Red Velvet Cake – an elegant and moist layered cake baked from scratch with mild chocolate, tangy buttery red-tinted cake. You’ll taste a combination of vanilla and chocolate flavors and a bit of tang from the buttermilk. An iconic cake with great texture, flavors, and frosting!
They say save the best for last. And so I heed to this old time saying.
This Red Velvet Cake recipe is the queen of all layered cakes. The most beautiful, vibrant and flavorful cake of all time. I should also add that it’s the trickiest, too, compared to other layered cakes I’ve shared recently.
It’s pretty easy to nail the tropical flavors of bananas and pineapple in this Hummingbird Cake or the caramel frosting for this Caramel Cake. But with this Red Velvet Cake from scratch, it requires some serious concentration and persistence to truly nail all the complex flavors that meld beautifully in this cake.
What is Red Velvet Cake?
Red Velvet Cake is traditionally a red or maroon colored layer cake with a cream cheese frosting. This elegant cake is usually served on Christmas or Valentine’s Day. Red Velvet Cakes nowadays are tinted with red dye, however, back then, the red color was due to non-Dutched anthocyanin-rich cocoa. Others also use beetroot as a natural red food coloring for this cake.
Here in America, Red Velvet Cake is mostly popular in the southern region. It always makes an impression. It’s buttery and moist, generously smothered in fluffy, silky smooth, cream cheese frosting. What’s not to love?
Is Red Velvet Chocolate?
Actually, that’s what I used to think before. While this cake has a hint of cocoa flavor and has cocoa powder as one of its main ingredients, Red Velvet Cake is NOT a chocolate cake. No, it’s not! It has far less chocolatey flavor in it when you compare it to a traditional chocolate cake.
How Does Red Velvet Cake Taste Like?
The flavors are amazingly superb! No wonder it’s one of the popular cake recipes here in the U.S. You’d never guess if it’s the chocolate or vanilla that makes this a joy to eat or the tang from the buttermilk and cream cheese. You can’t help but shove this down your throat bite after bite ’cause this cake is like Christmas in your mouth. 😍
Since words can’t describe this complex cake recipe here, let me tell what you’ll get from eating this cake recipe:
- Subtle cocoa flavor for that mild touch of chocolate flavor
- Tanginess from the buttermilk and cream cheese in the frosting that balances out the sweetness of the cake
- Buttery sweet cake base from sugar and butter and so as the powdered sugar and vanilla in the frosting
Red Velvet Cake Ingredients
The batter in this cake is divided into two and each was baked in 9-inch round pans. You see, making this special cake from scratch somehow requires a kinda long list of ingredients. But trust me, once you see the result, you’ll surely impress your family and guests no matter what occasion.
You’ll need these ingredients below to make two layers of red velvet:
- cake flour – for that softer and velvety crumb (See Notes)
- salt
- unsweetened regular or Dutch-processed cocoa powder
- unsalted butter
- granulated white sugar
- sour cream – may substitute with plain yogurt
- oil – for moisture (don’t skip on this)
- eggs
- buttermilk – if you don’t have buttermilk, replace it with milk + 1 tsp lemon juice. (See Notes)
- vanilla extract
- liquid red food coloring
- baking soda
- water
Cream Cheese Frosting
There are cakes that don’t necessarily need the frosting, but for this case, I highly discourage you from skipping it. This smooth and acidic cream cheese frosting cuts through the sweetness of the cake and adds more flavor profile. And of course, always go with Philadelphia Cream Cheese – my go-to.
- cream cheese
- unsalted butter
- vanilla
- powdered sugar
How to Store Red Velvet Cake with Cream Cheese Frosting?
The unfrosted cake can be stored in the fridge for up to 1 day provided that you wrap it in a plastic wrap. On the other hand, a frosted cake can be stored in the fridge for 3-5 days while being loosely covered with a plastic wrap.
Can I Make This Cake in Advance?
Yes, absolutely! You can make ahead the cake layers and let it cool before wrapping and storing it in the fridge overnight. Meanwhile, you can also make the frosting ahead, then cover and refrigerate, too, overnight. Let the frosting come to room temperature though (about 10 minutes) before applying it all over the cake.
You may top this cake with candied cranberries (or chocolate-covered strawberries) like I did or simply use the cake crumbs to decorate it. This cake will surely be the spotlight on your holiday table. So fancy, tasty and overly indulgent! It’s like eating a cake from posh French bakeries. Dig in!
More Cake Recipes To Try
- Pumpkin Cake
- Vanilla Cake
- Cinnamon Apple Cake
- Coffee Cake
- Chocolate Guinness Cake
- Cream Cheese Pound Cake
- Coconut Cake
Looking for a good list of holiday cakes? Check our round-up of Easy Holiday Cake recipes HERE.
How to Make Red Velvet Cake
In a medium bowl combine flour, salt and cocoa powder. Set aside. Preheat oven to 350 degrees. Grease two 9 inch round baking pan with baking spray; line with parchment paper if desired, set aside.
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4 minutes, then add sour cream.
Mix thoroughly for another minute. Followed by the oil – then mix for another minute.
