This Red Velvet Cake recipe is a Southern classic made completely from scratch with real butter, tangy buttermilk, and a touch of cocoa powder for that rich, velvety crumb. Topped with smooth cream cheese frosting, it’s the perfect cake for any time you want an elegant, homemade dessert that never goes out of style.
This is the best Red Velvet Cake recipe I’ve ever made. So moist, tangy and perfect! I make one every year and each year try a different recipe, but I found this is the keeper.
Red velvet cake has roots in the early 1900s, where it first appeared in Southern kitchens and became famous for its soft texture and subtle cocoa flavor. The original recipe used natural cocoa powder, which reacted with vinegar and buttermilk to create a faint red hue long before food coloring was added. Over time, this elegant cake became a bakery favorite, celebrated for its light chocolate notes, creamy frosting, and classic red color that still feels timeless today.
I tested so many versions of this recipe before landing on the one that finally hit all the right notes: soft, tangy, and perfectly balanced with that hint of cocoa that makes red velvet so special. It’s been a reader favorite ever since!
For more of that irresistable red velvet flavor, check out my Red Velvet Cupcakes, Red Velvet Kiss Cookies, Red Velvet Chocolate Chip Cookies, Red Velvet Whoopie Pies, and my Red Velvet Earthquake Cake.
If you want to learn how to make more cakes from scratch rather than use a boxed mix, try my Homemade German Chocolate Cake, Homemade Funfetti Cake, and Yellow Cake with Chocolate Frosting!
Why you’ll love this reader favorite recipe!
- The mix of butter and oil gives this cake the perfect texture – soft, moist, and rich without feeling heavy.
- Using a generous amount of cocoa powder adds depth and richness while still keeping that signature red velvet flavor instead of full chocolate.
- The vibrant red color and creamy frosting make it a showstopper for holidays like Christmas, Valentine’s Day, or any special celebration.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cake Flour – This is what gives red velvet cake its signature crumb. Cake flour has a lower protein content than all-purpose flour, which helps the cake stay light and tender.
- Cocoa Powder – I use 3 tablespoons for a slightly more noticeable chocolate taste, but 2 is more standard. Either natural or Dutch-process cocoa works perfectly here.
- Butter and Vegetable Oil – Butter adds rich flavor while the oil keeps the cake moist for days. Using both gives you the best combination of taste and texture.
- Granulated Sugar – Sweetens the cake and helps create a soft, even crumb.
- Eggs – Add richness and structure so the layers hold together beautifully once frosted.
- Buttermilk – Essential for that subtle tang and the moist, tender texture that red velvet is known for.
- Baking Soda and White Vinegar – These two react together to help the cake rise evenly with the perfect crumb. They also enhance the red color when mixed with cocoa powder.
- Red Food Coloring – What gives this cake its bold, classic hue. Gel food coloring (affiliate link) is easiest to find and gives that deep red color red velvet is famous for.
- Vanilla Extract – Adds warmth and rounds out the flavors beautifully.
- Cream Cheese – The heart of the frosting, adding a creamy, tangy contrast to the sweet cake layers.
- Powdered Sugar – Sweetens and thickens the frosting while keeping it smooth and spreadable.
- Cream or Milk – Softens the frosting to your preferred consistency for easy spreading.
How to Make Red Velvet Cake
- Prep. Preheat your oven to 350°F (177°C). Line two 8-inch or 9-inch round cake pans with parchment circles, then lightly grease the bottoms and sides with cooking spray. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt, and set aside.
- Cream butter and sugar. Beat the softened butter and granulated sugar together for 3 to 4 minutes until light and fluffy. Add the vegetable oil and beat again, scraping down the sides of the bowl. The mixture may look slightly curdled, which is completely normal.
- Add eggs and color. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Stir in the vinegar and red food coloring (affiliate link) until the batter is evenly tinted. Alternate adding one-third of the dry ingredients with one-third of the buttermilk, mixing on low speed just until combined each time. Scrape the bowl as needed and repeat until everything is incorporated.
