Best Red Velvet Cake Recipe

by Gretchen Price on May 21, 2013

Post image for Best Red Velvet Cake Recipe

If you are not a fan of the Red Velvet Cake, well….I ask you to try ONE MORE RECIPE!

MINE! And you may be converted forever!

RED VELVET CAKE
Yield 2- 8″ Layers or approx 18 cupcakes
Refer to Baking Pan Sizes for more help.
Prepare cake pans with Pan Grease or by coating the pans generously with shortening and dusting them with flour, shaking out the excess flour. Alternately, line a cupcake tray with liners.
Preheat your oven to 350 Degrees F while you prepare your recipe

All Purpose Flour 324g (2 1/2c)
Sugar 300g (1 1/2c)
Baking Soda 5g (1tsp)
Salt 6g 1tsp)
Regular Cocoa Powder 12g (2T)
Vegetable Oil 6fl oz
Buttermilk 242g (1cup- 8fl oz)
Eggs 100g (2Lg)
Red Food Color 1T (the whole McCormick .5fl oz Squeeze Bottle)
White Vinegar 1 teaspoon
Van Extract 1 teaspoon

Mix Method:
In a large bowl place the sifted All Purpose Flour, Baking Soda, Salt and Cocoa Powder together and whisk to thoroughly combine.

In another bowl, add the red food color and the vinegar to the sugar, vegetable oil and then add the buttermilk.
Pour all of these liquid ingredients including the eggs and vanilla into the bowl with the dry ingredients and whisk the mixture to combine.
Do not over mix or this will develop gluten which will lead to a tough cake.
Divide the batter amongst your prepared pans and bake immediately.

**For those of you who cannot get buttermilk, well…you can make your own! Just add 1T white vinegar (or lemon juice) to 1 cup of milk and let it stand at room temp for about 15 minutes or so. It will get nice and thick like buttermilk with that zingy tang that buttermilk delivers! OR- if you have yogurt or sour cream you can interchange the buttermilk with that as well.

**Depending on the cake size you are making the bake times will vary. Please refer to the blog Until It’s Donefor more clarity on bake times.
But for the 2- 8″ layers you will need about 35 minutes

Check out this video and I will show you How to Decorate the Red Velvet Cake !

inpost_ebooks

{ 330 comments… read them below or add one }

Nadeemah October 8, 2014 at 3:03 pm

Hi,

Just wanted to check can you ice and fill your red velvet cake with swiss buttercream icing?

Thanks

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Gretchen Price October 8, 2014 at 4:49 pm

yes you can use whatever you like

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Ann October 2, 2014 at 1:33 pm

On your blog i don’t see where you can print your recipes. Usually you will have a icon print button but did not see it on your page that i wanted to print the red velvet cake.

Ann Omosowofa

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Gretchen Price October 2, 2014 at 2:11 pm

we do not have that

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carissa October 2, 2014 at 12:48 am

Hi!
I love red velvet.
But I tried your recipie exact to your video but my cupcake came out thick and heavy tasting. What could I do to change It.
Ive never made a oil cake before either.
Hope you can help:)

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carissa September 27, 2014 at 10:57 pm

Can I substitute the food coloring for red velvet food emulsion?

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Gretchen Price September 28, 2014 at 12:11 am

yes

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carissa September 29, 2014 at 7:15 pm

Thank you so much! I can’t wait to try this.

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Madhavi September 25, 2014 at 2:49 pm

Hi !! Can you please suggest if i have to Substitute red color with beetroot , what should i do? Thanks.

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Gretchen Price September 25, 2014 at 5:00 pm

yes add the beet juice to it in place of the food color

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Madhavi September 26, 2014 at 9:53 am

Thank you so much !!!!

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jeshera September 21, 2014 at 5:43 pm

Great thanks! Always a big help.

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jeshera September 21, 2014 at 12:55 am

Hey Gretchen, im here with my mom and daughter.. (who by the way are hooked on all your recipes..well all the ones ive made so far.) ^_^ and she wants to know if i can make this recipe with Splenda..and if its not too much trouble, what recipes can and can not be made with Splenda. Thanks!!!

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Gretchen Price September 21, 2014 at 1:13 pm

Great! CLICK HERE for a better understanding of what recipe can and cannot be subbed

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Jan September 16, 2014 at 9:38 pm

Do you use Dutch chocolate in this recipe or natural? I was confused when I read chocolate 101. Thank so much.

P. S. Is there another method of ordering your decorating kits. I know that I am in the minority, but I do not order online.

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Gretchen Price September 16, 2014 at 11:07 pm

regular cocoa is fine
I only sell the kits online Im sorry
You can send a check if you like, then we can mail it as soon as we get it.
email to gretchenprice1@gmail.com

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Jan September 17, 2014 at 10:36 pm

Thank you so much. You are amazing.

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Jan September 18, 2014 at 3:28 am

Thank you so much. You are an amazing lady to share so much with all of us.

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Shirley September 9, 2014 at 5:47 pm

Hi Gretchen,
Do you have a cream cheese frosting recipe that isn’t too sweet?

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Gretchen Price September 9, 2014 at 8:38 pm
Hayriye September 2, 2014 at 7:45 pm

Hi please please please respond, I have a friend who requested a red velvet cake, however she can’t eat any diary or gluten foods. What can I use as a substitute for the buttermilk?

Kind regards

Hayriye

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Gretchen Price September 3, 2014 at 1:14 am

You can use almond milk or soy milk

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Caroline September 16, 2014 at 7:34 pm

Or coconut milk. I made this recipe this past weekend using 1 T of white vinegar with the coconut milk, and it came out great!
Thanks, Gretchen, this was another delicious hit!
I also used non-dairy Toffuti brand cream cheese to make a dairy-free cream cheese frosting between the layers, and I used your SMB recipe for the outside. It was yummy and beautiful!

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sue September 2, 2014 at 6:23 am

Hi Gretchen,

You did not give the metrics conversion of the vegetable oil amount. I checked online and 6fl oz = 3/4 cup. Sounds little to me but wanted to confirm with you.

Thanks from Malaysia!

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Gretchen Price September 2, 2014 at 12:03 pm

that is correct

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DCL August 29, 2014 at 9:22 am

Hi Grechen,

I’m wondering if it is ok for me to swap the oil with melted butter instead, using the equivalent amount of oil? Or maybe half oil/half melted butter?
While I know that the oil makes the cake moist, I have a feeling melted butter would give a better taste rather than vegetable oil (no taste).

Also, can I swap the buttermilk with plain yogurt? Again, do I use the same amount as the buttermilk?

Thanks!

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Gretchen Price August 29, 2014 at 12:33 pm

Yes you can but please read What is Cake first
Yes to plain yogurt, yes same WEIGHT

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DCL August 30, 2014 at 2:43 am

Thanks Grechen! Yes I read the What Is Cake blog already and understand that if I use melted butter, the cake may be drier than using oil when refrigerated.

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DCL August 30, 2014 at 2:45 am

Oh and thanks for the important advice about yogurt must be the same WEIGHT. A cup of yogurt may not be the same as a cup of buttermilk by weight!

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Kristy August 23, 2014 at 2:36 am

Could this be rolled like the S’Mores cake roll? And thanks for the videos, you and Jason are very entertaining to listen to.

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Gretchen Price August 23, 2014 at 12:14 pm

Yes it can , just bake it thin in a half sheet pan

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Kristy August 24, 2014 at 2:11 am

Thanks so much for answering. :)

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Tanya August 21, 2014 at 11:18 pm

Hi there Gretchen! I made this your red velvet cake and it came out really dry. Do you know why and how can I make it moist?

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Gretchen Price August 22, 2014 at 2:44 am

Sounds suspect, as this cake is NOT DRY at all. So I would double check your measure and see if there was a measuring error

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Nicky August 19, 2014 at 12:45 am

I just started following your blog and am so happy! I started with your red velvet cake and it’s the beat I’ve ever made! Thank you!!

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jennifer kelly August 16, 2014 at 7:37 am

Hi gretchen, im sure I know the answer to this but I will ask anyway, can this recipe be made into a sheet cake & would you recommend? Many thanks, jen kelly

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Gretchen Price August 16, 2014 at 12:18 pm

Yes it can (I use 12X18sheet pan)

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jeshera August 13, 2014 at 12:18 pm

Ok thanks!

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jeshera August 12, 2014 at 9:38 pm

Okay quick question, I heard of a “blue” velvet cake..so do u know if it’s the same recipe just a different color, or is it a different recipe all together..?

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Gretchen Price August 13, 2014 at 10:08 am

same recipe

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Junior August 8, 2014 at 6:20 am

Hi, I was just wondering I’m making this cake for a chocolate and red velvet checkerboard cake but I want it to be visually noticeable. I want the red velvet cake light enough to distinguish between the chocolate and the red velvet. How much food coloring do you think I should have in the recipe?

