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You are here: Home / Recipes / Best Red Velvet Cake

By Karina 126 Comments Filed Under: Cakes

Best Red Velvet Cake

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The most incredible Red Velvet Cake with Cream Cheese Frosting! Fluffy, soft, buttery and moist with the most perfect velvet texture!

Super easy to make Red Velvet Cake is similar to the original recipe that started it all! Made entirely from scratch with a few tips and tricks, this is one cake that takes centre stage! Softer than most cakes with a mouth-watering velvet-like texture in each bite.

The most incredible Red Velvet Cake with Cream Cheese Frosting is fluffy, soft, buttery and moist with the most perfect velvet texture! Super easy to make with a few tips and tricks for the best results! You will go crazy for a second slice! | cafedelites.com

Any cake that layered and slathered with a cream cheese frosting (carrot cake comes to mind) can sit by me with a huge spoon. Out of all cakes on this blog, this one is my favourite.

Red Velvet Cake

Is it chocolate? Is it vanilla? WHAT IS IT! Essentially it’s a chocolate cake made with little cocoa powder. The cocoa reacts with the acidic vinegar and buttermilk, and in turn keeps the cake moist, light, and fluffy. The chocolate taste is fairly mild but the flavours are delicately rich.

How To Make Red Velvet Cake

This red velvet cake has been adapted from The New York Times, with slight adjustments to the ingredients and the addition of oil for an even softer, richer and buttery melt-in-your-mouth cake. We tested a few versions with just butter, some with only oil, and some with half a dozen eggs! Truthfully, the one we are publishing is the best and received high praise from everyone who tried it. Both young and old!

With all the testing I have a few tips to get you the best results!

  • Cake flour — We tried this version with both all purpose/plain flour and cake flour, and the cake flour version resulted in a softer, velvety cake, fooling everyone into thinking we had purchased it from an expensive baker! You can certainly use all purpose though if that’s all you have. You will still get an incredible cake.
  • Oil — This addition guarantees a moist sponge. Mix it together with your cocoa powder and red dye so the three incorporate really well into the cake batter. This ensures the cocoa powder is mostly dissolved before being mixed through.
  • Buttermilk OR milk with vinegar – We tried one version using buttermilk plus vinegar and one version making our own buttermilk, souring full cream milk with 1-2 teaspoons of vinegar before starting. Both worked INCREDIBLY well!

How To Make Red Velvet Cake | cafedelites.com

BAKING PANS

The batter is then split into two separate 8-inch baking pans to create two layers. We tried it with 9-inch pans and while the texture was good, the layers were a little too thin for our liking. Trim the dome on top away so the top layer sits better on the bottom layer. When trimming, you will feel how moist this cake really is! Try to save these pieces to decorate the cake with later! (Good luck not sneaking some pieces to eat! If you start, you won’t be able to stop.)

Red Velvet Cake is super easy to make with a few tips and tricks! | cafedelites.com

Just like my Best Fudgy Chocolate Cake, this Red Velvet Cake is so super addictive it’s hard to stop at one piece! Not overly sweet, but perfectly rich at the same time. You’ll see what I mean when you try it!

How to make red velvet cake | cafedelites.com

Looking for more red velvet recipes

Red Velvet French Toast | The Best Red Velvet Churros | Red Velvet Marble Waffles

Red Velvet Cake on Video

Red Velvet Cake

The most incredible Red Velvet Cake with Cream Cheese Frosting is fluffy, soft, buttery and moist with the most perfect velvet texture! Super easy to make with a few tips and tricks for the best results! You will go crazy for a second slice!
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Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Serves: 12 slices

Ingredients

  • 1/2 cup (120g) unsalted butter, at room temperature
  • 1 1/2 cups (300g) caster sugar (or fine white granulated sugar)
  • 2 large eggs
  • 1/4 cup cooking oil
  • 1 tablespoon (10g) unsweetened cocoa powder plus 1 tablespoon extra for dusting
  • 2 1/2 tablespoons (45ml) red food colouring (liquid, not gel)
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 tablespoon (20ml) white vinegar
  • 2 1/2 cups (350g) plain cake flour, sifted (or all purpose/plain flour)
  • 1 teaspoon baking soda (bi-carb soda)
  • 1 teaspoon salt
  • 1 cup (250ml) buttermilk*

Cream Cheese Frosting:

  • 14 ounces (400g) cream cheese (not spreadable), at room temperature
  • 1/2 cup (120g) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 cups confectioners (or icing) sugar
  • 1 tablespoon lemon juice (optional -- adds subtle hint of lemon)

Instructions

For Cake:

  • Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
  • Cream butter and sugar together until light in colour. Add eggs one at a time, beating well after each addition to combine well.
  • In a smaller bowl, mix together oil, remaining cocoa powder, red food colouring and vanilla until smooth. Stir colour mixture and vinegar through the creamed sugar mixture to combine.
  • Sift together flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet ingredients; mix well. Repeat with remaining dry ingredients and buttermilk. 
  • Divide batter among the 2 prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.

