- Dish type
- Classic cakes
- Red velvet cakes and cupcakes
A moist, light cake that's coloured red, frosted with a vanilla cream cheese icing and covered with chopped nuts. Once your friends and family taste this, it'll become a regular request!
544 people made this
- 300g self-raising flour
- 300g caster sugar
- 225ml vegetable oil
- 1 teaspoon bicarbonate of soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
- 225ml buttermilk
- 3 or 4 tablespoons red food colouring
- For the cream cheese frosting
- 225g cream cheese
- 110g butter, softened
- 450g icing sugar
- 1 or 2 teaspoons vanilla extract
- 60g chopped nuts (optional)
MethodPrep:30min ›Cook:25min ›Ready in:55min
- Preheat oven to 180 C / Gas 4. Grease or line three 20cm round cake tins.
- In a large bowl, mix together sugar, oil and eggs. Add food colouring and vinegar to buttermilk. Add bicarbonate of soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar-egg mixture. Mix well. Stir in 1 teaspoon vanilla. Pour mixture into prepared cake tins.
- Bake for 20 to 25 minutes, or until a knife comes out clean. Remove and cool on wire racks.
- Mix together cream cheese, butter, icing sugar and 1 or 2 teaspoons vanilla. Spread frosting on top of each cake, layer them, then cover the top with the remaining cream cheese icing. Scatter over chopped nuts.
Reviews & ratingsAverage global rating:(121)
Reviews in English (107)
My friend requested a velvet cake for her Birthday, and since I'd never made one before I wanted an easy one. This one came out PERFECTLY and everyone enjoyed it a lot THANK YOU XXX Just don't try and be clever like me and make it blue instead of red as it came out a weird mouldy colour as I had also added cocoa powder...ooops! Will do it by the book next time-08 Aug 2012
I followed this recipe but the red velvet cake turned into brown cake! Can somebody tell me how to do this cake-30 Aug 2014
I was really worried about making a red velvet cake because I had never made one before, but not anymore. This recipe is so easy to follow, results is a really tasty cake that everyone loved, Would recommend this recipe to everyone :D thank you so much!-23 Sep 2013
The BEST Red Velvet Cake
Over the last few months, I’ve shared my favorite chocolate cake and white cake recipes with you. And today I have one more that’s perfect for Valentine’s Day – this homemade red velvet cake recipe!
Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist. This recipe delivers all of that and it’s incredibly delicious too!
I’m also sharing everything you need to know on how to perfect this cake. Including how to make a 9吉 cake or cupcakes and some step-by-step pictures to help you along the way!
What is red velvet cake?
Red Velvet cake is a heavenly dessert that you will love. Once you make this homemade cake, you will skip the store bought mixes. This recipe is SO much better!
This cake is typically a chocolate layer cake that is tinted red. The chocolate flavor is not as strong as a normal chocolate cake.
- 1 (18 1/4-oz.) pkg. fudge marble cake mix
- 1 teaspoon baking soda
- 1 ½ cups buttermilk
- 2 eggs, beaten
- 1 (1-oz.) bottle red food coloring
- 1 teaspoon vanilla extract
- Vanilla Frosting:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
Combine dry cake mix, fudge marble packet and baking soda in a medium bowl add remaining ingredients. Blend with an electric mixer on low speed until moistened. Beat on high speed for 2 minutes.
Pour batter into 2 greased and floured 9" round cake pans. Bake at 350° for 20 to 35 minutes or until toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes turn out onto a wire rack. Cool completely if desired, freeze layers overnight to make cake easier to frost. Spread vanilla frosting between layers and on top and sides of cake.
Vanilla Frosting: Whisk flour and milk in a saucepan over medium-low heat until smooth. Bring to a boil cook and stir for 2 minutes or until thickened. Cover and refrigerate until chilled.
In a medium bowl, blend butter and sugar add chilled milk mixture. Beat for 8 minutes or until fluffy stir in vanilla.
