some of the colour. Do you think one bottle or half would be enough?
Thanks again!
ge out of here! that cake is fobules i dare not 2 touch it cause you are falabes @ the hey@ the discoooooo, discooooooo,discooooooo,so thets da,ncea czuse i got the chizaysa so get that thang moven!!!!!!!!!!!!!!!!!!!!heyyyyyyy
Your website is amazing!! Just have a couple of questions about the velvet cake.. What type of sugar did you use? Where I’m from there is your normal white sugar or ‘caster’ sugar – really fine white sugar.. the finer sugar will fill up the 2 cups more than the normal white..
How much frosting does that recipe make ? Because I want to make your red velvet cake balls with this recipe for red velvet :)
I made this for my roommates and a few of our friends and it was a hit! Thank you!!
I’ve tried this cake because it looks lovely but I am really disapointed… It is not moist but disgustingly oily and it has no taste just very sugary – especially frosting (even if I used only half amount of sugar). I have to throw it away because it tastes just like I am eating sugar and drinking oil together. What a pity because it looks so good just as yours.
i have 6″ round cake pans that i want to use for this cake.how should i adjust the bake time for a smaller pan??
Hi Bakerella! I’ve been using your red velvet cake recipe for months and it’s been a huuuuuge hit! Since I recently adopted a vegan lifestyle I adapted your recipe and just wanted to share:
http://thetolerantvegan.com/2010/11/red-velvet-cake/
i just love all your creations. you are so talented. seeing all your pics makes me so happy. you are my inspiration! happy holidays and happy baking! can’t wait to try out the recipe.
p.s.
i’ve noticed some people substitute apple cider vinegar for regular vinegar. apparently it gives it a better flavor? worth trying i suppose!
:-D
I don’t know how old you are!.But there was a commercial for Dairy Queen with “Dennis the Menace”…..All i can say is “SCRUPDELISHIOUS”….
Thank you for the recipe! I made it for my boyfriend’s birthday and he said it was better than the one his aunt makes
Should it be baking soda or baking powder? I don’t want to make a mistake!!
freeze ur cakes b4 u frost to avoid crazy amounts of crumbs & to get it perfect u may need to ice 2x
This may be a dumb question but since we are using cream cheese does the cake need to be refrigerated after icing?
Hi,
can you replace soy milk for the buttermilk?
hey there, i want to make a wedding cake with two tiers in the next few days, would you recomend this recipe a good one for such a project?
It looks like there is a tad bit of tunneling in your cake. Is there anyway to fix this for this recipe??
I just made your Red Velvet cake!!! Two words..IN LOVE..The best red velvet I have ever head. And the cream cheese frosting is to die for. I did notice though that the frosting was way to creamy for properly frosting my first cake. By chance I didn’t get to frost the second one till this morning so the frosting was chilled in the fridge overnight..After mixing it again with the mixer it was a way better consistency then the night before..Any suggestions? Do you normally put in fridge first?
I just made this recipe into 30 cupcakes that are just drop-dead gorgeous and so perfect!
I love this recipe and will be using it again and again!
How did you cook your cupcakes(temp/time) anything you would change in recipe for cupcakes?
So if you were to make cake balls out of this recipe, would you say 1 cup of oil would be about right?
hi! I tried this recipe with half quantity of each ingredient……….it wa just muuuuuuuuuaaaaaah. .(((superb)))
As an aussie I had never heard of or tasted a red velvet cake but it looked so good I had to try it. 1st time not too bad! I had a nice rounded top so I sliced that off and have enough cake and frosting left over to make red velvet cake balls. :)
It is my dream to become a pastry chef and HELLO this is my new favorite site! You are awesome! Everything is so cute! If only I could be your apprentice!!!!
I was wondering if this recipe would work for cupcakes?
