A moist, classic Red Velvet Cake!! Made from scratch, and surprisingly easy when a few specific, simple steps are followed. This iconic cake has a soft “velvet” texture, just like what you get from the best top end fine bakeries, and is topped with soft, cream cheese frosting.
After Red Velvet Cupcakes? Here they are! UK readers: Please read note 7.
Red Velvet Cake recipe – tried and tested favourite!
This Red Velvet Cake has been taste tested and given a big thumbs up by many people because it’s a rather large cake and I’ve made it 5 times in the last two weeks.
“FIVE TIMES??!!”, I hear you exclaim (out loud or in your head). “You’re MAD!!”
If getting this cake exactly to my taste, as close as I can get it to the cakes you get from posh bakeries, and ensuring it works using both US and metric (i.e. rest of the world!!) measures means that I’m a mad baker, I’ll take that title. 😉
Besides, I’m really enjoying baking at the moment. There is something so satisfying about making something as pretty as Red Velvet Cake.
To tell you the honest truth, the reason I made it so many times in recent weeks is because my original recipe got a “so-so” response from the two toughest taste-testers I know: my mother and brother.
“The sponge is zara-zara”, my mother declared on first bite.
What the….?? Zara-zara? What on earth does that mean??
“Zara-zara” means “rough” in Japanese. The Japanese language has a handful of words which sound like what it means. “Zara-zara” being a perfect example. Usually it cracks me up. Not that day.
I gasped, indignant, and grabbed a spoon to shovel a bite into my mouth, ready to argue. And I realised – she was right. It was not as velvety as it could be. As it should be.
NOT HAPPY.
So I improved it. 🙂
What is Red Velvet Cake?
Red Velvet Cake is not just a chocolate cake with red food colouring added. This cake is softer than most, “velvet-like”, and the chocolate taste is actually quite mild. It’s more like a cross between a vanilla and chocolate cake with a very subtle tang from buttermilk. And it is generously smothered in a fluffy cream cheese frosting.
It’s wildly popular in America and there’s a cult following in Australia. Give it a few years, it will become a firm favourite soon!
The cake tastes buttery and moist, because it has butter in it for flavour, and oil for moisture. Yes, you need both, I promise you. It is not the same if you use only one of them.
Why should you use THIS Red Velvet Cake!
There are 3 more specific things about this recipe which might be a bit different to other Red Velvet recipes you have seen, but there’s a reason for it.
1. Cake flour – it’s a must! It’s key to achieving that soft silky sponge, just like what you get from posh bakeries. However, if you really can’t find it, please see the notes for a substitute;
2. Only 2 eggs – I’ve seen some recipes call for up to 5 eggs. I only use 2. It’s enough to hold the cake together just fine – any more than 2, and find the cake begins to start tasting “eggy”; and
3. Buttermilk – For almost every other baking recipe that I make using buttermilk, I say that you can substitute with lemon juice + milk which, when left for 5 minutes, curdles to have the same effect as using buttermilk. Not for this recipe – sorry! It is just not the same – part of the reason mine was “zara zara”. 😂
Oh, and one more rule. There is no substitute for Philadelphia Cream Cheese for the frosting. I’ve tried better value store-brand cream cheese before. It is never the same. Promise. ❤
I bake the layers in 2 separate tins, but if you don’t have two tins, you can make one big one and cut the cake in half. And to make the layers nice and neat, I cut the dome top off.
I like to crumble the off cuts and use it to decorate the cake. I think it looks pretty, don’t you? But that’s purely optional!
I promise you, there is nothing tricky about this cake. All you have to do is ensure you measure the ingredients properly, rather than just eye-balling it. 😉 As long as you do that, it’s actually easy to make, no more difficult than an ordinary sponge cake.
Putting aside fiddly fancy decorated cakes, Red Velvet Cake is surely one of the most striking and stunning cakes around. If you’ve never tried it before, you’re in for a real treat! – Nagi x
Red Velvet Cake
Watch how to make it
How to make Red Velvet Cake – quick tutorial video! Red Velvet Cake for UK readers – please ensure you read Notes 7 and 9.
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Red Velvet Cake
Ingredients
Dry Ingredients
- 2 2/3 cups (400 g) plain cake flour (Note 1)
- 2 tbsp (10 g) cocoa powder , unsweetened
- 1 tsp (5 g) baking soda / bi-carb soda , NOT baking powder (Note 2)
- Pinch of salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter , softened (1 US stick)
- 1 1/2 cups (330 g) caster / superfine white sugar (Note 3a)
- 2 eggs , at room temperature (around 2 oz / 60g each)
- 1 cup (250ml) vegetable oil
- 1 tsp white vinegar
- 2 tsp vanilla extract (or essence)
- 1 cup (250 ml) buttermilk , at room temperature (Note 4)
- 2 1/2 tbsp red food colouring liquid (UK: use Gel, Note 7)
Frosting (Note 10)
- 14 oz (400 g) Philadelphia Cream Cheese, block , softened but not too soft (UK see Note 9)
- 1/2 cup (115 g) unsalted butter , softened (but not too soft)
- 1 1/2 tsp vanilla extract
- 4 cups (450 g) soft icing sugar / powdered sugar sifted (Note 3b)
Instructions
- Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8″ round cake pans (sides and base) and dust with cocoa powder.