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Junior August 8, 2014 at 4:29 pm

Gretchen please reply as soon as possible I’m making this cake today! (:

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Christine August 8, 2014 at 10:23 pm

Hi Gretchen

Sorry, is me again! I forgot to ask you – my red velvet cake always have a layer of sticky shinning top after baking ( yours looks dry in the video) is this normal? I follow every steps in your video and also the measurement of the ingredients (I’m using the weigh method) I wonder did i do anything wrong?

Await your reply, thanks!

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Christine August 11, 2014 at 1:19 am

Hi Gretchen

Sorry, sorry, sorry to trouble you :( I really need your reply on my red velvet cake – is it normal after baking there is a sticky, shining layer on top? I goggle and some said is due to high sugar content. I told my friend I will wait for your go ahead signal then I’ll bake one for her. Thanks and God bless you always :)

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Gretchen Price August 11, 2014 at 3:06 am

this is true that the sugar (that has not gotten dissolved through the recipe may float tot he top during baking and create a crust that will go sticky once cooled
You can try castor sugar(or superfine sugar) in this recipe to prevent that

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Christine August 11, 2014 at 9:42 am

Thanks for your great reply! I’m using castor sugar for all my baking. I think I’ll use superfine sugar for this cake and see what is the outcome and let you know again ok :) haha… I can go ahead to bake for my friend now and she will be very happy :)

Thanks and God bless you always!

Christine August 8, 2014 at 4:54 am

Hi Gretchen

I baked your red velevt cake on monday and freeze it. I took it down on Wednesday to defrost on and cream it on Thursday for a friend.
But my friend commented that the cake is on a bit “rough” texture instead of moist or dense like a red velevt cake suppose to be. Can I asked you:

1. Can I apply simple syrup on the cake if it is freeze before to get it moist again?

2. Can I apply simple syrup on the freshly bake red velevt cake too?

3. I’m in Singapore and those red velvet cake sold in the cafe is really dense until like “wet” texture. Do you think they apply simple syrup after baking the cake?

Appreciated your reply ….. million thanks :)

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Gretchen Price August 8, 2014 at 1:48 pm

Im sorry this was your experience, however this recipe IS very moist, not dry or “rough” so I will not like to blame the freezing of this cake, but rather go back to the actual preparation of the cake batter itself.
Did you use ALL the same ingredients as me? Mix it exactly like I showed you? Did you WEIGH your ingredients rather than use volume? ( CLICK HERE )
Did you overbake? causing dryness?
Go back to the beginning be sure you did all of those things, and did you happen to taste a little nibble of it yourself (Before freezing and icing?)
Because this cake will be very moist and wonderful if all steps are prepared correctly.

I freeze my layers all the time, so there is no trouble there.
I do not use simple syrup here because well….it doesn’t need it.
Can you?
Sure you can do anything you like really.
Should you do it BEFORE freezing, not recommended.
Applying to freshly baked? AS in HOT? Again, not really recommended.

I cannot comment on what they do in Singapore, but if you are saying it is almost “wet” then they are probably doing something like that

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Christine August 8, 2014 at 9:10 pm

Hi Gretchen
Thanks so much for your reply, I really appreciated! I measured all the ingredients and did the same as in your video. I will try again and again till I get the right texture. Thanks again! God bless you always!

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Gretchen Price August 9, 2014 at 1:51 am

How does it taste?

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Vickie August 7, 2014 at 9:07 pm

Hiya Gretchen!
Thank you for being such a great baking mentor, I love your video’s! Quick question…..I have bought Lorann Red Velvet Emulsion and have not used it yet. May I use this in your recipe by deleting the food coloring, and extract or will I need to also delete the cocoa powder?
Thank you!

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Gretchen Price August 8, 2014 at 1:55 pm

HI Thanks!
I do not use this (and have no experience with this) so I cannot say without trying it out. So you will have to do some trial and error unless it tells you how to applyit

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steve August 1, 2014 at 1:20 am

Hi there Gretchen, I’m going to making my sister in law birthday cake and I have already made and frozen them and my buttercream. How many days In advance should the cakes come out and be ok to serve? Thank you.

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Eileen July 31, 2014 at 7:39 pm

Hi Gretchen,
I have just started baking and tried making your red velvet cake twice today but the batter came out like glue….where did I go wrong?

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Gretchen Price August 1, 2014 at 2:47 am

sounds like a measuring error to me

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athena July 31, 2014 at 6:28 pm

Hi if I baked the cake on thursday evening. Is it still good on saturday afternoon? How do I prolong the shelf life of this particular cake without the icing yet? Thank you!

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Gretchen Price August 1, 2014 at 2:59 am
Barb July 30, 2014 at 1:52 am

I have to say, I’m usually not a big fan of red velvet but decided to try this recipe to make a “little purse” cake for a co-workers birthday I made two 8 inch rounds and torted and crumb coated them using a cream cheese buttercream. My little purse cake was a bit “tippy” because it involved 4 layers and because it was moist. I managed to cover it in fondant and it was kinda cute….but most of all the cake was delicious. I will definitely use this recipe again. It received rave reviews from co-workers.
I love your recipes and your blog and I love that you answer questions so honestly…and with great patience on occasion.

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andrea July 28, 2014 at 2:39 pm

Im so sad because I have been following you since the beggining of Crumb Boss, it’s 2014 and I made your red velvet cake today! oh my god I had no idea what I was missing!

It is delicious and SUPER easy to make!

Im going to make an ice cream cake with this red velvet and your cheesecake recipe.
Wish me luck!

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Gretchen Price July 29, 2014 at 1:11 am

Welcome Back!

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Christine July 24, 2014 at 2:50 pm

Hi Gretchen
Is me again and sorry to trouble you again :( Do you have sugee (samolina) cake recipe to share? I would like to bake this cake for my benefactor. Millions thanks for your help!

Btw: your red velvet cake is super liked by all my friends and family members!

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Gretchen Price July 24, 2014 at 8:53 pm

Hi No trouble, but I do not have this recipe

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Christine July 21, 2014 at 7:31 am

Hi

Your red velet cake is so simple and super! I would like to bake a 12 inches square red velvet cake for a church, do I double or triple your recipes.

Thanks

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Gretchen Price July 21, 2014 at 12:18 pm

double for each 12″ layer

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Anisha July 18, 2014 at 4:17 pm

Love your website! Can you use cake flour instead of all-purpose flour? Thanks!

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Gretchen Price July 19, 2014 at 2:04 pm

yes

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Celeste July 4, 2014 at 10:07 am

Hi Gretchen

I have made your vanilla sponge so many time and with success everytime that I feel I need to move on to the next recipe. Can I ask, will this red velvet recipe be ok to use in a giant cupcake tin? Not the silicone one but the aluminium type? And should I bake one part(top/bottom) first or can I bake them simultaneously?

Many thanks for really awesome recipes.

Regards
Celeste

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Celeste July 4, 2014 at 10:08 am

Also, what would the time for baking be? TIA x

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Gretchen Price July 4, 2014 at 12:41 pm

Hi There I am not too familiar with this giant mold you are talking about, but I will assume that it will have specific baking instructions (that came with the pan?) and you will be best to follow those instructions

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Lauren June 29, 2014 at 1:17 am

Hey Gretchen. I made this and everyone loved it!! The taste was great the only thing is is that it was a little dry. Did I over cook it??? Maybe!!! Lol. Can I use a simple syrup on this to make sure that it stays moist. And if yes. Which do you recommend. The plain or a liquor one!! TIA

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Gretchen Price June 29, 2014 at 2:28 am

this recipe should not be dry sounds like over baked OR you measured incorrectly?

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Lauren June 29, 2014 at 3:16 am

I think I over baked it. I am making it again next week. I will cook it less. Can I do the simple syrup??

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Ellie June 24, 2014 at 5:52 pm

Hi Gretchen :) your recepies are so simple and easy to make. I searched at other web, they mix thr vinegar with baking soda and the food coloring into the butter mixter. And i noticed you didnt use any butter. Does that make any different? Using butter or not?
Thankyouu so much for sharing your recepies :)
With love from Indonesiaaa

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Gretchen Price June 24, 2014 at 9:46 pm

Please read What is Cake

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kheira June 12, 2014 at 7:06 pm

Hi Gretchen i love your videos i made lots of cakes they all turned excellent i made your best Swiss butter cream it was to soft so when i piped it on a cake it was dripping down so can you tell me how to make it firm for piping rose swirls thank you

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Gretchen Price June 13, 2014 at 12:45 am

Did you use shortening?

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Tanya Acosta August 1, 2014 at 8:29 am

Im glad I red this cuz mine did the same n no I only used butter so now I know that all the ingredients u mention really play a big part on the final product..

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jeshera June 9, 2014 at 2:40 am

Got it..thanks!

