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    Home ยป Recipes ยป Cake

    Red Velvet Cake

    August 12, 2020 Updated August 21, 2020 BySam 234 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of red velvet cake, slice on top, cake layer and frosting in bowl on the bottom

    Today I’m sharing my carefully tested and perfected version of an old-fashioned favorite: Red Velvet Cake. This show-stopper features a plush crimson crumb with a slightly buttery, slightly chocolatey, slightly tangy flavor.Top it off with classic ermine or cream cheese frosting! Once you try it you’ll understand all the hype! My recipe includes a detailed how-to video in the recipe card! 

    slice of red velvet cake on plate

    A Classic Favorite Cake

    I don’t think I’ve ever received as many requests for a recipe as I have for this red velvet cake. For literally years I’ve been receiving e-mailed requests and comments asking me to please share my version of this recipe and I’m embarrassed it took me this long to finally get to it. 

    After receiving my 50th request in a single month, I decided it was finally time I do something about this. OK, actually it was Zach who told me I needed to finally make the darn cake, which, if I’m being honest, has never been my favorite. Not even in the top 10 (angel food cake and carrot cake are my top choices, red velvet cake fell somewhere way down at the bottom of the list). That was my biggest challenge and reason for delay, not just developing this cake recipe, but making it good enough that even I would ask for a second slice. 

    It took months of taste testing with lots of help from my trusted baking assistant (my sister!). We tested and tweaked dozens of recipes, finally finding our Eureka! moment with this soft, tender, and yes, moist cake with a slightly dense but plush crumb that was tasty enough to enjoy even without any frosting at all. I love it, and I think you’re going to, too.

    Red Velvet cake with slice missing on white marble

    What Is Red Velvet Cake?

    An enigma for decades, many people believe it’s simply a variation of Devil’s food cake (it’s not!). It is not simply a chocolate cake that’s been dyed red, nor is it merely a crimson-colored vanilla or white cake. Red velvet cake is unique and old-fashioned cake that has origins in the Victorian era. It was popularized somewhere between the Great Depression and the 1950s and several different sources stake their claim as its creator. It should have:

    • A plush, velvety texture
    • A vibrant, red-hued crumb
    • Subtle chocolate flavor
    • Buttery undertones
    • A faint acidity from the buttermilk and vinegar.

    Neither chocolate nor vanilla, its flavor profile is unique without being as shocking as its coloring.

    Ingredients for red velvet cake

    Ingredients and Substitutions

    While I tested dozens of different variations while trying to perfect this cake, I primarily developed it by drawing from my chocolate cake recipe and my grandmother’s red velvet cake recipe. This is just an overview of the ingredients used  and (most importantly), why. For the full written recipe with amounts, please scroll down to the recipe card below.

    • Buttermilk. One of the key, classic ingredients that gives this recipe its signature subtle tang. This cake has been tested and works just as well with my easy buttermilk substitute (made with whole milk and vinegar). I tried this recipe with buttermilk, hot water, hot coffee, and varying blends (and amounts) of all three and found that using all buttermilk resulted in the best flavor and texture.
    • Flour. I recommend all-purpose/plain flour only for this recipe. It’s been specifically developed with this type of flour and while many of my cakes fare well if you’d like to substitute cake flour, this one does not. Stick to all-purpose!
    • Sugars. I like to use a blend of granulated and brown sugar. The brown sugar helps to enrich the cake and deepen the flavor.
    • Oil & Butter. I use a blend of oil and butter in so many of my cake recipes (like my vanilla cake!) because it results in the best flavor and texture. All butter makes for a flavorful cake, but the crumb is too dry. All oil makes for a moist cake, but we lose that wonderful buttery flavor. A blend of the two is almost always the best way to get the best taste and texture.
    • Eggs. I use two whole eggs and a single egg yolk. The additional egg yolk helps to make the crumb more tender and enriches the overall crumb of the cake.
    • Cocoa Powder. Use natural unsweetened cocoa powder and not Dutch processed. While the chocolate flavor is subtle, it should still be present. Many recipes skimp on the cocoa powder because it darkens the cake and makes the red less… bright/neon. I much prefer not only the duskier red color but the slightly more present cocoa flavor.
    • Vinegar. This is a classic red velvet cake ingredient and, along with the buttermilk, contributes to the slightly tangy flavor of the cake.
    • Salt & Vanilla Extract for flavor. 
    • Baking Soda reacts with our acidic ingredients and helps the cake to rise, giving it its velvety crumb.
    • Red Food Coloring. A must for this cake, more on this below. I whisk the coloring into the buttermilk before adding to the batter, I find it’s the easiest way to evenly incorporate the color.