For Cream Cheese Frosting:

  • Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).
    Optional if using: mix in the lemon juice.

Assemble Cake:

  • Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 1/2 - 2 cups of frosting onto cake and spread evenly over the top.
  • Place second cake layer on top and use remaining frosting to cover top and sides of cake.
  • Crumble trimmed pieces of cake to decorate.
    Enjoy!

Notes

*To make your own buttermilk, mix 1 cup of full cream milk with 1 teaspoon vinegar before baking. Allow the milk to sour for 5-10 minutes.
Adapted from The New York Times
 

Nutrition

Calories: 607kcal | Carbohydrates: 72g | Protein: 7g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 128mg | Potassium: 129mg | Fiber: 1g | Sugar: 66g | Vitamin A: 995IU | Vitamin C: 0.5mg | Calcium: 70mg | Iron: 0.7mg
The most incredible Red Velvet Cake Recipe people go crazy for! | cafedelites.com
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Reader Interactions

Comments

  1. D.Morgan says

    December 07, 2020 at 7:01 am

    5 stars
    If your family doesn’t like cream cheese frosting, here is a delicious one you can use.
    5 tablespoons all purpose flour
    1 cup milk
    2 sticks salted butter
    I cup granulated sugar
    1 teaspoon vanilla
    Mix flour and milk in small saucepan.cook over medium heat until thick, stirring constantly. Set aside to cool completely. Beat room temp butter until fluffy. Beat in sugar a little at a time. Add vanilla. With mixer on medium speed, slowly spoon in cooled flour mixture and beat till fluffy. Spread on 8” round cake or cupcakes.

    Reply
  2. Muskaan says

    December 05, 2020 at 6:50 am

    5 stars
    Literally the BEST red velvet cake ever! Made it for my family and absolutely everyone loved it so much. I reduced the sugar in the frosting and put some cornflour instead and it was perfect. The cake was super moist. Absolutely cannot wait to make it again! Thanks for a wonderful recipe.

    Reply
  3. Abby says

    November 17, 2020 at 9:47 pm

    5 stars
    Hi Karina, thank you for this recipe, the tastiest red velvet ever!!!
    I made this cake and it was absolutely marvellous!
    Thank you ☺️

    Reply
  4. Martha says

    September 24, 2020 at 1:28 pm

    Great recipe- so easy to make and yet so delicious. I made cupcakes using your recipe and lathered on cream cheese frosting! I’m loving your recipes!

    Reply
  5. Karen says

    August 27, 2020 at 5:30 am

    5 stars
    The flavor of the cake was spot on! My frosting was sadly quite thin. After adding what I felt was copious amounts of extra powdered sugar I finally bit the bullet and added lots of cornstarch. The final result was scrumptious and I will definitely be baking again, Maybe I was a bit off with the butter cream cheese ratio. Still a winner…….You are awesome!

    Reply
  6. Riya says

    June 07, 2020 at 5:10 am

    5 stars
    I made this cake yesterday and frosted it. I kept the cake in the fridge overnight, and had it today after lunch. It was absolutely AMAZING! Thank you so much for this FANTASTIC recipe!

    P.S. – I only used 29ml of red food coloring and it was still a nice bold red color.

    Reply
  7. Taaha says

    May 29, 2020 at 4:20 am

    Hi I want to use this recipe to bake red velvet cake. However I am slightly confused about the buttermilk. Do I add the extra table spoon of vinegar as stated in the recipe directly into the cake batter in addition to the home made buttermilk? Or do I omit the table spoon of vinegar if I am using home mad buttermilk? Do I only add the tablespoon of vinegar into the batter if I use shop bought buttermilk?

    Reply
    • Adam says

      June 18, 2020 at 12:11 am

      I’m curious about this too? Did you go ahead with the recipe, and if so what did you do in the end?
      Many thanks.

      Reply
    • Kay says

      July 20, 2020 at 3:40 am

      Prior to the recipe, she explained that if you have buttermilk you don’t need to add the vinegar. If you’re not using store bought, you add vinegar to your milk to make it sour.

      Reply
    • natalie says

      November 12, 2020 at 3:40 pm

      5 stars
      A bit late but, if you don’t have any store bought buttermilk, that is when you mix in the 1 tablespoon of vinegar into the 1 cup of milk. But if you have store bought buttermilk, no need to add the tablespoon of vinegar.

