Today I’m sharing a flavorful, moist Red Velvet Cake recipe from scratch that is truly the BEST!
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!
We were determined to find the perfect 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 layer cake is sure to please. Whether you are baking it for a birthday party, family gathering, or just because- you are going to love this tender red velvet cake which has just a hint of chocolate flavor.
This Red Velvet Cake recipe will give you a luscious cake that is ultra moist without being overly soft or crumbly, it has just the right amount of chocolate flavor.
The sour cream in the recipe not only adds a moist texture and tender crumb, but also makes it stable enough to withstand the weight of fondant, or a thick coat of tangy cream cheese frosting. (Yum!)
Cream cheese frosting
Just as with Carrot Cake, Hummingbird Cake, Italian cream cake, Red Velvet Cake is one of those good old fashioned southern cake recipes that pairs amazingly well with cream cheese frosting. It has a wonderfully soft texture and a tanginess that complements the cake perfectly.
Decorating the Cake
In the photo above, you can see that after applying a thin crumb coat with an offset spatula, we’ve piped a generous amount of our easy Cream Cheese Frosting with a 2D fat star tip. Simply start from the bottom and move the piping tip back and forth until reaching the top of the cake. Work row by row, all the way around.
I love this quick and easy technique but really, there’s no wrong way to apply a delicious coat of cream cheese frosting!
If you are making this cake for a Christmas or winter gathering, you may like to make the simple white chocolate candy coating trees as in the photo above.
The Reverse Creaming Method of Mixing..
**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!
How to Make Red Velvet Cake
**You can find the full printable cake recipe further down in this post. Here is a quick rundown of our steps!
First, preheat the oven to 350 degrees F. Grease and flour two round 8-inch cake pans. (I also like to line the bottom with parchment paper).
In a separate bowl, combine room temperature eggs, vanilla extract, red food coloring, full fat sour cream, vegetable oil, and milk. Whisk to blend and set bowl aside.
Next, add the dry ingredients to the bowl of a stand mixer fitted with a paddle attachment and blend with the mixer on medium speed for 30 seconds. (cake flour, sugar, cocoa powder, baking powder, and salt).
Gradually add the slices of slightly softened unsalted butter to the flour mixture a few slices at a time while the mixer is on medium speed. Mix until the dry ingredients are moistened by the butter and take on a sandy texture.
With the mixer on low speed gradually add about half of the egg mixture increasing the speed to medium and mixing for 1 ½ minutes – the batter will be thick and fluffy. Scrape bottom and sides of bowl with a rubber spatula. Add the remaining egg mixture in two pourings, scraping the bowl and beating for 20 seconds after each addition .
Divide the cake batter between the two prepared cake pans.
Time to bake! Place in the oven for 30 – 35 minutes or until a toothpick inserted in the center of each cake layer comes out clean. Let the cake cool in the pans for 10 minutes on a wire rack before turning out.
How to Make the Pretty Chocolate Trees on Top…
I love the these sweet chocolate cake decorations, and they are so simple to make with simple melted candy coating!
I love this decoration for winter cakes (whether Red Velvet or not)–Find our exactly how to make them in our quick step by step cake tutorial here: White Chocolate Candy Coating Trees.
Looking for a Doctored Cake Mix version of Red Velvet Cake?
*If you are looking for the best red velvet cake that starts with a cake mix, we have you covered! This moist, flavorful, and EASY Red Velvet Cake recipe (doctored mix) is a great option. It is moist, tender, with a mild chocolate flavor: Doctored Red Velvet Cake Recipe
*We also 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.
Red Velvet Cake Recipe- Traditional Method of Mixing Option (Great for Cupcakes!)
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!
Other Classic Cake Recipes to Try
We love go-to classic cake recipes. In addition to Red Velvet Cake, here are a few other classic cake recipes that belong on your “must-bake” list!
Red Velvet Cake from Scratch
We love this moist and delicious classic red velvet cake recipe! We love to pair it with cream cheese frosting!
Ingredients
- 3 large eggs, room temperature
- 1 Tablespoon (12 g) vanilla extract
- 2 Tablespoons (24 g) red liquid food coloring
- 1 cup (242 g) sour cream (full fat)
- ¼ cup (54g) vegetable oil
- ⅓ cup (73 g) milk
- 2 ½ cups (285g) cake flour
- 2 cups (400 g) granulated sugar
- 4 Tablespoons (19 g) unsweetened cocoa powder
- ½ teaspoon ( 3g) salt
- 1 Tablespoon (15 g) baking powder
- 1 ½ sticks (12 T) (170 g) unsalted butter slightly softened (Do not soften in microwave). I cut the butter into ¼ inch slices onto waxed paper so it will soften quickly
Instructions
- {*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 ½ of the egg mixture increasing the speed to medium and mixing for 1 ½ 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
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!