    You’ll also need to make your frosting. Ermine frosting and cream cheese frosting are two classic choices. Take your pick, you can’t go wrong with either.

    red velvet cake batter in glass bowl

    Let’s Talk About Food Coloring!

    The red food coloring typically used to give the cake its signature red color is often a matter of contention. Back in the day, the vinegar, buttermilk and the natural cocoa powder used in this recipe would have reacted to create a faintly red cake. While you may get a very slight ruddy reddish hue from this reaction today, red velvet cake as we know it gets its hallmark color from food coloring. You simply cannot get that classic crimson color from the chemical reactions alone.

    The Adams Extract Company capitalized on this cake (and helped to popularize it) in the 1920s with a clever marketing ploy that advertised an eye-catching, vibrantly red cake. Of course, it was made by introducing a generous splash of their red food coloring into the mix. While they didn’t necessarily invent the cake itself, we owe them for the colorful crumb the recipe is known for. Here’s a great source that not only goes into detail about the history of this classic cake, but also the science behind the color, in case you love nerding out about food history like I do.

    Gel food coloring or liquid will work, but I personally prefer gel as you need a much smaller amount and you don’t have to introduce as much additional liquid into the cake (which can alter the texture slightly).

    Can you leave out the food coloring?

    Sure, you can, and the cake will have a very slightly ruddy brown color. But somehow it truly just doesn’t taste the same without the food coloring. If you want to make this cake without it, I recommend a different recipe altogether… why not try my German chocolate cake instead?

    Some people like to use natural coloring like beet juice (and beet juice was popularly used in cakes during the Great Depression). Dwight Schrute might prefer his cake prepared this way, but I personally have not tried it and can’t advise. 

    red velvet cake cooling on cooling rack

    Can I Make This Into a Sheet Cake?

    You can bake today’s recipe in a 9×13″ pan. I’ve included instructions on how to do so in the recipe below. 

    Can I Use This Recipe for Cupcakes?

    Unfortunately, I found that this recipe isn’t the best for cupcakes. It holds up beautifully in cake form, but the cupcakes are so moist they tend to fall apart a bit, a fork would certainly be required. No worries, though, I wouldn’t leave you without a cupcake version for long!

    Update: Find my Red Velvet Cupcake recipe here! 

    What Kind of Frosting Goes With Red Velvet Cake?

    Traditionally, ermine frosting is the frosting of choice. Cream cheese frosting has recently replaced old fashioned ermine as the top option and this slightly tangy frosting is a great complement as well. I recommend either of those for a classic cake, but Swiss meringue buttercream or classic buttercream frosting would also work as less-traditional options.

    slice of red cake with bite missing

    Storing

    Store this cake in an airtight container. It will keep at room temperature for 1-2 days or refrigerated for up to a week (keep in mind the refrigerator is notorious for drying out cake!). It may also be frozen and will keep for 2-3 months in the freezer.

    More Classic Cake Recipes to Try:

    • Marble Cake
    • Caramel Cake
    • Tres Leches Cake
    • Pineapple Upside-Down Cake
    • Funfetti Cake

    Enjoy! I can’t wait to hear how you like this recipe! 

    Let’s bake together! Don’t forget to watch the how-to VIDEO in the recipe card! 

    Slice of frosted Red Velvet cake on a white plate

    Red Velvet Cake

    My Red Velvet Cake has a plush, velvety red crumb with a buttery, subtly chocolatey flavor. Top it off with classic ermine or cream cheese frosting! An easy, moist, and delicious recipe for a classic cake!
    4.96 from 64 votes
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    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 12 slices
    Calories: 423kcal
    Author: Sam Merritt

    Ingredients

    • 1 ½ cups (355 ml) buttermilk See note or click link for my easy buttermilk substitute
    • 2 teaspoons red gel food coloring (I use Americolor "red red" or "super red") optional, if you leave it out the cake will be pale brown in color. 1 oz liquid red food coloring would also work but I much prefer gel and linked to the one I used.
    • 2 ¼ cups (280 g) all-purpose flour¹
    • 1 ¼ cups (250 g) granulated sugar
    • ¾ cup (150 g) light brown sugar firmly packed
    • 3 Tablespoons (19 g) natural cocoa powder
    • 1 ½ teaspoons baking soda
    • 1 teaspoon salt
    • ½ cup (113 g) unsalted butter melted
    • ½ cup (113 ml) neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
    • 2 large eggs + 1 large egg yolk room temperature preferred²
    • 1 Tablespoon vanilla extract
    • 1 teaspoon white vinegar
    • 1 batch Ermine frosting ³

