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Red Velvet Cake

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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.

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

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

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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.

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Red Velvet Cake
Yield: one 8-inch layer cake

Red Velvet Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

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 vegetable oil
  • 1 cup buttermilk
  • 1 Tablespoon vinegar
  • 1 teaspoon vanilla
  • 2 oz. red food coloring

Cream Cheese Frosting

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

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour two 8-inch cake pans.
  3. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  4. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  5. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  6. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  7. Bake for about 30 minutes or until a toothpick inserted comes out clean.
  8. 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.
  9. For the frosting: 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.

Notes

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.

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Please enjoy your heart out.

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798 comments on “Red Velvet Cake”

  1. The recipe is great, but who has the time to cook it at home, if you can order it online.
    I’m crazy about red velvet cake but I don’t really try to make it. I order it from Cake Shake Bakers and enjoy it. They have a great variety of cakes.

  2. I was found here!! Thank you so much for sharing this red velvet cake recipe. I must cook this for my husband birthday.

    Thank you so much, Angie! :)

  3. I love this red velvet cake. My husband always wants some sweet dishes after a meal. So, I thought about why I shouldn’t try this.

  4. My mother recently passes away and I was trying to find her favorite dessert for the funeral. This is perfect for the funeral! She loved red velvet cake! Thanks!

  5. This is a red waldorf not a red velvet. Red velvet does not have vinegar.

  6. I just made this cake it’s very moist I will be making it again thanks

  7. Eeeeeeak!! Exact measuments and batter appeared to curdle… Guessing that ratio or buttermilk oil and vinegar are not friends!!

  8. I had a problem with the cake not rising well in the center, I even took excess batter out if the pans. The cake is very delicious, I just want more rise, any suggestions.

  9. Please let me know the name of the food colouring you used

  10. I love this recipe I made it for my daughter’s birthday. But I made a different frosting .1 cup of milk 3 tablespoons of flour cooked on the stove stirring constantly until thickened let cool until room temperature add 2 sticks of butter 1 cup of sugar. Cream butter and sugar add 1 tsp of vanilla add thick mixture beat until light and fluffy add chopped pecans if desired. You decide how much

  11. Thank you soooo much for the recipe. I love red velvet cakes and I made this one twice now because its soooo delicious. But I have a question. Why the sides of my cake burn before the middle bake properly. I don’t know wha I did wrong I used 8 inch pans greased and lined with baking paper. I baked it at 176 c. And it was in the centre of the oven. Please if you can help because I don’t want to cut the sides of this delicious cake and waste any bit of it. Thank you 

    Zahraa

  12. Hi!! I love this recipe, but I can’t seem to get my cakes to rise in the middle!!! Help!!! I’ve never had this problem with a cake before. All my layers are sinking in the middle, even when the toothpick comes out clean. I do wrap the sides of my pan with a damp towel. Do I need even more flour?

  13. I just took the cake out of the oven but the center has collapsed!  What did I do wrong?

  14. Hi! Any suggestions for swapping out the 1.5 cups oil? my cake was a little “crispy” and oily to the touch even when cooled off, I was going to try it with melted butter instead or maybe a little shortening (cringe, I know) I’m also in Denver so I sometimes have to tweak recipes anyways. Thank you!

    -Kate

  15. I have made this cake several time and it is an awesome hit.. my problem is my Icing looks nothing like the picture.  It’s very thin and when I put it between my layers my top layer slides off pretty much and the Icing runs Down the side of the cake.  I’m following the recipe to a “T” and every time it comes out the same way.  I’m fearful to add more powdered sugar because I don’t want it too sweet as it’s already very sweet.  Any suggestion what I can do?

  16. I have made rv cake using this recipe many times now and i could say this is my go-to recipe now. I have used different frostingsvfor this; ermine, ganache, cream cheese…and it works everytime. I even layer it with my fav choc cake too. But instead of baking i steamed it and it turned out even more moisturised. Try steaming it next time!

  17. Hi! This looks so good!! I want to bake it for my daughters bday! So here’s my question.. will this work with 8×3 pans and will it work for stacking? I want to make 4 layers.  Thanks!! 

  18. It worked really well??

  19. Can this recipe be used for cupcakes??? 

  20. Is sugar a wet or dry ingredient in this recipe?

  21. I am using 8 inch pans but the cake rises to fast causing it to over flow. I followed the recipe exactly. Could it my pans are not deep enough?

  22. Hi,
    Thanks for the recipe!
    Do you use 2 pans? Or it is possible to make in one pan?
    Thanks

  23. Loved the recipe! Family loved it too!!

  24. I’ve made cake balls with this recipe! I did not alternate the oil but I did not use all the frosting! My advice with cake balls is never to use a certain amount of frosting! Just eyeball it and you’ll have better results that way! Plus I add rum to the frosting! Favorite for my friends get together!

