Today I’m sharing a moist and flavorful Red Velvet Cake from scratch that is truly the BEST!
I remember being fascinated by Red Velvet Cakes as a child. My grandmother often had one sitting under a cake dome on her kitchen counter, and those red velvet cake layers slathered in cream cheese frosting just called to me!
I loved the moist and chocolatey, cream cheese-filled layers, but I think that it was the dramatic RED that I loved the most!
Red Velvet Cakes have long been the dessert of choice for Christmas and Valentine’s Day celebrations, and have been especially popular in the south, but in recent years Red Velvet Cakes have experienced an explosion in popularity!
Everywhere I turn, I see red velvet cakes, cupcakes, cake pops, cookies, brownies, pancakes, and more! I’ve even set up a Pinterest Board for Red Velvet Desserts because I just cannot help myself.
We were determined to find the BEST red velvet cake recipe from scratch and I’m happy to say that after lots of experimenting and taste tests (I love a good taste test), we have found THE ONE!
This Red Velvet Cake is ultra moist without being overly soft or crumbly, it has just the right amount of cocoa, and the sour cream in the recipe makes it stable enough to withstand the weight of fondant, or a thick coat of cream cheese frosting.
This is one of those good old fashioned cake recipes where nothing but cream cheese frosting will do!
In the photo above, you can see that we’ve piped a generous amount of Cream Cheese Frosting with a 2D fat star tip. I love this quick and easy technique but really, there’s no wrong way to apply a delicious coat of cream cheese frosting!
Red Velvet Cake is the perfect dessert choice year-round, but if you are making this for a Christmas or winter gathering, you may like to make the lovely white chocolate candy coating trees as in the photo above!
I love the these sweet decorations, and they are so simple to make! You can find out how to make there in our free blog tutorial here: White Chocolate Candy Coating Trees.
We hope that you love this amazing scratch Red Velvet Cake as much as we do! We have tried many, many scratch Red Velvet Cake recipes in our search for the perfect cake, and for us, THIS is the one! The search is over. This is now our go-to recipe. Hooray!
**This Recipe calls for the Reverse Creaming Method of Mixing, which yields a very moist and slightly denser cake. Many of our favorite cake recipes call for this method. We explain the steps in our recipe below, but if you are unfamiliar with the Reverse Creaming Method, please watch our quick, free video tutorial: Reverse Creaming Method of Mixing. If you prefer the fluffier texture of the conventional method of mixing, click over to our Red Velvet Cupcake (and cake) Recipe!
*If you are looking for a fantastic doctored cake mix Red Velvet cake, we have you covered! Scroll on down to the bottom of this post to find a link to our favorite “almost homemade” Red Velvet Cake!
Enjoy!
Red Velvet Cake - {Scratch Cake Recipe}
Ingredients
- 3 large eggs
- 1 Tablespoon (12 g) vanilla extract
- 2 Tablespoons (24 g) red liquid food coloring
- 1 cup (242 g) sour cream
- 1/4 cup (54g) vegetable oil
- 1/3 cup (73 g) milk
- 2 1/2 cups (285g) cake flour
- 2 cups (400 g) granulated sugar
- 4 Tablespoons (19 g) unsweetened cocoa powder
- 1/2 teaspoon ( 3g) salt
- 1 Tablespoon (15 g) baking powder
- 1 1/2 sticks (12 T) (170 g) unsalted butter softened (Do not soften in microwave). I cut the butter into 1/4 inch slices onto waxed paper so it will soften quickly
Directions
- {*This recipe uses the Reverse Creaming Method.}
- Preheat oven to 350 degrees. Grease and flour two 8 x 2 inch pans.
- In a separate bowl, combine eggs, vanilla, red food coloring, sour cream, veg. oil, and milk. Whisk to blend and set bowl aside.
- Add the dry ingredients to the mixing bowl and blend with the mixer on medium speed for 30 seconds until the dry ingredients are well blended.
- Slowly add the slices of butter a few at a time while the mixer is on medium speed. Mix until the dry ingredients are moistened by the butter. It will look like coarse sand, and all the dry ingredients will be moistened by the butter. If you pinch some of the mixture between your fingers, it will stick together. Scrape the sides and bottom of the bowl.
- Method is important when using the Reverse Creaming Method. With the mixer on low speed SLOWLY add approximately 1/2 of the egg mixture increasing the speed to medium and mixing for 1 1/2 minutes - the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition .
- Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.
- Makes 7 cups cake batter
*We love this recipe with Cream Cheese Frosting. If you are a fan of peppermint, add a little extract (start with 1 tsp. and adjust to your liking from there) for peppermint cream cheese frosting! It’s a great combination.
As we mentioned above, this Red Velvet Cake recipe calls for the Reverse Creaming Method of mixing which creates a slightly denser, velvety texture.
