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.
Does anyone know how many cups of batter this makes? I scrolled through the thread above but didn’t see any mention of it. I wish more sites would do this so I know how many batches to make to fit other size pans. I want to use this fabulous recipe for my mom’s birthday cake. Needs to feed 60 so making a 12 inch and 8 inch square tiered cake. Need 24 cups of batter total. Thanks!
I made this cake this weekend. The flavor was good, but unfortunately it did not bake very well. The middle would not cook so I left it in a little longer than the 30 minutes and it over baked the outer layer. I used my bake even strips and my thermometer in my oven was at 350 so I am not sure what went wrong. I will have to try it out again.
What kind of food coloring did you use? I used 2oz of liquid food coloring and yet my cake turned out gray :( I LOVE red velvet cake but can’t seem to get it right despite the fact that I’m really not an idiot around the kitchen when it comes to anything else
This Recipe is absolutely amazing and a favorite with everyone I make it for.
I do use it to make Cake Pops but the Oil makes it too much and it leaks out of the Cake pops after they are dipped in Chocolate. Would it be ok to make the Cake without the Oil or is there anything I can use to substitute it so it’s not dripping Oil?
I make a Red Velvet cake also a receipe I recieved from my Aunt and everyone loves it. They always request my Red Velvet cake. The receipe is similiar to yours but with some variations; but yes this cake is VERY moist due to the oil and the buttermilk.
This was a delicious cake! My lil bro loved it for his birthday! Can I use this recipe to make cupcakes too? or would it turn out different? Thank you!
I would love to try this recipe for my dad’s birthday, but I’m not sure if I’ll find all the ingredients. Any suggestions as to what could I use as a substitute for buttermilk? Also, the sugar for the cake, is that granulated or powdered? Could I use demerara sugar?
Can someone please tell me if the sugar was used as a wet or dry ingredient?! I know it’s usually treated as a wet ingredient but I just want make sure before I attempt to make these so I don’t end up with a giant mess….
Oh, you people have to try the REAL frosting for the original Red Velvet Cake. Everyone uses the cream cheese frosting now, but it really doesn’t compare. The recipe for the REAL frosting is in one of the earlier posts. You make basically a cream sauce using milk and flour (then you MUST be sure and let this cool completely) before adding it to sugar and butter that has been creamed. I know, I know…but, since I was raised on the REAL frosting for this cake, I gag when I think of the cream cheese frosting. I know…it’s all you have ever known. And, it is a lot sweeter than the original frosting. But, you must try it.
Red velvet has always been one of my personal favorites, but I could never find a good recipe. I love the texture of this cake, it is so moist. But the taste was terrible. It felt like there was too much food coloring in it although I used the amount called for? I’m thinking it might have been the brand that I used to make it. What brand food coloring do you use for your red velvet? Please advise.
I just wanted to say i have made this cake so many times i can’t count and i love it. It is the most delicious cake i have ever had. Every time i make it everyone is amazed and loves it also. i have directed so many people to your website for the recipe. xx
My icing was a little “soupy” I guess you could say. The top of the cake slid off :( what am I doing wrong? I followed the recipe exactly as it is here.
I want to make this (today!) in a 10-cup rose-shaped bundt pan. Would I need to modify the recipe at all? I assume I’d have to increase bake time, as it will be all in one pan instead of split between two.
i absolutely love your cakes!!! i am always wondering, how do you keep crumbs away from the frosting? i always seem to get crumbs that i just cant cover up. Help!!!
just curious, what would i need to do to make enough batter for a three layer cake and enough for a small six inch top tier?
also, would adding more cocoa powder damage the texture of the cake? i like mine more chocolatey
I made this cake and it was great but it almost felt like it was missing something. I was wondering how it would turn out if I used butter instead of oil or maybe a combination of the two. What do you think?
Thanks for shering this recipe. It is amazing and soo yummi!! Here in Brazil, we don’t find buttermilk at all, but I tried regular milk with a little bit of lime juice, and I got it!
Thanks again!
Kisses.
Just so y’all know, if you want a creamier icing, make sure you add another 8oz package of room temperature cream cheese. It also tastes more like cream cheese frosting should, in my opinion. And I don’t think I’ll include the vinegar next time. I’d never used it in a Red Velvet recipe and it gave the cake a weird taste. To be honest, I’ve found recipes that produced better Red Velvet Cake. Probably won’t be using this one again.
I made this cake for my neighbors for their Anniversary. First time I have ever made a red velvet cake from scratch. They said its was excellent! (I didn’t try any) I didn’t put any food coloring in it. (I feel there is no need for it) So, 5 stars from the neighbors!
I have been baking this cake for thousands of timessss…LURVEEEE the cake….thank you for the awesome recipe shared.
i have a question to ask : can i keep the batter in the fridge if i’m baking in huge batch…my work place is organising a charity and i would like to contribute to the society am thinking to bake it as cupcakes and do it in batch…how long do you think it can be stored?
I made this cake for Father’s Day and it didn’t come out looking as nice as yours but man, did it taste amazing!! It was a huge hit. I was out of vinegar so I used lime juice instead and it still turned out delicious. Thanks for the recipe! I’ll be making this many more times after today, my dad loved it.
i just made this for my sister birthday. thank you so much for sharing the recipe. i made red velvet before but not as good, light but also moist as this one. thank you, thank you!
Hi! This cake is impressive and I’m doing it for Mother’s Day. Can you please explain the process with the red food coloring? You request 2 ounces, and don’t mention at what point it should be mixed with the other ingredients. Thanks and congratulations! It’s a gorgeous cake!
I use cake flour and shortening in my RV and always the cooked frosting with the flour rue. I do cupcakes and mini’s and 6 inch ones for Christmas gifts and now have very spoiled friends who want it not only for Cristmas but also for their birthdays. I have found a site where I buy qt size red food coloring. Iany one wa ts my recipes or the site give a yell.
Hey guys I see a lot of you (like me) would like to make this recipe into cupcakes. Head over to this page https://www.bakerella.com/cupids-arrow-cupcakes/ looks like a slightly adapted version of this recipe :)
Hi! I love your page. Just wondering what kind of butter you use for this cake (salted/unsalted) also what kind of vinegar (balsamic/white)? Thank you in advance
Hey Bakerella ! I looove all of your recipes ! Ur a genius !!! I just have a quick question though, What can I use as a substitute for butter milk because we don’t have any in the middle East !!!
No disrespect intended, but RV cake, as my cousin Susan says, “should have the cooked white fluffy icing (not cream cheese) and be eaten on fine china.” I agree totally with her. There is an elegance about the cake the deserves to be plated on only the best. Also, cream cheese icing tends to compete and not complement the cake. The “cooked white fluffy” icing is the perfect match. A bit more difficult and time consuming to make, but it goes much much better with a RV cake. Again, no disrespect intended to those cream cheese lovers. I like CC icing,but not on RV cake.
Hey Bakerella,
I use the same red velvet recipe for cupcakes and cake pops. The cake pops are good and moist but have a ton of oil and its annoying. Did you try this recipe for your cake balls/pops. I was wondering how they worked out for you.
