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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 😉
Made this for a birthday, everyone loved it! One question, I bought and used Lighthouse plain cake flour, but I noticed on the SR flour it mentions sponges on the packet. Did I use the right one? Mine didn’t rise to speak of and I didn’t really need to cut any off, I just did so I could use it to decorate as it’s so pretty 🙂 thanks again!
Hi Rebecca! I use this Lighthouse one, did you use this one? https://www.woolworths.com.au/Shop/Search/Products?searchTerm=cake%20flour&name=lighthouse-biscuit-pastry-cake-plain-flour&productId=262660
Yes that’s what I used thanks!
Hi I love your recipe! It looks so yummy! ? I noticed there is cream cheese and buttermilk in this, if I leave it in room temperature for a couple days, will it go bad?
Hi Gema! It’s totally fine because it’s cooked! 🙂
Hi Nagi, Thank you for this fantastic recipe! My daughter’s favorite flavor is red velvet, so it was awesome to find this recipe for her birthday.
I just wanted to note, though, that although you said no nutrition information because this is a treat, some people need the information. My son has Type 1 Diabetes, so it is crucial that we know how many grams of carbohydrates are in everything he eats so he can dose with the correct amount of insulin. I can add up all the grams in all the ingredients to get the total for the cake, but it’s always easier for me if the nutrition information is already supplied.
For any other Type 1 Diabetics out there, I’ve done the calculation for you. Of course, the total grams of carbohydrate varies depending on what brand of cake flour you use, but a good estimate is about 1000 g in the entire frosted cake. So if you cut it into 10 pieces, each piece will have 100 g of carbohydrate.
Knowing this information will allow all those people with T1D to also enjoy this treat!
I’m so glad you enjoyed it! Thank you for letting me know! You are right, I said that in cheek but I should provide the nutritional info. I will add it shortly! – N xx
Its taste so good I use it for my first order for red velvet thank u so much
I’m so glad you enjoyed it Aaisha! Thank you so much for letting me know! N x
Hi Nagi,
I would like to try this but I am single so thinking I would like to do a smaller batch as I will not likely be sharing the cake. In that case would I just half the ingredients, or should some things remain the same?
Also, given the milk content, should leftovers be stored in the fridge or can it stay out?
Hi Dria! I would half the recipe and make cupcakes instead 🙂 It’s fantastic! Leftovers can stay out for a few days – the milk is cooked so it’s fine!
Thank you for responding and the tip, Nagi!
I made two four tier red velvet cakes using this recipe; for my daughters 21st birthday and they worked out really well.
I’m so thrilled to hear that Christine, thanks for letting me know! N x
Hi Nagi! I don’t usually comment but I have made so many of your recipes now, and every single one of them is a massive hit!!! So thank you for that 🙂
I am hoping to make this on the weekend, but was wondering whether the food colouring measurement is for liquid or gel? I was going to use red gel food colouring but don’t want to stuff it up by using too much or too little! Thanks so much! X
Hi Karla, so glad you’re enjoying my recipes, thank you for letting me know!! I use liquid not gel. Gel is stronger so please use liquid because I don’t know how much gel to use!
Nagi, I made it this weekend – it was absolutely delicious!!! I already can’t wait to make it again. Thank you so much xxx
YAY! So thrilled to hear Karla, thanks for letting me know! N x
How many cupcakes do you imagine this recipe makes? Also how long and at what temp would I need to cook these if I was making cupcakes?! Thanks so much!!!!
Hi Haleigh! I am guessing 18 🙂 I think around 20 – 25 minutes will be fine – just stick a toothpick in, it’s done when it comes out clean!
Yay, thank you! I’m planning on making these Friday for my dad and his fellow police officers, I can’t wait! I had no idea about Japanese bakeries that’s so awesome! Thanks so much again!
Hi Nagi!!! My hubby had wanted me to make a red velvet cake since forever. Good thing I remembered seeing you post one before. This was my first time making a ‘large’ cake and I didn’t feel like failing so I followed your recipe since I trust yours more than others. 🙂
I only had two 9″ pans so I increased the flour for the batter by 1/3 cup. With that increase, I added another egg. Everything else stayed the same. For the frosting, I used 16 oz cream cheese instead because I wanted to finish both blocks. I also found that 3 1/2 cups powdered sugar to be perfect for our taste. I did seperate the eggs and fold in the whipped whites after.
Result: Hubby couldn’t wait to eat the cake as they came out of the oven smelling heavenly. After cooling and frosting, we both finally sat down to take a bite. OMG!!! Truly moist and velvety indeed. Super decadent and delicious. We both love it. Thank you for the recipe!!! He plans to finish the entire cake this week. :p
Hi Nagi, another great recipe! Love your thoroughness – the cake was a hit with our friends! We reduced the icing sugar by half and the sugar in the cake by one-third as we prefer it less sweet and it was still delicious!