The slices are so beautiful with their swirls of red, and around the holidays, we love to add a simple peppermint glaze. This one’s a keeper!
Thanks so much for stopping by! We hope that our FAVORITE Red Velvet Cake recipe becomes your favorite as well! If you give it a try, please leave a note or photo in our comments below. We would love to hear what you think!
MY CAKE SCHOOL ONLINE CAKE CLASSES, FAVORITE CAKE RECIPES, AND MORE!
Finally, don’t miss our full collection of the best cake and frosting recipes in our Recipes Section! Whether you enjoy scratch baking or are looking for easy and delicious doctored cake mix recipes, we have something for you!
Also, if you are interested in cake decorating, we have lots of fun and creative cake tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section.
Or for access to our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of My Cake School! You can find the details here: Joining Information for MyCakeSchool.com. We would love to have you!
This is a great recipe, thankyou for finally solving my red velvet woes! Perfect perfect perfect!!
Hi Nadia, Wonderful, so glad you like the recipe and thank you for posting your review.
Yay! A red velvet cake recipe that isn’t dry yet is tasty and just amount of red! I made this with the peppermint cream cheese icing as suggest – an excellent combination (pics of mine here: http://irrepressiblebaker.blogspot.co.nz/2014/12/five-bakes-til-christmas.html ). Thanks for the great recipe!
Is this cake dense, and sturdy enough to stack? Thanks
Hi Che, yes, it is sturdy enough to stack.
And also is it okay to use for carving?
I would only do minimal carving with this recipe.
Hi will this cake hold up with fondant,if so witch butter creme should I use before I fondant the cake and what size pan should I use many thanx Sharon.
Hi Sharon, Yes, this cake will hold up to fondant. You could use the Classic Vanilla Buttercream recipe, Fluffy Vanilla buttercream, or Simple Spreadable Ganache, from the recipe section. After you have frosted the cake, be sure to refrigerate briefly to firm up the buttercream or ganache, making it much easier to lay on the fondant.
Hi there, thanks for sharing ur recipe will definitely going to try but could u please explain me cake flour is that a plain flour or a mixture of others? Where can I get this? Or can I make at home? Many thnx
This recipe can made without eggs, then please suggest me….
Can this recipe be turned into cup cakes ?
Hi Trish, yes, it will work well for cupcakes
Wooooow! I just made this cake, and I can’t stop eating it!!! Thaaaaank youu!!! You are the best!!!! :)
Miriam, I’m so glad that you like it!
can I use this cake for stacking
I have a client that wants a three tiered red velvet cake do you have a recipe for a densed red velvet cake?
Hi Kim, this recipe is sturdy enough for tiered cakes.
Thank you very much!!
Hi Melissa,
I have been searching for a good red velvet cake and I really like your recipe I’m making a 10 inch 5 layer red velvet cheesecake and would like to use this recipe for the cake portion but I need to know how much to increase the recipe to accommodate the 3 10 ten inch pans. I know that I can just double the recipe for 2 9 inch pans and that will make enough for 3 10 inch layers but unsure how much to increase the recipe that is for 2 8 inch layers….. Hope you can help !
Hi Darb, Sometimes there is a problem with the leavening agents (baking powder, baking soda) in scratch cakes when trying to make such a large quantity of batter. Since, I have not tried it with this recipe I am not sure of the outcome. I would double the recipe for the 10″ layers, then make a single recipe for the two 8″ layers. Hope all goes well.
iMADE THE RED VELVET CAKE Yesterday, Im going to make a shoe box and purse a hi heeled shoe for granddaughters 15 birthday she saw the heel is so excited for her birthday. the cake is so good wasn’t sure so sent it out to neighbors they absolutely loved it. and that was without the cream cheese frosting. im going to try the crusting one on cake central. if i stack it one day can it be left out one day while putting the fondant on it sorry if this has already been answered love love your cake school pat
Hi Patricia, I’m so glad that you liked the red velvet cake. Generally, cream cheese frostings are perishable and shouldn’t be left out. I’m not as familiar with the cake central crusting cream cheese, but I believe that this one is also perishable. I would keep the cake refrigerated. Have you ever refrigerated your fondant covered cakes before? I have done so with no trouble, but if you are unsure how your fondant holds up when chilled, you may want to place a piece in the fridge just as a test run. I’ve refrigerated Liz Marek’s recipe, Satin Ice, and Duff/Fondarific with no trouble.