Thanks a bunch
Natasha, I do not find buttercream so what I do is add 1 Tablespoon of lemonjuice to 1 cup of milk and let it stand for 4 minuets and voila…buttermilk substitute.
i LOVE LOVE LOVE your recipes and i’m finally going to try your red velvet cake but i can’t seem to find buttermilk ANYWHERE. is there anything else i can substitute it with?
Great red velvet cake recipe! only problem i had was the frosting was really sweet! almost tasted like canned store bought frosting and idk if that’s the way its supposed to be but i would have preferred if the frosting was less sweet.
Made this cake for my sister’s b’day…very yummy but the cream chesse was lumpy. I did sift the icing sugar. Then once coated in frosting I covered the cake in sugarpaste and this resulted to be a total flop as the sugar paste was cracking and the frosting coming out from the cracks. should I ave left the cake in the fridge frosted to completly dry or should I not use that frosting under sugarpaste? help much appreciated. xx
Bakerella, can the oil be reduced to 1 cup like your recipe for the cupcakes? I found it a bit oily, but the cupcakes were amazing! I want the cake to have an even top. Is that possible even with the reduction of oil?
I….AM…IN…LOVE! I made the frosting just like you wrote. My daughter and I sampled it….ahhhhh. Absolute BLISS! Cant wait for the birthday girl to taste her cake tomorrow. Ty again for such a wonderful reciepe. And the pictures are MOUTH WATERING TOO!
Hello! So this cake looks AMAZING!! I just put mine in the oven.. but am a bit nervous… I am in Colorado, so I followed that link you had to the recommendations for the high altitude baking and added the extra flour and what not.. but my batter didn’t exactly “poor” into the pan.. It is incredibly thick, I’m hoping it’s just because of the added flour.. but am a bit nervous… Any suggestions or comments??!
I made this cake today and it is DELICIOUS! The only change I made was to use the Red Velvet Bakers Emulsion from King Arthur Flour. Have you tried it? It adds both color and flavor….my cake was perfection in color and taste!
Is this transportable? I was wondering because I am SERIOUSLY considering using your recipe to take across the state to give to a relative. Oh, and do you know if this would work with a gluten free flour that mimics the properties of gluten flour? Thanks!
I made these as cupcakes today and they were much lighter than I thought they would be. I did have to adjust for high altitude, but they still came out well on the first try. DD and I sampled one without frosting and it was great. I could eat them all without frosting, but I think they will be awesome with frosting.
I JUST made this and one pan fell apart and they didn’t rise very much at all and I followed the recipe exactly. It tastes great (so does the frosting), I’m just not sure what I did wrong! Ideas? Tips? Hints?
This recipe was beyond stressful. There is WAY too much oil and the consistency is all wrong. After the second batch I was ready to throw it at the wall.
Hi bakerella!!!
I’d just love to say that this recipe is an amazing hit with all of my family and friends! I’m making red velvet cupcakes for christmas and i know they’ll all get eaten :)
cake is not as good as people are saying…I am a professional pastry chef and have been trying out different recipes just for fun. Too much oil in this one. Tastes bad.
i love dis cake sososososososososo much and i am only 12 i loveeeeeee red velvet cake sosososososso much we make it all the time i gave some to my friends and they wanted more thr frosting is sososososososo good i could eat a whole batch without the cake ur an awesome baker cause this is the best cake ever my mom is even making it right now for her work
I have eaten several different red velvet cakes lately. I have been looking for a rescipe of one that is moist like the cake I had at a diner yesterday. I started looking online and there yours was..just starring at me and saying try me, try me.. I can see that it is moist. This is the one I’ll try for the Holidays. I’ll also write you back to let you know how it measures up!
I did the experimenting in using this recipe in making red velvet cake balls. OMG!! It was definitely a hit! I had made the cake balls for 5 of my co-workers, and they loved them! Another co-worker wants me to make this cake for her daughter 16th birthday! Thanks for this recipe, very easy to follow and bake.
Bakerella, I’ve made this cake 5 times now and I must say it is totally the bomb, super moist! One question, can you do half oil and half butter and it still come out moist? Please answer for me!! Thanks, love, love, love your site!
Just made this cake for Thanksgiving, This is the best red velvet cake recipe that I have found… I’ve tried others and never could get it to taste right… You guys this recipe is the real deal!!!! Enjoy and happy baking :)
I need to try that red velvet recipe.. I’ve been searching for a good one, but I’m usually too rushed and resort to a mix. I don’t believe I’ve ever even tasted a homemade red velvet cake…
Red velvet is my favorite, too. I, however, prefer it with buttercream instead of cream cheese.
ABSOLUTELY LOVE THIS RECIPE!! :) Have made it many times and it always comes out delicious!! :D Was wanting to make cupcakes but I was wondering if the recipe measurements would still be the same??
i made the frosting and it looked nothing like the one in the pictures. i followed the directions and everything and it came out yellow and glazish. can you tell me what i did wrong? thank you.
the cake i agree is deeeelish, but just one thing….it didnt turn out red more like an orangey browny colour is there a reason this could of happened? xx
I made this recipe because it looked so beautiful, but after making it twice and it FLOPping twice I am going to have to keep looking for another recipe.
Hello Bakerella!!!
I´m such a fan of the Red Velvet cacke, but is there something to substitute the vinegar for? My son is allergic to it!!! :(
Thank you!
I made this cake and it was awful so I thought I’d make c ake balls out of it with creamed cheese icing mixed with the cake………. this concoction was equally as bad.I will never make it again!!!!!!!!!!!!!!!!!! YUKKKKKKKK
How do you make your cream frosting to not drip all over the place, i use the same recipe but y doesn´t hold on the cake, it starts dripping giving a rustic image… :S
What would it look like if you didn’t use food coloring? (: Red Velvet is my favorite, and my dad is sick of buying me food coloring.. and I’m allergic to beets AND strawberries /:
Thanks so much darling ?
I just made this last night, following your recipe exactly and was EXTREMELY disappointed. It smelled and tasted like oil. I ended up tossing the whole thing and had to make a late-night run to the grocery store for the boxed version. Everything else I’ve tried on your site has been wonderful, but thought people should know this recipe does not live up to typical bakerella standards.
The first cake I remember was the Christmas cake grandma made in 1959, apparently she had been making it for years, but this was my first memory. The Christmas Cake was Red Velvet cake, and its Heavenly Frosting tinted soft green. Jr, high it was the first scratch cake I ever made.Then when I was in HS, they served red velvet cake at the restaurant at the top of Waikiki. All used Heavenly Frosting- a frosting made from combining 5 heaping tablespoons flour and
1 cup milk. In a sauce pan on the stove, stir constantly; with a wire whisk until thickened, like a thick white cream sauce, or pudding. Cool mixture completely. Cream 1 cup sugar and 1 cup softened butter until light and fluffy, beat in1 tsp vanilla and food coloring. Whip in cooled cooked mixture, on high speed until fluffy like whipped cream.
I never saw the cream cheese frosting with it until the last couple of years. Interesting twist!
You are AMAZING!!! I’m a baker too and make a lot of fondant covered cakes but nothing is better than baking for fun, family and friends :)
I live by your red velvet recipe! It’s to die for. In fact, I’m making some later today for my husbands work BBQ tomorrow because everyone loves them!
