Cakes/ Classic Desserts/ Dessert/ Holiday/ Layer Cakes

Red Velvet Cake

June 18, 2022

This is the best red velvet cake you’ll ever have. This easy recipe makes an unbelievably moist, fluffy, and flavorful cake that’s perfectly red. Layered with fluffy cream cheese frosting, every bite will melt in your mouth!

red velvet cake

This is my absolute favorite red velvet cake recipe! This classic, old-fashioned 2-layer red velvet cake is so moist and delicious, it will melt in your mouth! And it’s frosted with the ultimate rich and creamy cream cheese frosting. One bite and you’ll be in cake heaven.

red velvet cake

What is red velvet cake?

Red velvet cake is a classic American cake made with buttermilk and a touch of cocoa powder. However, the amount of cocoa powder is so slight that it really just gives a hint of flavor. The cake is moist, rich, and bursting with vanilla flavor. It’s layered with velvety-smooth cream cheese frosting that complements the fluffy cake layers perfectly.

red velvet cake

Easy red velvet cake ingredients

All-purpose flour or cake flour? Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe so that everyone can make it. I use a combination of all purpose flour and cornstarch, so the cake turns out tender and delicious. However, you can substitute 3 cups of cake flour for both the all-purpose flour and cornstarch if you prefer to use it instead.

Red food coloring: The food coloring is what makes red velvet cake red. If you don’t use it, the cake will have a dark reddish-brown color (but will still taste equally delicious, so feel free to omit if you don’t want to use it).

Cocoa powder: I use 2 tablespoons in my recipe, which is just right to get the color and flavor that I look for. Some recipes use 3 tablespoons or more for a bit more chocolatey flavor, but in this case, I like to stick to the classic. Both Dutch-process or natural cocoa powder work here.

Oil or butter? The first cakes I tried were only with butter, because, well, I love butter. But once I started using oil (after I saw that Southern recipes use only oil, and I got curious), I realized my cake was less dry. To enjoy both worlds I use some butter for flavor, and oil for the fluffiest texture and extra moist cake.

Vinegar: I use apple cider vinegar, but any white vinegar would work, like the ones you use for a salad dressing.

I use a classic cream cheese frosting for this red velvet cake.

red velvet cake

How to make easy red velvet cake

Start by making the cake and while it bakes, you can make the cream cheese frosting.

Make the cake

  1. Prepare your cake pans and preheat the oven. Preheat the oven to 350°F/180°C and grease two 8-inch or 9-inch cake pans that are at least 2-inches high. Then, line the bottom of the pan with a round piece of parchment paper.
  2. Combine the dry ingredients. In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
  3. Beat butter and sugar together. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Then, add the oil. The batter might look a bit curdled, that’s ok.
  4. Add the eggs, vanilla, vinegar, and food coloring. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color is reached.
  5. Alternative adding the wet and dry ingredient. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix or the cake will be dense.
  6. Divide batter evenly between pans and bake. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they’re easy to handle, then remove from pan and allow to cool completely on a wire rack.

Make the cream cheese frosting

  1. Beat butter and cream cheese together. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes.
  2. Add powdered sugar. Add sugar in 2 additions, beating well after each addition until smooth.
  3. Add vanilla and salt and keep beating until smooth and fluffy.

Assemble the cake

  1. Set one cake layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat).
  2. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer, rounded side up.
  3. Spread the remaining frosting over the top and sides of the cake.

Products I use to make this cake

9-inch cake pans – these high quality cake pans help my layer cakes bake beautifully. Some of you asked me on Instagram how come my cakes are so flat. There are a few tricks for it, and you can read about it in this helpful guide, but I’ll be honest that I don’t bother with this. I get good results with these cake pans, and if the cakes have a dome, I slice it off with a sharp knife. It’s less trouble, and no one will notice.

Red food coloring – I always prefer using gel than liquid. I’ve tried many and this one has the best vibrant red color.

More of my favorite layer cake recipes

  • Chocolate Layer Cake: This perfect cake is super chocolatey and layered with the creamiest chocolate frosting.
  • Funfetti Cake: Buttery, vanilla cake full of festive sprinkles!
  • Carrot Cake: Full of amazing flavors and layered with cream cheese frosting.
  • Black Forest Cake: Chocolate and cherries in every delicious bite.
  • White Cake: Moist and fluffy vanilla cake layered with the best vanilla buttercream.
4.8 from 64 votes
red velvet cake
Red Velvet Cake Recipe
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
YIELD: 8 or 9 inch cake
 

This perfectly moist red velvet cake is the ultimate celebration cake. Layered with creamy, satiny-smooth cream cheese frosting, each bite tastes like a dream!


Ingredients
Cake:
  • 2 and 1/2 cups (340g) all-purpose flour
  • 1/4 cup (35g) cornstarch
  • 2 tablespoons (12g) unsweetened cocoa powder (any kind works)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
  • 2 and 1/8 cups (425g) granulated sugar
  • 1 cup (240 ml) vegetable or canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 and 1/4 teaspoons distilled wine vinegar
  • 2-3 tablespoons red food coloring
  • 1 cup (240 ml) buttermilk
Cream Cheese Frosting:
  • 16 oz. (450g) full-fat block cream cheese (not spread), at room temperature
  • 2 sticks/225g unsalted butter , softened to room temperature
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • Pinch of salt , optional
Instructions
  1. To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
  2. In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.

  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled, that’s ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
  4. Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they’re easy to handle, then remove from pan and allow to cool completely on a wire rack.
  5. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.
  6. Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat). Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
  7. Store cake in an airtight container in the fridge for up to 5 days. I like to remove it from the fridge 15-20 minutes before serving so that it’s soft.
The absolute best red velvet cake. Classic, extremely moist, fluffy, flavorful, and perfectly red.

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251 Comments

  • Reply
    Angeliki
    March 19, 2018 at 2:18 am

    Hi Shiran! I love your recipes, your blog is what turned me into a fan of baking! 🙂 I wanted to ask, because I’m from Cyprus and we don’t have buttermilk, is there anything I can substitute it with?

    • Reply
      Shiran
      March 19, 2018 at 2:35 pm

      Thank you so much, Angeliki! You’ve just made my day 🙂 I hope you enjoy this recipe just as much.
      Buttermilk Substitutes: (1) Take 1-cup measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes. It will look curdled and that’s fine. That’s your buttermilk. (2) use 3/4 cup plain yogurt plus 1/4 cup milk. Mix them together, and use it instead of the buttermilk.

      • Reply
        Lenny
        October 7, 2019 at 2:46 pm

        After you line the pans with parchment, do you pour the batter on the dry parchment or do you grease (or grease/flour) the bottom again after lining?

        • Reply
          Shiran
          October 13, 2019 at 3:35 am

          I pour the batter on the parchment paper, no need to grease it!

          • Kemyah
            September 30, 2020 at 2:46 pm

            I am doing a work assignment and i need to know what origin was this cake made

      • Reply
        Christy
        April 28, 2020 at 10:53 am

        Hi Shiran,
        I would like to bake this beautiful velvet cake .. but in cake flour. You mentioned using cake flour would be 2 3/4 cups. Will that be 345g? I saw someone commented that 2 3/4 cups of cake flour was close to 275g. Hope to hear from you.
        Thank you
        Christy

        • Reply
          Shiran
          May 11, 2020 at 5:52 am

          That would be 2.75 to 3 cups or 350 grams (weighting is always more accurate).