What I can say, thank you, thank you, thank you.. for your fabulous red velvet cake. I can’t wait to try it. This is one of my favorite cake.
bakerella, please share tips on how do you cut the cake clean like that? its a perfection for foto blogging… many thanks…
I usually use box mixes but wanted to do something on my own. Tried this recipe and it turned out great!!! Will definitely be my go-to red velvet recipe. I did use this for cupcakes rather than a cake. Thank you!!!!
Wow. I made this and it was delicious!!! It was really rich to me, and made me full enough that I wouldn’t even think about a second slice. So moist! Loved it!
WOW! this cake looks amazing! I have got to make this for my sister’s birthday! she is just a toddler and she loves cake!!!!
hi bakerella, im actually making this cake right now. well my first cake fell. im wondering what i did wrong? any tips? :)
xx charins
Im making this for my moms birthday today. Im hoping it will turn out ok! shes upset with me and she LOVES red velvet, so hopefully she’ll love this and be happy again
Your cake looks SO beautiful & delicious. I love your photos; they are gorgeous! Next time you make this recipe, try adding a tablespoon of white vinegar into the liquid ingredients. It reacts with the buttermilk & baking soda to create a fine, tender crumb to the cake. (a old trick from grandma.) I also use 1-1/2 cups of sugar instead of 2, and 1-1/2 sticks of softened butter creamed with the sugar (instead of oil) to give the cake a buttery flavor. I even sub melted butter for the oil when making box cake mixes; makes ’em taste more like homemade IMO.
OMG! I love white cakes with Dulce de Leche fillings….but this one is my favorite here in america!
I will try this recipe for sure…… But I am still thinking about that blue glass cake plate that I lost :-(
I’ve never done a cake from scratch so i decided to use this recipe for my first try and it was delicious. It was a little oily but sooooo good. Thanks for the recipe. Everyone loved it!
I would just like to confirm that this recipe is absolutely flawless. Power to you, Bakerella; this is bar none, thee best Red Velvet I have ever had.
Have you tried using yogart instead of oil in any of your recipes?
I never had red velvet cake before (I’m from holland, end we don’t know it here) but it looks so delicious, it looks like a must-make-cake to me… it’s in the oven now :)
I just made this in cupcake form. So good! I’ve never had red velvet cake before, so now I’m happy I tried it!
you are amazing ! i love all ur delicious creations ! keep up the FABULOUS work :)
Your red velvet cake is amazing =D and i love ur site thanks alot =D
i tried this recipe, but it has to much oil and to sweet,
If I want to make the amount of the oil and sugar less do I have to make other ingredients less also ?
if yes please give me how much should i make the amount
oh, and i used sunflower oil! is that also the reason?
hi bakerella. thanks for the recipe. i find it a bit too sweet and i also reduced the oil to suit my taste. but i had a problem with the frosting. it seemed to separate – the butter nd the cream cheese. do you know how i can fix this? and my cake doesn’t seem as light and fluffy as yours too. seems more dense. is that from the lack of oil? hope you can help because i really want to try it again :)
hiii i love the red velvet cake and i want to make it but in Gulf we dont have a buttermilk or maybe we have it but i dont know what it called
can i know what can i change it with something else like Yogurt??
I just made this cake, followed your exact recipe to the last detail and it failed? Maybe this says more about my baking than your recipe, since it’s my first time, but the excessive oil just made mine completely fell apart and I had to glue it together with the icing. Still tasted AMAZING, but how on earth do you make yours look so perfect?
However, I had to bake the cake for an hour instead of 30 minutes. Also I found that when the leftover cake was fridgerated, it tasted a lot better. Especially the frosting.
I tried this recipe for July 4 and it was a hit! Thank you so much! The cake was perfectly moist, and the frosting was excellent – not too sweet, not too cream-cheesy. I will have to make more of this very soon!
Hey Ladies,
Don’t know where i went wrong, but used this recipe in one of the Giant Cupcake silicon sets and have had it in the hour for over an hour and a half and it’s still not done!
