Red Velvet Cake Recipe

Red Velvet Cake Recipe

2019-02-17
3.5 Stars (363 Voters)
...
The most amazing red velvet cake recipe with cream cheese frosting. This cake is so moist, fluffy, rich and velvety. Perfect cake for holidays, birthdays, valentine’s day or any occasion. This cake consists of two layers of cake, generous layer of cream cheese frosting in the middle, beautifully covered with frosting on top and sided. Coated with red velvet crumbs and decorated with heart shape cake.
DIFFICULTY
Medium
YIELDS
10
PREP TIME
1½ Hours
WORK TIME
20 Minutes
RECIPE CUISINE
American
INGREDIENTS

    For the cake:

    • 2½ cups (310g) all-purpose flour
    • 2 tablespoons (16g) Cocoa powder
    • 1 teaspoon Baking soda
    • 1 teaspoon Salt
    • 1½ cups (300g) Sugar
    • 1 cup (240ml) buttermilk, room temperature
    • 1 cup – 1 tbsp (200g) Vegetable oil
    • 1 teaspoon white Vinegar
    • 2 Eggs
    • 1/2 cup (115g) butter, room temperature
    • 1-2 tablespoons Red food coloring
    • 2 teaspoons Vanilla extract

    For the frosting:

    • 1¼ cups (300ml) Heavy cream, cold
    • 2 cups (450g) Cream cheese, room temperature
    • 1½ cups (190g) Powdered sugar
    • 1 teaspoon Vanilla extract
DIRECTIONS

1. Preheat oven to 350F (175C).

2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.

3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.

4. Pour the batter into two 8-inch (20cm) round baking pans greased with butter and dust with flour. or you can use one pan and bake twice. Also you can use springrorm pan lined with parchment.

5. Bake 35-40 minutes, until a toothpick inserted into the center comes out clean.

6. Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely.

7. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl with heavy cream to stiff peaks. Then fold into the cream cheese mixture.

8. Cut the top of the cakes. Cut 8-12 heart shapes from the top layer of the cakes. Make crumbs from the leftovers. Set aside.

9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.

10. Decoration: Decorate red velvet cake with the crumbs and the hearts.

11. Refrigerate for at least 2-3 hours before serving.

Notes:

• All cake ingredients should be in room temperature.

• You can use all-purpose flour or cake flour

• Instead of buttermilk you can use milk+1 tablespoon vinegar (mix and let stand 5-10 minutes).

• More cake recipes you should try.

COMMENTS (39)
  • A
    Amreen
    2/13/2020

    I have to say, this is the best red velvet cake. So simple and easy to understand. I rarely bake and always worried of how the cake will turn out, but honestly, this turned out perfect. Baked it for our marriage anniversary,. Wish I could share a pic. Thankyou so much, TheCookingFoodie! <3

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    2/15/2020

    Glad to heat that you liked it. happy anniversary! you always can shape a pic on Instagram and tag me :)

    Reply
  • J
    John
    3/6/2020

    I made this cake for my wife on valentine's day and it was well appreciated she loved it (I didn't get any) 😂

    Reply
  • M
    Matilde Matias
    3/30/2020

    Hi! Lovely result! Can’t wait to try it. But I have one question: can I reduce the amount of vegetable oil? With 200g of it, won’t it become too oily? Thank you so much 🤗

    Reply
  • E
    Ellie
    6/4/2021

    I love it it's like the best one I have ever made in my whole life 10/10 definitely recommend

    Reply
  • E
    Emily
    4/30/2020

    Hi, I am making this cake this weekend. Could you please just confirm how much oil to use? 1 cup - 1 tbps in the recipe - what difference does it make using more or less? Thank you :)

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    5/1/2020

    1 cup minus 1 tablespoon (approximately 200ml)

    Reply
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  • A
    Angel
    5/15/2020

    Are these ingredients for a 1 kg cake.

    Reply
  • G
    Grace
    6/2/2020

    Hi I love the recipe and the background music to this video. Could you kindly give me the title and the name of the artiste, please? Thanks

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    6/6/2020

    Hi, you can find the info and link to the song in the description box of the video.

    Reply
  • s
    soleil
    6/9/2020

    how many people can we serve with this cake??

    Reply
  • s
    soleil
    6/9/2020

    how many people can we serve with this cake??

    Reply
  • E
    Elizabeth
    6/20/2020

    This is the best red velvet recipe I’ve ever had. I made it and it’s very yummy

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    6/20/2020

    Glad you liked it :)

    Reply
  • N
    Najeeha
    6/29/2020

    Hi can u plz tell me which red food colour have u used. The brand and shade

    Reply
  • r
    random
    8/11/2020

    Can i bake this in a 7 inch cake? Pls reply!!

    Reply
  • J
    Jackie
    8/26/2020

    Just made first RV cake for a birthday How far ahead can I decorate it Where shall I store it to keep perfect Thanks Jackie

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    8/26/2020

    You can made the cake couple a days ahead and store it in the fridge.

    Reply
  • D
    Darimeka
    10/7/2020

    This is literally the best red velvet receipe..how many pounds is this cake?

    Reply
  • M
    Maybel
    10/15/2020

    Why there is no baking powder?

    Reply
  • D
    Darimeka
    11/6/2020

    Because they used baking soda instead

    Reply
  • I
    Ian
    12/2/2020

    Hi! Can I use powdered buttermilk instead?

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    12/12/2020

    Hi Ian, No, you can't.

    Reply
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  • D
    Deann
    12/7/2020

    Hi .. is this recipe for 1kg cake ?

    Reply
  • D
    Deann
    12/7/2020

    Hi .. is this recipe for 1kg cake ?

    Reply
  • D
    Deann
    12/7/2020

    Hi .. is this recipe for 1kg cake ?

    Reply
  • H
    Ha Linh
    12/27/2020

    Hi, I made this cake 3 times. The recipe is so great and simple. I can't thank you enough for this. Although it's beautiful, the second time I didn't use the cake crumbs for the outside because it became dry so fast in the fridge.

    Reply
  • T
    Tehila S
    1/9/2021

    thank you so much, it was amazing and a huge hit! especially loved the cream cheese frosting

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    1/11/2021

    Glad you liked it! Thank for trying and letting me know :)

    Reply
  • I
    Ian (another one)
    1/29/2021

    Hi, question. Why is the measurement for 1 and 1/2 cups (300g) of sugar in the batter and 1 and 1/2 cups (190g) of powdered sugar in the frosting different in metrics system? Thank you!

    Reply
  • a
    alex
    2/4/2021

    How much is 1 teaspoon Baking soda and 1 teaspoon Salt in the grams?

    Reply
  • J
    Jake
    2/12/2021

    For the frosting is it ok to beat everythkng together right away? Is ok to use it even after that? Or does it really need to be separated?

    Reply
  • B
    Bene
    4/12/2021

    Can you use balsamic vinegar instead of white vinegar?

    Reply
  • Z
    Zami Singh
    4/20/2021

    I could not print the recipe Please advise Thanks

    Reply
  • T
    Tatjana
    4/30/2021

    Your first recipe, which I did not get from the word at all! Truly saying I love ❤️ all of your recipes! I could not setup the cake, top cake was constantly slipping, the cream was liquid, I was upset 😞 I left it in the fridge overnight, I hope it will be possible to fix everything tomorrow 🤞🏻What kind of cream cheese should be using?

    Reply
  • R
    Rhiyana
    5/10/2021

    Can I use this recipe on cupcake? How many cupcakes will it yield?

    Reply
  • N
    Nikki
    6/6/2021

    Can i use white wine vinegar?

    Reply
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