      Reply
  8. Twayna Thomas says

    March 30, 2020 at 4:02 am

    Thanks a bunch! My recipe is similar to yours and the cake turned out great. The only problem I had was dusting the pans with cocoa, when the cake finished baking I had to trim the cocoa off the cake because it burnt on the cake. I think the next time I will use flour for dusting as I normally do.

    Reply
  9. Kathryn says

    February 14, 2020 at 5:25 pm

    5 stars
    I learned a new word recently ‘gal’entines’. never heard of that in Australia before now. I think it’s great.
    Since I had been invited to lunch with friends for Valentines Day this year I set about searching for something to take that was in keeping with the theme.
    I’ve made a red velvet cake once before and thought it was okay. Looked pretty but nothing too special in the flavour stakes.
    I found your recipe and gave it a go. Pretty and delicious all at the same time. It went down a treat with the ‘gals’. I followed the recipe using plain flour and real buttermilk. I struggled with the crumbing part for decoration as my trimmings were a bit too moist to crumble. It did not matter though, it still looked and tasted AMAZING. It’s a keeper.

    Reply
  10. Judy says

    February 10, 2020 at 1:06 am

    5 stars
    How tall are your 8-inch cake pans? Thank you.

    Reply
    • Brenda Griffiths says

      July 05, 2020 at 6:43 pm

      I think they are about 1 1/2 inchesYes I’m using 8 inch tins

      Reply
  11. B says

    February 09, 2020 at 9:43 pm

    What are the ingredients in metrics please? I’m from the UK and would like to make this for Valentine’s Day 🙂 thank you!

    Reply
  12. Molly&Oli says

    January 05, 2020 at 4:39 pm

    4 stars
    I loved the cake, the best version of the red velvet from all the recipes I have tried. I had a problem with the cakes’s crust. I lightly dusted the pans butter and with 1 tablespoon of the sifted cocoa powder as the recipe instructed but….. the burnt cocoa powder tasted very burnt. 🙁 I had to slice off the crust from both cakes. I am not sure what I did wrong.

    Reply
  13. Selena Tbc says

    December 24, 2019 at 7:46 pm

    Loved it! I made it for the fam for christmas we loved it thank you

    Reply
  14. Pete says

    December 09, 2019 at 7:42 am

    I am diabetic. Is it possible to make this with a sugar substitute?

    Reply
  15. Connie says

    October 14, 2019 at 12:31 am

    Can you use another color and still use cocoa? I would like a purple velvet cake.
    Thanks

    Reply
    • Jeni says

      May 20, 2020 at 3:33 am

      Absolutely no reason at all you couldn’t change the colour. It won’t affect the taste or execution of the cake. make you some purple velvet cake girl!

      Reply
  16. Sandra says

    October 10, 2019 at 8:25 pm

    Excited to try this recipe! However, I only have gelcoloring. Would that work?.

    Reply
  17. Djehan says

    October 07, 2019 at 2:17 am

    5 stars
    Recipe works fantastically well but now I’ve been asked to help bake the same but with diabetic sugar. I’ve never done this before and I was wondering if you have an opinion on it.

    Reply
  18. Christine says

    September 15, 2019 at 8:41 pm

    The tops on mine ended up sort of crunchy/hard. Why would this have happened? Does my oven run too hot? I didn’t over cook them, insides turned out very nice.

    Reply
  19. coloredmeraki says

    September 11, 2019 at 1:50 pm

    4 stars
    Loved your recipe. Wish there was a way to post a picture of my cake in this comment. It turned out delicious. I had made it for a friend’s son’s graduation party. Everyone loved it including the grad himself. thank you!

    Reply
  20. Michelle says

    August 22, 2019 at 7:46 am

    Hi Karina,

    I would like to try this in a 10 cup Bundt Pan.. Can you suggest baking time and temperature if I do this? Thank you!

    Reply
  21. Oma says

    July 12, 2019 at 9:49 pm

    I am not a professional cake baking i baked this red velvet cake followed the instructions as you say. It came out so good that when i tasted it i could not believe it was me that baked the cake, i baked with cake flour, like you said it taste like what a professional Baker baked. Please Karina I want to bake the red velvet cake in a heart shape 10 x 3.7 inches bake pan can you give me the measurements ingredients recipes. Am so glad i found your page thanks so much.

    Reply
  22. Mel Jones says

    May 12, 2019 at 12:47 am

    5 stars
    Loved the recipe but my cake came out green/grey!!! Still tastes amazing but followed the recipe and cannot figure it out…….has this happened to anyone else?

    Reply
    • Kash says

      November 05, 2020 at 5:14 pm

      You used colouring which wasn’t suitable for baking (only icing) , happened to me first time too . Need to read the label.