    Recommended Equipment

    • Mixing bowls
    • Gel food coloring

    Instructions

    • Preheat oven to 350F (175C) and spray two 8” cake pans (see note for using different sized pans) with baking spray and line the bottoms with parchment paper. Set aside.
    • Combine milk and food coloring in a large measuring cup or small bowl, whisk to thoroughly combine and set aside.
      1 ½ cups (355 ml) buttermilk, 2 teaspoons red gel food coloring (I use Americolor "red red" or "super red")
    • In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until thoroughly combined.
      2 ¼ cups (280 g) all-purpose flour¹, 1 ¼ cups (250 g) granulated sugar, ¾ cup (150 g) light brown sugar, 3 Tablespoons (19 g) natural cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
    • Add melted butter and oil and stir until all ingredients are well-combined and no longer dry (the mixture will be thick).
      ½ cup (113 g) unsalted butter, ½ cup (113 ml) neutral cooking oil
    • Add eggs and egg yolk, one at a time, stirring until very well-combined after each addition. Pause occasionally to scrape the sides and bottom of the bowl with a spatula.
      2 large eggs + 1 large egg yolk
    • Stir in vanilla extract and vinegar then gradually add milk mixture and stir very well until completely combined and batter is entirely smooth and lump-free. While it's not impossible to over-mix this cake batter, it is difficult to do so and you are more likely to accidentally under-mix, so stir well!
      1 Tablespoon vanilla extract, 1 teaspoon white vinegar
    • Evenly divide batter into prepared pans and bake on center rack on 350F (175C) for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (preferred) or clean (once the toothpick comes out clean it is nearing becoming over-baked, take it out of the oven at once).
    • Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the inside rim to loosen the cakes and carefully invert onto a cooling rack to cool completely before covering with frosting. My cakes generally bake up nice and flat, but if yours are domed, level with a sharp serrated knife after cooling and before stacking and frosting.
      1 batch Ermine frosting ³

    Notes

    Buttermilk. If you don't have buttermilk on hand, measure 1 ยฝ Tablespoons of white vinegar into a 2-cup measuring cup and then add whole milk until you reach the 1 ยฝ cup line. Whisk together and allow to sit for 5 minutes, then add food coloring and proceed with the recipe.
    ¹I do NOT recommend substituting cake flour or any other kind of flour for this recipe.
    ²To quickly bring eggs to room temperature, place them in a bowl of warm (not hot!) water for 15 minutes.
    ³Ermine frosting is the classic frosting used for red velvet cake, but I alternatively love and would recommend using a batch of my cream cheese frosting.

    Using Different Pans:

    This recipe makes 6 cups of batter. I have tested it in the following pans:
    9x13 pan: bake on 350F/175C for approximately 33 minutes (may take longer if using a glass dish)
    9” pans: bake on 350F/175C for 33-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
    Cupcakes: I don't recommend using this exact recipe for cupcakes as it's a bit too moist, try my red velvet cupcake recipe instead.

    Storing

    Store cake in an airtight container. It will keep at room temperature for 1-2 days or in the refrigerator for up to 7 days (the fridge does tend to dry out cakes!). It may also be frozen for 2-3 months.

    Nutrition

    Serving: 1slice (does not include icing, all icing recipes include complete nutrition in the recipe) | Calories: 423kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 365mg | Potassium: 116mg | Fiber: 1g | Sugar: 37g | Vitamin A: 368IU | Calcium: 60mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « Ermine Frosting
    Red Velvet Cupcakes »

    Reader Interactions

    Comments

    1. Kristinna Frederick

      June 05, 2025 at 8:54 am

      I would like to make this as a 12 x 18 cake for my son’s birthday. I just bought a half sheet cake pan. Should I double this recipe? Or maybe increase is by 1 3/4? I need 13 cups of batter.

      Reply
      • Emily @ Sugar Spun Run

        June 05, 2025 at 3:02 pm

        Hi Kristinna! This will make about 8 cups of batter. Hope that helps!

        Reply
    2. Miriam Rose Blanar

      May 31, 2025 at 10:30 pm

      5 stars
      I tried a recipe from another cake that used beets, and it while it was good, it didn’t have that red velvet taste that this one does. It didn’t call for brown sugar which I think was a huge mistake.
      Suffice to say, yours stands the test of time and I’m never trying a different one again.

      Reply
    3. Regina

      May 19, 2025 at 1:49 pm

      Hello,
      Can this recipe be used to bake mini bundt cakes? Many thanks!