Add in eggs, one at a time, beating the mixture well between each addition. Next pour in the vanilla and buttermilk, thoroughly mix.
Add food coloring until desired color has been reached.
Slowing, add flour mixture into the batter. Mix baking soda and water and gently fold into cake batter. Scrape down the sides of the mixing bowl.
Divide the batter evenly between the two pans, tap the on the countertop to release bubbles. Bake at 350 Degrees F for about 25-30 minutes or until a toothpick inserted in the cake comes out clean.
Let the the cakes sit in their pans for about 10- 15 minutes. Gently place cakes on a wire rack and invert, lifting off the pan. Once the cakes have completely cooled, wrap them in plastic paper and place the cake in the refrigerator for at least an hour or preferably overnight. Makes it so much easier. (See recipe box for the cream cheese frosting and assembly instructions.)
Watch How To Make It
This post was first published in Dec 2017 and has been updated with relevant write up and a video.
Red Velvet Cake - an elegant and moist layered cake baked from scratch with a mild chocolate, tangy buttery red-tinted cake. You'll taste combination of vanilla and chocolate flavors and a tad bit of tang from the buttermilk. An iconic cake with great texture, flavors and frosting!
- 2 1/2 cups (250 grams) sifted cake flour
- 1/2 teaspoon salt
- 3 tablespoons (30 grams) regular or Dutch-processed cocoa powder
- ½ cup (113 grams) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) granulated white sugar
- ½ cup sour cream
- ¾ cup oil
- 3 large eggs
- ½ cup (120 ml) buttermilk
- 2 teaspoons pure vanilla extract
- 2 tablespoons liquid red food coloring
- 1 teaspoon baking soda
- 2 teaspoons water
- 8 ounce (225 grams ) cream cheese
- 4 ounce (113 grams) unsalted butter
- 1 teaspoon vanilla
- 4-6 cups (500-750 grams) powdered sugar
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In a medium bowl combine flour, salt and cocoa powder. Set aside
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Preheat oven to 350 degrees. Grease two 9 inch round baking pan with baking spray; Line with parchment paper if desired ,set aside.
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Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4 minutes, add sour cream and mix for another minute. Followed by the oil – mix for another minute
-
Add in eggs, one at a time, beating the mixture well between each addition.
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Next pour in the buttermilk and vanilla, thoroughly mix.
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Add food coloring until desired color has been reached .
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Slowing, add flour mixture into the batter. Mix baking soda and water and gently fold into cake batter. Scrape down the sides of the mixing bowl.
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Divide the batter evenly between the two pans, tap the on the countertop to release bubbles .
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Bake at 350 Degrees F for about 25-30 minutes or until a toothpick inserted in the cake comes out clean.
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Let the the cakes sit in their pans for about 10- 15 minutes. Gently place cakes on a wire rack and invert, lifting off the pan.
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Once the cakes have completely cooled, wrap them in plastic paper and place the cake in the refrigerator for at least an hour or preferably overnight. Makes it so much easier.
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Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.
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Gradually sieve in powdered sugar, mix as you go along until smooth.
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Place 1 cake layer on a serving platter. Spread about about 1 1/2 cup of cream cheese frosting over cake layer. Top with second layer, and more frosting over cake layer.
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Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, with candied cranberries, if desired .
- Cake flour produces lighter and very soft crumb texture. If you can't find cake flour or simply can't use it, you may sub it with a mix of 2 1/2 cups all purpose flour and 5 tablespoons of cornstarch and sift them together. Or just go with all purpose flour. It'll work fine but not as soft when using cake flour.
- To substitute buttermilk, add 1 teaspoon of fresh lemon juice or white vinegar and enough regular milk to make 1/2 cup. Stir and let it sit for 5 minutes.
- You may prep the cakes and frosting a day in advance. Make ahead the cake layers and let it cool before wrapping and storing it in the fridge overnight. Meanwhile, you can also make the frosting ahead, then cover and refrigerate, too, overnight.
- Make sure not to overbake. Check the cake at 25 minutes.
- The cakes are really moist. It is preferable that once it cooled down, you wrap them up tightly and place in the fridge overnight before stacking them.
- Someone asked me what cream cheese do I use for my cake cream cheese frosting. I go by with Philadelphia Cream Cheese but if you can't have one, regular ones will work fine.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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I’m planning to use this recipe for a 9 x 13 pan. Have you tried this before? Hoping it turns out right
Hi Imma, I I’ve used this recipe more than 5 times now, I love how moist the cake is, I even made cupcakes and it turned out beautifully. I love your recipe’s they make me look like I’ve been baking for years. My kids think I’m supermom now. Thanks a lot.
Baked this cake more than 5 times ane even made cupcakes?! Yes, you ARE a supermom :)!! And I am thrilled you love this recipe :). Thanks for stopping by, Maimuna.
this recipe is by far the best recipe i have come across i did do a few changes to how much food colouring and cornflour to make the cake flour but everything else is perfect! thank you for the recipe i also decorated mine with drip effect chocolate! brilliant will be saving to make again
Hi Samantha! oh, that drip effect must have been really beautiful. Thank you for the feedback :)!
Is any substitute of eggs??
I am allergic
Thanks
Hi Suruchi.
