Monday, February 22, 2010

Red Velvet Cake


After yesterday’s post, I thought it was only appropriate to follow up with the real thing. No purse this time. This is all cake.

Velvety and yes … red.


And delicious. And moist. And one of my favorites.


It’s covered in cream cheese frosting that’s to die for. Help me.


There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.



Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  • Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
  • Then make the frosting.

Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.


Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.


Please enjoy your heart out.

Di said...

Great cake but does anyone have a recipe that doesnt use food colourant? What natural foods are red? (apart from beetroot which is too earthy)

November 7, 2012 02:57 PM
D.Rivas said...

I’ve made this cake three times and every time it gets better! By far, the most moist red velvet cake I’ve ever had.

November 7, 2012 04:34 PM
Chloe said...

Love red velvet cake so much, I just love looking at your websit for inspiration

November 12, 2012 08:55 AM
Lindsey said...

How many people will this cake feed? I am planning to make it for my daughters birthday but not sure if I should make 1 or 2.

November 14, 2012 03:58 PM
Crystal said...

Do you have to use oil or can you just use butter.? Does it matter.?

November 16, 2012 01:07 PM
Missy said...

Made this cake yesterday. Wow!!!! Moist and delicious. I’ve already been asked to remake it for Thanksgiving!

November 19, 2012 05:07 PM
me said...

Love ya

November 21, 2012 08:08 AM
mandy said...

I love red velvet cake. I think im gonna make this for Thanksgiving!! We were thinking about doing something homemade. And this might work. It looks really yummy.

November 21, 2012 12:37 PM
Serena said...

Cheers for Red Velvet! ^_^

November 23, 2012 09:28 PM
melissa said...

I love this cake. thank you for sharing it. everybody you tastesit loves it! we overhere in germany love it

November 27, 2012 03:36 PM
Jess said...


November 28, 2012 12:12 AM
Diana said...

Mi niece make this cake for me on my birthday, it was amazing!!!! :)

December 5, 2012 12:25 PM
Gkay said...

I was looking for the best and moist red velvet cake… and ive tried alot.. saw this one and tried it.. My brother loves it, and asked me to make one for his GF…. Now all his officemates order for this lovely cake :) i made money from your granny’s recipe..THANK YOU!!

December 11, 2012 04:07 AM
Gkay said...

oh yeah… since wasnt able to find a buttermilk here.. i used buttermilk powder instead and put some coffee on the milk for extra flavor…it was amazing! LOVE THIS SO MUCH!

December 11, 2012 04:09 AM
Mindi said...

Cake is in the oven RIGHT NOW! A friend’s bday is tomorrow and her request was red velvet cake…and I saw your recipe and was super excited! Cannot wait to taste it :)

December 14, 2012 07:02 PM
Samantha said...

My cake came out brown! I am again going to blame it on the british! Red food colouring is not in the same league as yours obviously.

December 18, 2012 07:37 AM
LisaK@CanNeBodyHearMe said...

1 Tablespoon vinegar on top of buttermilk seems like an awful lot…. is it really a Tablespoon?? Other recipes I’m reading say 1 tsp…

December 18, 2012 07:25 PM
LisaK@CanNeBodyHearMe said...

Well, I made it (with the Tablespoon of vinegar). It…is interesting tasting lol. It’s good…but it’s different than I’m used to :) I’ll report back with others’ comments!

December 18, 2012 09:10 PM
Bruna said...

No baking powder?

December 19, 2012 04:42 PM
Cathey said...

Failed to take recipe with me, only bought one 1 oz. bottle of red food coloring , cake is in the oven got my fingers crossed

December 23, 2012 10:43 PM
Faye said...

I just made the Cake and to much oil, it was very oily, can”t use it, will try with less oil

December 24, 2012 09:01 AM
Rhiannon said...

Hey, This may be a stupid question but instead of using just the red food colouring can you use a different colour?

December 30, 2012 04:46 AM
Sarah said...

I’ve been hunting for the perfect recipe for red velvet cake, and I’ve come up empty-handed so far. I’ve made some delicious “mistakes”, but they usually weren’t very red, not moist enough, or just didn’t have quite enough delicious cream cheese frosting for my sweet tooth. But this…this looks amazing. The pictures are gorgeous, and they really make me want to turn back the clock a few weeks and make one for Christmas Eve. I guess I’ll just have to wait for a celebration in the near future and whip this up. I’ll definitely let you know how it goes.

January 9, 2013 08:23 PM
charlene said...