      Reply
  23. Claudia says

    May 10, 2019 at 3:32 pm

    Hi, I was wondering why red food coloring instead of gel coloring? I only have gel on hand and was wondering if I can substitute before I go buy food coloring? thanks

    Reply
  24. Elle says

    April 30, 2019 at 10:50 pm

    This is literally the best cake i have ever made! Everything about this recipe was so useful – all the explanations and substitute information is something you don’t normally get and really does make a difference. Everyone who tasted loved it so much they even said it was the best red velvet cake they’d ever eaten, high praise indeed. I will definitely make it again and again

    Reply
  25. Katie says

    February 15, 2019 at 5:02 am

    5 stars
    I just made this for Valentines day and it is AMAZING!!! Thank you so much for a great recipe!

    Reply
  26. Navalika Singh says

    February 15, 2019 at 12:41 am

    5 stars
    Hi Karina ! I baked this cake for Valentines this year and it was just too good. Turned out to be the most amazing cake. I was always very sceptical about the Red velvet cakes because of the amount of colour that is used. However in this cake the quantity of colour used was quite less had still it had a beautiful red colour. Thanks for the lovely recipe.

    Reply
  27. Farrah Rafique says

    February 08, 2019 at 10:56 am

    5 stars
    I made this cake today and also this was my first time even making red velvet cake … the result was phenomenal … perfect !!! Everyone loved it !!! The cream cheese frosting was just as divine !!! Thanks so much for this recipe.

    Reply
  28. Bridget says

    January 21, 2019 at 2:12 pm

    5 stars
    Karina,

    I have made many cakes but never really found the perfect Red Velvet! All I can say is this cake is Amazeballs. It didn’t crumble and was so full of flavor and dense. It definitely won my guests over. I used regular flour and it worked just fine. I also made it onto cupcakes. For me becuase I love decorating I would modify the cream cheese frosting. The one you included was very good but I life stiffer frosting to do more flowers etc.
    Thanks again and Happy Baking.

    Reply
    • Karina says

      January 21, 2019 at 2:22 pm

      I’m so happy to hear that Bridget!

      Reply
      • Mandla says

        April 19, 2019 at 5:33 pm

        5 stars
        Well ,as for me, I’ve never thought of ever baking a cake until I encountered this phenominal cake .thanks for sharing your recipe.

        Reply
    • Anne says

      February 07, 2019 at 10:37 am

      Hi! How long did you bake the cupcakes for? Thanks!!

      Reply
    • Ireen says

      June 07, 2019 at 6:08 am

      Kindly share your recipe for stiff cream cheese frosting as I always struggle with the frosting being too runny

      Reply
  29. Anne says

    January 12, 2019 at 10:39 pm

    5 stars
    Hi Karina
    This recipe sounds perfect. I’ll try it soon. I want to ask that can I use the same recipe for the red velvet cupcakes? If yes then how many cupcakes will this recipe yield?
    Thank you.

    Reply
  30. Anne says

    January 10, 2019 at 1:57 pm

    Hi karina
    This reciepe sounds really good and perfect. Im going to try this soon.

    Can I use.the same recipe for the red velvet cupcakes? What will be the temperature and the timings?

    Regards,
    Anne.

    Reply
  31. Vrithi says

    January 09, 2019 at 1:38 am

    Hi Karina,
    Can I bake the cake a day before frosting it??. Will it affect the texture in any way?

    Reply
  32. Donna M says

    January 03, 2019 at 8:33 am

    5 stars
    Fantastic cake!. I was a little leery about the use of vinegar (I made my “buttermilk” and added the additional vinegar in with the batter) but my worry was baseless. Recipe can be easily halved or doubled—I made a full batch for Christmas cupcakes and wound up with 24 perfect moist, pretty cupcakes. I made another 12 just 3 days later. The frosting is heaven. Thanks for my new favorite recipe.

    Reply
    • Diane says

      January 16, 2019 at 12:41 pm

      How long and what temp did you bake?

      Reply
  33. Zee says

    December 27, 2018 at 10:34 pm

    Hi i am from UK and will be using plain flour do I need to add baking powder?

    Reply
    • Ruth says

      May 28, 2019 at 1:15 am

      5 stars
      Yes you do. I made this cake as a wedding cake for a friend and it was amazing! I am using the recipe to make a bottom tier of my daughters wedding cake in July.

      Reply
  34. Kim C says

    December 20, 2018 at 3:32 pm

    Hi Karina,
    I want to know if I can double this recipe to kill time on making 2 of them. Would that mess up the cake?? Also would you recommend refrigerating frosting first so it wont run down? Thanks

    Reply
    • Karina says

      December 20, 2018 at 6:38 pm

      Hi Kim! You can definitely double the recipe without any issues. And yes, refrigerate the frosting while the cake is in the oven, and frost when it has completely cooled down to room temperature. If you feel heat in the centre of the cake with the palm of your hand, the frosting will heat through and run. I hope that helps!