- Pour and bake. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes for 9-inch pans or 38 to 43 minutes for 8-inch pans, or until a cake tester inserted in the center comes out clean with just a few moist crumbs attached. Do not overbake—the cake should stay soft and tender.
Make Cream Cheese Frosting
- Make frosting base. In a large bowl, beat the softened cream cheese and butter together using a handheld or stand mixer until smooth and creamy, about 1 to 2 minutes.
- Add sweetness. Add the powdered sugar and cream (or milk) on low speed until combined, then increase to medium-high and beat for 2 minutes until light and fluffy. Mix in the vanilla and salt until smooth.
- Cool cakes. Allow the cakes to cool completely before removing them from the pans. Level the tops if needed to create even layers.
- Frost. Spread cream cheese frosting between the cake layers and over the top and sides. Ermine frosting also works beautifully if you prefer something a little lighter and less sweet.
Recipe FAQs
Cream Cheese Frosting is my go-to because that tangy flavor balances the cake perfectly. If you prefer something lighter and less sweet, Ermine Frosting (the original pairing) is wonderful too (I use it on my Black Forest Cake). Swiss Meringue Buttercream would work well without being too sweet.
Not really. There’s a little cocoa powder for flavor, but it’s not meant to taste like a full chocolate cake. The flavor is softer, buttery, and just slightly tangy with that hint of cocoa that makes red velvet so special.
Because of the cream cheese frosting, red velvet cake should be stored in the refrigerator. It will stay fresh for about 5 days, but I like to let it sit out for 1-2 hours before serving so it comes to room temperature and the texture softens again.
Yes! You can freeze the cake whole or as individual slices. I recommend freezing it bare for about an hour first until the frosting is firm, then wrap it in a couple of layers of plastic wrap. Thaw in the fridge or on the counter before serving. You can also bake the cake layers ahead of time and freeze them for up to 2-3 months, then thaw and frost with fresh cream cheese frosting when you’re ready to serve.
Tips for Success
- For even layers, use a kitchen scale to divide the batter between the pans so both bake evenly. I like using 8-inch pans for thicker, taller layers, but 9-inch pans work great too, just adjust the baking time to 30-35 minutes for 9-inch or 38-43 minutes for 8-inch.
- Don’t overbake! The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs. Overbaking will dry it out and take away that soft, velvety texture.
- Make sure the cakes are completely cool before frosting. If they’re even slightly warm, the cream cheese frosting can start to melt and slide.
- For clean, neat slices, chill the cake for about 30 minutes before cutting. It helps the frosting firm up and gives you picture-perfect layers.
How to Decorate Red Velvet Cake
I like to keep decoration simple so the beauty of the cake itself shines through. Try using the extra cake crumbs from leveling your layers to sprinkle over the top, just like I do with my Carrot Cake. It gives a timeless finish and hints at the flavors inside.
For a more playful touch, you can add frosting swirls around the edges or decorate with small candies or cookies like in my Chocolate Peanut Butter Cake. If you want something elegant for a special occasion, top each mound of frosting with red or white flowers, similar to the look of my Vintage Cherry Chip Layer Cake.
