Red Velvet


Southern Red Velvet- (Cake Man Raven’s Recipe)

 Submitted by member jfolzman (thanks Jill!)

2 1/2 cups all purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 1/2 cups veg. oil
1 cup buttermilk, room temp.
2 eggs, room temp.
2 Tablespoons red food color
1 tsp. vinegar
1 tsp. vanilla

Sift dry ingredients. Whisk wet ingredients and add dry ingredients to wet. Bake at 350.

Jill uses Cream cheese frosting  in the middle, and then a crusting buttercream mixed with a little cream cheese frosting for the outer frosting.

Here’s what she says about the recipe:  “I’ve been trying out recipes and take them to my mom’s work and have people give their feed back. I’ve never tried the doctored mix for this, but this is the recipe that got the most votes, even from people who normally didn’t care for red velvet and thought this was very moist.”

Category: Cakes and Cupcakes, Recipes


  1. gracie says: #1

    How long do you bake them?

  2. BeBe says: #2

    Hi Gracie, I think the layers would bake 25 to 30 minutes. I would check at 25 min.

  3. Connie Taylor says: #3

    1 1/2 cups of oil…..can I cut this down to l cup?

  4. BeBe says: #4

    Hi Connie, I haven’t tried that so I don’t know for sure …….I think I would reduce by just 1/4 cup .

  5. ms alethia says: #5


  6. GerriW says: #6

    Hi melissa and Bee Bee, is this cake durable enough for fondant?

  7. BeBe says: #7

    Hi Gerri, this recipe has 1 1/2 cups oil and that does make a cake more tender so we haven’t tried covering it in fondant. This would be a good question for you to post on the forum. Maybe someone on the site has tried using fondant and would give us their opinion.

  8. Lanenab777 says: #8

    Hi for how long should it bake for?

  9. BeBe says: #9

    Hi, 25 – 30 min. and a toothpick inserted in the center comes out clean

  10. Katie Rogers says: #10

    Is this recipe good for cupcakes? Thanks!

  11. lateen baqays says: #11

    Is this recipe good for cupcakes???

  12. Angela Karlen says: #12

    If you are making a 16″ cake with three 2″ layers. . . do you double this recipe or would your first tier just be shorter than the second one since they would both have the same amount of batter?

  13. Angela Karlen says: #13

    Sorry. . . my bottom tier is actually 14″

  14. bernadine rego says: #14

    Hi I tried this recipe but the red colour did not come out evenly, there were brow edges on the cake.
    Is there any soloution to this?? or anything that I might have done wrong that caused this to happen!!

  15. irma ornelas says: #15

    hola podrias decirme que es tbl red food color?

  16. BeBe says: #16

    Hi Irma, 2 Tablespoons red food coloring

  17. Keitisha Young says: #17

    I tried this recipe over the weekend to see how it would come out. It was great everyone loved it.

  18. Melissa Diamond says: #18

    Great Keitisha, thanks for the feedback!—

    Just wanted to let anyone else know that is thinking about this recipe that there are lots more comments if you follow this link to food network’s post on this same recipe of Cakeman Raven’s~

    link to

  19. fran luparello says: #19

    Will this cake hold up to fondant?

  20. BeBe says: #20

    Hi Fran, we have not tried covering it in fondant…….the 1 1/2 cups oil will make it a tender cake, so I’m not sure it would hold up to the fondant.

  21. Heidi Nyhoff says: #21

    can this recipe be used for cupcakes??

  22. BeBe says: #22

    Hi Heidi, yes, it should be fine for cupcakes. My only worry is with the amount of oil in the recipe. Sometimes the paper cupcake liner will pull away from the cupcake with a recipe using this amount of oil. I’m sorry that we have not tried it for cupcakes so I don’t know for sure if this would happen.

  23. malou carroll says: #23

    I love this recipe and is the only one I will use. I reduce the amount of oil by just a few tablespoons and use one tablespoon of coco instead of 1 tsp. Oh, and another thing is that I don’t use regular food coloring. I love using Lorann’s red velvet emulsions. Sooo yummy! I’ve covered it with fondant many times.

  24. BeBe says: #24

    Hi Malou, Thanks for making your post.

  25. Fran Gentile says: #25

    Hello, Do you think this is enough batter for an 11 x 15 pan?

  26. BeBe says: #26

    Hi Fran, This recipe makes three 8″ layers. The 11 x 15 pans needs ll cups of batter according to the Wilton Party Chart and an 8 ” round pan needs 3 1/2 cups, so you would be slightly under the amount needed.

    The Wilton Chart can be found under Member Resources on the homepage, select the page Helpful Links.

  27. Fran Gentile says: #27

    Thank you, BeBe! This was very helpful!

  28. eva rivera says: #28

    I need to make red velvet cake pops but I use a silicone mold for my pops would this recipe work and can it be halved cause I only need 24 cake pops

  29. JCN says: #29

    Hi Bebe

    Thanks for your site. I love it and have learnt lots. How do I achieve that rich red velvet colour for this cake? Am never successful with the colour- Tried adding more colour too.

  30. angela mendez says: #30

    Hi everyone! Can this cake be covered with fondant ?

  31. BeBe says: #31

    Hi Angela, because of the amount of oil in this recipe the cake is soft and does not hold up to the weight of fondant.

  32. angela mendez says: #32

    Thanks bebe. Is there anyway around this or maybe another recipe ? Thanks again in advance

  33. BeBe says: #33

    Hi Angela, does it need to be a scratch recipe? Here is a link to a Forum discussion on red velvet but they use box mixes, link to , in this discussion Amy and Stephanie have recipes that are more dense. You could private message them if you have more questions for them.

  34. angela mendez says: #34

    Thank you… Does the cocoa powder have to be unsweet?

  35. BeBe says: #35

    Hi Angela, the amount of cocoa powder in this recipe is so small that I think it will make no difference.

  36. farzeen patel says: #36

    Hello everyone, just thought I’d let you know
    that today I tried this rcp with cupcakes.
    And they turned out perfect! No peeling cases,
    which was my biggest fear due to the high
    oil content. They’re super soft & moist too.
    Thanks for sharing this rcp. 

  37. BeBe says: #37

    Hi Farzeen, great, thank you for posting.

  38. Elizabeth says: #38

    Hi GerriW & Bebe!

    I covered this cake with fondant, and it worked great! I recommend allowing it to chill in the fridge (after crumb-coating it/final coating) before covering it though. Hope this helps! :)

  39. Vaishali Patel says: #39

    Bebe, what is buttermilk ??

  40. Vaishali Patel says: #40

    is that a watery yought??

  41. Vaishali Patel says: #41

    Hi Melissa

    I want to make red velvet cake I am not sure what is buttermilk is?

  42. Vaishali Patel says: #42

    I have found my answer on google

  43. Amy Levine says: #43

    Has anyone tried this as a bottom tier in a stacked cake?

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