Any tips for next time would be fab (I think this one might have to go in the bin :( very upseting)
I made your Red Velvet cake yesterday for the 4th of July. I had wonderful red and blue stars and flags to decorate the cake with… and it was very festive. The cake had a wonderful flavor. It did fall slightly in the center, making it a little dense. I wondered if my altitude (about 5000 feet) played a role. Do you have any ideas on dealing with altitude… increasing the soda or reducing the flour? I’d love to get it right the next time I make it.
This looks so good! Can i use this recipe with 13X9 pan?
Bakerella, I finally tried this recipe – although I adapted it a teeny bit. I halved the quantity and made it into cupcakes instead – but it is just beautiful. Easy and yummy, and hubby loved it! This one is a keeper in my house now. I also blogged about it, and you can find the post at:
http://10here10there.blogspot.com/2010/06/red-velvet.html.
Thank you for introducing me to Red Velvet! Cheers, Slinki xx :)
Does anyone have any tips for the icing? I made mine according to the recipe but it was too runny and made the cake look bad. I think it needs to be lighter or somehow cool more solidly. The cake tastes GREAT, but it would be better if I could make it look nice too :)
Thanks,
Chloe
I made this cake this evening for my daughters birthday and it’s not looking as red as I expected from the pics!
I used 2 fluid oz of red colouring (liquid not paste), should it be oz in weight? I always asume liquids are measured in fluid ounces…
I’m sure it will taste as good :)
Sara
OMG I finally tried baking this cake last weekend for a graduation party….it was good but the icing was sort of sweet…i guess next time would lessen the confectioner sugar…but it so moist!!! thanks
Wow, looking at the pictures,i want to eat it very much.Dessert is my favorite,especially cake.
I finally made this cake the other day for my brother and sister- in-laws anniversary. Whenever we buy a cake, not many people eat it so i made a 2 layer 6 inch cake, iced with cream cheese frosting. Let me tell you, i didn’t even get to enjoy a piece, my brother-in-law who absolutely doesn’t do cake did cake this time! Thanks for the great recipe. I’ve tried others, but this beats them all!
I’ve been having problems with the frosting as in, i can’t put the icing on properly without getting a lot of crumbs in it and thus i can’t get it properly and nicely done. =( what should i do?
Just tasted the red velvet cake I made tonight from your recipe. Hmmmm not sure if I like the taste… Maybe I did something wrong?? Kind of tastes like flour to me?? Anyone else??
How do you get your cream cheese frosting so white? I did it exactly the way you said and my turned out yellowish??
Hi bakerella….
what a nice photo of red velvet cake and i cant stop starring at it…hahaha….im a beginner here and i cant stand to make one of it….Just wondering,if i want to make the red velvet cake pops with cream cheese frosting,should i follow the recipe above?or is there something that i should change??
Thanks for ur help…
i must say.. after seeing pics of this cake and drooling all over my laptop i had to make it, and it’s cooling as i type :) can’t wait to taste it!!! love your website btw, everything looks delicious!
Delicious!!!!! I made mini cupcakes and got over 50 out of the cake mix and they are fantastic. I cooked them for 10 mins and they were perfectly moist. Thanks for a fabulous recipe!
can you make this recipe with any food colouring, like for example a blue velvet cake??
I’m looking forward to trying this out tonight! Would this recipe work for cupcakes too?
I just made this for my co-workers and they LOVED it.
This is everyones new fave version!
So my wife can’t eat anything with gluten in it, and so I come on here from time to time to drool over all that I’m missing out on. It’s not like I’m cheating on my wife or anything, but just checking out what I miss the most. See here’s my dilemma- if I make your recipes (which I’m perfectly capable of doing myself) then my wife and daughter can’t eat them and I have to eat the whole thing myself. Kind of lonely. and cruel to my family. So for now, beautiful pictures of what I can’t have will have to do. Maybe some weekend I can send my wife on a retreat somewhere and make this cake recipe. and eat the whole thing. mmmmm.