      Reply
  35. Alex says

    December 20, 2018 at 12:54 am

    5 stars
    Hi Karina,

    I’m planning to make this cake for a Christmas party and I was wondering how I would adjust the recipient for 9″ round cake pans? I’ve used this recipient before to make cupcakes and they turned out amazing!

    Thanks for the help

    Reply
    • Karina says

      December 20, 2018 at 1:04 am

      Hi Alex! We’ve baked it in a 9” and didn’t need to adjust the recipe! The layers were just a tiny bit thinner but it still bakes the same!
      I’m so glad the muffins turned out! Please let me know how you go Xx

      Reply
  36. Cristina says

    December 10, 2018 at 6:53 am

    5 stars
    Hi Karina,
    I don’t know where to begin to thank you for the greatest red velvet cake recipe ever!!!!!!
    For the first time in years my red velvet cake turned out perfect, just like in a profesional bakery!
    Thank you so, so much! You are the best!!!

    Reply
    • Karina says

      December 14, 2018 at 6:44 pm

      Hi Cristina!
      Thanks for much for the great feedback. I am so glad that the recipe turned out exactly how you wished. This makes my day to hear! Thanks so much for following along with me!! xo

      Reply
  37. Nitu says

    December 08, 2018 at 11:09 am

    Can i bake this cake in a 11 inch pan ? If yes, whats the temperature to bake and how many minutes needed?
    Pls help, i am new to baking..

    Reply
    • Karina says

      December 17, 2018 at 3:48 pm

      Hey Nitu,

      Unfortunatley I have not tried this in that size of pan to know exactly what to tell you. I get the best results when I my recipe. Thanks for the comments and for following along with me!! xo

      Reply
  38. Jasmine says

    December 04, 2018 at 7:37 am

    5 stars
    Hi,
    I am planning to make this cake for school this Thursday. I was wondering if I could use Apple vinegar instead of white? Because I can’t seem to find it in the shops (I live in Austria and everything is in german).I have Apple vinegar at home, I was just wondering if it would leave a strange after taste in the cake.
    By the way this cake looks delicious!

    Reply
    • Gabi says

      December 22, 2018 at 2:46 am

      I tried other cakes with apple vinegar instead of white one and turned out great.i usually put the baking soda in a spoon over the mixing bowl and then pour the apple vinegar (or any vinegar I use) on top of it slowly until it’s all disolved. Hope this helped ?

      Reply
  39. Ariya says

    December 02, 2018 at 10:25 pm

    5 stars
    Hi Karina,

    Your recipe was just awesome. Have tried so many recipes before. Nothing came up to my expectation. But your recipe was so so good. It was velvety, smooth, and of course tasty. Very happy that I found the perfect recipe finally..

    Love
    Ariya.

    Reply
  40. Anushree says

    December 01, 2018 at 10:58 pm

    5 stars
    Hi Karina! Thank you very much for this wonderful recipe. I have baked red velvet cake quite a few times now and everytime, everyone have enjoyed it and complimented me, all credit to you and your recipe.
    It would really help if you could guide me on how to make eggless version of this cake.
    Thank you ?

    Reply
  41. Jhun says

    November 17, 2018 at 3:33 pm

    Hi Karina, thanks for the recipe.
    I’ll make one for the 1st time.
    What did you use, cake flour or all purpose flour?

    Reply
    • Karina says

      November 22, 2018 at 1:00 am

      I use cake flour but either flour works great! Enjoy your Red Velvet Cake! XO

      Reply
  42. Joanna says

    November 10, 2018 at 4:16 am

    5 stars
    Hello!

    I am making this cake for my best friend next week! But I have a few question – (I am not a great baker!!)
    1) I’m based in the UK so we don’t have cream cheese bricks – only cream cheese in tubs. Is there anything I can add to the mixture to improve results? Will it still be ok with non-brick cream cheese?
    2) I can’t seem to find white vinegar… What other substitute of vinegar can I use?
    3) As I only have one baking tin, I just want to make one cake (without cutting it in the middle), so I just want frosting around the cake. Can I use your measurements and make one giant cake? Or should I have it?
    Thank you very much!!! 🙂

    Reply
    • Karina says

      November 20, 2018 at 8:20 pm

      1. Yes, that is just fine!
      2. white distilled vinegar. It is usually in the baking isle or my the seasonings.
      3. Yes, you can make one cake. That will be great!
      Enjoy! XO

      Reply
  43. Radhika says

    November 06, 2018 at 7:01 pm

    Hi,
    Planning to make this cake tomo as a ‘book’ cake for my daughter’s birthday.
    What tweaks would you recommend please, if I need to male this in a rectangular roasting pan about an A4 size?
    Thanks from Christchurch, New Zealand!