I just want to tell you that I admire you and all of your fantastic ideas and creations :) I received your cake pops book last Christmas from my Mom…BEST GIFT EVER!!! I’ve made quite a few of your creations and I love them :) I was thinking you should take a trip to Canada…Ontario maybe? Niagara Falls? Lol! Keep up the good work :) I always look forward to checking out all your stuff :) Take Care!
I decided to make a red velvet cake. Your recipe came up on the search. I know your site from engineerbaker, so I went for it. Screaming good cake. And possibly the best cream cheese icing I’ve ever had. Thanks!
p.s. I passed up Martha Stewart’s recipe to try yours. Winning.
I found this recipe and it looked delicious! I read the reviews and there wasn’t many reviews on people that actually made the cake. It looked so good I had to make it. It was as good as it looks! Great taste and super moist!
hi, i just made these into cupcakes and used 1 cup of oil rather than 1.5 cups. after i baked them, the cupcake linings were so oily! should that have happened? i am a beginner at baking, but i’ve never had this happen to me before.
for those that made cupcakes, did this happen to you?
Hi Bakerella!
I was wondering if you’ve ever done any of your recipes using whole wheat flour and brown sugar? I understand that the coloring will be different, but I’m not sure if whole wheat flour has something different in it than all purpose flour.
I’m trying to stay away from too much processed food, and would like to do your red velvet cake (or should I say your grandmother’s?).
Anyway, I hope it’s basically just the same as the original recipe! Thanks :)
This looks yummy. My Daughter wants a Red Velvet Cake for her 15th Birthday. So this is the recipe I choose. I have never made this kind of cake before.
This cake is absolutely delish! i used half of it to make cake pops and it just didn’t work. the balls were covered in oil. so, i mos def recommend only using half the oil.
This cake looks great but is there a way I can convert the recipe to a 12 by 18 sheet cake? I want to bring it to my school for a potluck and it is easier when it is a sheet cake.
Hi Bakerella!
Love all your recipes! I`M fromArgentina and its a bit hard for me to try your recipes since the meassures are not the same if possible could you be so kind to tell me how can i tell hoe much is a cup? Iwould really love this `cos its quite hard for me unless they are in onzes or grames! Another thing… Is shortening butter or a kind of butter! Iknow this is asking to much to ask but I would really love to cook one of your recipes I usually use grames but any meassure you use would be nice since I can then convert them into grames!!
I LOVE this cake!!!!!! It looks beautiful and when i made it tasted just as good too. Im only 15 but your site is now my favorite place in the internet to go!!! Keep posting!
Cake looks beautiful, even though I’m not the biggest fan of red velvet. I’m here mainly to comment about your cream cheese frosting! Delicious!! I used it to make some cake balls and couldn’t resist trying a finger (and more) full of it. I have a really hard time finding cream cheese frostings that I like. I think this recipe is simply perfect :) In fact, I’m planning on making it again this weekend to top some strawberry cupcakes! Thank you so much for sharing!
Hey your pictures are amazing! I just made some red velvet cupcakes with cream cheese frosting recently and posted them on my blog! Please link me! :D
Thanks!
Hi Bakerella! Love the website and the cake.. Just wondering, did you use a mixer for the red velvet cake? Coz from the instructions, it doesn’t seem so.. Also, any suggestions for getting a bright red cake where the colour really pops? :) As i notice most red velvets are deep red..
I just made this recipe a couple hours ago but I decided to do cupcakes instead of a cake. Good flavor, very moist BUT very greasy. Next time I would probably cut back on the oil. Other than that I like this recipe. Thanks for sharing. It looks beautiful by the way!
I tried making this recipe, but the cake never turned out to taste as good as other recipes, kinda like plain sweet bread, not exactly what i was aiming for.
I tried to make these into cupcakes. same recipe, 24 cupcakes, baked at 350 for 18 minutes.. but they totally fell in the middle.. what happened? Also, when I opened up the cake, the crumb was very loose and had huge spaces in it..
I’m not going to tell you something that you have not yet heard before. Your website is AMAZING! I am totally inspired and mostly in awe of your work and creative ability. I’m just wondering where I’ve been for so long, missing out on all this goodness?!
Anyway, I was looking through your recipes and had a question to ask. You mention the quantities of the ingredients that are required to make all your cakes but this is shown through a measure of ‘cups’. I live in the UK, and we mostly use exact units of measurements. Can you please give me an idea of how many grams/ounces 1 cup equals to, so I can work out the recipes.
Yum! My recipe is very similar, except it has less cocoa, food coloring and sugar. Will have to try yours to see if the extra cocoa and suger masks the oily taste. Does the extra food coloring make it bitter?
My frosting recipe is the same, EXCEPT, being from the South, we add 2 cups chopped pecans. Takes it to a whole different level. You couldn’t make the beautiful rosette icing, though. I have to find a compromise to get the best of both cakes! Thanks for the beautiful cake.
P.S., a friend of mine tasted this and said “it’s not sweet enough. You should make the one out of the box!” and I had to try SO hard not to slap her in the face. This recipe is so completely perfect, I’d never dare change a thing about it. Also, I use this icing recipe everytime I make cream cheese icing. I like all the powdered sugar!
I never thought red velvet would be my favorite, but this is my absolute favorite ever. Out of all the cakes. I like to bake a lot, and I make a lot of different cupcakes, but I make this when I celebrate, or when I’m stressed, or when I’m sad…haha I find an excuse all the time to make it.
Another thing I like about this recipe-with the cupcakes, it lasts DAYS. Most cupcakes kinda don’t taste that great after a few days. It seems like these just get better and better. LOVE IT!
Again you did it you are amazing with everything you put on your Internet, My daughter loves Red Velvet Cake and I have been looking for one to make so I am looking forward to making this, You have the best receipes and I look up your receipes before anyone else’s you are great.
I have made this many times & love it! I made it (& your cheesecake) for my wedding this weekend & it was fantastic. Just had to say “Thank You” again! We love this cake!!!
I’m going the lazy route, I just ordered one of her cakes, she was featured on the show “Shark Tank” so I decided to order one and see if I like it, before I go off and try baking one on my own!
This is absolutely the best Red Velvet Cake ever! My family requests it all the time! Admittedly, I was never a fan of it until I had this recipe.. it is soooo good!
Here is Femke from The Netherlands. I’ve been watching your website..YUMMIE!!! I would like to try and bake this red velvet cake, but.. can you tell me what you mean with: confectioners’ sugar? Is this vanilla suger or something else? I can not translate it into dutch.. Thank you so much!
My sister, friend, and I did Red Velvet cake pops and it was a hit!! We used a Red Velvet cake mix and cream cheese frosting and it was delicious!! I was introduced to Red Velvet cake years ago and I fell in love with it!
I made this cake for Easter and decorated it up (I’m trying to get some more decorating practice in because my sister wants me to do her wedding cake!), and it was so delicious. The frosting was so good too!
OMG, out of this world cupcakes!!! Sure shot recipe, perfect texture, don’t frgt the food color o/w they will be light brown and doesn’t work well for a cake.
I’ve made this recipe several times in cake and cupcake form. The best response however has come when I’ve made the into cake balls. Everyone has mouthgasms over them!