- Sift the Dry Ingredients and whisk to combine in a bowl.
- Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
- Add eggs, one at a time, beating in between to combine. At first it will look curdle – keep beating until it’s smooth.
- Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).
- Add Dry Ingredients. Beat until just combined – some small lumps is ok, that’s better than over mixing.
- Divide batter between cake pans. Bake for 25 – 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)
- Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
Frosting
- Beat together cream cheese, butter and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white). Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your frosting seems too runny (depends on quality of cream cheese/ if the cream cheese was too soft), just add more icing sugar.
Frost Cake
- Cut the top off the cake using a serrated knife (to make the layers neat).
- Spread one cake with 1 1/2 cups of frosting. Top with the other cake. Spread top and sides with remaining frosting.
- Optional: Crumble offcuts and use to decorate the top rim and base of the cake.
Recipe Notes:
Let them eat cake! 10 more classic cakes
.Life of Dozer
This is how he starts every day: assessing the surf. 😉
Could I use this same recipe for cupcakes
Buttermilk is hard to find in my country so what will you recommend?
You can make it , one cup of milk add one lemon juice and mix leave for 5 min and that’s it!
This is an awesome Red Velvet cake receipe. Thank you. As you mention in U.K. No cream cheese block available however I followed your tip to strain the water out but unfortunately the frosting was still too soft so I added a tub of Mascarpone Italian cheese wow it worked perfect and the taste is great An Italian twist.
That’s great to hear Laura! So pleased you enjoyed this! N xx
Can I use low fat Philadelphia?
Hi Nagi,
I would like to make and frost the cake the night before the party. What is the best way to store the cake if I do this? Would it be better to make the cakes the day before and glad wrap tightly in fridge then frost on the day?
Thanks
Sheree
Hi,
Can this cake be used for stacking. I’m making a 2 tier cake; 9” and 12i”?
Thank you
I’m sorry, I can’t help there! I’m not experienced with stacked cakes 🙂 N x
In my country they don’t sell buttermilk, is it too risky to replace it for the milk+lemon juice? I mean will it make that much difference?
HI Martin! Not risky at all 🙂 It’s just marginally not as soft – but not significantly! 🙂 N x
Can i do without vinegar?
Hi Sy! I really recommend some kind of vinegar – it gives the baking soda a kick start 🙂 N xx
Can this cake be made/frosted in advance and frozen? Also, I’d like to make a larger rectangular cake for a party – would double the mixture be enough? Thank-you.
Yep it sure can! Please see make ahead notes 🙂 how big is the rectangle pan? 🙂 N x
Where are the make-ahead notes?
Thanks Nagi. The tin is 33X23X4.5cm. Are the make ahead notes in this recipe? Also, I have only been able to buy `Cake, Sponge & Steamed Bun” Self raising flour- should I omit all the baking soda?
Hi Sharon! To be honest, it would be safer to use the flour + cornflour option in the notes rather than using self raising flour 🙂 N xx
Just baked your cake and the frosting seems bit too runny. I did add 60g more icing sugar but was worried to add any more. I haven’t put the frosting down the sides of the cake as it would all melt in a puddle at the bottom I think. Could I try adding extra cream cheese or would more icing sugar be best? I live in UK so only have tubs of Philadelphia not blocks. I haven’t tried the cake yet but looks great! It’s a trial one before I make another one next week for my daughter’s 18th birthday. Caroline
This is an awesome Red Velvet cake receipe. Thank you. As you mention in U.K. No cream cheese block available however I followed your tip to strain the water out but unfortunately the frosting was still too soft so I added a tub of Mascarpone Italian cheese wow it worked perfect and the taste is great
Hi Caroline! Did you see the note in the recipe about UK cream cheese? Tub is different to blocks, it is softer. Please check the note for directions! N x
Hi Nagi,
I am having a Party and really want to make a red velvet cake. There will be over 20 people there and I was wondering what to do about the quantities. Your recipe is the best I have found so far and I would love to make it. Just, as I said, a bit stuck on the quantities.
Thanks!
Annu
Hi Annu! In all honesty, the safest with cakes is to make multiple cakes. So for 20 people, I would make 2 separately. 🙂 Hope that helps!
OK, thank you for the advice!
Annu
Hi Nagi!
