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!
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.
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 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.
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.
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.
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:
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!
Red Velvet Cake
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) canola oil may substitute vegetable oil or another neutral oil
- 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
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) canola 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
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
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.
Rima
Hi, what can I substitute for vinegar?
Sam
I think lemon juice might work.
Kristin
This was amazing! I recently discovered your site, and I’ve made a gazillion things from it. Everything has been delicious! Thank you–please keep the recipes coming!
Sam
I am so glad you enjoyed it, Kristin! I will definitely keep them coming if you’ll keep baking. 🙂
Prity
Hi Sam, I’m preety from Mauritius.
I’ve tried your vanilla cake and it was outstanding. Now I’m going to try your red velvet cake. But I needed a good recipe for an almond cake if you could share it to me that would be really amazing.. Thank you.. Hoping to get a fast reply from you..
Sam
I can add an almond cake to my list of things to do. I’m glad you enjoyed the vanilla cake. 🙂
Yasmin Falik
Hi Sam,
Thank you so much for the recipe. I made it today for my son’s birthday. That was the first time I made and tasted one. And though it came out moist and not dense, I had two issues with it.
The first, though I carefully followed the instructions and the buttermilk was as red as yours, the cake turned out dark brown rather than red. Do you have any idea why?
Secondly, the cake leaves a slight bitter aftertaste. Do you think it is becasue of the viniger or could it be because of the food coloring?
Thanks in advance,
Yasmin.
Sam
Hi Yasmin! What kind of food coloring did you use and what kind? This may be your issue here.
Q P
This was a delicious red velvet cake recipe! It was moist, light and fluffy. Would definitely recommend!
BeginnerBaker
Hi Sam,
Thanks for the recipe. How can I convert this recipe into eggless version. Please advise. Thank you in advance.
Sam
Unfortunately I haven’t tried it myself so I can’t be sure. 🙁
Char Flow
How do I increase the batter to make three layers? I like the height of your layers.
Sam
You will want to increase all of the ingredients by 50%. 🙂
Fran Rose
I have the original recipe from the Waldorf Astoria in NY that my mom left me. I use the Swan’s Down cake flour in the red box and at the very end, mix the vinegar and baking soda together, and fold it into the cake. It gives you that velvet look when you cut the cake.
Sugar Spun Run
Thanks for sharing, Fran. 🙂
Angelika
Hi, Sam! Excited to try this recipe. I have one question, I only have one 8″ pan available, can I pour all of the mixture in one pan? Or should I bake them separately? Thank you!
Sam
Hi Angelika! You definitely do not want to overfill your pan. Don’t fill it more than 2/3 of the way full. You will want to just let the batter sit until the first cake finishes and then bake the second. Since you only have an 8 inch pan you may have a little extra batter. 🙂
Kelin
Can you use this recipe for cake pops?
Sam
That should work just fine. 🙂
Kenny
Hi Sam,
Thank you so much for posting this recipe. I would like to use two 6″ pans instead. What do you recommend? Can the recipe be halfed and will this adjustment also apply to the leavening agents?
Sugar Spun Run
Hi, Kenny! I have not tested it in a 6″ before, but my best guess would be to halve all of the ingredients listed, including the leavening agents. The baking time will be different than what is listed so you’ll want to keep an eye on it. Keep me posted on how it turns out! Enjoy! 🙂
Kenny
Thanks alot. I halved the recipe and the cakes turned out great and yummy. The layers were smaller than what I wanted so I may have to increase the recipe next time. Thank you.
Sam
I’m so glad they turned out Kenny! Actually to have a precise amount of batter you would need to cut the original recipe by 1/3. That could get a little tricky so it may be best to make the original recipe and just discard any excess batter you may have, but be sure to not overfill your pans. 🙂
Israel Sherer
Hi Sam
Thanks for the recipe that looks wonderful. I have 2 questions: In section 6 you write down to add the vinegar. Is that referring to Butter Milk?
And the second: from the two cakes we baked, make up the final cake? I mean the layers are: Cake – Frosting – Cake – Frosting?
Thank you
Sam
Hi Israel! No, this is the 1 teaspoon of vinegar listed in the instructions. And yes, cake, frosting, cake, frosting. I really hope you love it! 🙂
Sarah Eden Walker
Would you suggest this cake for carving? Or is it too soft? Looking for a good red velvet cake that will be tasty and sturdy enough to be carved. Thanks!
Sam
Hi Sarah! It is a pretty soft cake. I’m honestly not sure how well it would do being carved. If you do try it I would love to know how it works. 🙂
Sarah Eden Walker
I ended up going with your Red Velvet cupcake recipe and it held up beautifully!
Sam
That’s great! I’m glad to hear it turned out. 🙂
Lilly
I absolutely love this recipe! I tried about 5 different red velvet recipes and all of them were either too dense, crumbly, dry or would peel off the liners even when measured ingredients to the T. Your recipe makes a perfectly moist and delicious cake and cupcakes.
Sam
I am so glad you enjoyed it so much, Lilly! 🙂
Simone
Hi Sam,
I’m trying all of your recipe 🙂 so I have a lot of questions. I hope you don’t mind. Is this more dense or soft?
Sam
More soft! Make sure to measure the flour properly and to not overmix so it stays soft and fluffy 🙂
Robin Fowler
This cake is so moist and delicious. Chickened out and used the cream cheese frosting. Thank you for this recipe and all your other excellent recipes.
Sam
I am so glad you have enjoyed everything so much, Robin! 🙂