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.

Lindsay Pietroluongo said...

That frosting looks delicious. I’m looking for a great red velvet cake recipe – I’m going to give yours a try!

June 5, 2014 11:27 AM
Jo said...

This has been my go-to red velvet recipe for the past year and although it’s good even in cupcake form, I find the frosting a bit too sweet for my taste. Will doubling the amount of cream cheese or substituting about half of the butter for cream cheese affect the texture of the frosting? I just want a little more tang from the cream cheese and still firm enough to pipe into the red velvet cupcakes :) Thank you very much!!

June 10, 2014 05:06 AM
Brina Bragg said...

I make this cake all the time. Love it!

June 23, 2014 11:50 AM
ts tidbits said...

This cake was absolutely amazing!! So moist! I didn’t have enough patience to wait for it to completely cool, but it turned out great nonetheless. I even reviewed it and added it to my blog (and cited you)

July 27, 2014 11:39 PM
ana said...

I will make this recipe, but I will use 300 grams of cream cheese and 100 grams of butter. I hope it stays good.

July 31, 2014 02:13 PM
Julie said...

Please – how does this cake rise using just plain flour and not self raising

August 25, 2014 02:27 AM
nina said...

is it possible to transport a red velvet cake 1 1/2 hours? should a freeze it?

October 7, 2014 11:35 AM
nina said...

is it possible to transport a red velvet cake 1 1/2 hours? should I freeze it?

October 7, 2014 11:35 AM
Anonymous said...

I love cream cheese frosting. But I never succeed in making it firm…. :( Is there any secret I should know?

October 14, 2014 12:42 PM
paul gover said...

Will use recipes for desert for our plays coming up in 2 weeks I just have to adjust to feed 100 people at a time.

October 21, 2014 09:02 PM
S Roberts said...

Anyone tried Cupcakes??? If so how many does it make?
I want to make Cupcakes out of this recipe for my daughters Birthday.

October 23, 2014 04:05 PM
KT Muz said...

I made this today for my mom’s birthday and she loved it! Even my brother who doesn’t especially like cakes loved it! Also, my brother’s girlfriend wants me to make their wedding cake now and ate a nice big piece even though she is watching what she eats really carefully! Just wanted to pass on the great compliments that are very rightfully yours :) This is a magical cake!

November 6, 2014 12:43 AM
Samantha said...

in response to 706 try adding 1 tablespoon of milk…. I made red velvet cupcakes and added milk… just the right amount of firm!

November 24, 2014 07:08 PM
Jennifer said...

Cake is currently in my oven baking. I know they say it’s bad to eat the batter but oh well. Taste great. I’m patiently waiting.

November 25, 2014 07:51 PM
pauline said...

this cake looks so good, i’m going to try and do a sugar free cake since i have diabetes

December 1, 2014 12:29 AM
charlene said...

Do you have to make any adjustments to the recipe to make cup cakes? I’m not a baker so that’s why I’m asking. And is the icing good for piping?

December 20, 2014 06:45 PM
Anonymous said...

This is one of the BEST Red Velvet cakes! Very moist! I make three layers.

December 23, 2014 07:08 PM
Susan said...

I just wanted to tell you I made your RV cake yesterday for Christmas and it was the most delicious cake I have ever had!!! I am not kidding, I have made many other RV cakes and they don’t add up to yours!! This is the most amazing cake ever!!! I love you!!

December 26, 2014 09:56 AM
Tory said...

This is delicious! Your frosting job is so beautiful as well, I am jealous. Any tips for not getting red crumbs in the white frosting? That was my only problem. Thanks!

January 5, 2015 11:12 PM
brandy said...

I made this tonight and it is amazing. This was my first homemade cake, I usually used box. My husband and kids loved it. I will now be making my cakes and icing from scratch. Thank you for sharing your recipe.

January 13, 2015 07:21 PM
Christine said...

Just made this recipe as cupcakes for a baby shower. Made no changes to the recipe other than a little less red food coloring only because I was running low and needed the rest for cookie decorating. DELICIOUS!!! Moist and not too sweet but cream cheese frosting will MORE than make up for that! This might just be my go-to RV recipe. It makes about 33 cupcakes and some of the liners were filled too full so I might squeeze out a full 3 dozen next time.

January 16, 2015 02:48 PM
Rachita said...

Thank you so much for such a wonderful recipe. This is the only recipe that I have tried & I won’t be trying anything else again. The cake is so moist & the flavour is perfect. Honestly, this is way better than the store bought one. My friends & family love this cake a lot. Makes for great cupcakes too!

January 17, 2015 10:25 PM
Anonymous said...

I followed the recipe except for the buttercream since you cant find it in my country. I substituted it with milk and vinegar. Then, the batter was really thick and sticky so i added more milk. Is it supposed to be like that though? The cake turned out gooey and not fluffy. I dunno what i did wrong.