      • Reply
        Isabella v
        November 23, 2020 at 4:56 pm

        Heyy shiran!! Loving your website and your amazing recipes, I love the chocolate cake but i just tried this red velvet and i can feel the cornstarch taste 😢 what changes can I make if I don’t want to use cornstarch, thank for your reply

        • Reply
          Shiran
          November 30, 2020 at 4:39 am

          Thank you, Isabella! You can use 3 cups of cake flour instead of the flour and cornstarch (you can read more about it in the post above). With only 1/4 cup of cornstarch in the recipe, you shouldn’t be able to taste it so I’m not sure what went wrong :/

          • Dree
            June 16, 2021 at 7:33 am

            Hi Shiran,
            I tried your recipe yesterday. The cake was tasty and moist even for the next day. Thank you for sharing ur recipe ❤️

      • Reply
        Thabii
        November 28, 2020 at 3:29 am

        Hey Shiran, is it okay if I leave out the cornstarch completely and if there’s a substitute what is it and how much?

        • Reply
          Shiran
          November 30, 2020 at 4:55 am

          You can use cake flour instead of the flour and cornstarch (you can read more about it in the post above).

      • Reply
        Keyra
        April 5, 2021 at 12:21 pm

        Hello Shiran, this recipe looks wonderful!

        Could I make this into 3 7 inch pans? Do the cake layers rise significantly? I want it to have a ¨taller¨ aesthetic.

        Thank you and greetings from Central America!

        • Reply
          Shiran
          April 20, 2021 at 2:18 pm

          Hi Keyra, yes this shouldn’t be a problem. I would recommend just keeping an eye on the baking time so the cakes don’t get overbaked.

      • Reply
        Kate
        March 21, 2023 at 10:42 am

        It was a fail to me. After 40mins and it is still not cooked and it is watery. I followed the exact measurements

    • Reply
      Jane
      August 2, 2019 at 1:02 pm

      Not related but my Bro-in Law is from Cyprus, too❤️!

  • Reply
    Angeliki
    March 20, 2018 at 3:54 am

    Great! Thank you! 🙂

    • Reply
      Anju
      July 13, 2020 at 12:13 pm

      Your recipe is wonderful….. But my cake turns brown after baking…. Taste wise it was very delicious

  • Reply
    Shiran
    March 25, 2018 at 6:59 am

    Thank you so much, Payal! Unfortunately I don’t have much experience baking without eggs, so I can’t recommend any substitutes.

  • Reply
    Lorraine Sarfati
    April 3, 2018 at 4:42 pm

    Hi Shiran, awesome recipe! question regarding sifting the powdered sugar. is it 4 cups of sugar before or after it has been sifted? i’m new to baking,and just want to make sure i have all the details correct.

    • Reply
      Shiran
      April 4, 2018 at 2:28 pm

      Hi Lorraine, it’s before, so you need to first measure the sugar, then sift.

      • Reply
        Lorraine
        April 5, 2018 at 9:38 pm

        Thank you!

      • Reply
        Louise
        June 11, 2019 at 6:01 pm

        Hi. I want to make a 4 layered 8 inch cake so will I need to double the recipe,
        Thank you

  • Reply
    Simone
    June 5, 2018 at 1:42 pm

    Hi Shiran! Your recipes are awesome! I have not yet tried them out but I going to try them. But I get stuck with the butter.
    Can you please tell me what I can substitute the butter with? What will happen if I add oil instead of butter? Will it lessen the taste ?
    Thank You!

    • Reply
      Shiran
      June 6, 2018 at 9:32 am

      Hi Simone! Thank you so much! In some recipes you can use coconut oil instead, but it depends on the recipe. Using only oil might work but since I haven’t tested it I can’t guarantee the result. It changes not only the flavor, but also the texture.

      • Reply
        Yvonne
        August 24, 2020 at 8:54 pm

        I will be making your recipe, soon. Can I use cornflour instead of cornstarch, will it give me the same results.

        • Reply
          Shiran
          August 30, 2020 at 5:31 am

          In some countries it’s the same product (while in others they’re different), so it can be confusing. You need to use the white fine powder, and not the yellow one.

      • Reply
        Marilyn
        July 15, 2023 at 9:01 pm

        I haven’t made this recipe, but in other recipes I have used butter flavored Crisco solid shortening instead of butter with good luck. I’m anxious to try this recipe since my daughter loves red velvet cake. I want to try it in a mini Bundt pan.

  • Reply
    Valerie
    June 16, 2018 at 10:00 am

    Hi Shiran,
    Tried your recipe today..loved it! But the cheese frosting was liquid. It flew between the layers. Do you any advise please?
    I used the spread cream cheese because I could not find block cream cheese.
    Thank you ?

    • Reply
      Shiran
      June 17, 2018 at 3:58 am

      Hi Valerie, the spread doesn’t work well in frostings, because it’s not stiff enough, that’s why it happened. I also mentioned it in the recipe instructions. If you can’t find block cream cheese, you can use another frosting such as vanilla buttercream or whipped cream frosting.

      • Reply
        Valerie
        June 18, 2018 at 2:50 am

        Thank you. I’ll try the vanilla buttercream frosting next time.

        • Reply
          Kasia
          May 23, 2019 at 1:56 am

          Did you beat the frosting for 2 minutes as per recipe? I had always watery ccf until I started to beat it longer.

  • Reply
    Vanessa
    July 8, 2018 at 2:58 am

    I have only one 9 inch pan so can I bake one layer after another layer or can I reduce the ingredients quantity to half to yield a one layer cake ?

    • Reply
      Shiran
      July 11, 2018 at 8:18 am

      Hi Vanessa, both options are fine, but if you half the ingredients to make one layer cake, just keep in mind that the cake will be a bit short.

      • Reply
        Noor
        October 28, 2018 at 3:17 am

        I have only one pan too. Can I bake all the batter together and then cut it through once cooled for spreading icing?

        • Reply
          Shiran
          October 28, 2018 at 10:20 am

          It’s possible, but it depends on the height of the cake pan. Make sure it’s 3-inch tall, and don’t fill the pan more than 3/4 full so the batter won’t overflow. Also, the baking time will be longer.

    • Reply
      Fatima
      August 13, 2019 at 10:22 am

      Hi
      Should i use wilton’s red gel colour istead of red food colouring
      If yes then how much should i use

      • Reply
        Shiran
        August 18, 2019 at 7:18 am

        I always use gel (you can find a link above the recipe) so yes, you can use it.

    • Reply
      Bulmara
      January 14, 2020 at 5:22 am

      Hi, awesome recipe. I don’t read the servings that this cake makes. Could you please tell me? Thanks

      • Reply
        Shiran
        January 29, 2020 at 2:34 am

        It depends on the size of the slices, but it’s enough for about 12 servings.