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jeshera June 8, 2014 at 12:40 pm

Quick question, in the ingredients list you say 2 1/2 cups all-purpose flour but then in the mix method part you say “sifted all purpose flour” so my question is, do i sift the All Purpose Flour before measuring, or after measuring? Thanks alot!

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Gretchen Price June 9, 2014 at 12:22 am
Sonia June 5, 2014 at 10:22 pm

Dear Gretchen

I have just baked your cake and made the frosting, both very not good…they were amazing! I do have a dilemma though, I can not get the cake to go purple, I have tried the wilton colours, purple (violet colour) and a combo of violet and pink too but the cake just turns out brown, chocolate colour.

Please advice how I can the purple cake, the violet and pink wilton colour combination makes for a lovely purple butter frosting but just need help with the cake please. I wonder if the vinegar or cocoa do not allow for the purple colour…any ideas please?

Thanks in advance and once again that butter frosting is amazing!
Sonia x

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Gretchen Price June 6, 2014 at 1:31 am

Why not just use the white cake recipe and color it purple?

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Sandra June 5, 2014 at 8:47 pm

Hey so I was looking in my kitchen to see if I had any white vinegar and I didn’t I just had cider vinegar could I use that instead for the recipe.

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Gretchen Price June 5, 2014 at 9:56 pm

yes

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Mary June 1, 2014 at 4:49 pm

Hi Gretchen,

Had a question regarding Cooling. After you take the cakes out of the oven once done, how do you cool your cakes? Do you let them cool in the pan for 10-15 min and invert them on to a rack and then flip them back immediately or cool them completely with the bottom side up. My cake always ends up with the rack marks on the skin while cooling and sometimes it sticks to the rack as well. Is that normal? Please advice.

Thanks and cheers

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Gretchen Price June 2, 2014 at 12:02 am

I cool almost completely in the pans, not to COLD, but just warm (so the fats in the grease don’t re-solidify making it hard to get the cake out)

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Mary June 3, 2014 at 5:15 am

Thanks:)

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Maike May 28, 2014 at 8:27 am

Hey Gretchen,
sorry to bother you again, but we are planning a little baking chemistry special on our blog and I wondered whether you know how red your cake will be without any food color?

Have a great day!

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Gretchen Price May 28, 2014 at 10:16 pm

Not very red, the original red velvet cake was not very red either, there is a slight tinge to it from the reaction. But then everyone started adding food color to it to makeit look more red. Classically it was just a very slight hint of red

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trishann May 27, 2014 at 10:19 pm

Hi, love all your recipes. I am making a 14 inch square red Velvet cake for a wedding, how many batches of mix should I use for the 14 in pan. Can I make a batch at a time or can I make a bigger batch? I know sometimes they say not to double batches.

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Gretchen Price May 28, 2014 at 12:49 am

triple the recipe for 1- 14″ layer

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Kat May 19, 2014 at 6:15 pm

Thank you! Sorry, if I wrote it three times! It wasn’t showing up when I sent it through

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Gretchen Price May 19, 2014 at 6:46 pm

I have to approve the messages to filter spam so you wont see it until I SEE IT and approve

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Sarah May 19, 2014 at 11:06 am

I need to make this in a half sheet pan for a graduation cake. Do I need to double the recipe? Is there a trick for making the center cook without the edges getting hard?

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Gretchen Price May 19, 2014 at 2:44 pm

this recipe will make 1 layer half sheet
there is no trick, but naturally things on the edges bake faster than the center, but I have never had a problem with it being “hard” or inedible

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Sarah May 26, 2014 at 6:15 pm

I made a practice cake today. I doubled the recipe, and it came out beautifully. I’m allergic to chocolate, but my tasters all gave it rave reviews! Thanks for all your great recipes!

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Kat May 17, 2014 at 9:33 pm

Hi! Can I substitute the vegetable oil w apple sauce? Would it be too moist? And how much should I use?

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Gretchen Price May 18, 2014 at 12:14 am

here it is again:
“Yes you can sub it, some people have chosen to sub ALL the oil with applesauce”

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Kat May 17, 2014 at 2:16 pm

Hi! Can I substitute the vegetable oil with apple sauce? Or would it be too moist? And how much of apple sauce can I use?

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Kat May 17, 2014 at 2:14 pm

Hi! Can I substitute the vegetable oil with apple sauce? Or would it be too moist? And how much of the apple sauce can I use?

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Gretchen Price May 17, 2014 at 2:16 pm

Yes you can sub it, some people have chosen to sub ALL the oil with applesauce

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ana May 7, 2014 at 3:09 am

i live in mexico and i cant get a hold of buttermilk, help please!!!

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Nancy July 7, 2014 at 7:26 am

You can make buttermilk/sour milk by adding 1 tbls of vinegar to 1 cup of milk

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Casey April 30, 2014 at 4:11 am

This is a favourite amongst my customers, but I wondering what I can do to make it more of a Mudcake to use with sculpted cakes. Cheers

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Gretchen Price April 30, 2014 at 2:07 pm

You will have to use a Mudcake recipe

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Casey May 1, 2014 at 9:19 am

Ok thanks.

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Joann@ The Italian Next Door April 25, 2014 at 8:06 pm

Hi Gretchen….thanks again for all the wonderful recipes! You’re a great teacher! I just made your red velvet cake (the first red velvet I’ve ever made). It is delicious!! No need to look further! I do have a couple questions. I baked it in two 8″ pans as your recipe states. I thought that usually a cake, especially if it is for a tier of a larger cake, should be about 4″ high. Mine is more like 3″. Would using the “Bake Even” strips help the layers to rise higher? I will be using this recipe to bake in 12″ rounds for an anniversary party in a month. Also, could you tell me how to multiply this recipe to fit into two 12″ pans? Thanks so much!

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Rhona April 13, 2014 at 1:42 pm

Hi Gretchen,

Just want to ask if i can substitute melted butter for the vegetable oil?
Many thanks for all the wonderful recipes you’ve been sharing with us…God bless you ^_^

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Gretchen Price April 13, 2014 at 2:28 pm

Yes but please read WHAT IS CAKE before you do

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Carolina April 2, 2014 at 5:09 pm

Hi Gretchen, I would like to make this recipe for a 12″ square pan. Can I just double the ingredients and would that be sufficient?

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Gretchen Price April 2, 2014 at 8:46 pm

yes double the recipe for 2- 12″ layers

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Wendy March 31, 2014 at 8:32 pm

Thanks so much for sharing! I’ll admit, I don’t usually gravitate to Red Velvet, but this recipe is splendid! I really like that it can be mixed by hand, makes the prep, mixing, and cleaning a cinch :) Anyways, just wanted to say a big THANK YOU!

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Shadieh March 30, 2014 at 3:16 pm

Hi Gretchen
I love your videos and written recipes
i made cakes and brownies and they where awesome but would you please tell me where to go for all the recipes old and new i want to try them all
I went to your bolg clicked on cake recipes it show 3 or 4
Thanks,

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Gretchen Price March 30, 2014 at 3:27 pm

There are over 200 blog posts right here on this blog, so….you are here….Im not sure why you are not finding everything
The home page has a left column that lists all the categories for every recipe.

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Monica Gonzalez March 26, 2014 at 3:00 am

Hi loving your videos! I was wondering instead of red food coloring can I use blue? And would I have to add the white vinegar as well? Thank you in advance!

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Gretchen Price March 26, 2014 at 2:00 pm

yes and yes

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Maria March 23, 2014 at 7:10 pm

Gretchen, thank you so much for your time, instructional videos and for sharing with us your baking secrets. I’ve made this cake a few times recently to test out for my great-niece’s doggie cake which she requested for her 6th birthday party (happened yesterday). Each and every time, the cake, along with the cream cheese filling, has come out super fantastic. I’ve tested others, but this, by far, was the best! It’s very moist and delicious! My little great-niece was very happy she got her doggie cake and the family was very happy they had a delicious dessert to finish off their dinner! (I started baking only last year, so to gain the practice, I made myself the official baker for the family’s special events. My poor family has had to endure many tastings because of it. They know that a cake from me, is like Forest Gump’s box of chocolate–you never know what you’re gonna get! I’ve had some flops and some successes, but your recipes are always among my successes!) Thank you! Keep up the great work!

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Katarina March 14, 2014 at 7:05 am

Dear Gretchen,
I was thinking of doing a cake for St. Patrick’s Day but I don’t like mint. So I was wondering if the same principles apply if I were to try a green velvet cake with green food coloring instead of red.

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Gretchen Price March 14, 2014 at 7:17 pm

Yes it does work, others have has success

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Marv March 12, 2014 at 11:09 pm

Hi Gretchen,
I tried this recipe and guess wat??? It was one of the best cakes that i have ever made… D frosting was made with equal amounts of swiss buttercream and cream cheese icing. Everyone went ga ga over it…. A must try for everyone. A big THANKYOU, all the way from India.