I must say I couldnt resist trying this cake…It was absolutely delicious and the cream cheese frosting complimented it to perfection
Dear,
Want to try the red velvet cake but can u advise wht is butter milk can I substitute it wiz milk or condensed milk ?
is this the same cream cheese frosting that you use for the cake balls? if not, what recipe do u use?
I was looking so forward to making these. Sadly, I found that the cake tasted extremely too oily for me and I tried the ‘cooked icing’ and was very dissapointed, it tasted like cookie/cake batter,ick.
I think that I will try some cake pops next, they seem foolproof.
Hardly any of us Brits have heard of Red Velvet cake but since visiting Los Angeles earlier this year I was able to taste it. I must say Bakerella’s recipe produced a nicer cake then the one that was bought in the store over there. The only problem was that I found that one sandwich half of the cake dropped quite a bit. The reason maybe because we don’t have baking soda, so I used baking powder and bircarbonate of soda…
I think I’ve persuaded a few Brits to try out this cake as it was a favourite when I made it for a party. Check out the pics to see how it came out…
http://thebrefos.wordpress.com/2010/04/12/red-velvet-cake/
Elena Brefo
Oh wow its beautiful!
I wanted to pass on a compliment to you :) I made this cake for my family’s Easter dinner. Being that there were only 4 of us, I had lots left over, so I took it to work. One of the doctors had a piece and this morning he told me that is was “excellent”, that a lot of local restaurants claim to make Red Velvet cake, but they don’t, that what I made is RED. VELVET. CAKE. As if that isn’t a good enough compliment, it comes from someone who has an extensive family line of bakers. Like professional, know the real stuff when they taste it bakers. So that is high praise indeed (at least, I think so). So I pass that on to you, that your recipe is held in high regard. :)
I’ve made it! It’s gorgeous! Delicious! And beautiful :-) Thanks for the recipe!
Hi there! I finally tried your recipe, but I made it with a tiny twist.
Click HERE and be my judge :D
This one looks really yummy! :)
Hi there! Just wanted to say that I used your “Red Velvet” cake recipe this past weekend and got RAAAAAVE reviews at my church. It’s a winner!!!!! Thanx sooooo much. You are awesome =)
the picture is sooo yummy looking, but let me tell you what…. It tastes even better! By far BEST red velvet cake ever. Moist, rich, great flavor and beautiful crumb.
Oh, forgot to add: I forgot to get buttermilk, so I used the tablespoon of vinegar (or lemon juice) and then fill to 1cup with milk trick. It was perfect.
I just made this today… I tried a bit of the cake and licked some of the frosting out of the bowl Cannot wait to try them together tomorrow at Easter. I’m taking over the dessert course from my mom (since she’s an accountant and crazy busy right now). My mom will be very proud of her baker daughter.
I made cupcakes with this recipe last week and they turned out perfect!
to answer david’s comment above, I used 2 bottles of food coloring and didnt sense any taste or smell of the coloring. I am wondering if that is the brand? I live in the US.
I am also curious if this much coloring is safe for kids? I am making this for 15 10 year old’s so want to be sure i am doing the right thing. :)
Made this recipe last week. Everyone loved it, Plan to use the same recipe to make cup cakes for a birthday party next week.
My only comment is that i would wish you use less oil. Will that compromise the soft velvetty flavor?
HI, my dughter followed your recipe to the lettter but it tasted strongly of food colouring. Is there a difference in the US food colouring to the UK food colouring as 2oz of food colouring is about a bottle and a half of food colouring in England. Could you please let me know what type you use and if possible where to purchase it. The cake looks real nice by the way. Thanks, David.
Do NOT make these as cupcakes. I have never ever had a recipe go as badly as this one. I reduced the amount of oil but they were still so oily I had to throw away the entire batch.
hi bakerella
i wanted to ask u, why is it that whn i mke my cupcaks from scratch they turn out puffy and when i use box mix they go flat. how can i get tht puffed up risen look with the box mix??