More Cake Recipes
- Chocolate Cake with Chocolate Frosting
- Raspberry Chocolate Cake
- Oreo Cookies & Cream Cake
- Best Carrot Cake
- Coca Cola Cake
- 3-Layer S’mores Cake
- Homemade Funfetti Cake
Classic Red Velvet Cake
Ingredients
Cake
- 3 cups cake flour scooped & leveled (354g)
- 1 teaspoon baking soda
- 3 Tablespoons unsweetened cocoa powder (22g)
- ½ teaspoon salt
- ½ cup salted butter softened (113g)
- 2 cups granulated sugar (400g)
- 1 cup vegetable oil (224g)
- 3 large eggs room temperature
- 1 Tablespoon vanilla extract
- 1 Tablespoon distilled white vinegar
- 2 Tablespoons red liquid food coloring (affiliate link) (or 1 Tablespoon gel food coloring (affiliate link))
- 1 cup buttermilk room temperature (240g)
Frosting
- 2 (8 ounce) packages cream cheese softened
- ½ cup salted butter softened (113g)
- 4 cups powdered sugar (520g)
- 2-3 Tablespoons cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
For the cake
- Preheat oven to 350°F. Line two 9-inch or 8-inch cake pans with circles of parchment paper in the bottoms and spray the sides. Set aside.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.3 cups cake flour, 1 teaspoon baking soda, 3 Tablespoons unsweetened cocoa powder, ½ teaspoon salt
- Beat the butter and sugar together on high speed for 3-4 minutes in the bowl of a stand mixer with a paddle attachment until light and creamy. Add the oil and mix again, scraping the sides of the bowl.½ cup salted butter, 2 cups granulated sugar, 1 cup vegetable oil
- Add eggs, one at a time, and vanilla, beating on medium-high speed between each addition until combined. Add vinegar and food coloring (affiliate link), using as much food coloring (affiliate link) as needed to get the desired color.3 large eggs, 1 Tablespoon vanilla extract, 1 Tablespoon distilled white vinegar, 2 Tablespoons red liquid food coloring (affiliate link)
- Turn mixer to low speed and add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until combined between each addition and scraping the bottom and sides of the bowl as needed.1 cup buttermilk
- Transfer batter to the prepared pans and bake for 30-35 minutes (for 9-inch pans) or 38-43 minutes (for 8-inch pans) until a cake tester inserted in the center comes out clean with just a few crumbs. Do not overbake. Remove from oven and cool completely.
For the frosting
- Beat the cream cheese and butter together in a large bowl using a handheld mixer until smooth, about 1-2 minutes. Add the powdered sugar and cream or milk and mix on low speed until incorporated, then increase speed and beat for 2 minutes. Add vanilla and salt and beat again.2 (8 ounce) packages cream cheese, ½ cup salted butter, 4 cups powdered sugar, 2-3 Tablespoons cream or milk, 2 teaspoons vanilla extract, Pinch of salt
Assembly
- Level the cakes (if needed) so the tops are flat. Save scraps to crumble and use for decorating. Frost with cream cheese frosting and sprinkle the top of the cake with the reserved crumbs. Slice and serve.
Video
Notes
- Cake Flour Substitute: If you don’t have cake flour, use 2 2/3 cups all-purpose flour with ⅓ cup cornstarch instead.
- Cupcakes: Fill cupcake liners ½ to ⅔ of the way full. Bake for 19-21 minutes until the tops spring back at a touch or a toothpick inserted into the center of one comes out clean.
- Cake Pans: This recipe can be made with either two 8-inch or 9-inch baking pans to create two layers. I like using my 8-inch pans for nice, thick layers like you see in these photos. The baking time is 30-35 minutes for 9-inch pans and 38-43 minutes for 8-inch pans.
Storage & Make Ahead
- Store: Keep covered in the fridge for up to 5 days. Bring to room temperature before serving.
- Freeze: Freeze whole or sliced for up to 2 months. Wrap well and thaw in the fridge or at room temp.
- Make Ahead: Bake cake layers up to 2-3 months ahead and freeze. Thaw and frost when ready to serve.
Nutrition
This post was originally published in January, 2019. The photos and content were updated in January, 2022.
Hi, is it okay if I use all-purpose flour instead of cake flour?
Yes, you’ll be just fine.
Can I add chocolate chips to this recipe. If so, how and how much
Absolutely! That depends on how chocolatey you want the cake to be. I would start with 1 cup. I don’t think I would do more than 2 cups. You might also want to toss them in 1 tablespoon of flour first to help suspend them in the batter so they don’t sink to the bottom.