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Louise March 6, 2014 at 10:17 am

Can I use Lactose free milk mixed with lemon juice?? For the Buttermilk….and is there an icing that is not cream cheese please??
Thanks Louise

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Gretchen Price March 6, 2014 at 4:40 pm

Im not familiar with lactose free milk, so I couldn’t be sure how it will react with lemon juice in it, but you should try it first to see what happens

You can use any icing you like for the red velvet cake, but classically it is cream cheeese

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Wendy March 31, 2014 at 8:37 pm

You could always experiment with coconut, almond or soy milks in place of the butter milk, and for the frosting, “seven minute frosting” Ought to do the trick without use of strange ingredients. Experimenting is a fun part of baking :)

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Louise March 6, 2014 at 10:10 am

Hi Gretchen, would you have a recipe for some sort of icing that would be suitable for the red velvet cake…to make as an anniversary cake??
Thanks Louise

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Roger March 4, 2014 at 3:56 am

Is it possible to translate your recipe to gluten free? Do you have that translation?

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Gretchen Price March 5, 2014 at 1:33 am
Jennifer K July 17, 2014 at 1:40 pm

Roger, I make all of the cakes from this site gluten-free with incredible success. My personal favorite way is to use Better Batter flour (subbing by weight – not volume) and every cake has come out fab!

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Ty February 22, 2014 at 6:55 am

Hi Gretchen! Baking another batch of cupcakes this weekend =]

The issue I’m having is the same as when I made the big cake. The color is coming out more brown than red. The first time I used McCormick liquid food coloring, and this time I used Americolor Gel and still the same issue. Could it be the cocoa powder? I used Trader Joes brand both times…I thought upgrading the food coloring would help…but its still brown. Can you please help? I loooove the taste, just the color is not coming out right. Thank you! =]

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Connie February 15, 2014 at 12:30 am

How many cups of batter does this make? I am making my sons wedding cake that os four tiers and will have to multiply for each pan, thank you.

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Gretchen Price February 15, 2014 at 1:51 am

this cake makes 2- 8″ layers

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Connie February 14, 2014 at 11:57 pm

How many cups of batter does this make?

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Gretchen Price February 15, 2014 at 1:53 am

this recipe makes 2- 8 “layers

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Guest February 14, 2014 at 12:52 am

When I make cake there is always a big hump in the center and when I level them there is pretty much no cake left what can I do to fix that also should I make you red velvet cake or cupcakes the only difference I see is that you add sugar in different ways which way should I do it

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Gretchen Price February 15, 2014 at 2:06 am

It the same recipe essentially, so which ever you want to do it fine.
It sounds as if you may be filling your cake pans too full, causing the dip in the center after baking

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Harriet February 13, 2014 at 12:07 am

Hi Gretchen,

I have been searching for a long time: the royal purple velvet cake recipe. I have seen the video making the blue velvet cupcake. Woooooooww its so nice. Can you please give me the link of this recipe?
Many thks in advance fr yr kind help.

Rgds
Harriet

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Gretchen Price February 13, 2014 at 3:40 am

this was in the old days of CB I have not yet re-recorded that recipe for the New Woodland Bakery channel

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Harriet February 13, 2014 at 11:05 am

Tks fr ur quick response.
Yes, Indeed I have been downloading many of the CB vids but can’t find the recipe. Is there still a link?

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Casey February 12, 2014 at 1:06 pm

If I was using a 6 inch by 4 inch high square pan, how much batter would I use please?

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Gretchen Price February 13, 2014 at 3:49 am

you can get 2 layers of 6X4

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Lyn Urubek February 10, 2014 at 8:20 pm

Hi Gretchen, thanks so much for your recipes and super awesome blogs. I just made your red velvet cake recipe. I measured exactly, used room temp ingredients, sifted ap flour prior to measure and used two 8in round pans. After done baking each round ended up 1 1/2 in in height so they are too flat. Do you have any idea why they didn’t rise? I’m in California and the weather is in the 60’s if that has anything to do with anything! I’m also using a convection oven. Help!

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Hunter Gamble :) February 9, 2014 at 11:49 pm

Hi Gretchen! First off I would like to say I love your video tutorials on Youtube. It started with me learning how to do the buttercream rose. I myself have a very small business at home and was trying to learn how to make a rose and your video was very helpful. I do have 2 questions though. First question is that I am Gluten free so could I use a gluten free flour? My second question is does the food coloring matter if it is a liquid or a paste? Thanks for doing what you do!

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Gretchen Price February 11, 2014 at 2:18 pm

Hi Great, Thanks!
You can sub in gluten free flour if you follow the guidelines to do so.
The gel paste tends to go further, so liquid you may have to use more, but otherwise there is no difference

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Carol February 4, 2014 at 12:41 am

Gretchen I watched you before when the other lady was filming but I’m sorry didn’t feel she was professional a lot of the times. Tonight I decided to revisit your blog and You Tube videos and am very pleasantly surprised with Jason filming and commenting along with your excellent teaching skills. I am a renewed happy fan!

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Gretchen Price February 4, 2014 at 3:22 am

HI Carol! Agree and Thank you for checking back to find the NEW Woodland Bakery TV!
Please join us on facebook

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Trish January 31, 2014 at 11:25 pm

Hi Gretchen.

I know you’re extremely busy (all the time), but if you have a moment, can you tell me if I can make a green velvet cake by substituting the red food coloring for green? I made your red velvet cake and it’s the “bomb.” Open to your suggestions for a green velvet cake. Thank you.

Trish

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Gretchen Price January 31, 2014 at 11:59 pm

Yes, others have had success with GREEN and also PURPLE

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Amy January 28, 2014 at 4:20 pm

I just made the Red Velvet cake for my husband’s birthday. Two 6″ rounds and one 8″ which I’ll make cake pops with. Since I’ll be crumbling the 8″, I took a small piece out of it after baking to taste… I love red velvet anyway, but omg. So moist and tasty. I only had 1/2 tsp. of soda left, and didn’t want to run out and still turned out perfect. This is the 3rd recipe, I’ve also made white cake and chocolate birthday cakes which were equally amazing. I’m hooked! Next week is Strawberry sponge cake and banana cake (banana’s are in the freezer!) Thank you for all the great recipes. I am now the official cake baker for all birthdays and parties in our family!! lol

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yessenia January 28, 2014 at 8:37 am

Thanks Gretchen I make you recipe red velvet everybody loved thas was my first time make red velvet cake definily I will continue make your recipe …! God bless you ..! : -)

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Yani January 28, 2014 at 12:07 am

would it be acceptable to let the milk & the Tbsp of vinegar/lemon just sit for 5 mins or so?
This is what I had read from websites on how to make your own buttermilk. Just thinking if I’m in a last minute mood to make your ” Best Red Velvet Cake Recipe” :-D

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Gretchen Price January 28, 2014 at 12:37 am

Yes it would be fine to do so

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Cynthia January 24, 2014 at 6:02 pm

HI Gretchen,

another question, do you always bake your cake one a sheet pan or its just easy to mave to the Oven??

And also, when a bake my cakes I always have a crust around the edges, why is that?? (Its make its hard to make perfect layers..

Thank you for you great worj that you are sharing with the world!! :D

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liv January 21, 2014 at 1:11 am

hi gretchen!

when i made this cake, a really hard crust developed after it was done cooling. i made this recipe even twice but the batter was so thick both times aand not as thin as yours. i took your advice on previous comments about weighing the ingredients but the batter still turned out very thick! help me gretchen! this is the only recipe that i have had problems with out of all of ur wonderful recipies. pls reply!!!!

warmest regards,
olivia

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Gretchen Price January 22, 2014 at 2:25 am

Hi Olivia, Im sorry this happened to you, I wish I could point you to something specific for you answer, but I cannot really say, except to DOUBLE CHECK and TRIPLE check that you did indeed use everything as I did, weighing properly and mixing the same way.
Many many people have had great success, so I will have to say it is just a technical error that you are not recognizing

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Ann Marie January 20, 2014 at 8:38 pm

Hi Gretchen…..do you know how many cups of batter your recipe yields? Need to make a 9 inch and a 12 inch tier (2 layers of baked cake, cut into 4 for each tier) and was wondering how many recipies I should make. Thanks!!!

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Gretchen Price January 20, 2014 at 9:00 pm

I do not adjust for the 9″ pans, I make this recipe 1X for 9″ or 8″ pans
The 12″ you will need 1 whole recipe for each layer

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Sunita Gonesh January 20, 2014 at 7:56 pm

Never tried a red velvet cake/cupcake. Afraid of the amount of red food color. But this one I had to try. Amazing! LOVE IT

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Karmen January 19, 2014 at 8:01 pm

Hi! I loved your recipe and would love to try it. All I have is a 10-inch pan. Could I bake all of the batter in one pan and just cut it into two halves using a knife? I guess that would prolong the baking time… Any tips on that?