I made this cake yesterday for my birthday and took it to work to share with my co-workers and everyone just raved about how wonderful and moist it was. This cake is truly one of the best I’ve tasted and it will definitely be something I make again and again. Thanks so much for sharing this wonderful recipe!!!
Made this recipe for cupcakes….baking at this moment…cant wait to see the results.
Did not have enough food coloring so used wilton gel colors. Hope it turns out ok.
I came across your recipe last week and gave it a try. I made cupcakes instead of cake and served them for my niece’s birthday. Everyone loved the red little cupcakes. I added green food color to the icing and topped it with a fondant flower since we had a fairy theme for the party. I can’t thank you enough. My first try on red velvet cake was a success because of you. Now everyone’s asking for the recipe. I referred them to your site. :)
So, I tried making cake pops from this. They turned out AMAZING. It only needed a little less frosting to mix in. Also, I used blue instead of red. They have been a HUGE hit in my house and amongst my friends.
Oh, and please support my new blog, LittleBigSweets! I’m not those promoters or anything, but I just made this and I don’t know how to get subscribers…but I want to make a commitment and keep posting.
@darlene. the powder sugar’s purpose isn’t really to make it sweet or not it’s to give the frosting consistency. since it’s cream cheese it’s not that sweet. just follow the recipe and it should be good :]
bakerella, i know you’ve been busy and probably can’t answer me but does anybody know if i can use this recipe for cupcakes? thanks
This cake is amazing! Never had red velvet cake before but this is so easy to make, so moist, and looks fab with the White icing! My new favourite cake! And after just becomming a mummy I treated myself to the yummy mummy diaper bag which is beautiful too! Thanks for the cake and bag!
Bakerella HELLO, I loved this cake, a cake of perfection and that’ll do it tomorrow because is the birthday of my youngest son and he well deserves this treat, I hope to do well, thanks for the precious recipe.
Congratulations and a friendly kiss from Portugal.
(sorry my english but i hope you understand)
This cake recipe is so scrumdiddlyumptious like no other! I have never been a fan of red velvet until now. It was so lush and divine. I know I’m late in the game but thank you so very much for sharing!
love red velvet cant wait to try this for my bday!!!!!!!!:) but how do u get it out of the pan without it falling apart???????????
i need ur help bakerella im so exited to finallymake one:):):):)!!!!!
Found your website yesterday when I was looking for a replacement recipe for my Red Velvet cake. I love your site! This cake was so easy to make and very moist! I was a little concerned about the amount of oil, but the cake turned out perfect! My guys loved the cake and neither are big cake eaters! I will definitely make this again!
I used your recipe to make Red Velvet Cupcakes …Oh my word ! Yummy….my girls love them and we are going to deliver so to our neighbors tomorrow for Valentine’s day. Thanks again !!
OMG!!! That looks so incredibly moist – my mouth is watering as I type this! Definitely making it this weekend : ) Thanks for the awesome pics and recipe.
Judging by the amount of Confectioner’s Sugar called for in the frosting recipe, I reckon this icing is really sweet ?
I don’t bake much, but if I were to reduce the amount of Confectioner’s Sugar say by.. half, would anything else in the recipe need to change or could they stay the same ?
Bakerella or Shannon Bush, what is a cube of butter? Is that a stick? I’ve never heard it called a cube? And what type of frosting is this? Just plain white frosting? Thanks very much!
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.
Does anyone know how many cups of batter this makes? I scrolled through the thread above but didn’t see any mention of it. I wish more sites would do this so I know how many batches to make to fit other size pans. I want to use this fabulous recipe for my mom’s birthday cake. Needs to feed 60 so making a 12 inch and 8 inch square tiered cake. Need 24 cups of batter total. Thanks!
I just don’t get red velvet cake?? I mean chocolate cake dyed red?? And yes I was raised in the deep south of the good ole U S A
hi!My question is this: what kind of oil is better to use?olive oil?or another kind?
I made this cake this weekend. The flavor was good, but unfortunately it did not bake very well. The middle would not cook so I left it in a little longer than the 30 minutes and it over baked the outer layer. I used my bake even strips and my thermometer in my oven was at 350 so I am not sure what went wrong. I will have to try it out again.
What kind of food coloring did you use? I used 2oz of liquid food coloring and yet my cake turned out gray :( I LOVE red velvet cake but can’t seem to get it right despite the fact that I’m really not an idiot around the kitchen when it comes to anything else
This Recipe is absolutely amazing and a favorite with everyone I make it for.
I do use it to make Cake Pops but the Oil makes it too much and it leaks out of the Cake pops after they are dipped in Chocolate. Would it be ok to make the Cake without the Oil or is there anything I can use to substitute it so it’s not dripping Oil?
Great cake, so good!! We ran out of red, so we made a orangeish color and it looks like blood! Good timing for Halloween!
pictures are so out of focus
I make a Red Velvet cake also a receipe I recieved from my Aunt and everyone loves it. They always request my Red Velvet cake. The receipe is similiar to yours but with some variations; but yes this cake is VERY moist due to the oil and the buttermilk.
hi
This was a delicious cake! My lil bro loved it for his birthday! Can I use this recipe to make cupcakes too? or would it turn out different? Thank you!
I would love to try this recipe for my dad’s birthday, but I’m not sure if I’ll find all the ingredients. Any suggestions as to what could I use as a substitute for buttermilk? Also, the sugar for the cake, is that granulated or powdered? Could I use demerara sugar?
How can I make this cake for 60 people?
lol
what kind of oil do you suggest i should use to make an awesome red Velvet cake ? . Reply please
what exactly do you use to when you Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
can i use this recipe to make cake pops?
Can someone please tell me if the sugar was used as a wet or dry ingredient?! I know it’s usually treated as a wet ingredient but I just want make sure before I attempt to make these so I don’t end up with a giant mess….
Hi Bakerella,
I have a wedding I am doing the baking for in a few weeks. The bride wants a red velvet cake, 4 tier. Can I use this receipe, will it hold up?
Is there any way to print your recipes? I haven’t figured that out yet. I’m excited to try them all,
Chanda
This is not the right icing for red cake
Hello
Does this recipe work in the large cupcake pan? What are the best recipes to use in the cupcake pan?
Thanks
hi! i’m so gonna try your recepy, my problem? i live in mexico and it’s hard to find buttermilk, what can i use instead?
i’ve never tried making red velvet but i will tomz
Oh, you people have to try the REAL frosting for the original Red Velvet Cake. Everyone uses the cream cheese frosting now, but it really doesn’t compare. The recipe for the REAL frosting is in one of the earlier posts. You make basically a cream sauce using milk and flour (then you MUST be sure and let this cool completely) before adding it to sugar and butter that has been creamed. I know, I know…but, since I was raised on the REAL frosting for this cake, I gag when I think of the cream cheese frosting. I know…it’s all you have ever known. And, it is a lot sweeter than the original frosting. But, you must try it.
Red velvet has always been one of my personal favorites, but I could never find a good recipe. I love the texture of this cake, it is so moist. But the taste was terrible. It felt like there was too much food coloring in it although I used the amount called for? I’m thinking it might have been the brand that I used to make it. What brand food coloring do you use for your red velvet? Please advise.
Wow! That looks delicious!
It looks absolutely amazing!