My granddaughter requested this for her birthday. Although I have never been a real fan of Red Velvet Cake, I made it. I have to say, this was the most delicious, moist, gorgeous cake! I have officially changed my position on Red Velvet, lol. Thank you so much…it was amazing!
YAY!!! This is the best endorsement for my red velvet cake recipe ever! Thank you, Carrie, for sharing! I’m so glad you feel that way. 🙂
Thee best red velvet I have ever tried!!! 💕 The colour ,sponge ,mhn everything perfect 💃💃💃💃
Will this make enough batter for an 8”x3” pan or is it better to use an 8”x2” pan?
8X2 is the more traditional shape but I am sure you can still do 8X3. I would just make sure you fill the cake pans evenly.
This is not the best Red Velvet cake. Mine is the best I know of. This calls for too much added stuff. Mine makes 3 very moist layers got it in 1972 from an italian family use Wesson oil. And people are so anxious for it. Just saying every cake taste different they think they are eating the best until they taste another cake.
Lol, thanks for sharing, Elaine. I’m glad you have a recipe that you love.
Wow troll much…
NO ONE CARES
Elaine would you share your recipe? Making for my SIL birthday! I’d like to compare! Thanks! 🤩
Would you please share your red velvet cake recipe?
The recipe calls for salted butter. Is it okay to use unsalted?
Yes, you will be just fine using unsalted butter!
If you think you already have the best recipe…why are you looking for and leaving nasty comments on other red velvet cake recipes, Elaine?
Lol that’s right Nicole tell her. I was thinking the same thing! Always an attention seeker out there!
Hi, I’m looking for a red velvet recipe to use to make a Harry Potter Gryffindor cake (2 layers of red velvet surrounding a layer of yellow cake to look like their red and gold). In your opinion, would the red on this cake be vibrant enough, or should I do extra red gel food coloring? (I know it’s a weird question, but I figured it wouldn’t hurt to ask!)
I’m a big HP fan and I think the red would be plenty vibrant, but you can tell by your batter whether you should add more food coloring.
If yours is the best, please feel free to add it to your blog post.. can we be respectful of the author
this cake is by far the best cake i’ve ever tasted.
I made this cake for my daughters birthday. It was a hit with everyone. We gave some to the wait staff and they came out to say how good it was.
Yum! I love that you shared it with the staff! I have some red velvet cake lovers in my house and sometimes my daughter requests this for her birthday as well! It’s a good one!
This recipe has been my go-to since restarted my baking business. I love it so much and have gotten a lot of positive reviews. Thank you.
Just this weekend, a customer asked if i could make the cake less crumbly. Do have an idea in what to do? I use cake flour and it comes out really light. I have tried normal flour but it. Mostly feels like the oil seeping through after it’s baked.
I also just use 1 tablespoon of the cocoa powder, could that be the issue?
Your view will be highly appreciated.
PS: your one bowl chocolate recipe is the star of my business at the moment. Thank you so much!!!
I’m so, so glad you love this recipe and the one bowl chocolate cake recipe! Congrats on your baking business! This is a tough question about how to make it less crumbly – I wouldn’t think adjust the cocoa powder slightly would make that big of a difference. I almost wonder about replacing some (maybe 1/3?) of the oil with applesauce? I feel like when I do that for things like muffins it makes them less crumbly, more chewy, but I honestly can’t say how it would affect this cake. I wish I had a better answer for you!
Thank you Amy!
I will try it out.
Hi Amy, love this cake! Only red velvet cake I make! Would I need to double or 1.5 recipe to get 4, 8-inch layers that are about 1.5 inches thick? Planning to use as middle tier for my niece’s wedding cake. Thanks!
Yes, you would. I’m guessing you would need to double it for that amount. If you have extra you could always trim the layers a bit and make cake pops with the scraps!
Forgot to give the well-deserved 5 star rating with my comment!
Oh thank you so much! I really appreciate it!
First time making this recipe
I have no regrets tried it on my family and co-workers, and they all loved it cake was very moist and flavorful lm not sharing this recipe lol
Lol, so glad it was such a hit!