If you prefer the more traditional Conventional Method of Mixing, which yields cakes and cupcakes with a fluffier texture, hop over to our Red Velvet Cupcake (and cake) Recipe linked here!: Red Velvet Cupcakes!
If you love all things red velvet, you’ll LOVE our Red Velvet Marble Pound Cake! This is an easy-to-make, ultra moist pound cake recipe that is sure to bring rave reviews! Around the holidays, we love to add a peppermint glaze. This one’s a keeper!
Finally, we have even more Red Velvet Cake deliciousness to share with you if you are looking for a great doctored cake mix recipe!
Hop on over to check it out!: Red Velvet Cake (Doctored Cake Mix Recipe)
Thank you for your quick response.
I would love to try this cake recipe out soon. Please help,I would like to make this cake in 2-9″ pans 2 inches high. Will I be successful in making 1-1\2 batches to fill the 9″ cake pans. Also how far in advance can I make this cake, I was thinking of baking and freezing on a Sunday, and torte and ice the following Thursday. Will this time frame decrease the flavor profile of my cake? Will nestle coco works, if i cant find the ghirardelli brand coco. I have made other cakes from your site using the reverse creaming method, i just can’t get it quite right. I too own a 5 quart mixer (kitchen-Aid) when you say medium, medium is the number 4? 5? 6?, If it’s not thick can you beat it longer? Sorry for sooo! many questions. Have made several cakes and no other recipes out there can be the taste of your cakes. It’s ME! not getting the reverse creaming method down not your recipe!!!
Thank You Soo!! Much
One more thing that i might be doing wrong, does the milk, eggs, butter and sour cream all need to be at room temperature.
Thanks
Hi Carol, I often forget to take the eggs out early, so I put them in a bowl of warm water for 5 minutes to warm them. The milk and sour cream are out for a short while but are not at room temperature. I take the butter out last and cut the sticks of butter into 1/2 inch slice so it will soften only slightly ( it is still holding its shape and very cool). The butter softens quickly that is why I don’t do this until I am ready to begin. With the mixer on low speed, I add the slices of butter a few at time and keep mixing on low speed until the dry ingredients in the mixing bowl look like coarse sand. Stop the mixer a couple of times to scrape the bottom and sides of the bowl, making sure there are no larger pieces of butter that have not mixed in.
I am not sure about making this recipe 1 1/2 times, I am not sure what some of the quantities would change to (eggs, baking powder ) It would be easier to double the recipe and make cupcakes or a smaller cake with the extra cake batter. You will be fine to make your cake on a Sunday and freeze. The flavor and texture will be fine, just make sure to wrap the cake layers in plastic wrap then aluminum foil to keep them airtight. You can freeze cake layers for two months if properly wrapped. It will be fine to use Nestle cocoa powder. Hope this helps. Let me know if you have other questions.
Thanks, You are so helpful
Will this hold up for a 2 tiered cake covered in fondant?
Hi Marizza, yes this recipe is safe to use with fondant and works well (assuming you are using supports) for tiered cakes.
Yes!!!! This article is too simple that everybody can learn and make cake after reading this article. Thanks!!!
Can I add mini chocolate chips to the recipe?
Help!! Each time i make this (followed instructions) it always sinks in the middle. The sides are perfect but the middle just sinks even though it is thoroughly cooked.
Other than that the recipe is the easiest I’ve found and delicious. Doesn’t last a day in my house.
Thanks for this awesome recipe. Can i stock this cake in the freezer and pull out later to frost when this kind of cake is needed. Would it not come crumby? Thanks
Hi Shirley, You can definitely freeze the cake layers. If you freeze the cakes while still warm, they will be more moist. Wrap each layer in plastic wrap and then in aluminum foil. They can be frozen for 2 months with good results. The important thing is that they are wrapped air tight. When you are ready to use, just take out of the freezer and keep wrapped until moisture forms on top of the aluminum foil. When that happens you can unwrap and allow to thaw completely.
Gosh! Not this fast reply. You really have made my day complete even this early yet here in the Philippines. Thank you so much.
I love your scratch cakes on this site! So does everyone who eats them!
My son wants a red velvet cake but my family hates sour cream! Could i make this with a substitute? Maybe pudding? I have to make his cake later this week and would really appreciate any help i could get!
Also, for those with cakes sinking in the middle, my first try did the same thing. So i rewatched the video tutorial on reverse cream method and tried again. No sinking! It is NOT this recipe, but something we did wrong while mixing! The video really helped me! (also make sure your oven temp is right- I bought an oven thermometer and my oven was not hot enough!)
Thank you mycakeschool for all the wonderful recipes! My whole family thanks you too!