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Gretchen Price January 20, 2014 at 1:42 am

Yes you can, and yes it will need longer bake time. Be sure to bake Until Its Done and also check out THIS VIDEO

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yessenia January 12, 2014 at 9:35 pm

HY i want make you red velvet cake i never make one before in i see you récipe but i have at question you put in you récipe regular cocoa power,i can use unseewt cocao power

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Gretchen Price January 13, 2014 at 12:25 am

when I write regular I mean NOT dutch process, so unsweetened IS regular

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Francesca January 12, 2014 at 7:15 pm

There is a slight discrepancy with the mixing method used here and the one you use for the red velvet cupcakes, even though the ingredients are exactly the same.
For the red velvet cupcakes, you consider the sugar as part of the wet ingredients and whisk it with the oil, buttermilk, vinegar, vanilla and red food coloring.
For this cake, you combine with all the dry ingredients.
Does it really matter?

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Gretchen Price January 12, 2014 at 7:59 pm

Thank you, I prefer to add the sugar to the wet, but some people go the other way, you can decide for yourself which (if any) you prefer, but I will change that thanks!

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Ortal January 11, 2014 at 4:28 am

Hello, is there a PARVE substitute to buttermilk? I would love to try this recipe but my cake cannot have milk or any dairy (except eggs). Would adding vinegar work with other milks or is there something else that reacts like buttermilk? Also- does this cake hold up under fondant? TIA, your blog is the best on the internet!! I’m addicted :)

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Gretchen Price January 11, 2014 at 3:54 pm

PLease Read BUTTERMILK

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Jo December 31, 2013 at 6:37 pm

Hi Gretchen, I have one more question on storing the RV cake. After I layer and frost it, I need to store it for a day in the fridge. Do I put plastic wrap over it, put it in a box, or just leave it in the fridge uncovered? Is it going to dry out and crack the BC frosting?

Thanks

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Gretchen Price January 5, 2014 at 4:22 pm

Unless your refridge is super super dry, no it wont crack. You can store this cake for many days in the fridge

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Casey December 30, 2013 at 7:53 am

Hi, was just wondering how much Wilton’s red gel colour I would use for your red velvet cake?

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Gretchen Price January 5, 2014 at 6:41 am

same amounts as listed

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Alizeh December 28, 2013 at 4:09 am

Thanks

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Alizeh December 27, 2013 at 3:07 pm

Hi Gretchen I want to bake this for my mom if I make it today will it stay fresh I’m also making brownies and my moms coming back on Tuesday just wondering don’t know when to make them thanks

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Gretchen Price December 28, 2013 at 12:06 am

You can bake the cake and Freeze the Layers
You can also bake and assemble the whole cake from start to finish and just keep it all in the fridge (the buttercream acts as the BEST sealant!)
Brownies I would wait until closer to when she gets home

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Mk December 22, 2013 at 12:03 am

I was wondering if you can double the recipe and will it change that much if you use 2% instead of whole milk?

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Gretchen Price December 22, 2013 at 1:33 am

yes to doubling, and NO to 2% milk. This recipe calls for Buttermilk. If it is the fat you are worried about and looking to cut, Buttermilk is very low in fat and is necessary in this recipe to cause the reaction with the baking soda

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Najia December 18, 2013 at 12:39 pm

Hey!…. What size mixing bowl do you use for this recipe and the fudge brownie recipe?

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Gretchen Price December 18, 2013 at 12:54 pm

HI DId you watch the video!? You can see it right there

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mintra sornsiri December 17, 2013 at 7:47 pm

Hello Gretchen
thank you for all your recipe. They’re all wonderfull. i have a question for this recipe.
well i only have one 8″ round pan. Can i make a whole recipe and bake it in one pan?is the cake will rise as it would be? or should i cut them in half? or buy another cake pan?
Thanks again!!! :)

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Gretchen Price December 18, 2013 at 2:03 am

best to buy another pan! It will be well worth the money

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Luciana December 13, 2013 at 2:32 pm

good morning Gretchen, I just wanted to know when you list the measurements and you write the letter T does that stand for tablespoon?
thank you

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Gretchen Price December 13, 2013 at 11:07 pm

Yes correct Large “T”= tablespoon, small “t”= teaspoon, that is MY shorthand for all of my recipes ..but I have to be careful for you guys, Im sorry— I try to remember to write it all out very clearly

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Paola December 9, 2013 at 1:50 am

Hello !
I really like your videos ! I have a question
About the red velvet cake , I have some
Experience on baking cakes, but every time
That I make a red vel it gets a little more brown
On the bottom of the cake that I want!
I use shortening and flour to grease the Pan
And I use a dark metal Pan
How can i improve my cake having that beautiful red
All over and stop getting that brown color !!!!
The cake is very moist but the brown part still!
Thank you !! I will appreciate so much some advice!!
Regards !
Paola.

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Gretchen Price December 9, 2013 at 2:28 am

try baking it with a sheet pan under the cake pan, if the only browning is happening on the bottom of your cake, then it sounds as if you have a very hot oven on the bottom

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ia December 4, 2013 at 1:40 am

Hi! Hope to have the icing for red velve too. I was able to use your recipe from your previous site but unable to save it. Will use this cake flavor again for my son’s birthday. It was a hit!

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Gretchen Price December 4, 2013 at 4:41 am

HI The icing is Buttercream the filling is Cream Cheese Icing

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Amihan November 27, 2013 at 6:53 am

Hi gretchen, love seeing your videos, i would like to ask if i can substitute lemon juice for white vinegar. I always have vinegar but it’s sugar cane vinegar. I read that it doesn’t react the same when using on baking. Thanks.

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Gretchen Price November 27, 2013 at 1:37 pm

Lemon juice should be fine

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Jo November 23, 2013 at 4:55 pm

Thank you Gretchen for responding back to me, you are so kind to give of your time like this. I weighed the flour and sugar (my flour was very dry and heavy) and made some slight high altitude adjustments, this made a big difference. The cake is very, very moist – almost kind of chewy (don’t know if that describes it), you can tell it has a lot of oil in it, but it is very good – much lighter than it was before.

Thank you,

Jo

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Jo November 21, 2013 at 10:12 pm

Hi Gretchen, I tried the RV cake today. It turned out pretty good but my batter was pretty thick. I used unbleached flour and did not sift it first. I am also at high altitude so my flour is probably drier than yours.

Do you sift your flour first? How dense is your RV cake when done?

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Gretchen Price November 21, 2013 at 11:24 pm

this is a very moist cake, not dense at all
I do not measure my ingredients in volume measure (as this type of thing can happen too easily) volume measure is a very inferior way to bake, if you will check out this video by my friend Joseph Khoury, he explain why HERE

Also you have a point about High Altitude Baking READ HERE

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Roger February 11, 2014 at 6:09 pm

Hey I know this is a few months later, but i had the exact same issue. After pondering it and researching I came to the conclusion that I was packing the flour into my measuring cups. Therefor the weights were off. I solved this problem by just sifting the flour into my measuring cups, came out just like Gretchen’s video. Of course you could just weigh it like she suggests, but I didn’t have a scale at the time.

Great recipe Gretchen.

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Gretchen Price February 11, 2014 at 7:53 pm

excellent observation, and I am so happy you came back to post this finding! It will help many!

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ty November 18, 2013 at 7:27 pm

hey Gretchen =) sorry to be a bug, but i ran out of veg oil. can i sub with butter? is so do i cream it or melt it??? please help me…
ty

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Gretchen Price November 19, 2013 at 12:51 am

It depends which recipe you are making, this red velvet cake calls for OIL so you can go ahead and melt the butter and sub it here no problem

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Jo November 17, 2013 at 2:31 pm

Hi Gretchen, I would like to try your RV recipe, are there any modifications I need to make for high altitude? I am at 4500 feet.

Thanks

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Gretchen Price November 17, 2013 at 5:22 pm
Smita November 14, 2013 at 5:36 pm

Hi Gretchen!
Your recipes have always turned out great, including your Swiss meringue recipe!
My question is what cake recipe would be ideal for stacking and carving like models of cars or cartoon characters.

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Gretchen Price November 15, 2013 at 12:35 am

the Golden Vanilla Cake is the most durable

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Mk November 12, 2013 at 11:14 am

I was wondering when you subst. milk and vinegar for the buttermilk, what kind of milk should be used ( skim, 2%, or homogenized )?

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Gretchen Price November 12, 2013 at 2:58 pm

whole milk

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Bee November 7, 2013 at 11:52 pm

Gretchen you are AMAZING!!! I THANK YOU FOR ALL THE KNOWLEDGE YOU’VE BAKED INTO ME! Quick question can this recipe be used under fondant? Can it also be used to sculpt?

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Gretchen Price November 8, 2013 at 2:51 am

You are so very welcome! the answers are: YES AND YES (however this is a moist cake, so best to sculpt it when it is very cold (almost frozen- just be careful!!)

