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Red Velvet Cake

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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!

red velvet cake

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?

red velvet cake from scratch

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 Topped with Candied Cranberries

Red Velvet Cake

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

Red Velvet Cake from scratch

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 

 

Looking for a good list of holiday cakes? Check our round-up of  Easy Holiday Cake recipes HERE.

Red Velvet Slice

 

How to Make Red Velvet Cake

 

How to Make A Red Velvet Cake.1In 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.

How To Make A Red Velvet Cake.2Mix thoroughly for another minute. Followed by the oil – then mix for another minute.

How to Make a Red Velvet Cake.3Add in eggs, one at a time, beating the mixture well between each addition. Next pour in the vanilla , vinegar and buttermilk, thoroughly mix.

How to Make a Red Velvet Cake.4

 Add food coloring until desired color has been reached.

How to Make a Red Velvet Cake.5Slowing, 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.

How to Make a Red Velvet Cake.6Divide 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.

whole red velvet cake sliced
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Red Velvet Cake

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!
4.88 from 8 votes
Prep: 20 mins
Cook: 25 mins
Southern
Servings 10 - 12 slices

Ingredients

  • 2 1/2 cups (340 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 (120grams) sour cream
  • ¾ cup (180grams) oil
  • 3 large eggs
  • ½ cup (120 ml) buttermilk
  • 1 Tablespoon Vinegar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons liquid red food coloring
  • 1 teaspoon baking soda
  • 2 teaspoons water

Cream Cheese Frosting ( Double to fully frost cake )

  • 8 ounce (225 grams ) cream cheese
  • 4 ounce (113 grams) unsalted butter
  • 1 teaspoon vanilla
  • 4-6 cups (500-750 grams) powdered sugar

Instructions

  • 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, 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.
  • Next pour in the buttermilk, vinegar and vanilla, 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.

Cream Cheese Frosting

  • Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.
  • Gradually sieve in powdered sugar, mix as you go along until smooth.

Assembling the Cake

  • 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.  
  • Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, with candied cranberries, if desired .

Tips & Notes:

  1.  Cake flour produces lighter and very soft crumb texture. If you can't find cake flour sub all purpose flour . Or  measure 21/2 cups all purpose flour - then  take out  5 tablespoons of flour and replace with  cornstarch . And proceed with the rest of the instructions .
  2. 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.
  3. 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.
  4. Make sure not to overbake. Check the cake at  25 minutes.
  5. 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.
  6. 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.
  7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 827.8kcal (41%)| Carbohydrates: 104.44g (35%)| Protein: 8.29g (17%)| Fat: 43.32g (67%)| Saturated Fat: 17.12g (107%)| Cholesterol: 117.44mg (39%)| Sodium: 377.71mg (16%)| Potassium: 160.76mg (5%)| Fiber: 1.25g (5%)| Sugar: 79.46g (88%)| Vitamin A: 854.94IU (17%)| Vitamin C: 0.1mg| Calcium: 79.46mg (8%)| Iron: 0.81mg (5%)
Author: Imma
Course: Dessert
Cuisine: Southern
Keyword: cakes, dessert, red velvet cake
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Red Velvet Cake
Amount Per Serving
Calories 827.8 Calories from Fat 390
% Daily Value*
Fat 43.32g67%
Saturated Fat 17.12g107%
Cholesterol 117.44mg39%
Sodium 377.71mg16%
Potassium 160.76mg5%
Carbohydrates 104.44g35%
Fiber 1.25g5%
Sugar 79.46g88%
Protein 8.29g17%
Vitamin A 854.94IU17%
Vitamin C 0.1mg0%
Calcium 79.46mg8%
Iron 0.81mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Red Velvet Cake

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Red Velvet Cake

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Comments & Reviews

  1. Nikki says

    I noticed that you mixed water with your baking soda instead of vinegar. Is there a reason why you don’t use vinegar in your recipe when the cake calls for it?

    Reply

      • Eleanor M. Wright says

        To say that “not every red velvet cake requires vinegar” is not really how I would put it. Vinegar adds to the cakes acidity; causing the proteins in the flour to set the cake as it bakes. Producing a cake that’s fluffy yet still moist. Vinegar is a staple ingredient.

        Now, I’m not going after the author. I think it’s wonderful they thought of this recipe. Instead I’m just voicing my thoughts.

        An authentic red velvet cake should not have sour cream. Perhaps the buttermilk should be doubled at least (maybe even another 1/4 cup after that). Cut back on the oil… no more than a 1/4 cup as we’re already using butter(milk)!

        For us Europeans, the metric conversion may be slightly off too. 250g flour to 300g sugar just doesn’t seem right. Maybe the author meant to type 2 1/2 cups cake flour, sifted… (measure then sift). Making it 325g cake flour, sifted.

        I have been working in a bakery for over 7 years and this is the first time I’m seeing no vinegar in a red velvet cake recipe.

        Reply

  2. Chika says

    Hi Imma i have made some of your cakes and they turn out amazing. I dont know what went wrong with this one the colour turned out greylike. I dont know if the quality of the colouring could be the reason because i followed the receipe to the last. What do u think. I was hoping to make it for my daughter’s birthday and decided to do a trial. Thank u so much

    Reply

  3. Chika says

    Hi Imma i have made some of your cakes and they turn out amazing. I dont went wrong with this one the colour turned out greylike. I dont know if the quality could be the reason because i followed the receipe to the last. What do u think. I was hoping to make it for my daughter’s birthday and decided to do a trial. Thank u so much

    Reply

    • ImmaculateBites says

      It is a very tricky question. It is something you would have to experiment with- can’t say for sure.

      Reply

  7. Kayla says

    I made it and the cake was delicious but my icing was super runny and wouldn’t stick on the cake. What did I do wrong?

    Reply

    • ImmaculateBites says

      Sorry to hear the Kayla. It should not be runny. I have made this several times and it works well – maybe put the icing in the fridge before icing?

      Reply

  10. Maimuna says

    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.

    Reply

    • ImmaculateBites says

      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.

      Reply

  11. samantha says

    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

    Reply

    • ImmaculateBites says

      Hi Samantha! oh, that drip effect must have been really beautiful. Thank you for the feedback :)!

      Reply

    • ImmaculateBites says

      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.

      Reply

  13. KethaKet says

    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

    Reply

    • Imma Adamu says

      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.

      Reply

  17. Andrea Pangilinan says

    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..

    Reply

    • ImmaculateBites says

      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! 🙂

      Reply

    • ImmaculateBites says

      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.

      Reply

  20. Regina says

    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

    Reply

  23. Mabel says

    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

    Reply

  25. Ms. Rita says

    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!!!!

    Reply

    • imma africanbites says

      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! 🙂

      Reply

    • Joretta Harris says

      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!!!!

      Reply

      • imma africanbites says

        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!

        Reply

    • Anita Nagarajah says

      Hi. Looking forward to try this recipe due to all the raving reviews. A, just womdering is there’s a typo with your flour conversion from cups to grams? 1 cup of flour is equal to 125g. So wondering how does 2 1/2 equal to only 250g? Hope you can help clarify so that my cake will turn out as great all your!
      Thanks

      Reply