Preheat oven to 350°F. For the cake, beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Pour batter into 2 greased and floured (9-inch) round cake pans.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans cool completely on wire rack.
For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake with frosting.
If ever there was frosting that’s in danger of being licked off the spoon before it gets to the cake, this is it! This fluffy, light frosting holds its shape well, so great for make a make ahead dessert. Made with a handful of ingredients it’s a simple frosting too. Just make sure it makes it to the cake!
With it’s eye catching red hue and perfectly creamy, chocolaty taste this easy red velvet cake hits the spot for most occasions! Birthdays, dinner parties, baby showers, in the shower, wherever and whenever this is a simple and delicious go to cake!
Plus, so many holidays lend themselves to this gorgeous red cake. Christmas…check! Fourth of July Check! Iron Man-themed party, 40th wedding anniversary…check!
Subtly sweet, tender and tangy, this red velvet cake shines with or without food coloring
For the better part of the past century, red velvet cake has appeared in cookbooks and on menus, dazzling diners with its lipstick-red and snow-white layers. Popular year-round, today, the cake is often seen at celebrations and holidays where red makes a showing, including Christmas, Valentine’s Day and Juneteenth.
This versatile version pulls from generations of red velvet recipes for a cake that’s well-balanced and not too sweet. It’s also supremely tender and, as the name declares, velvety in texture.
A combination of unsalted butter and vegetable oil give it flavor and ensure a moist cake. A bit of baking soda gives it just enough lift, but not so much that the batter bubbles over or domes as it bakes. Cocoa powder and lots of vanilla provide dark or fruity chocolate notes alongside musky vanilla.
The only question is, how red do you like your red velvet? This recipe can do it all.
For a mahogany-colored cake, use raw cocoa powder in combination with buttermilk. The acidity in the buttermilk will react with the anthocyanins in the cocoa to give the cake a reddish hue.
Want a deeper magenta tint? Use beet juice. Easily found at most supermarkets, it adds moisture and natural color, but thanks to its interactions with the other ingredients in the cake batter, leaves the earthy flavor of beets behind. (You can also use a combination of beet juice and buttermilk.)
The only thing that will deliver a cake red as Santa’s suit is food coloring. Two ounces of liquid Red 40, found at most grocery stores, will do the trick, whether you decide to use buttermilk — for its tangy flavor — or beet juice — for some semblance of added nutrition.
Bake this cake into two 8- or 9-inch layers, three 8-inch layers or 24 tidy cupcakes. Then, make the cream cheese frosting. It’s easy to whip up, and just needs a quick chill before it’s ready to use. This recipe makes a very generous amount of frosting — enough to go between, on top and around three layers — so if you’d like less, feel free to halve it.
Where to Buy: Beet juice can be found at well-stocked grocery stores it may contain lemon juice, which is fine.
Storage: Leftover cake may be stored, wrapped airtight or in a covered container in the refrigerator for up to 3 days.
Make ahead: Cake layers may be baked up to 3 days in advance. Allow them to cool completely before wrapping airtight and refrigerating. The cake layers may also be frozen, wrapped airtight, for up to 3 months. Once frosted, the cake can be carefully covered and refrigerated for up to 3 days.
NOTES: For best results, use finely granulated sugar such as Florida Crystals, Domino or C&H. Some brands have larger crystals, which may require a longer creaming time. If you’re concerned about crumbs in your frosting, you can first apply a thin coating, called a crumb coat, and let it chill before applying the rest of the frosting.
You may bake the cake in three 8-inch pans: Each pan will get about 500 grams of batter and take about 30 minutes to bake. You may also bake it in two 9-inch pans, but the layers will be somewhat shorter. You may also bake this batter into 24 cupcakes: Line a standard muffin tins with paper cupcake liners and fill each with 1/3 to 1/2 cup (approximately 60 grams) of batter. Bake at 325 degrees for 20 to 22 minutes, or until each cupcake springs back when lightly poked. Cool completely in pans set on a wire rack before frosting.
