Red Velvet Cake Recipe
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.
Red Velvet Cake Recipe
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
- ½ 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
Instructions
- DIRECTIONS1. 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.
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
Glad to heat that you liked it. happy anniversary!
you always can shape a pic on Instagram and tag me 🙂
I made this cake for my wife on valentine’s day and it was well appreciated she loved it (I didn’t get any) 😂
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 🤗
I love it it’s like the best one I have ever made in my whole life 10/10 definitely recommend
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 🙂
1 cup minus 1 tablespoon (approximately 200ml)
What can i do if i put the hole cup? It looks very oily, can i fix it?
Are these ingredients for a 1 kg cake.
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
Hi, you can find the info and link to the song in the description box of the video.
how many people can we serve with this cake??
how many people can we serve with this cake??
This is the best red velvet recipe I’ve ever had. I made it and it’s very yummy
Glad you liked it 🙂
Hi can u plz tell me which red food colour have u used. The brand and shade
Can i bake this in a 7 inch cake? Pls reply!!
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
You can made the cake couple a days ahead and store it in the fridge.
This is literally the best red velvet receipe..how many pounds is this cake?
Why there is no baking powder?
Because they used baking soda instead
Hi! Can I use powdered buttermilk instead?
Hi Ian,
No, you can’t.
For a buttermilk, is it condensed milk plus 1 tbsp. of vinegar? Or A fresh milk?
Hi .. is this recipe for 1kg cake ?
Hi .. is this recipe for 1kg cake ?
Hi .. is this recipe for 1kg cake ?
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.
thank you so much, it was amazing and a huge hit!
especially loved the cream cheese frosting
Glad you liked it! Thank for trying and letting me know 🙂
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!
Powdered sugar is lighter. For example, a cup of feathers and a cup of steel is of the same volume, but a cup of steel is obviously heavier. They’re both 1 cup but they weigh different
How much is 1 teaspoon Baking soda and 1 teaspoon Salt in the grams?
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?
Can you use balsamic vinegar instead of white vinegar?
I could not print the recipe
Please advise
Thanks
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?
Can I use this recipe on cupcake? How many cupcakes will it yield?
Can i use white wine vinegar?
Hello, I’m planning to bake this cake using your recipe but I would first like to know if it is possible to bake it in three 18 cm cake pans instead of the ones you used?
Thank you!
I made it for my daughters 15th birthday and loved the results <3
When putting in the oven do you put fan mode?
Thank you very much for the recipe. <3
Can I bake this cake in a nine inch springform tin? If so, how long should I bake it for?