It’s been very hard to find a red velvet cake pop recipe that is made from scratch and not a cake mix. Do you happen to have one?
I don’t have a specific cake pop recipe other than to crumble a from scratch cake and mix it with frosting like any other cake pop recipe made with a box mix. You will be just fine using this recipe in place of the box mix!
How far ahead can I bake the layers before I assemble and ice ?
You could make them up to 2 months in advance and freeze them! Or do them the day before and just keep them wrapped in plastic wrap until you are ready to assemble.
If making the day before, refrigerating the layers is fine?
Yes, absolutely! Just make sure they have time to come to room temperature before serving. Sometimes cold cake can taste stale when it’s really just cold.
Bake time for cupcakes??
19-21 minutes.
Hi, I want to make this cake tomorrow but I only have white vinegar. I know it’s more acidic than distilled, but will it still work for this cake? Thanks in advance!
Yes, you should still be just fine.
Thank you so much!
I haven’t ate the cake yet….made it for my granddaughter’s birthday….but the frosting was so runny… any thoughts??
If the frosting is runny, try beating it less with the hand mixer next time. Cream cheese frosting gets runnier the longer you mix it.
I gave this a 5 star because it turned out to be a very nice, moist sponge. A few modifications I made, I used the entire bottle of red food color, added extra cocoa powder and mixed the baking soda and vinegar together at the end and mixed them into the finished batter for about 20 seconds, this was enough batter for me to divide between 3 – 9×2 cake pans.
The frosting I also modified to be more stable and to be able to accommodate all 3 layers, I mixed 1 cup butter, 2 8 oz pkg of cream cheese, 1/2 c vegetable shortening, 8 c 10x sugar, 1 tbsp vanilla
This cake was made for a work luncheon and it had great reviews, will make it again
I am so glad you enjoyed it! Sounds like you are a pro baker! Way to go!
I must have done something wrong :(. I tried the recipe last night for my daughter birthday cake and it didn’t come out super fluffy and it has a hint of bitter. I am guessing it’s the cocoa powder I used (Ghirardelli Unsweetened Cocoa). Also the batter was extremely thick and not pourable. I followed every step and measure to the T. 🙁
Followed recipe to the T- the color of my cake batter looked nothing like this cake. I used 1 Tbsp of red gel food coloring and the batter looks mauve -colored. Wish I had picked up more at the store… Would like to know how much food coloring was used by others to get this intense bright red color.
Has anyone tried using avocado oil instead of canola?
I made this recipe for my grandson’s 16th birthday. He requested a red velvet cake, and this is the best recipe I’ve found. Everyone loved it, and the birthday guy ate two pieces.
This is my go to red velvet recipe. So amazing. If I’m using unsalted butter… how much salt should I put in?
Oh thank you! It is a good one! Per every 1/2 cup of unsalted butter you just need to add 1/4 teaspoon of salt. It’s a pretty small amount!
Thank you for getting back to me!! This recipes calls for 1/2 tsp salt with salted butter? Should I do the same with unsalted?
A 1/2 cup of salted butter just has an extra 1/4 teaspoon of salt compared to unsalted butter. Honestly, the difference is so slight that in most recipes you won’t even notice it, but you could add an extra 1/4 teaspoon of salt to the amount called for (so 3/4 teaspoon salt total) here to make up for it. I never bother purchasing unsalted butter anymore and make all of my recipes using salted butter.
I’ve definitely noticed your desserts all have salted butter and honestly thats my vibe. All of your desserts are just a bit more flavorful than other recipes I’ve used. Thanks for taking the time! Baked it this morning and it was beautifully delicious per usual! Thank you!
I’m so happy you said that! Really makes my day!
How long should I wait before I take the cake(s) out of the pans?
I usually wait about 10 minutes.