- Oil or softened butter, for greasing pans
- 2 1/2 cups (315 grams) all-purpose flour
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 cups (355 milliliters) well-shaken buttermilk or beet juice, or a 50-50 blend of the two, at room temperature
- 2 tablespoons to 1/4 cup (30 to 60 milliliters/one to two 1-ounce bottles) liquid red food coloring, such as McCormick brand (optional if using beet juice)
- 2 cups (400 grams) granulated sugar (see NOTES)
- 1 stick (113 grams) unsalted butter, softened but cool to the touch
- 1/2 cup (120 milliliters) neutral oil, such as grapeseed or canola
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
For the frosting
- 1 pound (455 grams) cream cheese, at room temperature
- 2 sticks (225 grams) unsalted butter, softened but cool to the touch
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 4 1/2 cups (540 grams) confectioners’ sugar
- Crushed pecans, for decorating (optional)
Position a rack in the middle of the oven and preheat to 350 degrees. Grease two 8-inch cake pans and line the bottoms with parchment paper (see NOTES).
In a medium bowl, sift together the flour, cocoa, baking soda and salt.
In a 2-cup liquid measuring cup or small bowl, combine the buttermilk or beet juice and red food coloring, if using.
In the bowl of a stand mixer fitted with the paddle attachment — or, if using a hand-mixer, in a large bowl — combine the sugar, butter and oil. Beat on medium speed until light and fluffy, 1 to 2 minutes, stopping to scrape down the sides and bottom of the bowl to ensure the mixture is evenly creamed. Reduce the mixer speed to medium-low and add the vanilla, followed by the eggs, one at a time, beating until each is emulsified into the batter before adding another. Scrape down the sides and bottom of the bowl as needed, and after the last egg is added, mix until no streaks remain, but no longer than another 20 seconds to avoid beating too much extra air into the batter.
With the mixer on low speed, add about half of the buttermilk mixture — carefully, as it may splash — and allow it to fully emulsify into the batter. With the mixer running, sprinkle in half of the flour mixture, followed by the remaining buttermilk mixture. Stop to scrape down the sides and bottom of the bowl as needed and add the remaining flour mixture. Increase the speed to medium and mix until just a few streaks remain, no longer than 15 seconds. Remove the bowl from the mixer and, using a rubber spatula, fold the batter, ensuring it is evenly mixed and no streaks or lumps remain. Do not overmix, or your cake will be dense and tough.
Divide the batter between the cake pans each pan should get about 750 grams of batter. Using a small offset spatula or spoon, level the batter in each pan. Grasp each pan by the rim on opposite sides, lift it up about 3 inches and drop it onto the counter 2 or 3 times to release any large air bubbles.
Bake the cakes for 40 to 50 minutes, or until the cakes pull away from the sides of the pan and the top springs back when lightly pressed or a skewer inserted in the center comes out with a few moist crumbs.
Let cakes cool in their pans on a wire rack for 20 minutes, then run a thin knife around the edge and gently invert onto a wire rack. Remove the pans and parchment and allow the cakes to cool upside-down, for at least 2 hours, before cutting or frosting. To make it easier to frost the cake, you may wrap cooled cake layers airtight and freeze for 30 minutes (or up to 3 months). (If you let cakes cool completely in their pans, they may become damp.)
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment — or, if using a hand-mixer, in a large bowl — combine the cream cheese, butter, vanilla and salt. Beat on medium to medium-high speed until well combined and fluffy, about 1 minute. Turn the mixer off, and add 1 cup of the confectioners’ sugar. Starting on low speed and increasing to medium, beat to combine, then turn the mixer off. Add the remaining confectioners’ sugar, 1 cup or so at a time, and beat, starting on low and increasing to medium, until the frosting is fluffy and begins to stiffen, about 2 minutes, scraping down the sides as needed. Cover and refrigerate the frosting for at least 1 hour or until ready to use.