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michelle November 6, 2013 at 11:08 am

hi gretch thanx for the recipe i just made it today and it is sooo good…

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evie peters November 4, 2013 at 8:43 am

hello Gretchen..
I want to bake a red velvet cake with 1 kilogram of all purpose flour..can u please tell me the exact amount of all the other ingredients I should use..

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Vanessa November 2, 2013 at 1:11 pm

Hi Gretchen please am a nigerian and i live in Nigeria. When i tried ur recipe for red velvet the colour was not red it was brown. I don’t know if i can use wilton icing colour and how many pls i need ur reply soon. Thank you.

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lavinia iglesias November 1, 2013 at 3:30 pm

Hi Gretchen! I’m a newbie when it comes to baking. I’m trying to find the best red velvet cupcake recipe and I’m wondering if I can half this recipe to make 9 cupcakes. Will it change the taste/texture if I reduce the ingredients in half? Thanks a bunch!

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Gretchen Price November 1, 2013 at 5:33 pm

You can half it sure!

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Tish October 26, 2013 at 2:14 pm

Do you bake the extra cake crumbs you use as garnish to dry them out?

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Gretchen Price October 26, 2013 at 8:29 pm

No I keep them fresh (by storing in freezer) But you can of course toast them

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Tish October 27, 2013 at 12:28 am

Oh, my we’re moist and stuck together, (even after putting in the food processor.)They were not dry and separate like sprinkles. Maybe it’s my recipe. I just love the way you decorated yours. I would like to achieve that look.

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Sizue October 23, 2013 at 8:31 am

Gretchen you are THE BOMB!!! hehhe I LOVEEEE yoyr recipes and you are a AMAZING baker thank you for sharing all your delicious recipes you truly rock! GBU :)

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Gretchen Price October 23, 2013 at 8:50 pm

THANK YOU

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Abida October 22, 2013 at 5:07 pm

Hi chef ..you are amazing..I just love to watch your recipies.I am planning to make this one day prior to party .So i must refrigerate it because of cream cheese.I have question because outer frosting is butter cream will it not harden and suppose if i unrefrigerate the cake next day will it sweat or crack..?

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Gretchen Price October 22, 2013 at 5:24 pm

yes refrigerate, and I do not have trouble with this cake sweating or cracking, if your fridge is very humid though it may condensate.

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Maria October 20, 2013 at 9:22 pm

Gretch its okay if i use red food coloring in paste? Hpw much should i use?

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Gretchen Price October 21, 2013 at 12:50 pm

I use gel PASTE color too same amount

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Maria October 19, 2013 at 6:56 am

I would truly say this is the best red velvet cake recipe ever!!! I made this for a friend’s birthday and topped it with white chocolate shavings. The cake got a lot of praises it was a winner. I was so proud to tell everyone i got the recipe from Woodland Bakery blog.com.On Sunday we have a community potluck i will again use this recipe but this time for petit fours and am using merckens coin chocolate. Gretchen i feel like a pro in baking thanks a lot. You Rock!!

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Gretchen Price October 20, 2013 at 3:56 pm

Thanks for the credit to your success!

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ty October 16, 2013 at 8:54 pm

hey G, can i use apple cider vin instead of reg vin? pls get back. ty

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Gretchen Price October 16, 2013 at 11:02 pm

yes!

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Brianna October 9, 2013 at 2:10 pm

Is it ok to use other food coloring colors like blue or green?

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Gretchen Price October 9, 2013 at 11:47 pm

Yes

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taposhi October 8, 2013 at 2:46 pm

hi… i hav a question, can i use normal cooking oil like soybean oil instead of vegetable oil? bcoz in bangladesh it’s hard to fing vegetable oil…. & how much is 6fl oz in cups

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Gretchen Price October 8, 2013 at 10:18 pm

yes- it is 3/4 c

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Ruki October 4, 2013 at 12:56 am

Can I use apple cider vinegar instead of white vinegar?

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Gretchen Price October 4, 2013 at 5:32 pm

sure

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Ruki November 9, 2013 at 2:24 am

Thank you! Made this cake along with your cream cheese recipe for my brother’s birthday and it was delicious! :) This is now my favorite red velvet cake!

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krystle October 3, 2013 at 6:55 am

hello!! i was browsing youtube for rainbow cake last night and i saw one of your videos.. haven’t tried any of your recipes yet but looking at the videos and you sharing your tips and secrets made me ”wow! im definitely gonna subscribe and spend a lot of time reading your blog”.. i have a 5 month baby boy but i still find the time to bake :)

for the red velvet cake.. can i use this recipe to make rainbow cake? or is white cake better?

thank you so much for sharing everything :))
GODBLESS

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Gretchen Price October 3, 2013 at 12:38 pm

Great! Welcome! and Thanks!
You will not be able to COLOR a red velvet cake for the rainbow, the cake has to be either White Cake or Vanilla Cake

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krystle October 3, 2013 at 5:08 pm

Okay thank you so much and more power ;))))

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Brianna October 2, 2013 at 2:23 am

Hi Gretchen i was wondering can this recipe be used for different color velvet cakes please reply asap

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Gretchen Price October 2, 2013 at 11:23 am

others have made purple and green

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Gayle September 28, 2013 at 2:47 pm

Hi Gretchen. Can cake flour be used instead of all purpose flour?

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Gretchen Price September 28, 2013 at 11:32 pm

yes, however with very liquid recipes like this, the AP really helps absorb a bit better, creating a stronger cake.

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Christian September 28, 2013 at 11:16 am

Hi Gretchen, I am from the UK, but was living in Shanghai, China for two years (where i found out about your youtube channel), now i have moved to Krakow Poland. I have been watching your videos and making your recipes for a few months now, Im 13 and i love love love baking. You are like the best baker ever and all of my family (and me) loves your recipes. But just one question can i use a Kitchen Aid mixer for this recipe, or do I have to use a whisk. I was just asking cause I love the Kitchen Aid Mixers. Thanks, and Thank you for making your amazing recipes.
Christian Noble

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Gretchen Price September 28, 2013 at 2:43 pm

Hi Christian! Thanks! I am so happy you are here!
Yes to the kitchen aid mixer, I just find it is easy enough to do it with the hand whisk

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MsValentine September 26, 2013 at 8:38 pm

Perfect yummy-ness! i’ve finally found THE red velvet cake recipe. We ate the first batch hot. Gretchen, you are far too kind to share this recipe and i’m very grateful. God bless you.

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Toyin September 17, 2013 at 3:15 pm

Gretchen thanks so much, you actually made me have the best birthday ever which was on sunday the 15th september. I made your red velvet cake and everyone had a satisfaction guaranteed look on their faces as they all kept going back for more thanks so much for sharing this award wining recipe.

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Gretchen Price September 17, 2013 at 10:18 pm

YAY! Happy Happy Birthday to YOU!

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manal September 13, 2013 at 5:20 am

hi Gretchen . I always follow your recipes and i love the swiss butter cream and the spong cake , they are amzaing .. i tried this red velvet and it was a dissapointment . i followed the steps but the cake was not fluffy and the taste was not a red velvet cake .. i have some friends coming over tomorrow and my day was ruined ahhhh .:( i can do it again if i guarantee it will come out great .. please help

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Gretchen Price September 13, 2013 at 12:42 pm

Im sorry this happened to you, I cannot say what went wrong, but I can tell you that if you WEIGH your ingredients and mix everything exactly the way I do in the video, using EXACTLY the same ingredients that I used, you will have success, many many people LOVE this recipe

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manal September 13, 2013 at 6:14 pm

i used the hand mixer to mix the wet and dry ingredients together .. i dont think this is the wrong thing ??

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Gretchen Price September 13, 2013 at 9:13 pm

It should be OK that you did that. I just simply do it with a hand whisk to eliminate washing extra bowls. But you should be OK doing it your way.

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manal September 13, 2013 at 6:36 pm

Gretchen , I want to tell you that I love you and I reeeeeeeeeeally appreciate your reply in the very same day ,, this makes me loving you more and i promise i will do all your recipes ..

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Gretchen Price September 13, 2013 at 9:11 pm

YAY!! I LOVE YOU for supporting ME here!

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manal September 20, 2013 at 7:56 pm

Gretchen happy news , i did it and it was a success !! so yummy and fluffy .. mmmmmmm i couldnt wait to eat it was so hot lol … I mixed with the whisker only and measured everything accurately .. but my red food coloring is not the best even when i color fondant or butter cream it turns out pink .. what do u recommend ?
thanks alot

yummmmmmmmmmmmm

Uzma September 5, 2013 at 9:34 pm

Hi Gretchen, I made my husband this red velvet cake with the cream cheese icing and the delicious butter cream, he absolutely loved it! HONESTLY this cake SERIOUSLY is the best recipe ever!. I’v only attempted to make cup cakes in the past which always came out rock hard :( but you explained everything so thoroughly. I can’t believe how tasty it was it even smelt soo nice, love you Gretchen…..mwah x x x x

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Gretchen Price September 5, 2013 at 11:38 pm

excellent! You are a GRADE A++ student!