THANK YOU so much for trying my recipe Christine! I am so glad you enjoyed it so much – and thank you for sharing about reducing the sugar, glad to hear it still worked out! N x
Oh my wow!!! I looked like a professional baker when I bought this baby into work for the bosses birthday!! A really easy winning recipe!! Thanks!!!!!!!!!!
WOO HOO! So glad to hear that Kerrie, thanks so much for letting me know! N x
Is it okay to freeze the un iced cake?
yes! Just ensure you wrap it well and place it in an airtight container 🙂
Hi Nagi,
I am a novice baker but have decided that this Red Velvet cake is perfect for my mum’s 83rd Birthday cake 🙂 I have a question though, as I only have 1 x 21cm cake tin, can I bake these 1 at a time, ie. let the mix sit while 1 bakes and then bake the second?
I have made quite a few of your ‘savoury’ recipies with much success – thank you! And I’m really looking forward to presenting mum with this cake on her birthday 🙂
Maxine
Hi Maxine! Sorry for the late response! Just bake in in one tin then use a big knife to cut the cake in half 🙂 If you let the batter sit around for a while, it doesn’t produce the same result. I do hope you love this Maxine! I worked hard on it to make sure it was 100% right!! N x
The crumb looks absolutely perfect, so soft and velvety 🙂 I just want to face plant that frosting though, the cream cheese frosting is the best bit about red velvet cake!
I’ll face plant with you…. 🙂
I had no idea about Japanese bakeries! I will have to try and find somewhere special when we visit next year! I had a red velvet cake made for my wedding anniversary and the frosting wasn’t that great…. your cream cheese frosting looks soooooooo good!
Thanks Christina!!! Oooh – you’re going to Japan?? Contact me when you are, I’ll send you a list of “must dos”!! As for bakeries, honestly, I’ve never come across a bad one. Even “normal” suburban bakeries are incredible!!! N x
Hi my friend.. I feel like we are friends because I look forward to your recipes and trying them out on my family which they love and I look like a professional chef??? Thank to you. Love your stories too and hope to meet you some day. I tell everyone about your recipes. Thank you for sharing your recipes and you with all of us!!
Aww, thank you for your lovely message Felicia! I do hope we meet one day too, I want to meet all my readers!!! Not sure how possible that is, but one can dream! 🙂 N x
Looks so scrumptious. Will give it a try.
Thank you Evans! I hope you do! N x
I’ve wondered what red velvet cake was all about – I had no idea! That is some serious dedication to make this 5 times in two weeks. But now we all get to benefit from your trial and error. Thank you!! I love that your mother and brother are honest critics. It’s actually really helpful to to have people who will tell you the truth when something is off.
Have you ever made German Chocolate Cake? I made one this weekend for my brother-in-law’s birthday (just turned the big 5-omg!) 🙂 Anyway, it’s the first time I’ve made a cake that had you fold in stiff peak egg whites. It was really good and gave the cake a surprisingly light texture – despite the fact that between the cake and the frosting there were 10(!!!) eggs and 1-3/4 cups of butter!! 🙂
Love that Dozer…
Ooh, the big 5-0??!! Tell him happy birthday from me please!!! I’ve never even tried German Chocolate Cake, let alone made it! But I have made cakes where you fold in beaten whites – actually, that’s how I learnt to make cakes because it’s the Japanese way to make sponges! Did you share it on your site? Popping over!
Nagi I love baking and there are times I seriously think that I should convert my blog to a dessert only blog! It’s super relaxing and really calms me down UNLESS the recipe doesn’t work even after trying it for multiple times :P, then I am a scary woman hehe!!
Love your version of red velvet cake. I have been wanting to learn to make a good one and I think this will be on my list to try out first! Looks super moist as well! 🙂
Oh gosh Ami, I hear you! Baking is so frustrating when it doesn’t work and even when it works after NOT working, I am super paranoid about how risky the recipe is and I make it over and over again to check!!
You’ve impressed me again, Nagi – move over Allie from Baking a Moment! (well, maybe not quite – sorry hon!)
Seriously, though, I love that you’ve been baking more recently – and doing mighty well at it too! I’m not a big baker, but I must admit I do get a craving every now and then to make a cake rather than something savoury for the blog. And I actually find it surprisingly easy to come up with something of my own that works, so long as I don’t go wildly off with the proportions.
Anyway, well done for getting this so perfect! And how fascinating that Japanese cakes are good. I would NEVER have guessed that! 🙂
What do you mean, you aren’t a baker?? You have amazing baked goods on your site Helen!!!
So now my question is: why wasn’t I included in your list of taste testers?! Red Velvet Cake has to be my favourite all-time cake – even more so than a Chestnut Cake from a good Chinese bakery, or a Black Forest Cake. I am definitely going to have to try this, and find a lot of friends to help me eat it!!!
NO WAY!!! Really??? I would not have guessed that Gloria!!!