This red velvet cake recipe is absolutely divine! The cake itself is incredibly moist and velvety, and the tangy cream cheese frosting is the perfect complement to the rich chocolate flavor. I couldn’t get enough of its indulgent taste and beautiful presentation! Thank you for sharing this amazing recipe, it’s become a new favorite in my household.
Oh My God my cake was so moist and fluffy. The best cake that I ever made.
Can I use Canola oil in this recipe and can I use a 9×13 cake pan instead of 2 9 inch pans?
Yes, you certainly can!
I filled the recipe as written and the cake turned out just ok. I felt that the cake itself didn’t have a lot of flavor but the frosting was excellent. The cake was crumbly and not as dense as I would’ve liked. I was very careful to not over bake so I know it wasn’t dried out. It wasn’t terrible, it just wasn’t the flavor I would have liked.
Hello I was curious if you can use this recipe in 6 inch cake pan? Maybe split into 4 layers. Do you know what the cook time would be?
Hi! Yes that shouldn’t be a problem. I would bake it for 25-30 minutes at 350 F.
I made this cake as a sample for my great niece’s wedding cake. Perfection. Now if I can replicate it for a big cake!
It’s the best cake! Perfect for a wedding! Don’t know what size of cake she wants or how many layers but you can always freeze the layers. Cake freezes really well. Good luck! It will be great!
Amy, I don’t usually comment but after I found your moist chocolate cupcake recipe I , a very experienced baker, will use no other. People think I bought the at a professional bakery. I wanted to make red velvet something for christmas so I only thought of you. Why does your cake recipe call for whole eggs but your cupcake recipe call for separating the eggs and folding in the egg white? I like this idea and am just curious. Also if you can’t say something nice don’t say anything at all.
Hi Kathy! I’m so glad you love my recipes! I feel like the cupcake recipe benefits from the little extra lift to the batter that I don’t think is as noticable in the cake version (although honestly you could separate eggs and yolks for the cake or skip that step for the cupcakes and both recipes will turn out pretty much just as well). Sometimes I just like to try different techniques to see if I can tell a difference or if it can give a recipe that little extra edge. But then it’s always balanced by a desire to keep things as simple as I can too. I don’t know if that’s the answer you were looking for but I hope it helps!
I only have Regular 100% white vinegar will
this still work?
Yes.
I will make this for Thurssday (Thanksgiving Day) I believe it will make a DESSERT HIT!
This is the best Red Velvet Cake recipe I’ve ever made. So moist, tangy and perfect! I make one every year and each year try a different recipe, but I found this is the keeper. I look forward to making more of your wonderful recipes! Thanks for posting them!
I’m so glad you love this one! I always judge my recipes by whether it’s a keeper or not too so I’m glad you feel the same way about this one! I hope you find many more “keepers” here!
I made the red velvet cake for my wife she love it one thing I did differently is added chop pecan on top and the side if the frosting it came out delicious
Thanks
I am planning on making this recipe for Christmas. Is it best to bake and frost the cake the day before or just bake the layers and wrap the layers the night before?
I have made your pecan pie, chocolate silk pie and blueberry cream pie to great reviews and I feel positively this recipe will not disappoint!
Thank you for your vote of confidence! You can really take either approach. I like to bake and wrap the day before personally, but you could assemble the entire cake the day before as well. It’s totally whatever works best for you in this case.
Will this recipe make 3 – 6 inch cakes?
Thanks
Joanne
Yes, it will.
I am using 8” pans and after 42 mins they are still not done – has this ever happened to you before? Thanks!
Have you tested your oven with an oven thermometer? Some ovens run cooler (or hotter) than stated. I have an inexpensive one from Target that helps me make sure the oven temp is really where it’s supposed to be.
This recipe unfortunately didn’t work for me. Followed it exactly, cake fell apart when I stacked the layers for frosting. Also, the frosting was extremely runny. I think just one cream cheese packet would’ve been enough. I ended up using twice the amount of powdered sugar as listed on the recipe, and it was still so runny, the cake was sliding around. I think the measurements need some adjusting.