Assemble the cake: If the frosting has stiffened, beat it briefly, by hand or using the paddle attachment on your mixer, until it’s fluffy and spreadable.
Lay one cake layer on a plate or platter and top with about 1 1/2 cups of the frosting. Spread the frosting into an even layer, then top with the second cake layer. Coat the top and sides of the cake with the remaining frosting, starting with a crumb coat (see NOTES), if desired. Decorate with the pecans if desired.
Per serving (1 slice), based on 14:
Calories: 736 Total Fat: 40 g Saturated Fat: 20 g Cholesterol: 143 mg Sodium: 283 mg Carbohydrates: 88 g Dietary Fiber: 1 g Sugar: 69 g Protein: 7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Red Velvet Cake
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2½ cups Edmonds High Grade Flour
1 tsp Edmonds Baking Soda
1 tsp unsweetened cocoa
1½ cups Chelsea White Sugar
3 large eggs
1½ cups or 338grams of vegetable oil/melted butter
1 Tbsp white vinegar
4 Tbsp red food colouring (best to get natural)
1 tsp vanilla extract
1 cup of buttermilk / milk mixed with yogurt
1 cup Meadow Fresh Original Cream Cheese - room temperature
3 cups Chelsea Icing Sugar
½ cup Tararua Butter, softened
Preheat oven to 180°C.
Sift all dry ingredients (up to cocoa) into a bowl.
Beat Chelsea White Sugar and eggs together then incorporate all the other wet ingredients.
Combine wet and dry ingredients together until smooth, you can use a kitchen aid or an electric mixer to make it easier.
Place in a round medium sized cake tin and bake for about 25 to 30 minutes (until a toothpick inserted in middle of cake comes out clean). Let it cool completely (this may take an hour).
While cake is cooling make up the icing.
Add all the icing ingredients together and beat until thick and creamy.
Spread on the cake -you will have to do 2 coats as the first one, the crumbs come off, then do the second one and let it set for 10min and then you can enjoy!
The cake will last for 9-10 days in an air tight container.
Easy Red Velvet Cake Recipe
No lie, this is the best red velvet cake I have ever had. Moist & unbelievably delicious, this easy red velvet cake recipe just can’t be beat. Do you wanna hear the story behind it?
When I was a little girl we lived in Texas for three years. Because we lived away from home and all our family, so our friends basically became our family! We were so blessed to make friends with an amazing family, the Warnicks when we were there!
Every Sunday we got together for dinner. Dinner was always delicious, but the best Sunday dinners were the ones that ended in Marilee’s red velvet cake… the best red velvet cake recipe in the whole world. Typically on my birthday this is the cake I made for myself! Haha. You gotta love being an adult, no?
Is a red velvet cake just a chocolate cake?
Red velvet cake is a variation of chocolate flavored cake, but it isn’t “just” a chocolate cake with added food coloring! Would you like to know why?
What is the difference between chocolate cake and red velvet cake?
Red velvet cake is different from chocolate cake because of a chemical reaction between the vinegar and buttermilk used to make red velvet cakes! Not only does the reaction heighten the red color of the cake, but it makes the cake extra moist, fluffy and light.
Red Velvet Cake Icing
Also, as you can probably tell from the photos, I am big into frosting, haha. When I make this as a double layer cake (two 9 inch round pans instead of a jelly roll pan) then I always make an extra half batch of frosting (so one and a half total) to be sure I have plenty to fill the middle and cover the entire cake!
Red velvet cake can be stored at room temperature, but if you add cream cheese or buttercream (dairy-based frosting) I would recommend refrigerating your red velvet cake for up to a week. I always use cream cheese instead of buttercream frosting, because the flavor of the cream cheese is perfect for this type of cake, and makes the traditional melt-in-your-mouth flavor we’re looking for.
If you don’t have frosting and just leave this red velvet on the counter, it will last 2-3 days. You can also freeze this cake fully decorated. Freeze for an hour or so uncovered, then when the frosting is frozen, wrap in plastic wrap and freeze for up to 3-4 months.