  • Reply
    Vanessa
    July 8, 2018 at 3:42 am

    Hi Shiran,
    Can I halve the ingredients or bake each layer one after other since I have only one 9 inch pan ? also can I use powdered sugar ?

    • Reply
      Shiran
      July 11, 2018 at 8:20 am

      I recommend using granulated sugar, and not powdered sugar. It will change the texture of the cake.

  • Reply
    Kemi
    August 16, 2018 at 11:09 am

    Thanks for the knowledge. I tried your receipt but it came out oily, what could have happened?

    • Reply
      Shiran
      August 20, 2018 at 8:04 am

      It’s hard to tell exactly what went wrong, as it can be many things. Be sure to measure out your butter/oil carefully, whisk the mixture properly, and also, don’t leave your butter at room temperature for too long, just until it’s nice and soft but not melty.

      • Reply
        Nicole
        August 22, 2020 at 2:57 pm

        😃😃😃😃😃😃😃😃😃😃

  • Reply
    maci
    August 18, 2018 at 9:36 am

    does it matter if i skip the distilled wine vinegar? i couldn’t find any!

    • Reply
      Shiran
      August 20, 2018 at 7:51 am

      It’s best to stick to the recipe and use white vinegar or apple cider vinegar. If you can find any, you can use lemon juice instead.

  • Reply
    Dee
    September 2, 2018 at 2:10 pm

    Hi love this, my go to recipe.
    Thank you for sharing!!!!

    Could this be used for cupcakes?

    • Reply
      Shiran
      September 3, 2018 at 9:49 am

      I’m glad you like it 🙂 Here’s my recipe for red velvet cupcakes.

  • Reply
    Molu
    September 17, 2018 at 7:32 pm

    Hi Shiran! I just found out your blog and made this lovely cake for my wedding anniversary.. it turns out super moist & delicious that my hubby can’t stop eating just 1 slice.. thank you so much for sharing this recipe, love from Indonesia 🙂

  • Reply
    Rosa
    September 18, 2018 at 11:03 am

    can you use cake flour instead of all purpose flour?

    • Reply
      Shiran
      September 24, 2018 at 8:54 am

      Yes, omit the flour and cornstarch, and use 375 grams of cake flour instead.

      • Reply
        Phyllis
        December 28, 2019 at 12:29 am

        Love this recipe. I use cake flour and thought the substitution should have been 375 grams but the amount given in the blog is 2 3/4 cups which is closer to 275 grams so my layers are slightly sunken. I will make the correction when I bake this again. Love the cream cheese frosting too! Thanks.

  • Reply
    San
    September 26, 2018 at 8:13 am

    If I bake them in 8 inch pans, does the cooking time change?

    • Reply
      Shiran
      September 30, 2018 at 9:21 am

      It will take just a bit longer but the baking time will be similar.

  • Reply
    Indri
    September 29, 2018 at 8:48 am

    Just made this cake for my husband and he love it! thanks for the recipe ??

  • Reply
    Josie co
    October 4, 2018 at 6:50 pm

    What do you mean by ” don’t over mix” ?

    • Reply
      Shiran
      October 7, 2018 at 7:21 am

      Hi Josie, it means not to mix too much, just until the ingredients are incorporated. This results in a lighter cake.

  • Reply
    Favour
    October 13, 2018 at 2:11 am

    Hi shiran… I love your work so much…. Please what can I use in place of the distilled wine vinegar

    • Reply
      Shiran
      October 14, 2018 at 8:02 am

      Thank you so much! A classic red velvet cake uses white vinegar or apple cider vinegar. If you can’t find any, you can use lemon juice instead (same quantity).

  • Reply
    Jennifer Lovejoy
    October 14, 2018 at 6:49 pm

    So I Googled Homemade Red Velvet Cake From Scratch recipes and ran into yours. I was looking for a simple to the point recipe and found yours with the explanations very informative!! I’m planning to home make 2 red velvet cakes to give to a couple people as part of their Christmas from me, and am purchasing a poinsettia cake spray to decorate the top of the cake with and candy ivy leaves to decorate the sides and top of cakes with as well–thats my perfect finishing piece is the ivy leaves! I’m in my pre-planning process right now, so I even went to Walmart and collected ideas for the cake pan to use, all my tools I’ll need, ect. Then I thought now if I can just find the right recipe. I’m excitedly eager to try your recipe out! Let me know how I can send you pictures of how it looks and how beautifully I decorate it bc I’m sure you’ll love to see the end result like I already am! Thank you for your recipe! 🙂

    • Reply
      Shiran
      October 15, 2018 at 5:15 am

      Hi Jennifer! I’m sure the cake will be amazing. I would love to see some photos, you can share them with me on Instagram or email me at [email protected]

  • Reply
    Nelisha Hosein
    October 24, 2018 at 11:16 pm

    hi hi. i am going to try this soon and was wondering what type of foo d colouring do you recommend? liquid, or gel/paste? thank you.

    • Reply
      Shiran
      October 25, 2018 at 5:11 am

      Hi Nelisha, I use this one.

  • Reply
    Caroline
    October 30, 2018 at 12:59 pm

    Hi! This recipe looks to die for. It looks fluffy and light. Since tomorrow is Halloween, I am going to be making a bloody, rich cake. My first thought was red velvet. So, here I am! But just a quick question, can the red food coloring be gel? Or can it be the small bottles that come in a four-pack (red, yellow, blue, and green)? Anyways, thanks in advance!

    • Reply
      Shiran
      October 31, 2018 at 6:39 am

      Hi Caroline, I use the gel kind. There’s a link to the one I use above the recipe.

  • Reply
    Natalie
    November 1, 2018 at 12:06 pm

    Hi Shiran.

    I love your recipes, they are always so yummy! Can you freeze the Red velvet cake?

    Many thanks,
    Natalie

    • Reply
      Shiran
      November 4, 2018 at 7:03 am

      Thank you so much, Natalie! Yes, you can freeze it, and then thaw it in the fridge for several hours before serving.

      • Reply
        Adi
        February 5, 2020 at 2:11 am

        Hi, can you cut each layer in the middle, to make four layers?

        • Reply
          Shiran
          February 5, 2020 at 2:14 am

          Of course! 🙂

  • Reply
    Stella
    November 3, 2018 at 7:03 am

    Hi Shiran!! Your recipes are awesome and really they are pretty simple nd sweet… stay blessed with more recipes ??.. I’m planning to make a red velvet cake for a birthday.. got a quick question.. red food colour, gel means how much shud we use for this recipe?? Thanks in advance

    • Reply
      Shiran
      November 4, 2018 at 8:18 am

      Thank you so much, Stella 🙂 I use gel too, so use the amount mentioned in the recipe.

  • Reply
    Glenn Puput
    November 6, 2018 at 5:18 am

    Hi, im from Indonesia. i tried this recipe with beetroot colouring and it turn into brown color after baked. could you give some tips with beetroot colouring?

    • Reply
      Shiran
      November 7, 2018 at 5:38 am

      I have no experience baking with beetroot food coloring, sorry!

      • Reply
        Namrata
        June 8, 2020 at 3:51 am

        What can I use as a substitute for eggs?