Hi, how can I substitute the sour cream in this recipe?
Thanks
Hi jac, I have not tried it but I think you could use Greek Yogurt instead of the sour cream.
I have a question about the food coloring. Did you use a liquid or a gel color? Thank you
So sorry, I see it now that it’s liquid color.
This recipe is great. I tried it during the weekend and it totally solve my red velvet cake challenge. My first try for any scratch recipe and the texture and taste were great. Thank you
Hi Olubunmi, Thank you so much for your comments on the recipe. I am happy you like it.
hi melissa…….is there any substitute for egg in this recipe and in what proportion….thanks
Hi Manita, This is the substitution for an egg when baking but we have not tested it with a recipe.
1 1/2 Tablespoon vegetable oil mixed with 1 1/2 Tablespoons water and 1 teaspoon baking powder per egg.
Let us know how it goes if you give it a try.
ok….thanks….will try soon
hi BeBee …..sorry this egg subsitute doesn’t seem to work. tried it twice today but both the times the cake sank from the middle. i tasted the cake and it tasted just delicious but can’t use it for frosting. actually someone has asked me to cake an eggless red velvet cake ……is there something which u think can be done because i think i hv followed this recipe to the t
thanks
Hi, in regards to baking egg-free, there is an excellent product called Ener-G. You can find it online or at Whole Foods. It is a starch compound & I have used it for years with good results. You can also use ground flax seed/flax meal in place of the eggs, which works well in recipes where the flax doesn’t stand out, like in anything chocolate. Without eggs, the cake won’t rise as much, but non of mine have sank in the middle either, & will be more crumbly since the eggs act as a binder & a rising agent. Thanks for the recipe. I’m pinning it for later & love your site!
Hi! Pretty cake! Can you show us how you did the piping?
It’s beautiful!!
I made this cake and it raised beautifully. But when I took it out of the oven it deflated! Was very dense and layers were thin. Any idea what happened? It tasted delicious but so deflated. Help!!?? Would love to try it again. I’m in Florida with high humidity if you think that makes any difference.
Hi Lisa, I am sorry it did not go well. If you have high humidity that can possibly be a problem. Dry ingredients such as flour can absorb moisture so as a precaution you can keep it in the freezer. Accidentally adding too much baking powder or baking soda can cause it to rise and then fall. It could also be under baked. If the baking time is 25 to 30 minutes, check at 25 minutes by putting a toothpick into the center. When you pull the toothpick out, if it is clean or with just a few crumb clinging to it, it is done. If it is not done, cook for the full time and check again. You could also check the accuracy of your oven with an oven thermometer to find if it is baking at the correct temperature. Hope this helps
This recipe is the BOMB!! It has worked perfectly every time I make it. I have the hardest time finding scratch cake recipes that aren’t too heavy or dry….this one is perfect! Moist, and a perfect crumb for covering with buttercream, cream cheese frosting, or fondant. Thank you for sharing this recipe…it is my “go to” for red velvet!
Hi Verleen, Thank you so much for your comments, we’re happy you like the recipe!!
I’m wondering what type of red coloring is used to make sure it doesn’t leave an aftertaste. Thanks
Hi Angie, For this cake we used McCormick Liquid Red Food Coloring. We did not think it left an aftertaste.
Thanks so much for responding so quickly!! :)
Hello, I noticed the recipe asked for cake flour. Is it not the same as unbleached all-purpose flour? And what brand of cake flour did you use?
And is this recipe sturdy and dense enough to carve something like a bottle shape? Thanks.