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Pria September 5, 2013 at 11:14 am

Hi Gretchen, how long do I bake the red velvet cupcakes for??

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Gretchen Price September 5, 2013 at 12:37 pm

Hello check out UNTIL ITS DONEUNTIL ITS DONE
but also check out this video for a quick tip CLICK HERE

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Gretchen Price September 5, 2013 at 12:38 pm

ello check out UNTIL ITS DONEUNTIL ITS DONE
but also check out this video for a quick tip CLICK HERE

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Gretchen Price September 5, 2013 at 12:44 pm
Cinty September 4, 2013 at 6:47 pm

Hi Gretchen
Could I use the Wilton colors? Or not
Please let me know thanks

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Gretchen Price September 4, 2013 at 10:45 pm

yes of course

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Grace August 18, 2013 at 7:57 pm

Hi Gretchen, Love your eBook …. and this is best red velvet cake cream frosting ever .

I am making red velvet /cream cheese cupcake tower for the wedding in Sep ( Spring in Australia) and how long the red velvet cream cheese frosting cupcake can stay out room temperature ?

Thank you

Grace

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Gretchen Price August 19, 2013 at 2:07 am

because of the cream cheese, it should not stay out for longer than 2 hours

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Jenbakes August 7, 2013 at 2:22 pm

Hi gretchen thank you for your feedback. Just wanted to ask you aswell would this cake recipe hold stacked in a five tier ? As my friend has asked me to do a five tier red velvet cake for her wedding and wanted to use your recipe for these cakes. Would be so greatful for your advice. Kindest regards

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Gretchen Price August 7, 2013 at 11:43 pm

Yes it will be fine, use dowel rods of course

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Jenbakes August 8, 2013 at 11:18 am

Thank you gretchen! Xx

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Angela August 5, 2013 at 11:23 pm

Hi, Ive made your recipe several times and its very good. But every time I make it there’s hole in it. What did I do wrong?

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Geneviève August 4, 2013 at 2:08 am

Dé-li-cieux!! Je suis devenue une grande fan de vos recettes! Félicitations vous avez bien du talent!

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Chelsea August 2, 2013 at 7:54 pm

Hi Gretchen!

I was thinking of making red velvet cupcakes today… but I don’t have any vinegar on hand. Can I sub lemon juice in for the vinegar?

thanks

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Gretchen Price August 3, 2013 at 1:16 am

Yes would be fine

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steffi October 7, 2013 at 3:54 pm

I wanted to ask what kind of vinegar should be used since we have soooo many different kinds of vinegar in Germany. But as I am not that fond of vinegar anyway, I feel a lot more comfortable with the lemon juice solution!
Thanks to both of you!

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Gretchen Price October 7, 2013 at 9:55 pm

white vinegar, you can use the lemon juice if you prefer

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Linggar YU July 13, 2013 at 10:58 am

I just know you 2 days ago and made this red velvet cake into cupcakes. I really love your recipe. The best red velvet recipe I ever make. Thank you so much

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Ann Marie July 10, 2013 at 12:59 am

Hi Gretchen….HELP! I just baked your red velvet cake and realized that I forgot to add vanilla!!! Is there any salvaging it?
Thanks :(

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Gretchen Price July 10, 2013 at 1:39 am

Awe! Don’t worry! It isn’t the end of the world, and honestly If you don’t tell anyone, NO ONE will be the wiser!

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Ann Marie July 15, 2013 at 12:27 pm

You were right! No one was the wiser! And I was ready to trash it!!! I just added a little extra vanilla in the frosting and it tasted great. Nice and moist, too. Thanks again!

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Tyler O June 25, 2013 at 4:14 am

Okay I’ve made this recipe before and it is delicious! However, the last time I made it I had some sour cream on hand, so I decided to sub that for the buttermilk. I highly do not recommend doing that.
For some reason, it just made the cake batter much too thick. Instead of being a smooth, somewhat runny cake batter it was thick and gloppy. I baked them into cupcakes and the tops of them cracked real bad and got super crunchy. The cake itself was pretty dry too. Still edible, but dry.
Not sure if I messed up an ingredient or anything, but I most certainly won’t be using anything except buttermilk in the future. My question is, has anyone else who used sour cream or yogurt instead of the buttermilk have this problem?

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Amber Fitzgerald June 18, 2013 at 6:57 pm

Your recipe calls for “Regular Cocoa powder”. Are you referring to natural cocoa powder as “regular”?

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Gretchen Price June 18, 2013 at 9:32 pm

Yes that is true

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Marie-france June 24, 2013 at 1:33 pm

Can we use dutch processed ? That’s all i have. In my kitchen for now !!!

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Maui June 16, 2013 at 2:43 am

Hi if did u mean the McCormick liquid food color? not the paste or gel? will it turn red or pink? Thank u just wondering cuz I’m making it tomorrow for Father’s Day..

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Gretchen Price June 16, 2013 at 4:36 am

i have used both

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My geisha June 15, 2013 at 8:11 pm

If i wanted to change the color of the cake and make it either blue, pink, or green how much food coloring would i need to substitute for the red food color?

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Leon June 5, 2013 at 10:08 am

I freakin love this recipe !!!! <3 It is so easy but so wonderful, the cake so fluffy and moist, everyone loved it ! I forgot to take some pictures, but we ate it so fast and when it was still warm, there wouldn't have been any time to do it …

Thanks so much Gretchen :)
Leon

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Ezah May 29, 2013 at 2:28 pm

Hi, made tis for my future sister in law birthday… OMG!!!! It is delish!!!! Finger licking awesome… Tks for e wonderful recipe!!! All e way frm singapore

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Jennifer May 27, 2013 at 5:36 am

Hi Gretchen,
I wanted to let you know that I followed your recipe as demonstrated and it came out so good. I only added baking soda and no baking powder. I was in love with it. I’m glad that I was able to only follow your recipes instead of focusing on how other people make their cakes. My family and church members fell in love with it. Thank you so much for assisting and allowing my family enjoy this wonderful recipe.

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Gretchen Price May 27, 2013 at 2:37 pm

great news!

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Jennifer May 25, 2013 at 8:22 am

Hi Gretchen,
I was wondering can I also add a teaspoon of baking powder with baking soda, or will the baking powder mess up the cake? All I’m asking is if i can add both baking powder and baking soda?

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Gretchen Price May 25, 2013 at 1:54 pm

why do you want to?
It is not working out for you the way I have it written?

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Jennifer May 25, 2013 at 2:31 pm

The reason why I asked is because in other red velvet cupcakes recipes I see that they put both baking soda and baking powder. Do they both have the same reaction?

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Gretchen Price May 25, 2013 at 9:07 pm

I cannot comment on other peoples recipes, but I do know that mine are great (specifically this one— I have gotten rave reviews on) So, I always ask that you guys do not change my recipes (unless you are a seasoned pastry chef and know the correct way to do it) otherwise you are asking for trouble and your recipe will not be as I intended it to come out.
But again, this recipe is great the way it is, or I wouldn’t have shared it in the first place. But I do understand your questioning in comparing mine to others, I do the same thing when I look at new recipes for the first time, HOWEVER- Even when I doubt the way someone has written it, I ALWAYS make it the way they say to. Only then can I make a decision as to whether or not it was a good recipe, or needed some tweaking. In which case I file it as “KEEPER” or I adjust it according to my own knowledge, or I just toss it and move on.

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sherry May 24, 2013 at 2:12 am

My cake always have tiny sides and are very humped up in the middle…if i leveled them, I would have almost no cake left…what causes this and how can I fix it?

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Brendan May 23, 2013 at 8:46 am

Hi I was wondering in this recipe do I use normal sugar or granulated

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Gretchen Price May 23, 2013 at 12:04 pm

normal sugar is granulated, yes?
At least for me here in the US, normal sugar is granulated and all my recipes that say “sugar” = granulated

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Wiston May 13, 2013 at 2:14 pm

I am going to prepare a red velvet cake this weekend again!!!can I use cream cheese with whipped cream for the icing????is this advisable to use???

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Gretchen Price May 14, 2013 at 2:56 am

yes fabulous!

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Wiston May 20, 2013 at 2:37 pm

Just delivered my red velvet cake to my friend!!topping with fruits especially strawberries!!!thanks Gretchen!next will be brown carrot cake n chocolate cake!