Hi Diane, Thank you so much for the nice comments about the recipes!! The best substitute for sour cream would be full fat greek yogurt. You could also use full fat regular plain yogurt. It would be a cup for cup substitution. I think you could also use 1 cup buttermilk, but it contains less fat than sour cream and I have not tried it. I don’t think you will be able to detect a sour cream taste in the cake, but it does add moistness to the cake. Hope all goes well.
I am using this recipe for my best friend’s wedding cake. I tried it out as cupcakes first. I make a lot of cakes. I have made many different red velvets. I will never make another recipe again. This is so very delicious! Thank you for the fine recipe and easy to follow instructions. I am so excited to serve this.
Hi Christine, Thank you so much for trying the recipe and posting such a nice review. We really appreciate your comments!
Hi, will this make more than 12 cupcakes? Should I half the recipe? Thanks!
Hi Jennifer, I think the recipe will make approximately 30 standard size cupcakes. I think you could half the recipe but I would make the recipe as it is and freeze the extra cupcakes or bake cake layers to use later.
Hello,
I need an advice. My cake is due on Sat. Can I bake it on Wed night and refrigerate till Fri?
Hi Tisha, Are you talking about refrigerating the cake layers or the completed cake? Cake layers can be baked ahead of time, wrapped in plastic wrap and aluminum foil and frozen for up to 2 months. We think refrigerating cake layers dry them out, so freezing is the way to go. If you mean refrigerating the completed cake, ideally, we like to complete the cake and have it ready for the customer the day before delivery. Sometimes that is not possible, so you would complete the cake, put in a bakery box or in a cake cover until delivery. I don’t recommend refrigerating the frosted and decorated cake more than 3 days in advance of delivery. Let me know if you have other questions.
Thanks for reply BeBe,
I was talking about the cake layers.
I really appreciate if you can tell some right techniques for freezing it. My cakes get soggy whenver I try to freeze it.
Can humid weather be the reason?
Hi Tisha, I am not sure why your cakes would become soggy after freezing. Are you adding a simple syrup before freezing? If so that could cause the problem. High humidity, and freezing can cause some cake recipes to have sticky tops after freezing, that can be annoying but it is not really a problem because it can be cut off. You did not say yours were sticky so that may not be an issue for you. We wrap each cake layer in plastic wrap and then in aluminum foil to freeze them. When ready to thaw the cakes, do the following. Remove from the freezer, leave wrapped until condensation forms on the top of the aluminum foil. The condensation forms on the aluminum foil instead of the cake. After that happens, remove the foil and let the cake continue to thaw. Thy this method the next time you freeze your cake layers, I think it may help your problem. Let us know how it goes.
Thanks for your quick response BeBe,
I really appreciate it.
Yes, I do get sticky tops. Will try this and let you know.
Thanks again.
Hello I really do love your recipe and I am currently trying out several recipes for Red velvet. Can I substitute the sour cream with buttermilk or mayonnaise? Kindly tell me if there are alternatives to the sour cream for this recipe. Thank you.
Hi Nosayaba, You could substitute the sour cream with 1 cup of plain yogurt.
Thanks @Bebe
I am making this cake foe my daughter’s small wedding. The problem is the cream cheese, she doesn’t like it. What would be a nice substitution?
Thank you;
Big G.
Hello ladies,
I am looking the cake and cupcakes ingerdients.. You have mentioned 2,1/2 cup or 254 gms in this recipe and same cup measurement but 285 gms in cupcake recipe.
Is it so?
Hi Tisha, The gram weight should be 285g in both recipes. Thanks for noticing that, I have made the correction.
Hi, please any alternative for sour cream? I cant find sour cream over here
Hi Sweetpalms, You can use yogurt as a substitute.
Could I please ask if you think this recipe would be a good one for carving something out of. I would normally use a choc Mud cake but the lady I am doing it for does not like mud cake ( or chocolate ) Thank you for your reply
Hi debn, You could some simple carving with the Red Velvet recipe (scratch). As you probably know it is easier to carve with a partially frozen cake. To add additional stability you could cover the cake in ganache, you say your client does not like chocolate so that might not be a possibility.
Hi Mellisa, I simply love your cakes. Quick question, can I use powdered food colouring instead of the liquid and if so would I add the colouring to the dry ingredients? Also what would be quantity? Would it be 2 TBS like the liquid?
Your recipes and videos are really simple and easy to follow. I tried the reverse creaming method after watching your video and will never go back to the conventional method again. Thank you for stirring up my love for baking. Cheers!
Hi Bessie, I’m sorry but we have never used powdered food coloring so I am not able to give you an answer. I found the following information online so click on the link below, I hope it will be helpful.
link to thekitchn.com
Oh my, thank you so very much for your quick response and the little link to the article, very informative
Hi Bessie- thanks so much for your kind words about our site! So happy to hear that our videos have helped & that you enjoy the reverse creaming method too! xo