Hi Aisha, Cake flour is not the same as unbleached. It is made from a soft winter wheat that has less gluten. It will give you a cake with a more tender texture than all purpose flour. I use Swans Down Cake Flour. If you do not have cake flour, this is the substitution that you can use. For each cup of all purpose flour, remove 2 Tablespoons from the 1 cup measure and replace with 2 Tablespoons cornstarch. So for this recipe that uses 2 1/2 cups cake flour, measure out the 2 1/2 cups flour, remove 5 Tablespoons flour and replace with 5 Tablespoons cornstarch. Whisk to blend all together and it is ready to use. For your 2nd question, to carve a bottle shape I think you would need a more dense recipe such as the Durable Cake Recipe. Here is a link, https://www.mycakeschool.com/recipes/durable-cake-for-carving/
I’ve seen Swan’s Down Cake Flour in my local market. I will definitely be trying this recipe out this weekend to get the feel and texture of this cake. I really wanted to fulfill this clients order for a moist Red Velvet sculptured cake, I’m just really nervous of the outcome. Thank you for the link. Would you also suggest getting the Duncan Hines Red Velvet boxed cake? Would that work out??
Hi Aisha, You can use a Duncan Hines Red Velvet Boxed mix in the Durable Cake recipe. For the box of pudding in the mix you can use vanilla, that would keep the mix a brighter red or you could use chocolate pudding mix for more chocolate flavor and the red color would be more muted. I am assuming you are carving a 3D wine bottle, is that right? Or are you carving a bottle from a flat sheet cake? Remember to carve with the cake partially frozen.
Hi. I’m going to be carving a 3D Hennessy bottle. Thanks for the great advice. I appreciate it
How much batter will I need to make this into a 1/2 sheet cake? I think I’d need to bake it @ 325 for 65-80 min correct? I’m going to use the baking core so it bakes evenly (can’t find my 2nd set of bake even strips.) Thank you. I need this for a two-tiered Tiffany inspired box cake 8″ & a 6″
Sorry, I meant I’m baking it in a half sheet pan and separating it or cutting it to make 2 – 8 inch Square layers and a separate 6 inch pan for the top cake. So i need batter/cooking times for: 1, 1/2 sheet pan +1, 6″ pan but baking twice to create 2 layers
Hi Coco, A 1/2 sheet pan will need 14 cups batter and bake 325 degrees for 40 to 45 minutes. 1/2 sheet pans vary from 12×18 to 13 X128, here is a link to a cake batter chart that you will find helpful, http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Ok thank you So would doubling the recipe be enough for the 1/2 sheet pan + a square 6″ ? Also what else can I use this sour cream and they already have? Like mayonnaise? Thx
Hi Coco, The recipe makes 7 cups of batter so you would need to double the recipe for the 1/2 sheet pan. I have not tested doubling this recipe. The 6 inch square pan needs 2 cups of batter so you would need to make the recipe again. Were you asking what is a substitute for the sour cream? You could try using plain yogurt. Hope all goes well.
Thank u!
This recipe is perfection. Made it this week and I am very satisfied. Very moist.
Thank you so much, Aisha! So happy that you liked it! ;0)
Just want to confirm that it is 1 tablespoon & not 1 teaspoon that is required for recipe.
Hi Lois, Yes, it is 1Tablespoon vanilla and 1Tablespoon baking powder (wasn’t sure which one you meant). I hope you enjoy the cake!
Story. Yes I did mean baking powder. Thanks for your quick reply.
Would you crumb coat this cake first with the cream cheese frosting and then pipe it on after?
Hi Julia, Yes, crumb coat first, it will help the piped frosting attach to the sides.
Can I substitute with buttermilk instead of sour cream
Hi Rajula, Full fat Greek yogurt would be my first choice . I have not tried using buttermilk but I think it should work. Let me know how it goes.
What can I use in place of sour cream.
Thanks for sharing. I will try some of this recipes
Hi I want to do this red Velvet Cake and I have a Question . The recipe is calling for Cake flour and I want to know if I can use Rising flour for this recipe insteed. Thank you.
Waoooo I did this Red Velvet Cake and is delicious it is very moist just perfect . Waooo ,just want to say thank you for sharing this awesome Amazing cake.
Hi Liz! I’m SO happy to hear that you loved the recipe, thanks so much for your feedback!! xo
Hi
I’d like to know if this recipe would need adjusting to make cupcakes instead
Also would the cooking time be different
Thanks so much
Hi Gill, Yes, you can use this recipe for cupcakes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean or with just a few crumbs attached. Remove from the cupcake pan as soon as they are taken out of the oven.
Will this work as the bottom of a 4 tier wedding cake, all in fondant? I am nervous about making it. The bride requested red velvet, but I have never used one for a tiered cake before. Thank you!