Hi Bakerella, I have made this cake twice over, recipe same as yours however it didnt rise very high and I had to make another batch to make it higher. Is this pic you have made with one batch of 8 inch or two batches one for each tin? Thanks in advcance, taste is so yumm

January 17, 2013 06:49 AM
kiki said...

hey, i’m just wondering, because i’m gonna try and use this recipe to make cake balls with, how less oil are we talking here? gosh im sorry my first comment here is so demanding, you and everything you make is absolutely gorgeous and i wish i could say more but im kind of in a rush :( i love your blog!!

January 17, 2013 07:54 AM
Elizabeth said...

OMG, I used this recipe tonight to make Red Velvet Cupcakes and it was AMAZING! Thank you so much for sharing it!

January 20, 2013 11:34 PM
SK said...


Looks absolutely delicious :) have you tried this recipe making cupcakes?

January 21, 2013 08:29 PM
Peggy said...

Lead me not into tempation.

January 23, 2013 10:52 AM
Anonymous said...

Is your red food coloring powder or liquid?

January 25, 2013 02:25 AM
Clare said...

Will this recipe still be as good if i use cake flour ? Please answer :)

January 28, 2013 07:20 AM
stephanie said...

This recipe is wonderful… I make it in cake form and cupcakes. love, love, love it.

February 9, 2013 08:35 PM
kathie said...

My husband said this was THE best Red Velvet cake he’s ever had. He said it was even better than Bobby Flay’s! Just had to let you know :)

February 14, 2013 07:52 PM
marya said...

what is alternative butter milk

February 16, 2013 04:36 PM
Manny said...

Hi I absolutely love your red velvet recipe. I’ve made it three times and it is always so good! My question for you is if I made this as a 3 tier cake will the cake hold all that weight?

February 19, 2013 08:18 PM
Kelly said...

Made this cake for Valentine’s for my family. I used Strawberry yogurt instead of buttermilk and it turned out great! Nice touch of strawberry flavor and very moist!

February 19, 2013 08:43 PM
isabel.a. said...

my favorite is red velvet cake is my 1ft delicios cake

February 21, 2013 06:45 PM
Veronica said...

Hi! this cake looks lovely, and I have the recipe all printed and ready to go! But I was just wondering, and this make come off at a silly question, but are your recipes in degrees celcius or degrees Fahrenheit?

Thanks in advance!

February 22, 2013 07:27 AM
Mj said...

Hi does anyone know how many slices you get from this?

February 26, 2013 10:40 PM
Cathy said...

This is the BEST Red Velvet recipe I have ever used. The cupcakes were delicious. I am now going to use the same recipe for St. Patrick’s day cupcakes.

March 1, 2013 05:34 PM
Tanalee said...

I noticed there’s no baking powder in this recipe. Is that correct?

March 2, 2013 01:39 PM
Olga Beatriz said...

New with this technology ,where do I find the answers to all these comments ,I too did not understand the 2 ounces of food coloring . comment #17

March 12, 2013 09:48 PM
Candace said...

Wouldl like to make this cake. But can i mix dry ingredients for cake day before

April 11, 2013 06:37 PM
evelyn said...

Oil is what makes a cake moist. I have a similar recipe to this. It is fabulous. I also have tried one w/out oil and it comes out dry no matter what. Martha Stewart’s recipe also has oil. Bakerella and Martha Stewart know what they are doing. That is why they are famous.

April 12, 2013 10:13 PM
Eileen said...

This cake is a disaster. It just falls apart. I dont know where i went wrong but i followed every step. I think 1 1/2 cup of oil is too much. Its too oily and crumbly.

April 14, 2013 04:22 PM
Anne said...

Is this cake heavy enough to support ganache & fondant?

April 15, 2013 12:05 AM
Christy said...

Just wondering if you can just substitute gluten free flour for the all purpose flour to make this gluten free? Will it be just as moist?

April 15, 2013 02:05 AM
Nayeli said...

Amazing cake, cant’t wait to try your recipe, what cups do you use? I need to translate to grams.

April 16, 2013 11:00 AM
Elle K. said...

I cut the frosting recipe in half and made cupcakes instead of cake… So yummy! However, you only need 1/4 of the food coloring that’s called for in the recipe. My cupcakes were ruby-red and I used a bottle that had about 0.5 oz of food coloring in it.

April 17, 2013 10:15 AM
Janine said...

Thank you for the awesome recipe!!!
I tried it out today and posted it on my blog

April 17, 2013 03:12 PM
jas said...

hi bakerella I was wondering how I can break down this recipe to make (1) tier cake. thanks

April 19, 2013 12:26 PM
Purnima said...

I love red velvet cake it’s red and also tasty

April 24, 2013 09:11 PM
Melinda said...

I just found this blog whilst looking for a Red velvet cake recipe. It is baking in the oven right now and looking good! Wish me luck :-p

April 28, 2013 02:54 AM
Toni-Maree said...