Hi Bakerella,
I may have to make this a 10 inch round cake or a 12 inch square – how would you increase the quantity? Should I just double the amount? Thanks!
I just wanted to say i have made this cake so many times i can’t count and i love it. It is the most delicious cake i have ever had. Every time i make it everyone is amazed and loves it also. i have directed so many people to your website for the recipe. xx
My icing was a little “soupy” I guess you could say. The top of the cake slid off :( what am I doing wrong? I followed the recipe exactly as it is here.
I want to make this (today!) in a 10-cup rose-shaped bundt pan. Would I need to modify the recipe at all? I assume I’d have to increase bake time, as it will be all in one pan instead of split between two.
would love to have red velvet cake recipy
How long will this cake keep? I have a birthday party coming up and I’m thinking about making this the day before but would hate for it to be stale…
i absolutely love your cakes!!! i am always wondering, how do you keep crumbs away from the frosting? i always seem to get crumbs that i just cant cover up. Help!!!
OMG! YUMMIEST CAKE I HAVE EVER EATEN! THANKYOU SOOOOOOOO MUCH!
This is a great recipe! I baked the cake yesterday and it was a tremendous hit!
Thanks! :)
Delish! Second time’s the charm :) The cake is perf.
just curious, what would i need to do to make enough batter for a three layer cake and enough for a small six inch top tier?
also, would adding more cocoa powder damage the texture of the cake? i like mine more chocolatey
Bakerella pls what can i use instead of Buttermilk?
i may not find butter milk in my country
I made this cake and it was great but it almost felt like it was missing something. I was wondering how it would turn out if I used butter instead of oil or maybe a combination of the two. What do you think?
Hey there!
Thanks for shering this recipe. It is amazing and soo yummi!! Here in Brazil, we don’t find buttermilk at all, but I tried regular milk with a little bit of lime juice, and I got it!
Thanks again!
Kisses.
Beautiful cake.. It looks REALLY yummy!
I wonder if it’s better served cold? After a overnight in the fridge? Have you ever tried that?
Congratulations!
I made this over the weekend for my sons birthday and I thought it was pretty heavy and really sweet. Can’t say it blew my socks off.
Just so y’all know, if you want a creamier icing, make sure you add another 8oz package of room temperature cream cheese. It also tastes more like cream cheese frosting should, in my opinion. And I don’t think I’ll include the vinegar next time. I’d never used it in a Red Velvet recipe and it gave the cake a weird taste. To be honest, I’ve found recipes that produced better Red Velvet Cake. Probably won’t be using this one again.
I made this cake for my neighbors for their Anniversary. First time I have ever made a red velvet cake from scratch. They said its was excellent! (I didn’t try any) I didn’t put any food coloring in it. (I feel there is no need for it) So, 5 stars from the neighbors!
I tried your receipe and it turned out great! Just wondering, do you think this would be a firm enough cake to cover in MM fondant?
Hi Bakerella,
I have been baking this cake for thousands of timessss…LURVEEEE the cake….thank you for the awesome recipe shared.
i have a question to ask : can i keep the batter in the fridge if i’m baking in huge batch…my work place is organising a charity and i would like to contribute to the society am thinking to bake it as cupcakes and do it in batch…how long do you think it can be stored?
Thanks
hello, can I make the recipe without red food coloring???? it can be a normal cake, not a red velvet cake???? thank you
I made this cake for Father’s Day and it didn’t come out looking as nice as yours but man, did it taste amazing!! It was a huge hit. I was out of vinegar so I used lime juice instead and it still turned out delicious. Thanks for the recipe! I’ll be making this many more times after today, my dad loved it.
baked this cake yesterday..it was yumm..super moist
I have made this cake twice. It is delicious. Thank you for the recipe :)
do you know how many people this recipe serves, I am making this cake for a birthday party. Thanks
I made this cake last night. It’s fantastic. Thanks for sharing. Hooked on red velvet cake now. :)
Going to try and make this for baking class — how much does this recipe yield? :)
Makes me want to move to South Carolina, sit on the porch, drink lemonade and eat cake :)
Can you please help me, I did the cake twice but it didn’t stay red, it stays in some parts brown and in other red, why?
i just made this for my sister birthday. thank you so much for sharing the recipe. i made red velvet before but not as good, light but also moist as this one. thank you, thank you!
To bych pot?ebovala p?eložit!
Hi! This cake is impressive and I’m doing it for Mother’s Day. Can you please explain the process with the red food coloring? You request 2 ounces, and don’t mention at what point it should be mixed with the other ingredients. Thanks and congratulations! It’s a gorgeous cake!
I use cake flour and shortening in my RV and always the cooked frosting with the flour rue. I do cupcakes and mini’s and 6 inch ones for Christmas gifts and now have very spoiled friends who want it not only for Cristmas but also for their birthdays. I have found a site where I buy qt size red food coloring. Iany one wa ts my recipes or the site give a yell.
by far one of the best red velvet cakes that i have ever made! thank you for sharing it!
Hey guys I see a lot of you (like me) would like to make this recipe into cupcakes. Head over to this page https://www.bakerella.com/cupids-arrow-cupcakes/ looks like a slightly adapted version of this recipe :)
I baked this cake yesterday and it came out dry, could you give me an idea what I did wrong? I have never baked a cake from scratch before.
Hi! I love your page. Just wondering what kind of butter you use for this cake (salted/unsalted) also what kind of vinegar (balsamic/white)? Thank you in advance
Hey Bakerella ! I looove all of your recipes ! Ur a genius !!! I just have a quick question though, What can I use as a substitute for butter milk because we don’t have any in the middle East !!!
Thank you :)
No disrespect intended, but RV cake, as my cousin Susan says, “should have the cooked white fluffy icing (not cream cheese) and be eaten on fine china.” I agree totally with her. There is an elegance about the cake the deserves to be plated on only the best. Also, cream cheese icing tends to compete and not complement the cake. The “cooked white fluffy” icing is the perfect match. A bit more difficult and time consuming to make, but it goes much much better with a RV cake. Again, no disrespect intended to those cream cheese lovers. I like CC icing,but not on RV cake.
Hey Bakerella,
I use the same red velvet recipe for cupcakes and cake pops. The cake pops are good and moist but have a ton of oil and its annoying. Did you try this recipe for your cake balls/pops. I was wondering how they worked out for you.
Thanks a bunch
Hi Bakerella, I wanted to find out how many cupcakes can be frosted using this cream cheese recipe?
yup
I want to use this recipe to make one 10-in cake. How long in the oven please?
Natasha, I do not find buttercream so what I do is add 1 Tablespoon of lemonjuice to 1 cup of milk and let it stand for 4 minuets and voila…buttermilk substitute.
i LOVE LOVE LOVE your recipes and i’m finally going to try your red velvet cake but i can’t seem to find buttermilk ANYWHERE. is there anything else i can substitute it with?
Great red velvet cake recipe! only problem i had was the frosting was really sweet! almost tasted like canned store bought frosting and idk if that’s the way its supposed to be but i would have preferred if the frosting was less sweet.
That worked better than when I attempted it on my own. My 13 year old mind can’t take this much deliciousness!