        • Reply
          Shiran
          June 10, 2020 at 2:06 am

          Sorry Namrata but I have no experience baking without eggs.

  • Reply
    aya
    November 14, 2018 at 1:04 pm

    why you don’t use baking powder?

    • Reply
      Shiran
      November 17, 2018 at 1:31 pm

      Hi Aya, not every recipe uses baking powder. This recipe uses baking soda as a leavener.

  • Reply
    aya
    November 14, 2018 at 2:21 pm

    please answer my question thanks in advance?

  • Reply
    Sophia Lejtman
    November 15, 2018 at 11:54 pm

    Thanks so much for posting this recipe! It came out perfect! I used soy milk, left out the corn flour, and used liquid food coloring. I made dairy free frosting with tofutti cream cheese, 1 Tbs. Vanilla and 1 cup sugar. Topped with ground walnuts. Definitely my go to site for great easy recipes. Keep up the good work!:)

  • Reply
    Jane
    November 22, 2018 at 12:26 am

    Can we use normal butter instead of unsalted butter

    • Reply
      Shiran
      November 22, 2018 at 3:41 am

      Regular butter is unsalted butter. If your butter is not salted, then it’s ok to use.

  • Reply
    Jane Charita
    November 23, 2018 at 3:10 am

    Is it a good idea if i also use sugar syrup before putting frosting? thanks

    • Reply
      Shiran
      November 27, 2018 at 5:45 am

      Hi Jane, the cake is super moist so there’s no need to add sugar syrup.

      • Reply
        Precious ibiam
        September 2, 2022 at 12:52 pm

        Pls, why would mine come out brown after baking shiran

        • Reply
          Talia @ Pretty. Simple. Sweet.
          September 4, 2022 at 2:12 am

          Hi, perhaps the cake was bake too long. Also, if you added more cocoa powder than the recipe calls for, this would make the batter brown. Hope this helps!

  • Reply
    Susie
    November 28, 2018 at 11:12 am

    I am, as we speak, on stage three of making recipe but the ratio of granulated sugar and butter isn’t turning light and fluffy, and I’ve been beating for around eight or nine minutes. I added a spot of hot water but it’s still not creaming. I measured them exactly per recipe. This is for my three tier ruby wedding anniversary Saturday!! I’m going to just crack on with the rest of it and hope for the best. Help ASAP.

    • Reply
      Shiran
      November 29, 2018 at 1:18 pm

      Hi Susie, I hope your cake turned out delicious. It’s enough to beat the butter and sugar for several minutes in the mixer.

  • Reply
    Linda Mallard
    December 9, 2018 at 1:19 pm

    My husband is diabetic can I use a sugar substitutes with this cake and frosting.

    • Reply
      Shiran
      December 9, 2018 at 2:16 pm

      Sorry Linda, but I don’t have much experience using sugar substitutes.

  • Reply
    Asha Suleiman
    December 11, 2018 at 3:04 pm

    Hi shiran… You can substitute butter milk by adding vinegar to milk, right? So that vinegar on ricepe’s or you add more? May I use margarine instead of butter?

  • Reply
    trish
    December 18, 2018 at 6:50 pm

    Can this cake be made in a 9 X 13?

    • Reply
      Shiran
      December 19, 2018 at 8:14 am

      Yes. The temperature will be the same, but the baking time will be longer.

  • Reply
    Silvia Chisholm
    January 14, 2019 at 10:32 pm

    What brand of red food coloring do you use?

    • Reply
      Shiran
      January 20, 2019 at 10:32 am

      You can find a link to the product above the recipe.

    • Reply
      Joe
      February 13, 2023 at 7:56 am

      Hi! Gonna try your red velvet recipe today!
      I did notice that your recipe says “wine” vinegar, but thinking (hoping) it should say “white” vinegar.
      I’m using white vinegar since I know it works.

  • Reply
    Afifa Khan
    January 29, 2019 at 8:22 pm

    Hi there

    Would you be able to advise why red velvet cake turns brown?

  • Reply
    Ofunne
    February 1, 2019 at 8:07 am

    Hello! How do I adapt this into a loaf cake? Do I split the recipe in half and use and will the batter be too liquid for a loaf pan resulting in a cake that’s too moist?

  • Reply
    Brenda
    February 9, 2019 at 9:40 pm

    Hi can you make cupcakes out of this recipe

  • Reply
    Caroline
    February 11, 2019 at 5:04 am

    I’m going to try your recipe and was wondering if its ok to use white wine vinegar?

    • Reply
      Shiran
      February 14, 2019 at 4:35 am

      Yes, you can.

  • Reply
    Sarah Latta
    February 14, 2019 at 9:54 am

    Can I made this recipe without cocoa? Cannot eat anything with chocolate because of migraine headaches.

  • Reply
    Kerfisha
    February 16, 2019 at 5:59 pm

    hi, can i use salted butter instead?

  • Reply
    SAM
    February 27, 2019 at 12:26 am

    Can I use fresh milk instead of buttermilk?

    • Reply
      Shiran
      March 5, 2019 at 4:01 am

      Buttermilk is the best option. If you don’t have it available you can make your own buttermilk. One cup of milk plus one tablespoon of lemon juice. Let it sit for 5 minutes. It will curdle and that’s ok.

  • Reply
    Darissa
    February 28, 2019 at 5:47 am

    Hi shiran! I’m using your recipe for a project in school but i don’t know how to reduce the serving size of your recipe
    Can you help me out with that? It’s about 4-6 people that i have to serve. It would also be great if you can tell me what pan size i should use . Thank you lots of love Shiran. Btw your recipes ARE BAE<3

  • Reply
    Michael myers
    February 28, 2019 at 6:54 am

    Hi shiran, I am using your recipe as my project for school. There is this cooking competition that requires me to serve the cake to atleast 4-6 people whom are the judges. Do you know how i can reduce the ingredients as im not that good at reducing it. It would also Be great if you can tell me what type of pan i should use.
    MUCH LOVES
    Michael

  • Reply
    Beatrice
    March 26, 2019 at 11:06 am

    Hi Shiran what speed do you put your kitchen aid mixer on to mix the batter?

  • Reply
    Neetha
    June 4, 2019 at 3:58 am

    Hi Shiran,
    Is it possible to use cornflour instead of corn starch.
    Thanks

  • Reply
    Bukenzo
    June 13, 2019 at 10:59 pm

    Hello Shiran, is it okay to freeze the cake(definitely unfrosted)? For how long? How soon should it be out of the freezer for frosting? Thanks

  • Reply
    Kelly
    June 23, 2019 at 2:10 am

    The absolute best red velvet cake I have ever tasted and I am not a red velvet fan. I made this red velvet cake for my cousins graduation party, since red velvet is his favorite cake flavor. I baked it in two 8 inch pans and sliced them in half to create 4 layers. I also didn’t use red food coloring but added red velvet emulsion instead and that took moisture and flavor to a whole new level. It was life changing. I paired this red velvet cake with a white chocolate cream cheese ganache frosting as it’s filling since I couldn’t decide to use either or. To frost the entire outside of the cake I used a simple vanilla Swiss’s meringue buttercream. So moist, not sweet at all, so decadent, fluffy, and full of flavors that complimented each other so well. Thank you so much for this recipe.