Made it for a girls weekend and it was a hit!!!
Now making it for a birthday! glad i found a great recipe.
Goes great with this great cream cheese icing nom nom nom

May 9, 2013 08:54 PM
Amy Andrew said...

Hey there,

Thank you for the recipe.

I just made it as you said and its in the oven.
I did not have 2 pans so, just placed it all in one, its taking much longer to bake. I hope it comes out well and not burnt at the bottom.

Quick question isn’t 6cups of sugar for the icing a little much?

Thank you!


May 14, 2013 09:35 AM
jinney said...

wat is butter milk and wat is confectionor

i dont under wat they mean

May 17, 2013 11:47 PM
tammie said...

Looks good

May 21, 2013 09:42 PM
Ally said...

Can I use apple cider vinegar instead of regular vinegar? And can I make my own buttermilk to use in this cake?
Thank You.

May 23, 2013 03:51 PM
Fazila said...

Amazin cake! tasted even better with a white chocolate cream cheese frosting!
Few changes I would make next time: I think it’s way to much oil, just by touching the cake oil would come out,
I did get a nice red colour but was no way as bright as shown and my edges were a brown colour while themiddle was only red…weird.
But a nice moist cake and tasty!

May 31, 2013 02:00 PM
Elizabeth said...

Just made it! Looks beautiful and the house smells great! Can’t wait to sample it…tomorrow….. The only change I made was using 2 8″ square pans, plus it took a few extra minutes to finish baking. This recipe is a keeper! Thank you!

June 7, 2013 08:29 PM
Alexa said...

Hey Bakerella! Thanks so much for this recipe! I’ve been looking all over just to find a red velvet cake recipe that I could make for my daughter’s birthday! My daughter loved this and I will surely come to this website for more recipes!

June 13, 2013 03:26 PM
Makayla said...

this looks so good my parents are have a second wedding and this is so going to be the cake i bake thank you so much for this wonderful recipe

June 13, 2013 06:20 PM
Melissa said...

I’ve mad this cake twice now, and everyone loves it. People have said its the best red velvet cake they’ve ever had, and it really is. Mine comes out slightly denser than the picture, but that makes it even more rich and delicious! Thanks for this amazing crowd-pleasing recipe!

June 22, 2013 09:44 PM
Nurul said...

I’ll definitely try your recipe for the cream top!

June 27, 2013 02:57 AM
Marleen said...

Can i use cottage cheese instead of cream cheese

July 2, 2013 10:36 AM
Fifi said...

What is the name of the red colouring used?

July 10, 2013 11:28 AM
Amy said...

Hi, I was thinking of making this cake today, however I’m not so good when it comes to ‘cups’ .. it it just metric cups? so then I can do a conversion to grams.

thank you xx

August 6, 2013 06:12 AM
Lori said...

I needed to quadruple this recipe to make an armadillo cake. 8 ounces of red food coloring at the store is $17! I normally use Americolor gels for my cakes. Any good tips on how you can get the equivalent in the gels?

Anyone tried it with 1/2 or 3/4 the amount of food coloring??

September 7, 2013 10:52 AM
Dianne said...

Do you use unsalted butter?

September 10, 2013 04:08 AM
Rupoti said...

i make it as ur way..but i dont know why the sugar of cream does not melt properly…any suggestion???

September 20, 2013 02:17 AM
Sue said...

Can you make this in a bundt pan instead of layers?

September 24, 2013 02:50 AM
Kathy said...

I baked the cake for 30 minutes and is not done! Getting nervous… I followed the directions, has it taken anyone else longer to bake??? Thanks for the help!

September 28, 2013 10:17 PM
Linda said...

I just made this…all I can say is YUMMMMMM! It’s so good I’m making it for my daughters baptism this weekend!!! Only one question you said 2 oz of red food colouring, did you use liquid or the paste?

October 2, 2013 04:20 PM
Erika said...

Can you substitute the oil for coconut oil?

October 13, 2013 12:50 PM
Meritiana Vailoaloa said...

So delicious, let me try it out first before I let my young women try it for our Young Women Excellence

November 1, 2013 11:43 PM
Jennifer said...

I grew up with red velvet cake and I love it. But…..I did always think that it was a bit dry……I have been looking for years for a cake recipe that was more moist…..I finally found it. I made this cake exactly like the recipe says and it was exceptional. Thank you so much….I will continue to use this recipe!

November 3, 2013 09:08 PM
Crystal said...

I have a question, does the frosting crust? Because I want to pipe roses with it and was wondering if they would hold.

November 7, 2013 09:23 PM
Elma said...

What would I need to adjust on the recipe to make this cake in 9 inch pans instead of 8 inch? I am so making this for Thanksgiving! Thanks.

November 11, 2013 02:11 PM
Jessica said...