OMG….this is heavenly ,,,,
i wish we can meet :)
thanx 4 the nice blog spot
I tried making that cake… it didn’t turn out that pretty. But it tasted really good~ and i love the icing. we had left overs and I use them as a spread on toast xD
I’ve always wanted to make a red velvet cake – they just seem like the ultimate crowd stunner and your’s looks absolutely delicious!
I baked this cake last weekend and it was terrific! I have an old family recipe for Red Velvet Cake, which tastes delicious, but I’ve always thought it was too dry. This cake was so perfect! I added 1 tsp of baking powder, but that was the only change I made. Thanks so much for the recipe! I will definitely be making this cake again (in fact, I’ll be making it in a couple weeks for my sister’s birthday).
hey bakerella! for the vanilla, is it vanilla extract or what? In my area all we have is the extract….
I tried your red velvet receive today! Most excellent! Very moist and the icing is… to die for! Thanks!
I used The Red velvet cake mix to make your cake balls for Valentine’s day for my son’s school. I used cream cheese frosting and then white chocolate to dip them in. I did have to freeze them a bit more and keep putting them back in (I guess because the cake mix is more oily than others. Then I covered them wih sprinkles. They turned out really good! Such a cute Idea! Thanks!
Okay, trying to lose fifty pounds here and this doesn’t help :-) I can always wait until after I have eaten the WHOLE cake! Thanks for sharing.
Bakerella!! I know I already posted something related to this cake on sunday, but I’m still totally in love with red velvet cake!! I’m looking for an excuse to make it again…I’m definitely not giving up, really looking forward to make such a beautiful cake as yours…BTW love your picks!!! Greetings from Mexico!
what would you recommend as a bake time if I were to do this as a sheet cake (11×14)
RED VELVET is my favourite!!! But not to make. Only to eat. Im gonna try this recipe for the first time. Thanks!!!
I made this for my daughter’s best friend’s sixteenth birthday and it was a HUGE hit! It’s my first Red Velvet cake and it turned out just beautiful. My daughter already requested it for her next birthday :) Thank you!
Hi Bakerella
thanks for this gorgeous cake recipe. I’m about to make them for my best friend’s birthday.
I just wondered What can i use as a substitute for white vinegar?
please advice…
This cake is delicious!!!!!!!!!!! I made it today for my family, it tasted so great :D It was the firt time ever I prepared a red velvet cake, and from scratch!! I just had a little trouble with the red color, it wasn’t red all over the cake. The cake next to the pan turned light brown, maybe I left it too long on the oven. Anyway, it was a success! Thanks bakerella!!
I just tried this recipe today, as cupcakes, with natural red dye instead of the stuff containing RD-40. So sad! They look like bran muffins.
Normally, I do not care for red velvet. Most of the time, I feel like it’s red cake with a faint chocolate taste. However, my family and friends constantly ask me to make them red velvet. Well, I just tried this recipe (halved) in cupcakes (I used the less oil as you suggested) and these are OUTSTANDING! Husband was flipping over them! This will be my standard recipe for red velvet from now on. Thank you! :)
I made this recipe for my husbands birthday and they were super fantastic!!! Delicious and moist and just beautiful ruby jewels! The creme cheese frosting was to die for!
i decided to make red velvet cupcakes with this, only i didnt have any red food coloring. So I used blue instead. Yow. Smurf cupcakes. Yow.
Your pictures are gorgeous and the cake looks delicious. It is actually on of my favorites as well. I use pastry flour for a more tender crumb and sour cream for a more velvety texture and richness that just melts in your mouth. Good Job. I recently wrote an interesting blog on how the RV cake is not a chocolate one. I hope you check it out.
Jon
Hey Bakerella, I just love all your post I’m a huge fan… I want to try this Red Velvet cake which looks delicious.. but how do i make the buttermilk.. here in Chile is impossible to find this.. Please help..
Beautiful!