  • Reply
    Christina De Silva
    June 28, 2019 at 4:09 am

    Hi Shiran…. when you say all purpose flour do you mean self raising flour? Also how long can I keep cream cheese frosting out. Its for a red velvet cake with cream cheese frosting covered with fondant. I am worried if I keep it in the fridge than the fondant might run. I am trying to keep the cake out for 3 days.

  • Reply
    Jana Birch
    June 29, 2019 at 5:03 pm

    This was by far the best red velvet cake recipe I have tried. And the butter/oil combination worked very well… Fabulously moist yet tasty. Thanks Shiran!
    (I actually used it to make jumbo cup cakes and it worked beautifully)

  • Reply
    Tom
    August 5, 2019 at 7:58 pm

    Hi Shiran I am planning to make this cake this week and am hoping for a four tier red velvet cake should I double the recipe
    Thanks a lot
    Tom

  • Reply
    Brynne
    October 21, 2019 at 6:46 pm

    I made this and it was absolutely my favorite cake recipe ever, and I don’t even like red velvet that much! I was just wondering if it was possible to make this into a vanilla cake recipe by not using the cocoa, vinegar, and buttermilk? And then replacing the buttermilk with just normal milk? I just loved the texture so much I wanted to make it in a vanilla version!! Thanks!

  • Reply
    Alexandra teal
    October 25, 2019 at 11:02 pm

    This recipe is freaking awesome! I baked it as written and then a second time with cake flour instead of all purpose flour. So so moist and fabulous flavor and a crowd favorite. Like seriously I was told multiple times by people that this is the best cake they ever had and they wanted my number to buy a cake from me in the future haha! For the frosting, I accidentally doubled the amount of powdered sugar and it ended up being perfect in taste and for piping.

  • Reply
    Orit
    October 26, 2019 at 1:43 pm

    I finally baked this cake this weekend, after fantasizing about it for months :-). It turned out so great, really moist and fluffy and rich. It was easy and fun to make , like all your recipes that I’ve already tried!
    BTW, I did use cake flour since I had a package that was going to reach its expiration date soon. Judging by the result, it turned out well 🙂

  • Reply
    Fiona
    November 28, 2019 at 6:39 pm

    Hi, I want to try and make red velvet cake, tomorrow, for a friends 50th birthday. We’re actually having a ‘bake off’ as she’s a fantastic cake maker! She’s done all our wedding, birthdays, every occasion she’s done for us! It’s between 9 of us. As I no red velvet is her favourite cake. Should I’ve of made It 5 days ago?? As you said it had to be kept in fridge for 5 days??

    • Reply
      Shiran
      January 29, 2020 at 2:50 am

      It only means that lefotovers can be kept in the fridge for up to 5 days 🙂 It’s better to serve cakes as fresh as possible.

  • Reply
    Gabriella
    December 13, 2019 at 9:34 am

    Hello!

    If I wanted to make this as three layer cake using 6 inch pans how would I adjust the measurements?

    Thank you!

  • Reply
    Liad
    January 30, 2020 at 4:03 am

    Hey Shiran,

    Are there any tools other than a mixer with a paddle to make the frosting?

    Thank you so much for your awesome blog

    • Reply
      Shiran
      February 5, 2020 at 2:38 am

      You can use a hand mixer, or just whisk the ingredients vigorously using a hand-whisk (this will take longer).

  • Reply
    Bushra
    April 6, 2020 at 3:48 pm

    hey, can i don’t have baking soda? is there any other alternative? 🙁

    • Reply
      Shiran
      April 7, 2020 at 6:43 am

      Sorry but you’ll have to use baking soda for this recipe.

  • Reply
    Claire
    April 30, 2020 at 12:04 pm

    Hi Shiran,

    I couldn’t find any cornstarch in the shops. I have corn flour and all purpose flour. Is the corn starch necessary?

    Thanks 🙂

    • Reply
      Shiran
      May 11, 2020 at 5:20 am

      Hi Claire 🙂 You can leave it out, but just keep in mind that the cake would be a bit more dense with a slightly different texture.

  • Reply
    Ashlyn
    May 31, 2020 at 5:34 pm

    I have a pre mixture of red velvet …..So could you instruct me how to make a red velvet cake with the use of that

  • Reply
    Eniola
    June 4, 2020 at 12:15 pm

    Hi Shiran,
    for the very first time I baked a cake using your recipe( red velvet cake) . I was anxious really but I followed the steps. It came out amazing. My husband loved it as it was his birthday. Thank you so much.

  • Reply
    Christy
    June 7, 2020 at 3:23 am

    Awesome! I tried it out and it’s great. Thanks!

  • Reply
    Becks
    June 7, 2020 at 2:02 pm

    Hi I was wondering, for the cream cheese frosting, will there be enough to decorate? I plan on making floral decorations, so will the recipe for the cream cheese frosting yield enough? Thanks <3

    • Reply
      Shiran
      June 10, 2020 at 2:10 am

      It might be enough, it depends on how much frosting you’re going to use for the cake. If you want to decorate the cake, you can make a bit more of the frosting just to be on the safe side.

      • Reply
        Becks
        June 10, 2020 at 7:41 pm

        Thank you so much for this feedback! Usually recipe writers don’t respond…I appreciate it!! Much love, Becks <3

  • Reply
    Achor Gift
    June 15, 2020 at 5:40 pm

    Pls the white vinegar or the apple cider is it as preservatives…thanks

  • Reply
    Lola Inufin
    June 18, 2020 at 5:07 pm

    Can I use salted butter and ditch the salt?

    • Reply
      Shiran
      June 29, 2020 at 2:30 am

      I like to use the two separately to control the amount of salt in the recipe. I haven’t tried it with unsalted butter.

  • Reply
    Alycia Ollis
    June 18, 2020 at 7:49 pm

    Hi there,

    About to try and make this recipe. In NZ we have cornflour, is this the same as cornstarch where you come from? I’m struggling to find the cornstarch here…
    Thank you

    • Reply
      Shiran
      June 29, 2020 at 2:58 am

      Hi Alycia. In some countries it’s the same thing so it’s possible. It should be a white powder that’s commonly used for thickening or in baking recipes.

  • Reply
    Lisa
    June 21, 2020 at 1:51 am

    What do you line the pans with? I saw in your video, you were lining the pans with butter I think before putting on the parchment paper.

    • Reply
      Shiran
      June 23, 2020 at 1:48 am

      Hi Lisa, you can use melted butter or a neutral oil such as canola.

  • Reply
    Sandra
    July 3, 2020 at 9:33 am

    Hi Shiran. I followed the recipe perfectly but the cake turned brown after baking. Any idea how I can get a red cake ?

    • Reply
      Shiran
      July 7, 2020 at 2:18 am

      Hi Sandra, if it was perfectly red before baking and it’s brown inside the cake as well, then maybe it has something to do with the food coloring you’re using. If it’s brown only on the outside then maybe you need less baking time or that it has something to do with your oven/oven temperature.