So happy I found this gorgeous picture and recipe via Pinterest! Made it for my boyrfriend’s birthday yesterday, by request. I have never made red velvet and it came out so amazing! Delicious, moist, beautiful.. Thank you so much! By far the best cake I’ve made and most successful recipe I’ve found on a blog/Pinterest. Thanks again! Look forward to checking out some more of you recipes!

November 17, 2013 08:57 PM
Liz S. said...

I made this cake a couple of weeks ago for my boss’ son’s birthday. It was a hit. They loved it. I haven’t made a cake in years and was stressing out over the whole situation. A big thanks Bakerella for the recipe.

November 24, 2013 12:03 PM
Goh said...

Hi, can help convert ur measurements to grams?

November 25, 2013 07:17 AM
Aziza said...

Hi Bakerella… was wondering will this cream cheese frosting tolerate some food coloring to it? it won’t go runny i mean? because i want to decorate a cake with it … or do u have a sugeestion … because i wanna fill the cake with creamcheese frosting and top it with butter cream for instance or will that be too much?

December 13, 2013 06:13 AM
Lindsey said...

Can you make this with 3 layers?

December 14, 2013 08:42 AM
roxie said...

I love this red Velvet cake! this is now my go to recipe for red velvet, im making this tonight in cupcake form to take to the office tomorrow morning:)

December 19, 2013 10:02 PM
Anonymous said...

I have made this recipe a total of 4 times. Three times I reduced the oil by half a cup and used applesauce instead and it turned out beautifully. The only time I used the full quantity of oil it was a disgusting greasy mess that would not cook properly and sank in the middle. I will continue to make it with my revision.

December 22, 2013 10:14 PM
lisa said...

I’ll bake your red velvet for the last day of the year….the red colour is for good luck!
thank you very much!

December 30, 2013 09:40 AM
Carolyn O'Dell said...

I printed out this recipe from your site, but it prints all over on the right side instead of in the center of the page. Can you correct this problem on your website.

January 28, 2014 10:38 AM
Cakes Vijayawada Online said...

Yummy Cake… I love it.

February 2, 2014 02:35 PM
Julie said...

Hi, love the Red velvet cake receipe, i followed the receipe well, but my cake didnt turn out red , it was brown, disappoined with the color,, which brand of colour do you use ? is the cocoa that makes mycake brown? please help me ??? I would like to know how do i get this redcolour

February 5, 2014 01:57 PM
Iveta said...

I bake this lovely cake today and it was a hit. Soooo moist. It was a heaven. the cake just instantly pops up in front of you in the Owen and keeps its shape. I will definitely make this velvety heaven again

February 8, 2014 04:46 PM
Tina said...

Hiya! Thank you so much for this recipe! Waaaaaay better than the first recipe I tried to bake. However, is there a way to lessen the oil in the recipe? A substitute for part of it, maybe? Just to stop me from thinking of the amount of oil I put in it everytime I take a bite. Hahaha!

Love the website, by the way!

February 28, 2014 04:06 PM
Arya said...


March 8, 2014 09:24 AM
tasha said...

Can you use this recipe for cupcakes instead? If so, What changes would you make?

March 13, 2014 10:50 AM
Gabbi said...

If I just wanted it to be 1-tiered what size pan would I make it in?

March 19, 2014 05:36 PM
Aqiyl Aniys said...

This is a beautiful looking cake. The colors are so vibrant!

March 21, 2014 09:52 PM
Robin said...

Hi Bakerella! I baked this cake, and I just wanted to thank you for the recipe. It was truly amazing, and it’s definitely a keeper.

March 22, 2014 07:29 AM
Ayesha said...

Hi, t have made this recipe many times and every time I get asked for the recipe…it’s that good! But I do encounter one problem . The colour of my cake is not very nice. It’s usually discoloured. It’s more towards brown from the outer side and redder inside. I wonder what I’m doing wrong. I’ve tried mixing it more but even that hasn’t helped. I sometimes wonder if there’s something to do with my oven . It’s a normal fan oven . Would really appreciate your thoughts:) thanks .

April 23, 2014 03:16 PM
Deirdre said...

This recipe is the gift that keeps on giving. Nice job! Thanks for making my coworkers regard me as a legendary baker :)

May 22, 2014 11:46 PM
Baker101 said...

This cake SUCKS! You used to much oil. My cake came out terrible and I followed the directions right. To the point. It doesn’t taste like red velvet and my daughter cried when she saw how awful it looked. Thanks for NOTHING.

May 24, 2014 02:28 PM
Baker101 said...

Never again.

May 24, 2014 02:29 PM
Elle said...

That seems like WAY too much oil! I’m not afraid to use oil, but 1.5 cups seems ridiculous.

June 1, 2014 09:11 PM
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