I tried this red velvet cake, this is officially my red velvet cake recipe, OH EM GEE, it is sooo good!
THANKS!!
I don’t know you but I LOVE you blog. I have found so many delicious recipes here. THANK YOU!
I have passed on the SUNSHINE BLOG AWARD to you! Check it out at http://andersenactivites.blogspot.com/
I make Red Velvet for my husband’s birthday every November, but I’m thinking it might be too long to wait. Red Velvet in March might be in order…
I made this today as a treat for my husband. He worked hard straightening up the basement. Red Velvet is his favorite. The cake turned out very moist and the frosting is fantastic. I didn’t have very much food coloring, so my cake looked more like a reddish brownish color, but that’s okay, it tasted wonderful!
I made cupcakes with this recipe, and the baking time was about 20-22 minutes in my oven. Also, you don’t need nearly that much frosting for cupcakes. I didn’t frost them myself (I had help) so I can’t be certain, but I think you could get away with half.
i was not a fan of red velvet cake.. until now. i made this cake last night, and i am in love. it is probably one of the best cakes i have ever tasted. thank you sooo so so much for this wonderful recipe!
Loved it. Funny enough it was a friends birthday this week and she had specifically requested red velvet…I was like OMG, I know exactly what recipe I’m gonna use. I did tweek though, actually made it into a purple velvet cake as a surprise since that’s her favorite color, plus decreased oil to 1 cup and increased buttermilk to 1 1/4 cup. And only 1 oz food coloring.
Thanks Bakerella you’re always there when I need inspiration!
I hate to sound like a complete idiot but here it goes…..
What kind of vinegar?
You inspire me – so glad I found your FABULOUS website – thanks so much…
hey Bakerella :)
i luv ur website …
& i luv tht red velvet alot!
can i make cupcakes with this recipe ?
thnq :)
Wow, I love Red Velvet Cakes. In France, we don’t know this recipe.
I think I’ll try it soon !
i tried the cake this evening but i ended in a complete mess.
my cake has been too greasy inside even i only used 1 cup oil ;(
yours looks so delicious but mine havent been at all… any tricks?
Hey, I´m from Brazil and always want to make this recipe. My cake in on the oven right now!
LOve..LOVe…LovE…the Red Velvet cake. The only problem I’ve had is that bottled red food color sometimes looks more pink..So I found Ameri Color …NO Flavor Red gel and it works WAY too good. I ice mine with 1package of creamcheese and 1 jar of Marshmellow creme, 1 stick of butter, and tpsp. of milk along with enough sifted powder sugar to get the consistancy I want…..ITs great and more like a French buttercream
I just wanted to say I love red velvet cake and had to try this recipe! It is very yummy and I will use this one from now on! Except, when I baked it for 30 min. it was VERY undercooked!
I just made your red velvet cake for a co-workers birthday and it was gobbled up in under 10 minutes. Everyone loved it and I even got a request to make it again for another birthday in July! Thank you so much Bakerella for such fabulous recipes. It was absolutely delicious!!
thanks so much for sharing… i love cupcakes, if i were to make red velvet cupcakes, do i use the same recipe or are there any revisions i need to do?
My most favorite frosting for red velvet is white chocolate peppermint cream cheese. I also typically put mini chocolate chips in my red velvet! It makes it darker, but they are such a yummy addition!
OMG this looks amazing. I could eat it for breakfast! YUM
I made this cake on the weekend and then made cake balls with it. I cut the oil back to 1 1/4 cup. They are delicious!!!!! I have never had Red Velvet cake before (not a big Newfoundland tradition) and I have found a new favorite that I feel the need to share with everyone!