  • Reply
    Jovita
    August 10, 2020 at 3:01 pm

    Hi Shiran, tried out your recipe today and it came out so perfect. Thanks so much for sharing. Pls what is your instagram handle, will like to follow you ma’am. Your recipe and procedure is well detailed and easily understandable. Greetings from Nigeria

    • Reply
      Shiran
      August 12, 2020 at 5:23 am

      Thank you so much Jovita 🙂 Search for @shiran_dickman or click here.

  • Reply
    faz
    September 3, 2020 at 12:38 pm

    Hi there I want to bake this as a 3 layer 6 inch cake. As I would be making it as a 3 layer cake instead of 2, do you think this batter amount would be fine or would need reducing? If you think it needs reducing then will use the link you provided in previous comments. Thanks so much

    • Reply
      Shiran
      September 10, 2020 at 5:03 am

      It depends on how tall you want the cake to be. For a 6-inch cake you can use 1/2 to 3/4 of the recipe. Just be careful not to overfill the pans with batter.

  • Reply
    Adriana
    September 9, 2020 at 7:10 pm

    I recently tried your recipe, came out super delicious 😃 it was a hit !!

  • Reply
    Ronak Mehta
    September 16, 2020 at 5:52 am

    I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.

  • Reply
    Suk
    October 15, 2020 at 7:19 pm

    Hi Shiran,

    Do you bring the eggs, buttermilk, and butter to room temp? I’m surprised it’s not listed and it prevents overmixing and a lighter cake.

    • Reply
      Shiran
      October 20, 2020 at 9:10 am

      It’s mentioned in the recipe for the butter. As for the eggs and buttermilk, while it’s always easier to mix the ingredients if they’re at room temperature, I don’t think it’s a must for the success of a recipe.

  • Reply
    Liad
    October 16, 2020 at 3:39 pm

    I followed this recipe, the results were amazing.

    We baked a cake with half the ingredients to get a smaller (rectangle) cake and it was perfect.

    I was only able to get spreadable cream cheese, luckily after scouring the internet I found a tutorial that gave good instructions for making a frosting using that

    The problem with cream cheese is the amount of liquids that hurt the emulsification and make the frosting too runny.

    To make frosting with cream cheese, you need to first cream the butter alone, then add the sugar 1/3 at a time, keep whisking until you get a fluffy buttercream, then add the cheese 1/3 at a time.

    I made it like that and got great results, thank you very much for this great recipe!

  • Reply
    Precious
    October 28, 2020 at 12:22 pm

    Hi I just wanted to know if it was possible to make a red Velvet cake without cocoa powder, cause I was about to start trying the recipe and thought I had no cocoa powder left. But fortunately I had some. I don’t know if you have done a cake like that.

  • Reply
    Oyindamola
    December 2, 2020 at 1:21 am

    Good morning, if I want to bake single layer of 9 inch pan how many cup of flour will I use.

  • Reply
    Veronica Cifuentes
    December 6, 2020 at 9:58 am

    Hello Shiran, This recipe looks so delicious and I really want to try it, however in my country it is difficult to find buttermilk. Can I prepare it in my house or substitute it for any other ingredient?

    • Reply
      Shiran
      December 20, 2020 at 7:18 am

      You can use homemade buttermilk 🙂 To make 1 cup of buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes (it will look curdled and that’s fine), then use in the recipe.

  • Reply
    David Anderson
    January 4, 2021 at 10:44 am

    Hey there. I’m not cooking at high altitude, I have a convection oven, I followed your recipe to the letter and it took a full 48 minutes for the cake to bake.

  • Reply
    Miracle
    January 6, 2021 at 4:40 pm

    Thank u for the recipe.

  • Reply
    Oma
    January 12, 2021 at 5:53 am

    I love the recipe
    The way you explained everything perfectly well
    Buh here it’s not really easy to find unsalted butter
    Wah can I use as substitute

    • Reply
      Shiran
      January 14, 2021 at 9:59 am

      Thank you so much 🙂 I recommend sticking to butter. Unsalted butter is regular butter with no added salt, it’s the most common one.

  • Reply
    Aiza
    January 20, 2021 at 4:32 am

    Hi Shiran,
    If i substitute the all purpose flour with self-raising flour, should i still add cornstarch to the ingredients?
    Thank you for well-explained recipe and video. Can’t wait to try this one.

    • Reply
      Shiran
      January 27, 2021 at 12:35 pm

      Hi Aiza. Self-raising flour can’t be used instead of all-purpose flour because it has baking powder in it.

  • Reply
    Morisade
    March 1, 2021 at 9:21 am

    I made this cake for my dad’s birthday and all of his guest kept commenting on how it was the best cake they had ever eaten. And the frosting was just perfect, thank you so much.
    Can this repice be used for cupcakes and how many is it going to yield? Also, how much frosting I’m I going to need for 24 cupcakes.
    Morisade,
    With love from Nigeria.

    • Reply
      Shiran
      March 30, 2021 at 6:48 am

      Thank you so much! 🙂 Here’s the recipe for my red velvet cupcakes for inspiration. You can also use this recipe instead.

  • Reply
    S.C.
    March 3, 2021 at 9:30 am

    I want to use cake flour for baking this cake my question is that does all the other ingredients remain at the same measurement when using the 3 cups of cake flour with this recipe.

    Thanks In Advance.

    • Reply
      Shiran
      March 10, 2021 at 3:11 am

      Yes, the other ingredients stay the same 🙂

  • Reply
    Janell
    April 4, 2021 at 1:38 am

    If I need to make a three layer 8” would I double the recipe?

    • Reply
      Shiran
      April 20, 2021 at 2:14 pm

      Hi Janell, you can use the same amount of batter that this recipe yields and divide it between 3 pans instead of 2.

  • Reply
    Sharon Thompson
    April 7, 2021 at 10:37 am

    Very moist, delicious and everyone loved it. I used a cream cheese frosting that is more suited to UK Philadelphia. I converted the recipe and baked this in 3 x 5in diameter pans and the edges and the bottom were a bit crispy and oily to touch (but not oily inside), yet the cake didn’t appear to be over baked at all as the top was soft and springy. Any idea why this might have happened? I used Fat Daddio’s 2in high pans. I trimmed the sides and it was good to go.

    • Reply
      Shiran
      April 20, 2021 at 3:20 pm

      Hi Sharon, sorry to hear that you had some technical issues! Unfortunately, it’s hard to say what went wrong during the baking process without being there.

  • Reply
    Emily
    April 8, 2021 at 5:04 pm

    Hi Shiran!

    I’d like to make this into blue velvet cake. How much food coloring for a pretty pale blue color? Also, how much for a rich blue color?

    Thanks!

    • Reply
      Shiran
      April 20, 2021 at 2:38 pm

      Hi Emily, I have never tried this before, but from what I know a combination of royal blue and violet food colorings work well. I recommend checking out some other recipes to get the exact amounts.

  • Reply
    Marchus Shane
    April 10, 2021 at 3:48 am

    I tried out this Tempting red velvet cake with the above recipe. The cake was very softy and delectable. Thank you.