For every egg, you can substitute with either:
1/4 cup unsweetened applesauce OR;
1/4 cup mashed bananas OR;
1/4 silken tofu OR;
one tablespoon of ground flaxseeds with three tablespoons of water (mix until fully absorbed and viscous).
Hope this helps.
Can you tell me what brand color you used to get this color red! I am using a super red and mine came out a little darker but it may also be because I used more cocoa
Hi there! I use McCormick. But like you said, maybe you used more cocoa :)!
Is it possible to bake half mixture one by one?
Yes of course. Better yet, my blog is interactive. Go to the blog and reduce the number of servings… it should reduce the quantity of ingredients required and you can adjust to what you need. Come back and tell me what happens.
I think I over mix my cream how can I fix it but the sponge is perfect
Sorry I missed this. I usually a little more of powdered sugar to it.
I made this cake with the frosting and everyone loved it. Thanks for this recipe.
You’re most welcome. Yaaay! So happy you love this as much as I do.
We had this cake for my husband’s bday this weekend and everybody loves it.Its a delicious , moist and easy to bake .Love it,love it!
Can I omit or substitute the sour cream?
Thanks..
Wow, I am so glad you loved it. I would not recommend omitting the sour cream as it adds moisture without thinning the cake batter. It also cuts through some of the sweetness and improves the texture of the cake. You may substitute with greek yoghurt. Let me know how it turns out! 🙂
I have tried this three times and it just collapsed.
So sorry to hear this. Do you mean when you stack the cakes? Try letting it cool before you proceed. I like to bake the cake the day before icing.
Would this recipe be fine to try in a bundt pan?
Yes it would , cooking time will vary.
Hello Imma, I have tried the cake twice but can’t get this red velvet colour. Mine looks more pinkish than red. What red food colouring is recommended. I leave in Switzerland. Thanks
Hi Regina,
If you can order this one, I recommend!Red Velvet Food Coloring
Hi, I would like to know was there an error in the recipe with the food coloring? The recipe states ‘2 Tablespoons’, is this the correct amount or is it 2 ounces?
It is correct. Two tablespoons.
Thanks for this ma
Thank YOU! 🙂
Yes Imma ,thank you .Ilike it.
Yay! If you try it please let me know 🙂
Have tried many of your pastries Truly it’s a bomb your a genius and God sent love u but pls what kind of cheese cream can I use
Hello, Thanks for the recipe. The cake very moist and tasty.
Awesome! I’m all happy it turned out great for you, Debra.
I am so in love with your recipes!!!! I made this cake twice within 2 days for the first time and my family loved it. I followed the directions just as you gave them and the cakes turned out perfect both times. The first cake was gone within 15 minutes of getting it put together. And the second one was made for another household and they contacted me within 20 minutes to let me know they were on their 4th slice. Thank you so much for taking the time to give these “Immaculate” recipes because that’s exactly what they are… Happy Holidays!!!!
I’m so happy it turned out well for you Ms. Rita. Thank you for taking the time to leave me a feedback. Happy holidays! 🙂
I used to work at a radio station some 20 years ago. Long story shortened, a listener used to bring red velvet cake for us to enjoy. I have never- no, NEVER- had red velvet the way she made it: moist, red, and not chocolates. Anyway, I bought many cakes from her and begged for the recipe, upon which she would reply, “ I will never give it to you.” She was a business owner (baker). When I moved to San Diego some years later, she gave me the recipe as a going away gift and for being such a great customer. I loved making it and her cake was most amazingly scrumptious. … A rough spot in life, and no baking for 15 years or so. Over these past holidays, I finally rekindled my love to bake and desperately wanted to bake that red velvel for my children and extended family members. I used five different recipes before coming to yours (baked five different cakes within a few days time). Three came out- texture okay- flavor NOT RIGHT. Two… trashed. They ate the good ones though but as I said, “Flavor just not right.” I tried one more time- your recipe. All I can say is thank you, thank you, thank you!!!! I am back to baking red velvet cakes as I sit here and back it again with YOUR RECIPE. I will always be grateful. You have helped me find myself a little bit more after a devastating life change. Hugs!!!!
Thank you for pouring your heart and thoughts in this comment, Joretta. I’m so glad I’ve touched your life in my own little way. Glad you’ve finally found your groove back in baking red velvet. This is truly one of my favorites, too! 🙂 Enjoy baking!
Hi! What sized pans did you use?
Hi, Pro. I used two 9-inch round baking pans.
Please Can I make the cake without sour cream
You sure can. Or you can replace sour cream with yogurt.
Sorry, if I’m not using the sour cream or yogurt, I just follow the rest of the recipe?
Yes. Just follow the rest of the instructions.
Please when do we use the sour cream and oil in the recipe, and finally can I use white veniger.
It’s listed in steps 1 and 2 . Yes you can use white vinegar.
I LOVE LOVE that you went traditional with my Gma old recipes, so looking forward to more.
Awesome ! So happy to hear this ! Thanks for stopping by!!!!
How much of each ingredient do you need for the frosting? Thanks
Computer glitch! Thanks for bringing this to my attention. Recipe updated.