    Reply
    • Karina says

      November 11, 2018 at 8:25 pm

      Oh fun! That will be great! I hope to see pictures or know how it turned out. I would recommend adding time on the cake. You will have to keep a watch on it.

      Reply
  44. Melodie says

    November 05, 2018 at 12:30 am

    I made this cake yesterday for my son’s birthday. It was quite good. The icing was superb. All the guests 18+ finished their cake and seemed to enjoy it. No pieces left on plates which in my book means they liked it. The layers were very even and the cake looked beautiful. The layers did not rise a lot and were generally flat. But this worked well as the layers were quite even. I made 9″ layers because I wanted a bigger cake. With the large amount of icing between the layers the cake was a nice height. I wish I could upload a pic. I decorated it with chocolate sugar sprinkles all around and extra crumbs around the edges as you suggested. I placed a mound of raspberries in the middle of the cake and a raspberry every 6 inches or so around the bottom of the cake. The presentation was lovely. Thanks so much for this recipe. I love to try new recipes and this one was right on! I hope others will bake as well.

    Reply
  45. Elaine Kennedy says

    November 04, 2018 at 4:42 am

    5 stars
    Hi Karina
    Just made the cake, looks great but I made the icing with Philadelphia full fat thinking this would be firm enough, it wasn’t! ? I’m in England and don’t know what brand of soft cheese to use, I couldn’t see what I thought I needed in the supermarket, any suggestions? Many thanks, Elaine

    Reply
    • Karina says

      November 07, 2018 at 6:37 pm

      HMM! I am not sure why that did not set up. I usually purchase the cream cheese that is in a rectangle form and use that when mixing for my frosting. I am sorry it didn’t set up well for you. This is a delicious cake. Adding more milk to the mixture could have helped too. Thanks for choosing one of my recipes! XO

      Reply
    • Bayan says

      August 14, 2019 at 8:41 am

      Hi there

      You will need to get rid of the extra fluids in the cheese. UK cheese is very soft compared to US Philadelphia.

      Put Philadelphia cheese in a mesh cloth and let it drain

      Reply
    • sassy says

      July 30, 2020 at 1:07 pm

      Old post I know but others might read the comments for similar help.
      UK cream cheese is only in tubs and whipped not as dense as the blocks (no longer sold in the uk) you need to drain off the fluid like bayan said and add more icing sugar to stiffen any kind of cream cheese frosting.
      It can make it sweeter so personally I use salted butter to help even that out and dont forget to put it in the fridge to firm up and check consistency before adding more.
      Hopefully that helps all the UK people!

      Reply
  46. Jenny Evans says

    November 01, 2018 at 8:22 pm

    If I bake this using homemade buttermilk do I still add the extra vinegar to the cake mix? Thanks!

    Reply
    • Karina says

      November 01, 2018 at 11:02 pm

      No, that should work great! Thanks for following along with me! XO

      Reply
      • Karina says

        November 27, 2018 at 7:40 pm

        Yes, that is correct! Thanks for choosing one of my recipes! Good luck!XO

        Reply
  47. Caroline says

    November 01, 2018 at 2:21 am

    Hi! I am going to make this cake today, but a quick question. Can the cooking oil be substituted for extra light virgin olive oil or canola oil? Thanks!

    Reply
    • Karina says

      November 01, 2018 at 11:05 pm

      Yes, it will alter the taste of the cake though.

      Reply
  48. Genna says

    October 27, 2018 at 12:09 am

    The cake looks great, can you freeze the cream cheese frosting? I’m wanting to mirror glaze it but would need to freeze it first.

    Reply
    • Karina says

      October 28, 2018 at 11:47 pm

      Yes, you can freeze it. That sounds great! Enjoy! XO

      Reply
  49. Wendy says

    October 24, 2018 at 12:31 pm

    Hi,

    I am planning to make this cake in a 6inch pan as I need a 6 inch cake. )I know there will be extra batter which I will just bake in another pan.) Just wondering how high to fill the batter in my 6inch pan? Is it halfway or 2/3 full? Thanks!

    Reply
    • Karina says

      October 28, 2018 at 11:35 pm

      I would recommend about 2/3 of the cake pan full. Hope that helps! XO

      Reply
  50. Kathleen says

    October 22, 2018 at 7:22 pm

    Hello, I was going to attempt to make your cake today. I only have 38ml of red food colouring. Should I add less cocoa powder to ensure the cake is red and not brown?
    Thanks ?

    Reply
    • Karina says

      October 22, 2018 at 7:32 pm

      Hi Kathleen! Absolutely! 1 tablespoon of cocoa powder should be fine. If your cocoa powder is darker than regular cocoa powder, like Dutch cocoa for example, then 2 teaspoons will suffice. Good luck! Happy baking!