  • Reply
    Krissy
    May 29, 2021 at 5:08 am

    Hello Shiran,
    I’ve tried your recipe and it’s devine. What do you think would happen if I used pink gel food coloring instead of red? (I ran out of red and it’s not easy to find here- I live in Greece!) My daughter’s birthday is coming up and she liked the idea of a pink velvet cake. I’m worried it may turn out brown though…any advice?

    • Reply
      Shiran
      June 11, 2021 at 4:52 am

      Hi Krissy, pink food coloring won’t work as well as red because it may turn the outside of the cake slightly brown. If you just want the flavor of the cake, you can omit the food coloring and enjoy it even without food coloring. It just won’t look like traditional red velvet cake 🙂

  • Reply
    Naheeda Sheikh
    June 1, 2021 at 5:37 pm

    Hello! So I have been reading for days and days and there seems to be so many versions of red velvet cakes out there.
    Can I ask if you tried this recipe with baking powder and if that made a difference? Also did you try the baking soda and vinegar mixture at the end and did that make a difference?
    I have come up with 4 variations that I will be trying over the next couple of days but I was wondering if you had any advice on this?
    Thanks!

    • Reply
      Shiran
      June 11, 2021 at 4:57 am

      Hi Naheeda, I have tried many red velvet cake recipes over the years and this has always been my favorite. I recommend sticking to a single recipe 🙂

  • Reply
    V
    June 24, 2021 at 10:11 am

    Hi I love the it but I can’t have sugar can I bake it without sugar or is there a sugar substitute?
    Thank u ☺️

  • Reply
    Joy
    June 30, 2021 at 11:33 am

    What oils can I substitute for the vegetable/canola oil? Can I use olive oil or avocado oil?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      July 7, 2021 at 2:25 pm

      Hi Joy, I wouldn’t recommend substituting olive or avocado oils because they will add an undesired flavor to the cake. I recommend sticking to the recipe as is, vegetable oil is the best option for this cake 🙂

  • Reply
    Andrew Paul
    August 17, 2021 at 1:31 pm

    Thanks for the great recipe , i love red velvet cake very much..

  • Reply
    Winni
    September 7, 2021 at 12:56 am

    Amazing recipe, I have never used oil and butter together to, but I would love to give a try to it.

  • Reply
    Grainic - online rice cake
    September 20, 2021 at 5:35 am

    What a wonderful Article! Thanks for this information.

  • Reply
    TheFlowersPoint
    September 28, 2021 at 3:33 am

    Very informative

  • Reply
    Anushka
    October 20, 2021 at 4:16 am

    Hey, Thanks for writing this kinda content. i loved to reading your content. it’s smooth content

  • Reply
    AmbalaCakes
    October 25, 2021 at 1:17 am

    Very informative

  • Reply
    Niranjan
    October 26, 2021 at 6:39 am

    Nice article, Thanks for sharing . Niranjan

  • Reply
    Victoria Modupe
    October 29, 2021 at 6:04 am

    I made red velvet cake using this recipe….OMG my customer loved it….I felt like crying because it was really good….. Thank you for sharing, you are my hero…

  • Reply
    Anushka Singh
    October 30, 2021 at 6:47 am

    I’m new in this filed and i also always find some new strategy and trick on regular basis. but, got new tricks. will follow to your according. Thank you for writing this kinda information’s .

  • Reply
    Chef Bakers
    November 16, 2021 at 5:39 am

    Thanks for your recipe. Really awesome

  • Reply
    Sophia
    November 29, 2021 at 9:38 pm

    Hey there. I want to do this for Christmas but don’t have the vinegar for the cake. Is there anything that can substitute it? Thanks. I love your recipes.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      December 2, 2021 at 5:48 pm

      Hi Sophia, white vinegar is ideal, but you could try red wine vinegar or even lemon juice instead.

  • Reply
    Mahie Bakery House
    December 3, 2021 at 2:03 am

    Hi, Shiran Cake was made very tasty and soft, please tell me about different cakes.
    thank you

    • Reply
      Talia @ Pretty. Simple. Sweet.
      December 3, 2021 at 12:37 pm

      Hi Mahie, glad you enjoyed the cake! I recommend searching for all my cake recipes on my website to see all recipes I have available :).

  • Reply
    Blissmygift
    December 14, 2021 at 8:29 am

    hey shirin,
    I really loving your website and your recepies too, this website is made for us.
    Thank you

  • Reply
    YourKoseli
    December 21, 2021 at 12:53 am

    Amazing recipe, Have never made it with such a recipe, but I would love to give it a try to it.

  • Reply
    Blissmygift
    December 29, 2021 at 4:03 am

    Great Recipe. I really loving your website and your recepies too, this website is made for us.
    thanks for sharing with us.

  • Reply
    Sunil Kumar
    January 19, 2022 at 1:47 am

    I tried your recipe yesterday. The cake was tasty and moist even for the next day. Thank you for sharing ur recipe ❤

  • Reply
    Shopnideas
    January 19, 2022 at 2:27 am

    Nice recipe we all loved it

  • Reply
    Desiree Spires
    January 28, 2022 at 6:57 pm

    Can I cut this recipe in half? I have two small cake pans that I want to use, I think I got it all figured out except for the eggs?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      January 31, 2022 at 3:29 am

      Hi Desiree, you can definitely cut this recipe in half!

  • Reply
    Debra Bledsoe
    February 20, 2022 at 9:51 am

    Did not give 5 stars cause just not as moist as expected. I bake according to directions and cakes came out looking beautiful. Filled with Raspberry cream cheese. Frosted with cream cheese buttercream.
    No one complained, but I wasn’t exactly wowed.

  • Reply
    TheFlowersPoint.com
    March 1, 2022 at 12:17 am

    Very nice Women day Red Velvet cake recipe

  • Reply
    Marcus Shane
    March 2, 2022 at 3:53 am

    Thanks for the Amazing Recipe!!

  • Reply
    Rahul
    March 29, 2022 at 5:23 am

    Wow pictures are so nice!!!

  • Reply
    liza james
    April 5, 2022 at 2:05 am

    wowww, Photographs are just amazing. Intresting Article, you are doing a great job . Keep it up.
    Online Cake Delivery

  • Reply
    AmbalaCakes
    April 6, 2022 at 1:28 am

    Very nice Delicious Red Velvet Cake recipe

  • Reply
    pumpkin seeds 1kg
    July 13, 2022 at 7:57 am

    Thanks for the great recipe , I like red velvet cake So much.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      July 14, 2022 at 5:29 am

      So glad you enjoyed it!

  • Reply
    Marcela
    September 9, 2022 at 9:38 pm

    Hi!, today I just tried this recepe and it turned out great!, awesome job, thank you! so moist and tender. My now first-to-go recipe.

  • Reply
    Mohit Rawat
    September 28, 2022 at 11:26 am

    I love the recipe. I think its a beautiful red velvet cake.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      September 29, 2022 at 2:02 am

      Thank you, Mohit! So glad you enjoyed it.

  • Reply
    Vibrant Art
    October 12, 2022 at 6:22 am

    Incredible recipe, I’ve never made it using a recipe like that, but I’d really like to.

  • Reply
    Ravi Kant
    October 25, 2022 at 4:25 am

    So, far I just ate it but now getting a chance to make a red velvet cake. Amazing one.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      October 25, 2022 at 9:01 am

      Thanks, Ravi! So glad you enjoyed it.