I just found your blog and have become a HUGE fan!
i LOOOOOOve your site!! i just took an entire day to take a look at all your work, you are amazing!! you are so incredibly creative :) yipes! im in love with this page ! :D
My favorite one! :D
Thanks for your great ideas!! :D
Ivonne
this cake turned out beautifully! the icing was the scary part…..as i’m not a fan of cream cheese icing. but it wasn’t overpoweringly cream cheesy…very good!!! can’t wait to have another slice for lunch! (or when the kids go to sleep)
Thanks so much for sharing this awesome recipe. I made it over the weekend, and it was a HUGE hit! :-)
the photos of your cake are so inviting, makes me just want to reach out and take a bite! I have used the McCormick recipe with great success but definitely want to try this one!
I made this for 400 kids today…so 9 double batches!!!
It was so good, but is that much oil really necessary? I had a stomach ache for an hour, but it was worth it. :)
I made this last week after seeing it here. I love Red Velvet cake but had never made one from scratch. It tasted great, the frosting was divine! However due to a major screwup on my part we had Orange Velvet Cake! That’s what happens when you grab the yellow food coloring instead of red and then when you realize the error you hastily squeeze in the red, forgetting that red and yellow make…. Orange! Still delicious though!
This was my first attempted Bakerella recipe and it was fabulous! The icing went perfect with the moistness of the cake. I can’t wait to try more! Thank!
Hi,
I love your site! Question…how long will this red velvet cake last at room temperature? Will it dry out in the fridge? I imagine if you are using the cream cheese frosting you have no choise but to store it in the fridge right?
I must be the only person on earth who doesn’t like red velvet cake. I hate the idea of all that food coloring! It has a little bit of cocoa so it’s almost a chocolate cake, but then again, not quite. I don’t know, maybe I’m missing something and just haven’t had a great one yet?
Hey Miss Angie
I was just wondering if Red Velvet Cake has a specific “Red Velvet Cake” flavor? I mean chocolate has its own flavor and vanilla has its own, does red velvet have a specific flavor, or is it just about the color? I’m not a fan of red food coloring, I have a kind of phobia about it I think, but it’s beautiful. Just wondering.
I just wanted you to know…every time I come on your page I gain another 5 pounds. You are amazing!!
Hi Bakerella,
I made your red velvet cake tonight and it was awesome! I loved it. Thanks for the recipe!
Hi, Bakerella! This looks amazing! One question, though, in case you’re still reading comments on this entry: is there anything I can replace buttermilk with? I don’t think I’ve seen in sold here in Argentina (hi from Argentina, by the way :) )
Love your site!
Oh my. I think I passed out for a minute when I saw that cake. Oh, it is GORGEOUS!!! May make one this week. ;)
I was SO excited when you posted this!!! I commented the other day asking for the recipe because it’s not a cake we really get here in New Zealand. I am in love with it now – I made one yesterday afternoon and it even kinda looks like yours :-) I posted pics on my blog http://bakingmakesthingsbetter.blogspot.com/2010/02/my-weekend-in-kitchen.html
I made this yesterday. It was DELICIOUS! Thanks for the recipe! :)
Oh my. That’s one of the best looking Red Velvet cakes I’ve ever seen. Where I grew up in rural South Carolina, our Red Velvets always had chopped pecans between the layers and in the frosting. Have you tried that variation? It’s gooooood.
I’m making this tonight for the Canada vs. US gold medal hockey game. Go Canada go!
I made this on Friday and it turned out beautifully! Thank you Bakerella for the recipe!!
I made this cake today! I have been obsessed with making it since you first posted this!
It is Y U M M Y, but mine is a midnight blue velvet because I didn’t have red food coloring :)
Bakerella!
I was looking at blogs about cupcakes (I’m lame, I know) and found something- your Mii cupcakes are on this website, at number five! But they didn’t give you credit :(
http://geekpadshow.com/2009/08/26/20-pictures-of-nerdy-cupcakes/
Thank you so much for this recipe bakerella! I made it into 20 beautiful cupcakes and used your frosting recipe to fill and frost them!
LOVE it!
i seriously love you and your blog!
just tried this recipe (in cupcake form). it’s GREAT! thanks!!
Oh god !
Seems to be so good !