I was so happy to find this recipe yesterday. My daughter wanted a red velvet cake for her birthday. Last night, I followed your recipe exactly as written. After baking the cake for almost an hour, I tried the toothpick test, and the cake completely collapsed. I’ve never seen such a thing in my life. I actually gasped watching it happen. LOL. I let the cake cool – it’s absolutely delicious! – and I’m going to make cake pops out of them.
Oh dear Byron! I’m sorry to hear that. the only thing I can think is that it wasn’t cooked when you pricked it which is why it collapsed. Was the oven temp right?? After one hour it should most certainly be cooked! N xx
Hey Nagi…Tried your recipe…..honestly the sides of the cake that were baked all through tasted absolutely delicious…..but the cake (one large round 12 inch pan) did not cook through the center …….interestingly when i did the toothpick test through the middle it came out dry but when the cake was cut after about 20 mins of cooling I discovered that the center was still quite mushy and it sank too…..it was flabbergasting! Any thoughts on why this might have happened? Do you think that I should lessen the wet ingredients….our buttermilk out here is quite thin/runny. Please help….i so want to get this right after all that baked outer ring that I had the good luck to devour. Cheers. Nona
Hi Nona! I’m so confused – I don’t know how the toothpick comes out clean if it’s still uncooked in the middle?? Did you insert the toothpick all the way to the bottom?? Our buttermilk is very runny too – it’s basically like milk but slightly thicker 🙂 N xx
Believe me…..i am as confused as you…..have baked many a cakes but this experience was a first……nevertheless thanks a ton for the prompt response + recipe…..will give it another try this weekend.
Hi Nagi
I made this cake and it was absolutely delicious! I’m planning on making cupcakes this time and was wondering how long I should leave it to bake in the oven for?
Thank you so much!
Hi Fran! I think 22 minutes, from memory 🙂 At least, if I were to make them right now that’s what I’d put on the timer!@ N xx
Just one question please! Do you measure the dry ingredients before or after they are sifted? For instance do I put 2 and 2/3 cups cake flour in the sifter and use that? Or sift some flour and then measure it after it is sifted? Supposed to take this to work tomorrow! Yikes! Thank you!
Hi Diane! To be honest there is no difference for me, but to be 100% sure, measure after sifting 🙂 N xx
Have been a fan of Red Velvet since I first tasted one I bought at a supermarket a few years ago, and they never stocked the same cake again. A friend of mine made one a while back and it tasted more like a dry chocolate cake; I was disappointed because I couldn’t share my opinion. THIS RECIPE IS THE BOMB!!!!!! I never had a birthday cake before and decided to use this recipe based on the reviews, as the instructions seemed simple enough (for someone who’s not a Cake Boss). I made it, it came out a bit lop-sided, but it tasted like I imagine a Red Velvet should taste. Like “velvety gold”. Was tempted to deviate from the recipe (like I do with most recipe’s) when I saw the amount of oil that needed to be used. Good that I didn’t. Great, GREAT recipe. Now my sister wants me to make this for her birthday as well.
Terrific to hear JuWil! Thanks for letting me know you enjoyed it – N x
Hi! LOVE this cake, ive made it twice now and the flavour is lovely. The only issue I have is with the colouring. Ive tried Wilton and Dr oetker super red (Im in the UK and both are gels) and I cant get the red a deep colour, it comes out a burgandy/reddish brown. The last time was slightly better but I used so much of it that I felt it changed the taste and still wasnt the red that is shown in the pics. Any recommendations?
Thanks!
Hi Mari! I have a note in the recipe specifically for food colouring for readers in the UK 🙂 Your red food colouring is much weaker than here in Australia, the US, Canada etc! N xx
Mari, you could try Wilton online, they’re pretty strong but I haven’t tried red as I have a carmine intolerance. So I used blue, unorthodox but beautiful and still delicious.
Absolutely excellent cake recipe thanks Nagi. It is possible to buy cream cheese from some deli counters here, would that be higher fat? Or curd cheese??
Hola. He leído muchas recetas y creo que me quedaré con esta porque promete ser muy buena. Puedo adornarla con fondant ? Quiero hacerla para unos 15 años . Que tiempo puede durar sin refrigerar después de hacerla ?, le agradezco su respuesta.
Hi Nagi,
i was wondering if this cake would taste the same if i added fondant over it
Hi Maryam! It won’t because fondant has quite a different flavour to cream cheese frosting which is the classic for red velvet cake 🙂 But it will still be delicious! N x
Hi, I’m going to bake this cake for my sons 18th birthday ( he loves red velvet cake) we live in the uk so how much red gel will I need? They sell it in 15g tubes.
Many thanks Justine
HI Justine! Please see Note 7 about red gel in the UK 🙂 Round it up to 40 ml – 2.5 tbsp is just under.