Made this cake for my sister’s b’day…very yummy but the cream chesse was lumpy. I did sift the icing sugar. Then once coated in frosting I covered the cake in sugarpaste and this resulted to be a total flop as the sugar paste was cracking and the frosting coming out from the cracks. should I ave left the cake in the fridge frosted to completly dry or should I not use that frosting under sugarpaste? help much appreciated. xx
would it matter if i choose a dutch-processed cocoa or not in making red velvet cake?
yummmmmmmmmmmm i love u
yummmy i love red velvet its my favorite!!!!!!!!!!!!!!!!!!!!
wow
Bakerella, can the oil be reduced to 1 cup like your recipe for the cupcakes? I found it a bit oily, but the cupcakes were amazing! I want the cake to have an even top. Is that possible even with the reduction of oil?
this is wonderful
I….AM…IN…LOVE! I made the frosting just like you wrote. My daughter and I sampled it….ahhhhh. Absolute BLISS! Cant wait for the birthday girl to taste her cake tomorrow. Ty again for such a wonderful reciepe. And the pictures are MOUTH WATERING TOO!
Hello! So this cake looks AMAZING!! I just put mine in the oven.. but am a bit nervous… I am in Colorado, so I followed that link you had to the recommendations for the high altitude baking and added the extra flour and what not.. but my batter didn’t exactly “poor” into the pan.. It is incredibly thick, I’m hoping it’s just because of the added flour.. but am a bit nervous… Any suggestions or comments??!
Thank you!!
I made this cake today and it is DELICIOUS! The only change I made was to use the Red Velvet Bakers Emulsion from King Arthur Flour. Have you tried it? It adds both color and flavor….my cake was perfection in color and taste!
It was tasty..
Is this transportable? I was wondering because I am SERIOUSLY considering using your recipe to take across the state to give to a relative. Oh, and do you know if this would work with a gluten free flour that mimics the properties of gluten flour? Thanks!
I have a question.. the buttermilk is just milk or is whey of milk..?? I’m from mexico city.. xoxo
I’m making the cake right now, but my layers are twice as thin :(, have you got an idea how this can happen?
Hi, Bakerella! Can you reduce 1 1/2 cups of oil to 1 cup only? :)
Made this for my Valentine yesterday in a heart shaped pan. Said it was the best cake he has ever had! Thank you!!!!
There is no baking powder with the ingredients …?
:/
Have you ever tried this with a boiled frosting? I really liked it on my red velvet cupcakes ;)
I made these as cupcakes today and they were much lighter than I thought they would be. I did have to adjust for high altitude, but they still came out well on the first try. DD and I sampled one without frosting and it was great. I could eat them all without frosting, but I think they will be awesome with frosting.
I JUST made this and one pan fell apart and they didn’t rise very much at all and I followed the recipe exactly. It tastes great (so does the frosting), I’m just not sure what I did wrong! Ideas? Tips? Hints?
This recipe was beyond stressful. There is WAY too much oil and the consistency is all wrong. After the second batch I was ready to throw it at the wall.
hi! will the frosting be enough to frost generously an 8-inch layer cake? thank you so much bakerella! :)
Dear Bakerella,
I live in a country that does not have buttermilk in their supermarket. How can i substitute buttermilk?
red velvet cake
thanks for the recipe! I was wondering if you’ve had a chance to try modifying this recipe for cakepops yet..
I love this cake. It’s perfect. Made it several times and everyone loves it too. It makes perfect cake pops as well :)
Hi bakerella!!!
I’d just love to say that this recipe is an amazing hit with all of my family and friends! I’m making red velvet cupcakes for christmas and i know they’ll all get eaten :)
Thanks again,
Laryssa
cake is not as good as people are saying…I am a professional pastry chef and have been trying out different recipes just for fun. Too much oil in this one. Tastes bad.
u r the best i have had red velvet cake b4 but dis is so by far the best
i love dis cake sososososososososo much and i am only 12 i loveeeeeee red velvet cake sosososososso much we make it all the time i gave some to my friends and they wanted more thr frosting is sososososososo good i could eat a whole batch without the cake ur an awesome baker cause this is the best cake ever my mom is even making it right now for her work
I made this cake for Thanksgiving and it was amazing! I followed the recipe to the T and it came out perfect. Moist and delicious!
my name is fatima
in United Arab Emirates ,we dont have red velvet cake mix
I have eaten several different red velvet cakes lately. I have been looking for a rescipe of one that is moist like the cake I had at a diner yesterday. I started looking online and there yours was..just starring at me and saying try me, try me.. I can see that it is moist. This is the one I’ll try for the Holidays. I’ll also write you back to let you know how it measures up!
the highest deg my oven can reach is 300 deg. is this going to affect the texture of the cake?
I did the experimenting in using this recipe in making red velvet cake balls. OMG!! It was definitely a hit! I had made the cake balls for 5 of my co-workers, and they loved them! Another co-worker wants me to make this cake for her daughter 16th birthday! Thanks for this recipe, very easy to follow and bake.
Bakerella, I’ve made this cake 5 times now and I must say it is totally the bomb, super moist! One question, can you do half oil and half butter and it still come out moist? Please answer for me!! Thanks, love, love, love your site!
Well… I love the recipes
They are quite delicious thanks Bakerella :)
Just made this cake for Thanksgiving, This is the best red velvet cake recipe that I have found… I’ve tried others and never could get it to taste right… You guys this recipe is the real deal!!!! Enjoy and happy baking :)
hey,
i’ve baked this twice and theyve never failed me. i want to make them into cupcakes do you know how much they will make?
thanks
I need to try that red velvet recipe.. I’ve been searching for a good one, but I’m usually too rushed and resort to a mix. I don’t believe I’ve ever even tasted a homemade red velvet cake…
Red velvet is my favorite, too. I, however, prefer it with buttercream instead of cream cheese.
ABSOLUTELY LOVE THIS RECIPE!! :) Have made it many times and it always comes out delicious!! :D Was wanting to make cupcakes but I was wondering if the recipe measurements would still be the same??
i love red velvet cake but bakerella u gave a good recipe cuz i tried the recipe and dhat cake was good a** f*** ima cook me one tommorrow to thanks
i made the frosting and it looked nothing like the one in the pictures. i followed the directions and everything and it came out yellow and glazish. can you tell me what i did wrong? thank you.
-amy
the cake i agree is deeeelish, but just one thing….it didnt turn out red more like an orangey browny colour is there a reason this could of happened? xx
Loved this cake, I made it yesterday, it was delicious. I made cupcakes with it & made 1/2 of the frosting and had plenty! Great recipe :)
I made this recipe because it looked so beautiful, but after making it twice and it FLOPping twice I am going to have to keep looking for another recipe.
Hello Bakerella!!!
I´m such a fan of the Red Velvet cacke, but is there something to substitute the vinegar for? My son is allergic to it!!! :(
Thank you!
I made this cake and it was awful so I thought I’d make c ake balls out of it with creamed cheese icing mixed with the cake………. this concoction was equally as bad.I will never make it again!!!!!!!!!!!!!!!!!! YUKKKKKKKK
The cake turned out way too oily and crumbly for my liking
How do you make your cream frosting to not drip all over the place, i use the same recipe but y doesn´t hold on the cake, it starts dripping giving a rustic image… :S
LOOOOVE YOUR SITE!