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Joshua Brown May 1, 2013 at 10:31 pm

Thanks for the recipe Gretchen it came out wonderful my family loved it and if you are wondering if you should make it make it and top it off with cream cheese frosting m-m-m. ;)

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Forest Reistad April 27, 2013 at 5:27 pm

Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.`

Have a good day
<http://www.caramoanpackage.com

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Cathryn April 19, 2013 at 5:29 am

Hi Gretchen! I would like to say THANK YOU! You are so amazing to share your recipes with us. I have made several of them all ready, my favorites so far are your Swiss Buttercream, Red Velvet (made cupcakes) and the Fudge Brownies (which are to die for!). I just watched today’s videos and can’t wait to make the German Chocolate Cake and the Boston Cream Pie…yum! So much baking, so little time…lol. It’s a good thing I workout, have to try everything I make, right? ;o). Can’t wait for next weeks videos already…heeheehee

Thanks for everything,
Cathryn

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yummy April 17, 2013 at 1:29 am

HI CRUMB BOSSSSSS! I followed this recipe to the word but i don’t know where I’ve gone wrong! :( Firstly my cake didn’t turn out red. more like a murky browny red (more an ugly brown), but i used the exact measurements listed. and also not sure whether its the recipe or something i did wrong but it doesn’t taste right to me. (although I am ill so it could be to do with my senses being messed up haha). the inside of the cake in the middle was a bit stodgy too. Will try this recipe again ONE DAY, maybe i’ll have better luck next time.
PS. made your swiss buttercream with it which turned out great, love it!

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manal September 13, 2013 at 5:08 am

hi yummy , i have exactly same problem .. i tried it today but had same result . not red and from inside was stodgy and doesnt taste like a red velvet .. i feel bad :(

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Jenbakes April 7, 2013 at 11:43 am

Used this cake recipe for my friends 3oth birthday cake on saturday and it went down a treat! All the guests loved it. I’m from united kingdom and love your blog and all your cake tips. Have just started my own lil cake business part time and hope to keep building and learning. Thanks again xx

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Adrienne April 6, 2013 at 6:21 pm

Hey Gretchen!!
My hubby and I were talking about what kind of icing to make for Red Velvet cupcakes. We can’t decide whether to have Cream cheese icing, or the Swiss buttercream… My question is: Can I make “Cream cheese buttercream”? Would I have to make both separate recipes first, then combine them. Or, would I just make Swiss buttercream, and just add cream cheese? … Or should I just stick to one or the other? Thanks, Gretchen!

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Gretchen Price April 6, 2013 at 7:34 pm

I always use a blend of Swiss and Cream Cheese Icing together. It is your option to make the both recipes separate and combine them, or simply replace the shortneing in the buttercream recipe with cream cheese

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Adrienne April 6, 2013 at 8:56 pm

Awesome! I will do just that! (sub. the shortening with the cream cheese) :) Thank you!

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Bridgette April 4, 2013 at 8:34 pm

Hi Gretchen do I need to use my cake mixer to mix the ingredient or just a hand whisk?

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Lydine March 31, 2013 at 9:58 am

Thanks so much for this recipe! Made it for Easter and everyone loved it! It was so delish! I even changed up the color and made it green velvet! Cream cheese icing was soooooo yum! Thanks so much for such a great recipe! God bless you on this Easter Day!

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waheed March 25, 2013 at 9:40 pm

Hi gretchen!
Love your cakes,learnt alot from you thank you.can you please tell me how to bake three layer cake 8inch tin at one go without burnin the top n sides,and how to position da cake tin.thank you.
My oven is small,i usually bake on one tray.

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suzie March 25, 2013 at 4:59 am

Hi Gretchen!
Really love you so much! Love your recipes! Love your videos!
I’ve been using this recipe ever since i tried it for the first time and i will never want to waste my time and baking ingredients to try other red velvet cake recipe. Im selling this cake in my online bakery and it is so amazing that this is one of my best selling item!!
Thank you so much Gretchen! Xoxoxoxoxo!

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Anna March 24, 2013 at 10:09 am

Hey Gretchen, I love these new videos but which coco powder do you use for this recipe, like dutch process, Alkalized or natural coco powder. Thanks :)

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HAIA March 23, 2013 at 12:01 pm

hi gretchen :) i realy like the new blog and you are amazing

wish you the best

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Jaime March 23, 2013 at 9:41 am

Hi Gretchen,

I really enjoy watching your videos on YouTube. Your cakes and ideas are fantastic, you must really love your job! I wanted to try the Royal Purple Velvet cake, but this velvet cake recipe doesn’t seem to match the recipe you use on your video. Your video has butter that your cream together with sugar but this recipe has vegetable oil and the process is different also. Are these two different recipes? Also I had to convert the 6fl oz to grams and it was 177g, which seemed like a lot and my cake mix was quite runny in the end.. I hope that I did that right..

Please let me know if there s bother recipe that matches the royal purple on your video.

Thanks!
Jaime

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Gretchen Price March 23, 2013 at 6:43 pm

Trying my best to get the old recipes from the old blog converted to this new blog

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Miss Tori March 31, 2013 at 2:40 pm

http://www.convertunits.com/from/fluid+ounces/to/ml

6 fluid ounces (fl oz) converts to 177 milileters (ml) not grams

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Natasha May 24, 2013 at 3:24 am

It may be late, but a mililiter and a gram are one in the same. So if a it’s 117 grams, it’s 117 mL. Like a pint and a pound – 16 ounces.

Just trying to help! :D

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Olawale May 30, 2013 at 11:24 am

Hello,

6 Fl oz = 3/4 liquid cups

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steffi October 7, 2013 at 3:43 pm

NO! Liter, just as milliliter, is VOLUME while gram is WEIGHT! NOT the same!

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Janelle November 22, 2013 at 12:14 pm

1 milliliter = 1 gram is not always the case. This is only applicable to water as it’s density (g/ml) is equal to 1. Hence the ratio, 1 milliliter = 1 gram. The density of oil varies from 0.8 to 0.9 g/ml, depending on the type of oil. Therefore, we can’t assume that 117 ml of oil = 117 g of oil.

Roxana March 23, 2013 at 3:12 am

Hi Gretchen! im so addicting to baking although im not the greatest lol I have never made a red velvet cake from scratch and i do love how they taste! I will give your recipe a try! i was wondering though, instead of adding red food coloring is it possible to just add some red beets juice? will the measurements of everything else change? what do you think…

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Gretchen Price March 23, 2013 at 3:28 am

Yes you can ad the beet juice, but not too much or youwill throw off the ratio of the liquids to dry

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Roxana March 23, 2013 at 5:42 pm

so everything in the recipe stays the same? (same ingredients and amounts) but just omitting the food color for beet juice?

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Roxana March 23, 2013 at 5:42 pm

and how much beet juice?

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Andrew March 26, 2014 at 4:58 pm

Hi wanted to know on your red velvet cake
is all the liquid in the recipe
what
temputure thanks

Vanessa March 22, 2013 at 7:26 pm

Hi Gretchen! Can you use any cake recipe for a layered cake?

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omna March 18, 2013 at 5:50 pm

hi gretchen
i just wanted to know if there is any substitute for buttermilk in this recipe!

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Gretchen Price March 18, 2013 at 7:10 pm

In the recipe, the Buttermilk is highlighted in blue, you can click that link to learn about making your own buttermilk

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Jennifer K March 17, 2013 at 7:38 pm

I made your red velvet cake recipe last July (your recipe converted to be gluten-free). Glad to see the recipe back!

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Sylvia March 16, 2013 at 10:03 pm

Hi Gretchen, I have been following you for about a month. I have tried a few recipes and have great results. I have one question . How do you cut up a piece from the big bar of chocolate? I bought the Callebaut semi sweet. I have been chipping away pieces, but it takes for ever. If you have any ideas please let me know

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Gretchen Price March 17, 2013 at 4:24 am

Great question! I can show you soon in a video! “How to chop chocolate!”
If you have an ice pick or more specifially a chocolate chipper (yes they make them specifically for this job) just chip away until I can show you on a video!

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rabail August 7, 2013 at 4:11 am

hi , i am very impressed with your baking just want to know can i use Swiss butter cream icing instead of cream cheese icing for red velvet cake please reply as soon as possible

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Gretchen Price August 7, 2013 at 11:40 pm

Thank you and OF COURSE!

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Teresa Conley March 15, 2013 at 10:05 am

Hi Gretchen, I don’t have a scale so how many eggs do you use for this recipe? I’m so glad you are back making videos.

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Kylie March 15, 2013 at 10:15 am

Eggs 100g (2Lg)

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claudia March 14, 2013 at 2:58 am

Hi there Gretchen!! I have never made red velvet, nor really taste one I like, but with your recipe I’ll do it. You are awesome!!!

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Gretchen Price September 20, 2013 at 10:41 pm

excellent! Finally! As for the red food color I find that chefmaster Red is the best

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Casey December 30, 2013 at 8:02 am

Wilton’s is all I have in red at moment so would I just use a teaspoon as it concentrated?

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Gretchen Price January 5, 2014 at 6:41 am

Yes that’s fine

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Gretchen Price March 27, 2014 at 12:07 am

All of the information is written right here on the blog post
Do you not see it?

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