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. 😉
Can margarine be substituted for butter?
I’m sorry Niki, I don’t recommend it for this one. Not sure how it will hold up 🙂 N x
Hi…I have tried this recipe to the letter and it worked a treat. Everyone who tasted the cake commented on how moist it was.
Thanks for sharing!
That’s so terrific Dee! I’m so pleased to hear that, thanks for sharing your feedback! N x ❤️
Thanks for sharing your recipe – I’m needing to sculpt a cake (football helmet) would this recipe be dense enough to hold up to carving?
Hi Teresa, I’m sorry I think it’s a bit to delicate for that. Red Velvet Cake is supposed to be tender and velvety 🙂 N xx
Thank you for the quick response. I’ll use your recipe for special “real red velvet cake” for those who can truly appreciate it. I’m excited to try it. Thank you again for sharing!!!!
Hi Nagi, how many teaspoons are you using to a tablespoon. US has three tsp per tbls and Australia has 4 tsp per tbls. Also how many mls per cup? Regards
Hi Janet! Actually the standard Australia tablespoon is 3 teaspoons 🙂 I use Australia measures, this recipe will work using Australia or US cups / teaspoons, I have tested it with both because this is quite a popular recipe on my site and I have lots of readers from both Australia and the US! N x
Hi…Can I replace red colouring with red yeast?? and what is the measurement? Thanks 🙂
I’m sorry Cindy, no it can’t 🙂 N x
Greetings
Made this cake today. This cake and frosting taste great! The only problem is I followed the instructions but after the cake cooled it crumbled and was falling apart. Any suggestions of what I did wrong?
Thanks
Hi M, I’m sorry to hear that. Did you definitely use the right number of eggs?? Egg is key for keeping cakes together! N x
Hi thanks for this great recipe. I have made this cake 3 times now. I followed your recipe step by step.
That’s so terrific Bea! Thanks for letting me know! N xx ❤️
I’m wanting to use this recipe to make cupcakes. What would I need to change? Thanks!! Made it as directed and my cousin-workers loved it. Thanks again.
Hi Deana! I think it makes around 14 from memory, bake for 20 minutes 🙂 N x
Sorry!! I meant “co-workers”😬
Greetings from rural Japan, I’m teaching English here, and I’ve been craving for Red Velvet. Currently choosing over which recipe to try, but you might have had me at “zara-zara” – finally, someone who knows what I’m looking for. By that I mean, not zara-zara.
BA HA HA!!! I literally burst out into laughter when I read this – because I know YOU truly understand!!! 😂
What speed do you beat the batter on once the flour is added? And do you add it all at once or a little at a time? Thanks for your help!
Hi Gloria! All at once, start slow so the flour doesn’t fly everywhere then go up to 4 or 5 speed 🙂
Hi Sanna! Yellow frosting? Gosh that’s odd, did you measure the butter properly??
Yes, I did. It was more yellowish than proper yellow, like the colour of butter. It says in your recipe that the colour should change to white, but mine didn’t 😮
Hi Sanna! Was the butter very yellow? Typically, “good” butters are a light yellow, some really good ones are almost white 🙂 N x
Hi Nagi,
Today I took part in a bake off to raise for Macmillan Cancer Support. I followed your recipe to the letter & won the bake off!
Thank you for the recipe! Everyone loved it!
Ali
OMG I love hearing that Ali, you ROCK! N x
Unfortunately, buttermilk is not available where I live. Do you have any other suggestions in terms of substituting the buttermilk?
Hi Ricky! There’s a note for the sub – milk and lemon juice!
I’m so happy to hear that!! N x ❤️
H can this be adapted for cup cakes is so how many will it make. Can I half the ingredients as a sample to see how it turns out
Thank you
sarah
Hi Sarah! I keep forgetting to make this into cupcakes to see how many it makes, I think another reader has done it if you want to scroll though the messages? 🙂 N xx
Hi,
I am looking to make this tomorrow, can I ask what size cake tin do you use?
Thank you
Loren
I have just realised it says it plain and clear – sorry that was me being blind 🙂
Oh gosh don’t apologise, I miss directions all the time! 🙂 Even my own!! N xx
Hi Loren! It’s in the recipe 🙂
I made this the other day and my husband said it was the best cake he has ever tasted!
Thanks for the recipe, it was so easy to follow!
I’m so pleased to hear that L! Thank you for letting me know! N xx ❤️
Hey Nagi ,
I baked this cake today , followed all ur instructions to the T. I baked in a single pan 40 mins it came out well
Though it had rose on right top , anyway I cut it out flat so I can use the crumbs for decorating . I have to tell u that using the right pan is always a challenge as diff recipes call for different measurements and pans but thanks to u , u gave the choice of baking in 2 or 1 pan it saved my day . Amazing recipe will be doing it again more n more !
Thank u
Fantastic to hear Sushama! Thank you for leaving a review. N x ❤️
Really want to give this a go! What kind of oven are using? Fan oven? Or should I adjust accordingly?
Hi Hannah! I use fan 🙂 It works for both, same temp same time, because the cake is moist enough. Technically, you could reduce by 20C if using fan and still use the same cook time 🙂 N x
Took 750g icing sugar to thicken 2 pots of philly cream cheese made far too much frosting enough for 2 cakes
Hi Nicki! Where are you? Aren’t pots of cream cheese the spreadable stuff? If that’s the case then it would be too thin for the frosting which would explain why you needed so much icing sugar.
That happened with me too ! What I did was lea e it in the fridge then use it straight from fridge worked much better