Hi Elisa, this cake should work well for you! It can hold the weight of fondant and as long as your cake has dowels/supports to hold the weight of the stacked tiers, it will be fine!
Hi,
Are we going to refrigerate this cake after making, as it has cream cheese frosting?
I was just thinking that won’t butter in recipe will harden this cake in fridge?
Thanks.
Hi Mahwesh, Yes, the cake will need to be refrigerated because of the cream cheese frosting. Take it out of the refrigerator about 1 hour before serving .
Oh, i forgot to ask, how many people this cake recipe will serve?
Hi Mahwesh, This cake should serve 20 people.
Hi Melissa,
Im gonna be trying this recipe tom!so excited to try the reverse creaming method. Just one q! Can i use coloring gel instead of liquid? I only have dr. Oetker red gel food color.if yes,is it the same amount as listed in the recipe?
Thanks in advance.
Hi Sheryl, Melissa and I have never used Dr. Oetker products so I cannot say for sure. I’m sorry we don’t have the answer for you.
The cake is in the oven right now, never made red velvet before, please tell me that the red color will come through? The batter was a very dark pink.
I have tried many red velvet recipes and this one is the best one by far! It turned out perfect. I used this recipe to make red velvet cupcakes. It took about 20 minutes to bake and I ended up with 28 cupcakes. Thanks so much for sharing.
Hi..I have been asked to make a buttercream red velvet cake, but not a chocolate-tasting one…more a raspberry taste. Would lorann flavour be suitable? I never know how much of these to add.
Hi!
I’m going to bake this cake right now, and I haver some qüestions. I found that t’he amounts of flour doesn’t macht with t’he number of cups, and the same happens with the milk amount. Which is t’he right amount?
Thanks and congratulations for the website. Its wonderful!
Hi Miriam, The amount of flour and milk are the amounts (cups and gram weight) that I used the the recipe. Are you using cake flour? Cake flour will weigh less than all-purpose flour. Also, the weight will be different if the flour is sifted, lightly spooned into the measuring cup and leveled off, or if you dip your cup into the flour and level. It is best to use gram weight when baking ,if possible. Hope this helps.
I want to make this in a 9 x 13 in. pan. Could you please tell me how long to bake it and at what temperature? Thank you, Lillian
Hi Lillian, For a 9×13 pan, bake at 350 degrees for 35 -40 minutes
Thank you !!!
Hey, I love this recipe, but I have had people ask for a red velvet with nuts. Do you have any recommendations on what type of nut or how much I may be able to add to this recipe?
Hi Jamie, I have never added nuts to red velvet, but I think you would be fine to fold in 1/2 cup finely chopped pecans to the cake batter. For even more nuts you could add chopped pecans to the cream cheese filling and garnish the top of the cake with nuts.
This was the best red velvet recipe I have found thus far. You cannot beat the texture this cake has. I loved it and was so proud when people kept asking who catered the cake on Thanksgiving :). I did not feel the reverse creaming method was difficult but I watched the video just to be sure I had it down. I thought your steps were extremely thorough, I am going to write this down as my go-to red velvet!
Hi Kelli! I’m thrilled that you all loved the recipe!! It’s one of our favorites too. Thanks so much for your feedback! xo
Melissa…cake turned out great..following ur recipe…!!
Best cake I ve ever made..!!
@Zainab Jamal- I’m so happy to hear it! Thank you for your feedback!
Hi. I just made the red velvet recipe and I loved it!.
Is the same amount using red liquid food coloring and gel liquid food coloring? I’m asking because I used the gel coloring and all my family its pooping red
Hi Michelle, The color in gel food coloring is more concentrated than water based liquid food color so you will need to use less when using gel color.
Hi we are united arab emirates. Here its very hot. How long wil this hold its shape once the frosting is done. Wil it melt
Hi Maria, We have a cream cheese frosting on this cake and it is a perishable frosting. A cake frosted with this must always be kept refrigerated until serving time. Inside your air conditioned home, it is fine to take out a short while before serving. If using a buttercream frosting on a cake that will be in the heat, it would be best to use a buttercream recipe that is made with all shortening (no butter). This is a link to our Fluffy Buttercream recipe, replace the butter in it with shortening.https://www.mycakeschool.com/recipes/fluffy-vanilla-buttercream/. Also, the High Ratio Buttercream recipe would be good to use. You may need to order high ratio shortening online. Hope this helps
Hi Bebe and Melissa! I was wondering if I should sift the cake flour in the scratch recipe and also if I can use Dutch chocolate, or what chocolate do you prefer. Thanks very much for your time.