      Reply
  51. Saanya says

    October 17, 2018 at 4:24 pm

    5 stars
    Thank you so much for sharing this wonderful recipe! Have made 2 batches in the last 2 days and it’s delicious!! Everyone from my family and friends to colleagues at work can’t stop praising it!!

    Reply
  52. Denise says

    October 14, 2018 at 12:12 am

    Can the red velvet cake be frozen (before decorating) ?

    Reply
    • Karina says

      October 16, 2018 at 11:40 pm

      Yes, that would be a great idea.

      Reply
  53. Denise Robson uk says

    October 13, 2018 at 7:05 am

    Does it really bake ‘Red’ as I want to make it for a Ruby Wedding? How much in mls is 1/4 cup if oil?
    Did you use self raising flour or plain?

    Reply
    • Karina says

      October 16, 2018 at 11:57 pm

      Yes, it is a nice deep, dark red! Enjoy! It is one of my favorite recipes! I used plain flour.

      Reply
  54. Gladys says

    October 12, 2018 at 8:38 am

    Is there a video for this recipe? It would really be helpful… thanks

    Reply
    • Karina says

      October 12, 2018 at 4:51 pm

      I don’t have one at this time but I will keep that in mind and make one ASAP. Thanks so much for choosing one of my recipes. XO

      Reply
  55. Sandra says

    October 08, 2018 at 12:24 pm

    Would using that much liquid food color impact on the flavor of the cake?

    Reply
    • Karina says

      October 12, 2018 at 4:35 pm

      No, the flavor will not be altered. It is flavorless and adds that rich red color.

      Reply
  56. Rumana says

    October 04, 2018 at 8:12 pm

    Hi Katrina,
    Thanks for this
    Just to confirm is it 350 grams flour ir 300??
    need to make this tomorrow

    Reply
    • Karina says

      October 08, 2018 at 8:31 am

      It is 350 grams

      Reply
  57. Gladys says

    October 03, 2018 at 1:29 am

    Hi! Is it possible to use just 1 8″ pan and just cut the cake in half for frosting? If so, how long should I bake the cake & which temperature? Thanks

    Reply
    • Karina says

      October 08, 2018 at 8:39 am

      I would not recommend only having one cake pan. The batter is meant for two and it would overflow in the oven or would not bake in the center with too much batter. You could half the recipe and try it that way if that is easier for you.

      Reply
  58. Aike says

    September 28, 2018 at 9:15 pm

    Is there a reason the food coloring has to be liquid? I’m asking because I don’t have enough liquid red food coloring, but I do have lots of gel food coloring and I’m wondering if I could use that instead?

    Reply
    • Karina says

      October 03, 2018 at 5:04 am

      In cakes the food coloring is best if it is liquid rather than the gel but the gel will still bake great and taste even better ;)!

      Reply
  59. Francesca says

    September 25, 2018 at 2:52 am

    Hi, i love your receipe!!! just want to clarify, it says 2.5cups of flour (350g), shouldn’t that be 300g. please kindly let me know as I am looking to make this amazing receipe soon.

    Much love.. x

    Reply
  60. khadijah says

    September 20, 2018 at 10:12 pm

    5 stars
    Hi Karina!
    Even though I never had red velvet, I tried this recipe and it turned out well…seriously the cake was yummy,moist and fluffy!!
    I used ermine..too good I say

    looking forward to the fudge cake!!!

    Reply
    • Karina says

      September 21, 2018 at 12:31 am

      OH YAY!! That sounds great! Thank you so much for sharing! XO

      Reply
  61. Khadijah says

    September 20, 2018 at 5:12 pm

    Hi Karina! I tried this recipe, even though I never had red velvet before, Mashallah!!! the cake was yummy,moist and fluffy…I frosted with ermine

    it was salty since I dnt omit the 1tsp salt besides using salted margarine..hehe my mistake
    otherwise..it’s a five star!!!

    Looking forward to your fudge cake recipe

    Reply
  62. Emily says

    September 14, 2018 at 1:13 am

    can you make this without sifting the flour?

    Reply
  63. Yvonne says

    September 13, 2018 at 9:14 pm

    Thanks Karina. Will definately try this recipe and bring feedback.

    Reply
  64. Suliyat O'Balogun says

    September 06, 2018 at 6:55 am

    Fantastic recipe! The first red velvet cake I have made from scratch and it was a definite winner with my family!!