      Reply
      • Sam

        May 21, 2025 at 4:59 pm

        Hi Regina! I haven’t personally tried it, but I think it could work. Let me know how it goes if you do try it. ๐Ÿ™‚

        Reply
    4. Melissa

      May 09, 2025 at 9:38 am

      I would like to make a three layer cake with 8″ pans. How should I alter the recipe?
      Thanks!
      Melissa

      Reply
      • Sam

        May 11, 2025 at 10:03 pm

        Hi Melissa! You would just need to increase the recipe by 50% to get the 3rd layer. ๐Ÿ™‚

        Reply
    5. Linda

      April 27, 2025 at 1:37 am

      4 stars
      We are 5000 feet and bakery goods are always a risk. I tried this anyway, added 3 tablespoons of flour, and while it was good, it had a crust around it, i think from the sugar and oil, and the very top was a little bit gooey even though it was cooked all the way through. Any suggestions? Iโ€™m wondering if I should add another tablespoon of flour. It was very runny. Iโ€™m also wondering if I should cut back the white sugar. I cut back sugar with chocolate chip cookies and they are much better. I do with the melting point at this altitude.

      Reply
      • Sam

        May 13, 2025 at 4:12 pm

        Hi Linda! Unfortunately I don’t have experience with high altitude baking so I just wouldn’t be able to advise how to make any adjustments. ๐Ÿ™ Maybe someone else can chime in with some help.

        Reply
    6. Rebecca

      March 29, 2025 at 6:13 pm

      5 stars
      I have no notes for improvement, and I love to tinker with a recipe. It is so perfect, my mother in law requested again for easter with the ermine frosting. When I suggested let’s try some orange zest to make it spring like and orange and chocolate is a great combo, she very plainly said, it is perfect as it is, and so it is lol!

      Reply
      • Emily @ Sugar Spun Run

        March 31, 2025 at 5:04 pm

        ๐Ÿ˜† We love that, Rebecca! Thanks so much for the 5-star review!

        Reply
    7. Manuela

      March 16, 2025 at 2:44 pm

      5 stars
      Excellent! Made it today in honor of our 6th wedding anniversary. We had a red velvet cake at our wedding which was so good, but I donโ€™t have that recipe. After six years the memory is a little foggy, but this cake might even be better than what we had! Itโ€™s so deliciously moist! Made it with cream cheese frosting. Amazing!

      Reply
    8. Stella

      February 17, 2025 at 8:38 pm

      5 stars
      I made this for a friendโ€™s birthday and everyone loved it! Perfect with cream cheese frosting!

      Reply
    9. GABRIELLA TUBITO

      February 05, 2025 at 6:55 pm

      I have a heart shaped pan , would this recipe accommodate this shape pan? also. how long should it cook in the oven? thank you

      Reply
      • Sam

        February 07, 2025 at 10:25 am

        Hi Gabriella! This will make about 8 cups of batter so you can adjust according to your pan. I’m not sure how much your pan holds. I’m not sure on a bake time. I would just be sure to keep an eye on it and use the toothpick test to make sure it is done. ๐Ÿ™‚

        Reply
      • Doris

        February 11, 2025 at 10:31 am

        5 stars
        this is my favorite cake and always had for my birthday growing up, still make it. the frosting is the sam as my mom’s but called it cook frosting

        Reply
      • Dzenana

        April 04, 2025 at 1:21 am

        Hello, what can I subtitute in order to add beetroot instead of food colouring? My kids go crazy from dye so it’s a no for me. Many thanks

        Reply
        • Sam

          April 08, 2025 at 1:38 pm

          I personally haven’t tried, but I know others have done it with success. I’m not sure how much you will need. Are natural food colors an option? I know they work well. ๐Ÿ™‚

    10. Mk

      January 23, 2025 at 8:52 am

      hi I’m looking forward to trying g your recepie but can I use 6 or 7 inch pans to get more height?!

      Reply
      • Sam

        January 23, 2025 at 1:06 pm

        You will have enough batter for 3 6 inch cakes. I would not recommend putting it in 2 6 inch pans. It will overflow. ๐Ÿ™

        Reply
    11. DJ

      January 08, 2025 at 5:04 pm

      Hi Sam, can I bake this as a bundt cake? What would be the bake time?

      Reply
      • Sam

        January 09, 2025 at 11:59 am

        Hi DJ! I think it would bake fine in a bundt pan. It may not fill the pan all the way though. I’m not sure on a bake time. I would just keep an eye on it as it bakes. ๐Ÿ™‚

        Reply
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