      • Reply
        Ravi Kant
        November 16, 2022 at 7:19 am

        Your most welcome.

  • Reply
    Mohit Aniston
    November 8, 2022 at 10:15 am

    This cake’s distinctive flavour comes from a blend of ingredients including vinegar, red food colouring, cocoa powder, and buttermilk.

  • Reply
    ishak
    November 15, 2022 at 1:20 am

    it’s really-really amazing. thanks for inspired me by your blog

  • Reply
    Priyanshu
    November 27, 2022 at 3:23 am

    Excellent recipe. I really like your website and your recipes; this website was created for us.

  • Reply
    Blissmygift
    January 7, 2023 at 4:21 am

    I really like this page, often follows your recepies.
    Keep posting.

  • Reply
    Cheryl Burrows
    January 16, 2023 at 8:59 pm

    I’d like to make this recipe but for a 10” cake, and I’m thinking four layers since they will be thinner. Do you think that would work, or would the layers be too thin?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      January 17, 2023 at 7:00 am

      Hi Cheryl, you should be able to slice each layer in half, creating 4 thinner layers 🙂 If using a 10-inch cake pan, I recommend multiplying each ingredient by 1.2 to make sure you have enough batter for taller cakes. Check out my article on converting pan sizes for more info 🙂

  • Reply
    Backyard Revolution
    January 19, 2023 at 1:22 am

    Amazing POST. Very Informative Post. I Realy Like This.

  • Reply
    Darya
    January 26, 2023 at 11:41 am

    Can I use half of cup of butter instead of one cup of butter in frosting?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      January 29, 2023 at 4:00 am

      Hi Darya, you may need to substitute with a bit more cream cheese and/or powdered sugar to make enough frosting for the entire cake, but it should be fine with half the butter 🙂 I prefer adding the butter for flavor and texture, but with half the amount you’ll just have more of a cream cheese flavor.

  • Reply
    Yes Germany
    February 15, 2023 at 6:30 am

    The cake looks very delicious.

  • Reply
    Anil
    March 3, 2023 at 12:40 am

    I always love to read you all blogs. If you don’t mind can i share your ideas on our blogs. You are such a great mentor.

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      April 5, 2023 at 5:46 pm

      Thank you Anil!

  • Reply
    clickmove
    March 3, 2023 at 11:51 pm

    Thanks for sharing.

  • Reply
    click
    March 8, 2023 at 4:56 am

    Thanks for sharing amazing post.

  • Reply
    SJS GLOBAL
    March 13, 2023 at 4:27 am

    Hi,
    This is a Great Post!!
    Thanks for sharing with us!! this is Really useful for me.

  • Reply
    Snigdha Roy
    March 27, 2023 at 5:44 am

    This red velvet cake recipe looks absolutely amazing! I can’t wait to try it out in my own kitchen. The photos alone are enough to make my mouth water, and I love how the cake looks so moist and fluffy. The cream cheese frosting looks perfect finishing touch, and I can already imagine how creamy and delicious it will taste. I appreciate how clear and easy-to-follow the recipe instructions are, which gives me confidence that I can make this cake successfully. Thank you for sharing this recipe- I’m very excited to give it a try and see how it turns out! 🙂

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      April 2, 2023 at 3:39 pm

      Thank you! Let me know how it turns out?

  • Reply
    Alexsandra Micheletto Matiola
    March 30, 2023 at 1:28 pm

    Olá, não sou dos EUA, gostaria de saber se posso usar uma unica forma de 24 cm para assar o bolo, e quantos minutos indicaria deixar no forno?

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      April 2, 2023 at 3:34 pm

      Hello! You will need two 24 cm pans for this recipe. Bake for 30-35 minutes. Best of luck in your baking adventures!

  • Reply
    EsleeSwim
    April 12, 2023 at 11:58 pm

    THANKS FOR SHARING YOUR BLOG WITH US

  • Reply
    myGiftsy
    April 30, 2023 at 12:35 am

    Thanks for sharing this blog with us.

  • Reply
    meenal lanjewar
    May 11, 2023 at 5:06 am

    thank you for lovely info

  • Reply
    Rhea
    May 18, 2023 at 8:34 am

    Hi I have so much frosting left over. Can I put it in the fridge or freeze the leftovers for next time? Unfortunately I used spread cream cheese as well but it‘s ok

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      May 21, 2023 at 3:50 pm

      Hi Rhea, yes, you can put the frosting in an airtight container in the fridge. I would use it within 5 days if possible.

  • Reply
    myGiftsy
    May 18, 2023 at 2:03 pm

    Great blog.
    Thank for Sharing

  • Reply
    Sonia
    May 18, 2023 at 5:12 pm

    Do you ever do a crumb coat before icing? If not how do you avoid getting red bits in the white icing? If you do, do you use cream cheese icing for that? Thanks! Looking forward to trying it

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      May 21, 2023 at 3:49 pm

      Hi Sonia, To prevent your frosting from being difficult to spread, it helps if you use room temperature butter and cream cheese when making the frosting. If you make the frosting ahead of time and chill it in the refrigerator, it would be a little cold and could collect crumbs easily as you mentioned. A room temp, light and fluffy frosting is easier to spread. Use an angled spatula to spread on top of the cake gently. Being too aggressive in spreading will also gather crumbs. Hopefully that helps! Happy baking!

  • Reply
    westmidshome
    June 13, 2023 at 5:59 am

    thanks for sharing your blog with us

  • Reply
    Sesli Neşeli Sohbet siteleri
    June 29, 2023 at 2:43 pm

    Thank you very much dear teacher for this nice sharing.

  • Reply
    Priya
    July 13, 2023 at 11:34 am

    Your recipe is really detailed . But why do you recommend keeping it in the fridge for 5 days ?

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      July 13, 2023 at 12:39 pm

      Hi Priya, this cake will still taste great when stored in the fridge in an airtight container for up to five days for best results, but certainly eat as much as you’d like right away. After five days, it doesn’t taste quite as good. It should be stored in the refrigerator due to the frosting.

  • Reply
    Balloon decoration
    July 22, 2023 at 12:23 am

    This red velvet cake recipe is simply delightful! I am eager to give it a whirl in my own kitchen. The tantalizing photos alone are enough to make my taste buds dance, and the cake’s moist and fluffy appearance has me hooked. The luscious cream cheese frosting seems like the perfect finishing touch, promising a creamy and delectable taste experience. I’m impressed with the clarity and simplicity of the recipe instructions, which gives me the confidence to create this cake successfully. Thank you for generously sharing this recipe—I’m thrilled to try it out and discover the marvelous outcome!

  • Reply
    Jennifer Shirley
    July 28, 2023 at 12:58 pm

    I rarely bake. This turned out excellent for my husband’s bday. Thank you for the great directions and advice in the recipe.

  • Reply
    HR Outsourcing
    August 2, 2023 at 11:09 pm

    The recipe is awesome

  • Reply
    Sesli
    September 21, 2023 at 10:06 am

    Thank you very much dear teacher for this nice sharing.

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