What would it look like if you didn’t use food coloring? (: Red Velvet is my favorite, and my dad is sick of buying me food coloring.. and I’m allergic to beets AND strawberries /:
Thanks so much darling ?
I just made this last night, following your recipe exactly and was EXTREMELY disappointed. It smelled and tasted like oil. I ended up tossing the whole thing and had to make a late-night run to the grocery store for the boxed version. Everything else I’ve tried on your site has been wonderful, but thought people should know this recipe does not live up to typical bakerella standards.
The first cake I remember was the Christmas cake grandma made in 1959, apparently she had been making it for years, but this was my first memory. The Christmas Cake was Red Velvet cake, and its Heavenly Frosting tinted soft green. Jr, high it was the first scratch cake I ever made.Then when I was in HS, they served red velvet cake at the restaurant at the top of Waikiki. All used Heavenly Frosting- a frosting made from combining 5 heaping tablespoons flour and
1 cup milk. In a sauce pan on the stove, stir constantly; with a wire whisk until thickened, like a thick white cream sauce, or pudding. Cool mixture completely. Cream 1 cup sugar and 1 cup softened butter until light and fluffy, beat in1 tsp vanilla and food coloring. Whip in cooled cooked mixture, on high speed until fluffy like whipped cream.
I never saw the cream cheese frosting with it until the last couple of years. Interesting twist!
Bakerella,
You are AMAZING!!! I’m a baker too and make a lot of fondant covered cakes but nothing is better than baking for fun, family and friends :)
I live by your red velvet recipe! It’s to die for. In fact, I’m making some later today for my husbands work BBQ tomorrow because everyone loves them!
I just want to tell you that I admire you and all of your fantastic ideas and creations :) I received your cake pops book last Christmas from my Mom…BEST GIFT EVER!!! I’ve made quite a few of your creations and I love them :) I was thinking you should take a trip to Canada…Ontario maybe? Niagara Falls? Lol! Keep up the good work :) I always look forward to checking out all your stuff :) Take Care!
Margie
I decided to make a red velvet cake. Your recipe came up on the search. I know your site from engineerbaker, so I went for it. Screaming good cake. And possibly the best cream cheese icing I’ve ever had. Thanks!
p.s. I passed up Martha Stewart’s recipe to try yours. Winning.
I found this recipe and it looked delicious! I read the reviews and there wasn’t many reviews on people that actually made the cake. It looked so good I had to make it. It was as good as it looks! Great taste and super moist!
hi, i just made these into cupcakes and used 1 cup of oil rather than 1.5 cups. after i baked them, the cupcake linings were so oily! should that have happened? i am a beginner at baking, but i’ve never had this happen to me before.
for those that made cupcakes, did this happen to you?
Whatever it is, bakerella make’s it better ;) im from venezuela..
My mouth is watering after looking at the pictures. Looks so yummy! I must try it soon!
Hi Bakerella!
I was wondering if you’ve ever done any of your recipes using whole wheat flour and brown sugar? I understand that the coloring will be different, but I’m not sure if whole wheat flour has something different in it than all purpose flour.
I’m trying to stay away from too much processed food, and would like to do your red velvet cake (or should I say your grandmother’s?).
Anyway, I hope it’s basically just the same as the original recipe! Thanks :)
Red velvet cake is so overrated. I’m thinking BLUE velvet cake.
the frosting was not white, more looking like butter
what are the wet ingredients
This looks yummy. My Daughter wants a Red Velvet Cake for her 15th Birthday. So this is the recipe I choose. I have never made this kind of cake before.
This cake is absolutely delish! i used half of it to make cake pops and it just didn’t work. the balls were covered in oil. so, i mos def recommend only using half the oil.
Looks amazing! can this recipe be doubled?
I made this yesterday… So wonderful!
This cake looks great but is there a way I can convert the recipe to a 12 by 18 sheet cake? I want to bring it to my school for a potluck and it is easier when it is a sheet cake.
Hi Bakerella!
Love all your recipes! I`M fromArgentina and its a bit hard for me to try your recipes since the meassures are not the same if possible could you be so kind to tell me how can i tell hoe much is a cup? Iwould really love this `cos its quite hard for me unless they are in onzes or grames! Another thing… Is shortening butter or a kind of butter! Iknow this is asking to much to ask but I would really love to cook one of your recipes I usually use grames but any meassure you use would be nice since I can then convert them into grames!!
This looks friggin’ awesome!!!! Gurl be gettin’ it!
I LOVE this cake!!!!!! It looks beautiful and when i made it tasted just as good too. Im only 15 but your site is now my favorite place in the internet to go!!! Keep posting!
Cake looks beautiful, even though I’m not the biggest fan of red velvet. I’m here mainly to comment about your cream cheese frosting! Delicious!! I used it to make some cake balls and couldn’t resist trying a finger (and more) full of it. I have a really hard time finding cream cheese frostings that I like. I think this recipe is simply perfect :) In fact, I’m planning on making it again this weekend to top some strawberry cupcakes! Thank you so much for sharing!
Hey your pictures are amazing! I just made some red velvet cupcakes with cream cheese frosting recently and posted them on my blog! Please link me! :D
Thanks!
The cake looks great . Can’t wait to try it What kind of oil do you use, u do not say . thanks for the recipe
Hi Bakerella! Love the website and the cake.. Just wondering, did you use a mixer for the red velvet cake? Coz from the instructions, it doesn’t seem so.. Also, any suggestions for getting a bright red cake where the colour really pops? :) As i notice most red velvets are deep red..
I just made this recipe a couple hours ago but I decided to do cupcakes instead of a cake. Good flavor, very moist BUT very greasy. Next time I would probably cut back on the oil. Other than that I like this recipe. Thanks for sharing. It looks beautiful by the way!
I tried making this recipe, but the cake never turned out to taste as good as other recipes, kinda like plain sweet bread, not exactly what i was aiming for.
I tried to make these into cupcakes. same recipe, 24 cupcakes, baked at 350 for 18 minutes.. but they totally fell in the middle.. what happened? Also, when I opened up the cake, the crumb was very loose and had huge spaces in it..
Hi Bakerella.
I’m not going to tell you something that you have not yet heard before. Your website is AMAZING! I am totally inspired and mostly in awe of your work and creative ability. I’m just wondering where I’ve been for so long, missing out on all this goodness?!
Anyway, I was looking through your recipes and had a question to ask. You mention the quantities of the ingredients that are required to make all your cakes but this is shown through a measure of ‘cups’. I live in the UK, and we mostly use exact units of measurements. Can you please give me an idea of how many grams/ounces 1 cup equals to, so I can work out the recipes.
Thanks very much :)
This looks delicious! :) Will bake this soon. I wish you well for the kidney operation and days to come. Love from Sydney!
Absolutely wonderful, just finished serving to my family:)
Yum! My recipe is very similar, except it has less cocoa, food coloring and sugar. Will have to try yours to see if the extra cocoa and suger masks the oily taste. Does the extra food coloring make it bitter?
My frosting recipe is the same, EXCEPT, being from the South, we add 2 cups chopped pecans. Takes it to a whole different level. You couldn’t make the beautiful rosette icing, though. I have to find a compromise to get the best of both cakes! Thanks for the beautiful cake.