Hi Terri, The cake flour is not sifted. Don’t use Dutch processed cocoa for this recipe. We usually use Ghirardelli brand.
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 very 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.
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.
https://www.thekitchn.com/heres-a-guide-to-food-coloring-types-and-how-to-use-them-buying-guides-from-the-kitchn-213409
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
Hi can i use buttermilk as substitute for sour cream?
Hi Janella, I have read that to substitute buttermilk for sour cream you would blend 1/3 cup softened butter into 3/4 cup buttermilk. If you substitute just buttermilk your cake will lose some of the moistness that sour cream provides. I have not tried the substitution so I would like to know your thoughts if you give it a try.
Hi, i have noticed in your ingredients that it doesnt include vinegar which a regular red velvet cake recipe has, may i ask why? BTW, I’ve made your vanilla cake and it was really delicious! Thanks for sharing.
Hi Jessica, This is a recipe that we have used for many years and I actually have not looked at many other red velvet recipes. I did a quick search tonight and most red velvet recipes use baking soda because of the acidic ingredients of the recipe(sour cream, buttercream,etc). The acidic vinegar in a recipe will give an extra boost to the baking soda to ensure that the cake will rise properly. Ours uses only baking powder
Good evening Jessica
Would live to make a gluten free red velvet cake. Would I need to change the ‘recipe much to achieve the same result?
Can I use 9 inch pans instead of 8?
Hi Judy, You can bake in 9 inch pans and the baking time will be about 5 minutes shorter. Also, the layers will not be a high as they would be in 8 inch pans.
Thank U
I so love red velvet cakes! Definitely going to try this one out! Thank you so much for sharing this!
I love how you frosted those cakes. They all look so beautiful! I really can’t get enough of red velvet cakes. I will be making these for my mom’s birthday soon! Thank you so much for the wonderful recipes!
@Santini & Yang- Thank you! So glad that you will be trying the recipe! xo
I love how the sides of the cake were styled, so pretty! I already have my own version of velvet cake but will definitely try this one too.
Hello! I want to try your red velvet cake but here in Greece we don’t get sour cream. Can I use buttermilk or yoghurt instead?
Hi Mihaelia, You can substitute with yogurt, greek full fat yogurt would be my first choice. I hope you will enjoy the recipe.
Thanks a lot!
Hey , Can u tell me how much batter goes in a Wilton Cross cake Pan ?
Hi Judy, I did a google search, click on the link below to a Wilton site
https://www.wilton.com/on/demandware.static/-/Sites-wilton-Library/default/dwdf8c989b/paninstructions/2105-2509Cross.pdf
It refers to using a cake mix…..cake mixes make approximately 5 cups batter
Hello again! I finally used Greek yoghurt and it was amazing!!! Everyone loved it!!! One last question though… my son is asking for the same cake for his birthday. Can I double the recipe, bake a big rectangular cake and cut it in three layers?
Hi Mihaelia, This recipe makes 7 cups cake batter. For a 9×13 pan you will need at least 7 cups ( up to 10 cups) for that size pan. You can double the size pan. Click on the link below for charts giving the pan sizes and amount of batter you will need. Hope all goes well.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Thanks again!
Hi BeBe I need to make a 10inch red velvet cake can I double the recipe to achieve 10 inch cake?
Hi Regina, This recipe makes 7 cups batter. It will be fine to double the recipe to get 14 cups batter. One 10 inch round cake pan can old 6 cups batter. I am assuming you are going to make two 10 inch cakes. You will have 2 cups batter left over, but that is fine, you can make a few cupckes, if you want to. Bake the 10 inch layers at 350 degrees for 35 to 40 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Will your mixing bowl hold 14 cups of batter? Hope all goes well.
Hi BeBe the buttercream technique on the Red Velvet cake is there a video. Also Thank you for getting to me regarding Red Velvet cake
We don’t have cake flour here in the U.K. so what do I use?
Hi Dawn, To make cake flour from all purpose flour (plain in the UK) : for each cup of flour in a recipe, you will remove 2 Tablespoons of the all purpose flour and replace with 2 Tablespoons cornstarch (cornflour) . This recipe has 2 1/2 cups cake flour, so you will measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
Hope you will enjoy the recipe.