January 19, 2015 04:04 PM
Lois said...

I would like to use this recipe for the cake balls. Since you recommend using less oil, would you say 1 cup is sufficient?

February 11, 2015 03:28 PM
Karen said...

Oh My Soul…….I must try this. Beautiful cake!

February 18, 2015 08:26 PM
Eera said...

Thank you for this recipe my family absolutely loves it. Everytime I bake it, it gets finished in no time. I wanted to bake it for a vegetarian friend and wanted to know what could I substitute the egg with for an eggless version of this cake.

February 19, 2015 03:39 AM
Sam said...

Hi. Very important question, please help.I would really like to know as I have a party coming up what’s the difference between cream cheese frosting on red velvet and mascarpone frosting on a red velvet cake? Would it alter the taste of the red velvet cake if I used mascarpone instead of cream cheese in the frosting?

March 3, 2015 08:45 AM
Sam said...

Thank you for the recipe. But I have a question as I am uncertain and have a party coming up.

March 3, 2015 08:48 AM
ana currey said...

Thank you Baker ell a for sharing your recipe! It is amazing and everyone at my work loves it. It was my first velvet cake have ever made and had it. I never had velvet cake before but this is spot on for my first time trial.

March 16, 2015 10:12 PM
Anonymous said...

I was very unhappy with this cake ????
The cake was no where near dense as the picture and tasted very generic. I feel like a box mix would taste better.

March 20, 2015 07:15 PM
Robin White said...

Up baking this cake for a second time this cake is delicious….

March 21, 2015 09:32 AM
Heather said...

I just made this cake for my husband’s birthday tomorrow. It tastes amazing. I will be using this recipe from now on! Thank you so much for sharing it!

April 10, 2015 03:26 PM
Valeria Sandoval said...

Hi. I really want to try this recipe but I live 12,400 ft above see level so baking yummy stuff here is not as easy. What would u recommend I add or change. I would say 2 tbs of flour.. But what are ur suggestion.

April 25, 2015 10:13 PM
Anonymous said...

I have tried this red velvet and it is awesome… Thanks

April 29, 2015 06:37 PM
Tina Johnson said...

I tried this recipe today and it turned out perfectly! This will be my ‘go to’ Red Velvet recipe from this day forward~~ Thank you so much~!!!!

June 16, 2015 09:55 AM
Charlotte said...

Made this..I think you may be confused. This is a cornbread recipe! Tasted just like cornbread which was definitely not what I was expecting. There are definitely better recipes out there but the picture sure does look pretty

June 22, 2015 09:28 PM
Tara said...

It was so easy to make and taste awesome! I think you could cut the icing in half it made tons you could ice two cakes!

June 27, 2015 04:26 PM
Margaret Mc said...

Would love to try this cake but I’m not sure what weight the cups are, can you help.

July 4, 2015 01:31 PM
H. said...

My daughter, son and I baked this cake over the weekend for my daughter’s birthday and it was a total hit! I had a house full and people came back for seconds! Icing was super easy and super delicious!

July 8, 2015 06:37 PM
Donna said...

I made cupcakes with this recipe at the weekend, and sadly they weren’t a massive success. The cake had a pinkish hue not really red (I used a teaspoon of red gel colouring) and wasn’t especially “red velvetty”. The sponge was still nice, just not exactly red velvet as you’d expect. Think I’m going to try a recipe with more cocoa next time. Topping was deeelissshhh though!

July 21, 2015 04:31 AM
Shazia said...

Hi there! I was wondering if there would be any alteration to the liquid content of the recipe if I used red food powder instead of liquid? I usually use it in my cupcakes and the colour comes out so good without using so many bottles of liquid colour. Thanks!

August 19, 2015 09:05 AM
Harriet said...

I’ve tried a couple of times to make red velvet cakes and they’ve never turned out as red as this beautiful one! What food colouring and cocoa powder do you use? I’m from England so I’m struggling to find suggestions online relevant! What do you recommend Bakerella? Xx

September 12, 2015 03:46 PM
Tori said...

I tried this recipe and it was the best ever!! Really moist, it was perfect!

September 20, 2015 09:59 PM
Anonymous said...

Congratulations! It’s beautiful always.

October 5, 2015 11:45 AM
Candy cane said...

NEVER CREAM CHEESE ICING! Use the recipe Shannon Bush posted in comments.

October 7, 2015 03:18 PM
Anonymous said...

I tryed the recipe exactly like it said and it was about 25 minutes into baking and it was supper watery.I have no idea what went wrong.

October 26, 2015 07:03 PM
jen said...

Ok i can’t get RV cake mix in my area have you had a chance to play with this recipe for cake balls yet? Thanks
Ps this is my favourite RV recipe

November 3, 2015 12:20 AM
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