    Reply
  65. Carla Ashford says

    August 30, 2018 at 5:20 am

    I’m making this cake because the reviews are great. My husband coworkers birthday. They requested a red velvet cake. I’m glad I found yours. I will keep you posted. Thank you Carla in north Carolina

    Reply
  66. Sulikha says

    August 30, 2018 at 2:53 am

    Is it possible to use fine dark coco powder rather than unsweetened coco power?

    Reply
    • Karina says

      August 30, 2018 at 5:02 am

      Hi Sulikha yes it is. Use only 1 teaspoon to ensure the cake gets its red colour.

      Reply
  67. Dana says

    August 26, 2018 at 10:19 am

    Made the fudgy chocolate cake a few days ago to break in some new cake pans…lol. OMG…the moistest cake I’ve ever had. Making the red velvet for my daughter’s bday tomorrow per her request. Looking forward to it!!

    Reply
  68. Marianne says

    August 15, 2018 at 11:28 pm

    How long in advance can you make and keep the cake.

    Reply
    • Karina says

      August 17, 2018 at 4:57 pm

      You can make and keep this cake for up to 4 to 5 days in the fridge if it lasts that long;)!! Enjoy!

      Reply
  69. NANCY says

    August 01, 2018 at 9:59 am

    I would like to use this batter for cupcakes. What temperature and how long would you recommend I bake them for?

    Reply
    • Karina says

      August 03, 2018 at 3:39 pm

      That sounds fun and great! I would recommend baking them at 350* for 18 to 20 minutes checking on them. I have not tried them this way but it sounds fun!!

      Reply
    • Erin says

      December 14, 2018 at 7:21 am

      Hi Nancy – how did your cupcakes go? I am going to make some on Saturday and am wondering if Karina’s suggestion of 350 for 18-20 minutes worked out?

      Reply
  70. Jane says

    July 26, 2018 at 11:02 am

    Been looking for a recipe that uses both butter and oil! Glad i found your blog.
    A friend of mine ordered 200 red velvet cupcakes and made her using this recipe with meringue icing and it was a hit, Her boss loved it.
    My eldest son said this is the best red velvet cupcake he ever tasted.
    Thank you so much.

    Reply
    • Karina says

      July 27, 2018 at 2:37 am

      That is great to hear! I am so glad that you found me! Thank you so much for letting me know and following along with me!

      Reply
  71. Maria, Malta EU says

    July 20, 2018 at 2:58 pm

    5 stars
    Super delicious <3 Wonderful recipe!! Made it or my partner's bday and the result was everyone praising me 😀 will def make again and again and again…..

    Reply
  72. Keli R Lee says

    June 04, 2018 at 6:23 am

    I’d it 2Tbsp plus 1 for dusting or is it 3Tbsp plus 1? The missy jug ingredients offs different than the written instructions.

    Reply
    • Karina says

      June 05, 2018 at 10:45 pm

      It is 2 TBSP plus 1 for dusting.

      Reply
  73. Mairi says

    June 03, 2018 at 11:14 pm

    4 stars
    We have made this cake a cake a couple of times and the taste and texture is wonderful.

    Our only problem is that it isn’t red despite halving the quantity of cocoa.

    Reply
  74. Ara says

    May 23, 2018 at 9:06 am

    5 stars
    Two words: food coma! But it will be a blissful journey.

    Reply
  75. Esse says

    May 14, 2018 at 11:34 pm

    Hi, is it possible to use less sugar without altering the end result? thanks!

    Reply
    • Karina says

      May 15, 2018 at 2:39 pm

      Yes, you are always welcome to try new things with my recipes and make them your own! Good luck! I hope they turn out for you! Let me know what you think! Thanks so much!

      Reply
  76. Michelle says

    May 12, 2018 at 1:51 am

    Can I use this recipe to make cupcakes? Also can this be made a day ahead and then frost the day of?

    Reply
    • Karina says

      May 12, 2018 at 3:58 pm

      Yes and yes!! Great idea!!

      Reply
  77. Kate says

    May 11, 2018 at 1:27 am

    Oh my gosh, this cake looks insane!!! What a great recipe! Definitely, I have to try this.

    Reply
    • Karina says

      May 11, 2018 at 10:04 pm

      It is a MUST!! SO GOOD! Save me a piece;)!

      Reply
  78. Aznorsha says

    May 10, 2018 at 8:55 pm

    wonderful recipe!

    Reply
  79. Lucy says

    May 10, 2018 at 3:16 pm

    5 stars
    It’s my son’s birthday this coming Saturday I had already settled for your fudgy chocolate cake but with this red velvet recipe I guess am baking him two cakes…perfect timing.Love your blog all the way from Tanzania,Africa.

    Reply
    • Karina says

      May 11, 2018 at 10:05 pm

      AW! That is great to hear! I am so glad that you were able to find this recipe for him! Happy birthday to your son! Thanks for following along with me from Africa!

      Reply

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