Hi Christine, I am sorry I missed your question. We always grease and flour the sides of our cake pans so I do the bottom also even when using parchment paper. I have to wash the pan anyway so I just do it. The parchment circle in the bottom of the pan assures you the cake will not stick, especially with cakes that have fruit in the batter.
Hi. I have a question for you. I am making a princess castle cake for my granddaughter’s birthday. We wanted The cake to be pink. Do you recommend doing the red velvet, and if so, can I use cream cheese frosting for it? I need to decorate, so I was wondering if a white butter frosting would go well with the red velvet cake. Which would be better?
One more thing, what quantity of the recipe should I use for a 12×18 sheet cake?
Hi Stephanie- Do you mean adding pink coloring instead of red coloring for the red velvet cake? You could…but the red velvet cake does have cocoa and so it wouldn’t be a true pink. You may rather add pink to one of our white cakes.
As for the frosting, if it were me, I would rather frost something like a castle cake in vanilla buttercream (our classic or fluffy recipe) rather than cream cheese frosting as the cream cheese is so soft. (You could do cream cheese as a filling if you’d really like to have the cream cheese flavor).
For a 12×18 sheet cake, you would need 14 cups of batter for one layer. (1 layer needs about 14 cups batter). So, for example, the red velvet cake makes 7 cups of batter and so you would need to double the recipe. All of our recipes should have the number of cups of batter included. Let us know if you have any more questions!
Hi, my Cake school, the eggs, milk and sour cream, need to be @ room temperature or refrigerated?
Hi Wendy, The eggs are at room temperature. If I forget to take eggs out of the refrigerator, I place them in a bowl of very warm water (not boiling) for 5 minutes or so. The milk and sour cream sit out about an hour, they are not fully at room temperature. Hope you will enjoy the recipe.
Hi Melissa and BeBe,
I’d like to use this recipe for a 3 layer
6” cake.
Do you know what temp and baking time I will need?
How much batter per pan would you recommend?
Thanks so much
Hi Samantha, Using 6 inch round 2 inch deep pans, you will use 2 cups batter per pan. This recipes makes 7 cups batter so you will have 1 cup leftover for a couple of cupcakes. Bake at 350 degrees for 25 to 30 minutes. Below is a link to a batter amount chart that you will find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Thanks BeBe
It Worked out fantastic as always!
You guys are the best!
Hope you’ve had a wonderful weekend.
Xxx
Hi Samantha, I’m so happy all went well, thank you for the follow-up and your sweet comments.
Can you pls tell me if I can bake this Red Velvet on a sheet pan? Will that work? Kindly revert, many thanks ?
Hi Sharon, This recipe makes 7 cups batter which is enough for a 9×13 sheet cake pan. Bake at 350 degrees for 35 to 40 minutes. Keep an eye on it and cover loosely with aluminum foil if the edges begin to get too brown.
Thank-You so much, just going to bake!
Hi. A friend wants a red velvet cake without cocoa. Does anything else need to change (ie replace with same amount of flour, add more vanilla, etc)?
Hi Sam, I am sorry but I am not sure of the outcome without trying it. I think you will need to try another recipe that does not contain cocoa.
Can anyone help me out? I’m making this recipe for a client, and misread the instructions. I added the dry ingredients to the wet ingredients, combined, and then added my butter.
I don’t want to over mix my bowl. Is there anything I can do to get the butter to easily blend with the mix??
Oh Lorina, I am so sorry. If you have already added the dry ingredients to the wet ingredients, I do not know how you can save the recipe adding the butter last.
Normally buttermilk is in the recipe for red velvet. It is not included in this recipe.
Melissa
I notice your cakes are for 8 inches cake pans. I have 9 inch cake pans. How do I alter the recipe for 9 inch pans?
Hi Phyllis, Our recipe uses sour cream instead of buttermilk. The recipe can also be baked in two 9 inch round cake pans. Hope you will enjoy the recipe
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Thanks so much, Hema! So glad that you liked the recipe!
Just made cupcakes using this recipe and they turned out perfect! Made one addition to the recipe, added mini chocolate chips. Thanks so much for this delicious recipe!
Hi Nancy, Thanks so much for posting your thought on the recipe. I am so happy you liked the cupcakes.
Hello! Would this recipe be OK to use Gluten Free flour?
Hi Mary, I’m sorry but I have not tried it with gluten free flour so I am not sure of the outcome. Let us know if you give it a try.