P.S., a friend of mine tasted this and said “it’s not sweet enough. You should make the one out of the box!” and I had to try SO hard not to slap her in the face. This recipe is so completely perfect, I’d never dare change a thing about it. Also, I use this icing recipe everytime I make cream cheese icing. I like all the powdered sugar!
I never thought red velvet would be my favorite, but this is my absolute favorite ever. Out of all the cakes. I like to bake a lot, and I make a lot of different cupcakes, but I make this when I celebrate, or when I’m stressed, or when I’m sad…haha I find an excuse all the time to make it.
Another thing I like about this recipe-with the cupcakes, it lasts DAYS. Most cupcakes kinda don’t taste that great after a few days. It seems like these just get better and better. LOVE IT!
Again you did it you are amazing with everything you put on your Internet, My daughter loves Red Velvet Cake and I have been looking for one to make so I am looking forward to making this, You have the best receipes and I look up your receipes before anyone else’s you are great.
How many does this feed? i need a cake that can serve 50+
I have made this many times & love it! I made it (& your cheesecake) for my wedding this weekend & it was fantastic. Just had to say “Thank You” again! We love this cake!!!
sorry its a bit of silly question, but wat is the measurement in grams of 1 cup? cheers!
Is the temperature in degrees Fahrenheit or Celsius?
Wait a minute…. For the red coloring, how much do we put it in??
I’m going the lazy route, I just ordered one of her cakes, she was featured on the show “Shark Tank” so I decided to order one and see if I like it, before I go off and try baking one on my own!
http://www.ilovedaisycakes.com/product.php?id=5
This is absolutely the best Red Velvet Cake ever! My family requests it all the time! Admittedly, I was never a fan of it until I had this recipe.. it is soooo good!
Hai Bakerella,
Here is Femke from The Netherlands. I’ve been watching your website..YUMMIE!!! I would like to try and bake this red velvet cake, but.. can you tell me what you mean with: confectioners’ sugar? Is this vanilla suger or something else? I can not translate it into dutch.. Thank you so much!
Greets, Femke
Sorry to ask this but I’m kind of a noob in baking cakes. How do u actually get buttermilk? Do u mix things together or get it from the shop?
My sister, friend, and I did Red Velvet cake pops and it was a hit!! We used a Red Velvet cake mix and cream cheese frosting and it was delicious!! I was introduced to Red Velvet cake years ago and I fell in love with it!
I made this cake for Easter and decorated it up (I’m trying to get some more decorating practice in because my sister wants me to do her wedding cake!), and it was so delicious. The frosting was so good too!
OMG, out of this world cupcakes!!! Sure shot recipe, perfect texture, don’t frgt the food color o/w they will be light brown and doesn’t work well for a cake.
Happy Baking;-)
Greetings from aarsiskitchen.com!
When I brought all the ingredients together, realized the recipe does not call for baking powder, lets c what happens?
Does the cake from this recipe weigh 4 lbs? Please reply, it is urgent.
how will i make it a cupcake? please answer asap! thanks.
I’ve made this recipe several times in cake and cupcake form. The best response however has come when I’ve made the into cake balls. Everyone has mouthgasms over them!
I made this cake yesterday for my birthday and took it to work to share with my co-workers and everyone just raved about how wonderful and moist it was. This cake is truly one of the best I’ve tasted and it will definitely be something I make again and again. Thanks so much for sharing this wonderful recipe!!!
Made this recipe for cupcakes….baking at this moment…cant wait to see the results.
Did not have enough food coloring so used wilton gel colors. Hope it turns out ok.
I came across your recipe last week and gave it a try. I made cupcakes instead of cake and served them for my niece’s birthday. Everyone loved the red little cupcakes. I added green food color to the icing and topped it with a fondant flower since we had a fairy theme for the party. I can’t thank you enough. My first try on red velvet cake was a success because of you. Now everyone’s asking for the recipe. I referred them to your site. :)
So, I tried making cake pops from this. They turned out AMAZING. It only needed a little less frosting to mix in. Also, I used blue instead of red. They have been a HUGE hit in my house and amongst my friends.
it’s a really perfect cake..
But it’s so salty maybe it’s from the baking soda can replace it with baking powder?
Thank you.
This cake looks good! I might make it!
Oh, and please support my new blog, LittleBigSweets! I’m not those promoters or anything, but I just made this and I don’t know how to get subscribers…but I want to make a commitment and keep posting.
Hope you see this bakerella and bakerella lovers!
http://www.littlebigsweets.blogspot.com
just made this cake but green and it came out great i will try and do it in blue for 4th of july
@darlene. the powder sugar’s purpose isn’t really to make it sweet or not it’s to give the frosting consistency. since it’s cream cheese it’s not that sweet. just follow the recipe and it should be good :]
bakerella, i know you’ve been busy and probably can’t answer me but does anybody know if i can use this recipe for cupcakes? thanks
i love red velvet cake and yours looks so good
This cake is amazing! Never had red velvet cake before but this is so easy to make, so moist, and looks fab with the White icing! My new favourite cake! And after just becomming a mummy I treated myself to the yummy mummy diaper bag which is beautiful too! Thanks for the cake and bag!
Bakerella HELLO, I loved this cake, a cake of perfection and that’ll do it tomorrow because is the birthday of my youngest son and he well deserves this treat, I hope to do well, thanks for the precious recipe.
Congratulations and a friendly kiss from Portugal.
(sorry my english but i hope you understand)
Where did you find this fabulous cake stand? It looks vintage.
This cake recipe is so scrumdiddlyumptious like no other! I have never been a fan of red velvet until now. It was so lush and divine. I know I’m late in the game but thank you so very much for sharing!
I make this recipe but cupcakes, is wonderfull!!!!
Thanks for the idea.
love red velvet cant wait to try this for my bday!!!!!!!!:) but how do u get it out of the pan without it falling apart???????????
i need ur help bakerella im so exited to finallymake one:):):):)!!!!!
Found your website yesterday when I was looking for a replacement recipe for my Red Velvet cake. I love your site! This cake was so easy to make and very moist! I was a little concerned about the amount of oil, but the cake turned out perfect! My guys loved the cake and neither are big cake eaters! I will definitely make this again!
Delicious cake! How did you get your cream to be so white?
This is the only red velvet recipe that I have used multiple times. It’s easy to bake, it tastes delicious, and comes out PERFECTLY every single time.
I used your recipe to make Red Velvet Cupcakes …Oh my word ! Yummy….my girls love them and we are going to deliver so to our neighbors tomorrow for Valentine’s day. Thanks again !!
LOVE everything you do…thank you for such beautiful, yummy desserts! I bought your book and look forward to trying the recipes.
Carmen
OMG!!! That looks so incredibly moist – my mouth is watering as I type this! Definitely making it this weekend : ) Thanks for the awesome pics and recipe.
Judging by the amount of Confectioner’s Sugar called for in the frosting recipe, I reckon this icing is really sweet ?
I don’t bake much, but if I were to reduce the amount of Confectioner’s Sugar say by.. half, would anything else in the recipe need to change or could they stay the same ?
Bakerella or Shannon Bush, what is a cube of butter? Is that a stick? I’ve never heard it called a cube? And what type of frosting is this? Just plain white frosting? Thanks very much!