My guess with the frosting is that you beat it too long. Cream cheese frosting is different from American buttercream and the most common mistake people make is to keep beating it longer and longer thinking it will thicken or get fluffier, which is actually the opposite of what happens. The longer you beat cream cheese frosting, the runnier it gets. Next time (regardless of whether you use this recipe or another) make sure the cream cheese is softened and beat it with the powdered sugar as little as possible just to make it smooth and it should hold up better for you. As for the cake falling apart, make sure the layers are completely cooled and leveled before stacking. Good luck!
I agree, the ratio of cream cheese, butter to powdered sugar is off. I’ve been baking for over 40 years and felt like the recipe was off but thought I would make it as written. I ended up with way too much frosting and it was runny. Would halve the amount of cream cheese and butter if making again.
Did not come out well at all!! Boiled over made a mess in my oven then completely sunk!! So disappointed
Amy, I’m not the greatest bake with a reputation of messing up but it was my mother-in-law’s birthday, she’s gluten-free so I used GF all purpose flour. Added a tblspn of baking powder by mistake,but this cake turned out perfect.Even my husband who never compliments my work was impressed. Thank you so much for sharing. P.S-I searched the whole web for salted butter red velvet,and found this,best recipe ever! I used a 9×13inch glass dish. Perfect!
I’m so, so happy to hear this! Bravo to you!
How long to cook for a 9×13?
I would start with 40 minutes and check it from there. Check by inserting a tooth pick and decide if it needs more time.
Made this for my friend’s birthday and it was a huge hit! Super fluffy and full of flavor. The recipe was easy to follow! I did want to ask if it would be better to have the cream cheese and butter completely at room temp before mixing? My icing came out a little lumpy even thought I sifted the powdered sugar.
Glad it was a hit. Yes it will mix so much better at room temperature! The cream cheese especially can leave little lumps if not softened at room temperature. The good news is, it will still taste amazing, lumps and all. 😉
Thank you for sharing this recipe! Do you bake it with the metric (grams) measurements, or by cups? I’m going to make this “blue velvet” for my 9-year-old daughter’s BYU themed birthday cake.
I do both measurements. Under the recipe title hit the button “jump to recipe” and it will take you straight to the recipe with all the measurements and ingredients. As a BYU graduate I fully support this “blue velvet” version. 😉
I found the cake very oily, however the taste was great. If I reduced the oil, would it alter the taste/texture?
It depends on how much oil you take out. If you take out too much the cake will be dry. Also, if your butter was too soft when adding it into the cake, it can make the cake oily and beating the batter at a high speed too long can incorporate the fat too much leaving the cake oily. Reducing the oil or butter will make it less oily but also making sure the butter isn’t too soft and not overmixing will help the cake as well.
do you know that the Gram weights dont change when you click “1,2,3” quantity on the recipe? just FYI, its delicious
I know! I’m sorry about that! I’m waiting on the tech person who designs the recipe plug-in that I use to add that as a feature.
Can I change the color and use purple instead of red?
Yes you can change the color to whatever you want! Just keep in mind the cake already has a slightly red hue because of the reaction between the cocoa, buttermilk, and vinegar.
Thank you.
I don’t really like red velvet cake but it’s my son’s favorite so I decided to surprise him and make one for his birthday. So good! Even I liked it. It was moist and had a wonderful flavor. Thank you for the recipe.
Thank you! So nice of you to make it for his birthday!
Have to try this cake looks scrumptious 😋 thanks for sharing your recipe
Yes, it’s a good one! Let me know if you make it!
Can you use a sugar substitute in the cake itself (monkfruit) without any problems?
Hmmm I have never tried making this with monkfruit so I can’t tell you for sure how the cake will end up. The volume and texture of the cake will most likely be a little different with a sugar substitute.
I don’t know what I did wrong but the cake was dry. I did use 9×13 and baked 43 minutes but began checking at 40 minutes
Very delicious. My guests loved and kept talking about how delicious the cake was. Thank you!