Colors are really attractive !
I’m hungry now ! :)
i have to tell you – i haven’t even read the post yet and i’m drooling over here! yummo!
now – back to reading :)
flat alice
i suppose we could make these into cupcakes?
Hi Bakerela, I have a couple of questions for you. I really want to try this red velvet recipe, but do you think it would work on cupcakes?? if so, do you think it’d be ok to freeze them and for how long?
Sorry for so many questions, but I really want to try your recipe.
Thnk you!
Rosie
I love Red Velvet Cake more than any dessert in the world. I am going to make this as soon as I am off my “diet”!!
So my sister and I are planning a Bakerella weekend… if there’s one recipe we cannot miss, what would it be? Thanks!
MMMMmmmmmmmmmmmm I love red velvet cake absolutely one of my favorites!
Looks great, but not as pretty as the purse from the other day! LOL
those pictures are amazing…looks very tasty
I just made this and 30 minutes was definitely not enough baking time for me – it ended up being around 45 minutes. Also, the middle “collapsed” and sunk in after I took them out of the pans…any suggestions?
hey bakerella! that looks awesome! but i hv a problem, in my city thy ont sell buttermil, is there any substitute i can use?
thanks!
Hi! Ur cake looks delish!! Can’t wait to try it out.. Just wondering if the cocoa for the cake mix is referring to cocoa powder?
Bakerella do you have any recipes for a milk chocolate cake with orange flavored icing??
Oh My Gosh! This is the first time on your site, and it is AMAZING :) i’ve already gone through almost everything! haha, im a casual baker, and i would love to learn tips and ideas. I’m looking forward to visiting this site quite often! By the way, amazing looking cake ;) looking scrumcious. <3
Oh my goodness, that looks ridiculously delicious!
What kind of mixer do you use…kitchenaid, cuisinart…?
Carri, I don’t know if you’re gonna see this, but I’ll try anyway.
One day I wanted to make red velvet cake, but ran out of red food coloring. I had a box of the 4-pack of food coloring, Red, Blue, Yellow, Green. I took a chance with the blue, and well, it didn’t turn out so pretty! Because it mixes with the cocoa, it turned into a funky, pretty horrible-looking blue-green lol.
Ohh, and for Heather, if you’re afraid to use 2 oz. (like I do hehe), I usually just buy 1 1-oz. bottle, and after I pour that in with the cocoa (I use a different recipe), I slowly fill it up with water and pour that in too. It won’t be as bright and vibrant, but it’s definitely red enough!
And I totally agree with the cooked roux frosting! Done right, it is amaaaaaaaazing!
Oh Bakerella this looks fantasic! Love the deep red colour of the cake against the velvety white frosting. This is on my list of things to bake as my cousins from California have been bugging me to bake ever since they visited me in Sydney! I have never tried this cake before and everyone raves about it.
today is my birthday and red velvet cake is my favorite, and always my cake of choice on my birthday. but this year i am far from home, passing through new zealand where i have yet to find any red velvet cake. it was so delightful- and perfect timing!- to open up your blog today and find birthday cake just for me! thanks.
OMG my favorite! Yummy. Also I LOVE that adorable diaper bag! I hope I win! Its the cutest ever!
Oh my yummy!! Everytime I try to make a round cake….it always comes out lop sided…maybe I don’t cut enough off the time?? UGH!
Ohhhhh yummmm I want a bit right now. I must make this today!
I’ll take a slice of that over a purse any day! Man that looks good. Gottamakecake this weekend.
rockymountainwoman.com
Hi.
What kind of cocoa, oil, and buttermilk do you need for the RVC recipe?
Thanks
OMG! I was dying for you to put up a red velvet cake!! YAY!
Hey Bakerella – we used the same Red Velvet recipe last year for cake pop favors for my engagement party, and we didn’t have any issues… They were everyone’s favorite that night!!!
Drooling here!! I had my first Red Velvet Cake last week and fell in LOVE! :)