  25. Also, would this icing be good for piping rosettes and borders?

  26. I am looking for a red velvet to serve 100 people in a stacked wedding cake. Do you think this would be a solid wedding cake to use? Love your site!!

  27. I made this tonight for my boyfriends birthday. It tastes fantastic! Thank you for sharing! 

  28. Best recipe!! Love the cream cheese frosting 

  29. Love redvelvet cake i make for my birthday on friday

  30. I’ve baked this cake several times and absolutely LOVE IT!!! I do have a question though. Can I do this as a bundt cake?

  31. hi bakerella this red velvet was a blockbuster when i tried it but i have one question the vinegar in the ingredients is it part of the buttermilk or is it individual ingredient that i will add on the on the batter? thank u so much

  32. I have made this recipe and it is the BEST red velvet recipe I have tried. Thanks, Bakerella!  :)

  33. This cake took about 45 min to cook but is a good recipe!

  34. Made this about three times and it has been a hit every single time. I am now the go to red velvet person and I love it. Thanks for this easy, delicious, moist cake receipe. 

  35. Not the old fastioned red velvet cake I like – will not make this again

  36. I have this recipe and love it every time I make it my family have a fit. Very moist but mine call for two tablespoons of cocoa. 

  37. That looks so good!! I must bake this!

  38. I have made this recipe numerous times and it is incredible! The 1oz bottle of food colouring here in Canada seem to be a little on the purple side. I just bought Wilton gel food colouring in red and was wondering if that would work well?

  39. not that much taste

  40. I made this cake and it was a disaster to much oil. By any chance can the oil be edited to less and still be moist. Thanks

  41. Made this cake for my husband for his 36th birthday and he loved it ! Always wanted to make him a red velvet cake from scratch because it’s his favorite! So glad I came across your recipe, it was easy to follow and delicious! My whole family can’t wait for me to make another one! Thank you!!!

  42. can’t wait to try it looks soooo yummy.

  43. They will love it! It’s so yummy ; ).

  44. 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

  45. 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.

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

  47. Congratulations! It’s beautiful always.

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

  49. 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

  50. 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!

  51. 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!

  52. 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!

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

  54. 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!

  55. 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

  56. 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~!!!!

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

  58. 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.

  59. 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!

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

  61. 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.

  62. 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.

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

  64. 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?

  65. 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.

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

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

  68. 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.

  69. 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!

  70. 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.

  71. 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.

  72. 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!

  73. 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!!

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

  75. 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?

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

  77. 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.

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

  79. 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!

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

  81. 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.

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

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

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

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

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

  87. 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) http://tstidbits.blogspot.ca/

  88. I make this cake all the time. Love it!

  89. 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!!

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

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

  92. Never again.

  93. 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.

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

  95. 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 .

  96. 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.

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

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

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

  100. 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!

  101. 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

  102. 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

  103. 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.

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

  105. 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.

  106. 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:)

  107. Can you make this with 3 layers?

  108. 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?

  109. Hi, can help convert ur measurements to grams?

  110. 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.

  111. 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!

  112. 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.

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

  114. 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!

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

  116. Can you substitute the oil for coconut oil?

  117. 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?

  118. 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!

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

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

  121. Do you use unsalted butter?

  122. 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??

  123. 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

  124. What is the name of the red colouring used?

  125. Can i use cottage cheese instead of cream cheese

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

  127. 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!

  128. 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

  129. 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!

  130. 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!

  131. 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!

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

  133. Looks good

  134. wat is butter milk and wat is confectionor

    i dont under wat they mean

  135. 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!

    Amy

  136. 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

  137. 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

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

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

  140. Thank you for the awesome recipe!!!
    I tried it out today and posted it on my blog http://jjsconfections.blogspot.com/2013/04/vintage-victorian-cake.html
    ;)

  141. 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.

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

  143. 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?

  144. Is this cake heavy enough to support ganache & fondant?

  145. 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.

  146. 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.

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

  148. 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

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

  150. 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.

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

  152. 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!

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

  154. 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!

  155. 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?

  156. what is alternative butter milk

  157. 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 :)

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

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

  160. Is your red food coloring powder or liquid?

  161. Lead me not into tempation.

  162. Hi!

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

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

  164. 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!!

  165. 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

  166. 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.

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

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

  169. 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

  170. No baking powder?

  171. 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!

  172. 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…

  173. 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.

  174. 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 :)

  175. 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!

  176. 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!!

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

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

  179. Cheers for Red Velvet! ^_^

  180. 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.

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

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

  183. 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.

  184. Love red velvet cake so much, I just love looking at your websit for inspiration http://cakegaloreblog.blogspot.co.uk/

  185. 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.

  186. 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)

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