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 !

Comments

  1. Karen says

    Hi Gretchen! I’m baaaack! With that age old question of mine. I can only bake one layer at a time. Since the recipe doesn’t have any baking powder, won’t the second pan of batter kind of go flat after waiting for the first one to bake? Should I add a little baking powder or will I totally mess up the recipe? I’m a great believer in your philosophy – make the recipe just as you’ve written it. Everything I’ve made of yours is a major hit around here – the chocolate chip cookies vaporize almost before they cool for pete’s sake. Sorry, I got carried away with myself. I LOVE you (and your sense of humor), your vids, and your recipes! Thanks so much for everything. Best, kg

      • Karen says

        Oops! I’ve read that before, but somehow missed your recommended list of okay-cakes to leave on the counter for a bit. Sorry about that. I try to read all your information…..You’re the best Gretchen! Thanks again. Best, kg

  2. Anisha says

    Hi. Thanks again for posting these wonderful recipes. I was looking to create a multi color effect (blue and purple swirl) with this recipe. I know that I can substitute the red for different colors. I don’t want to make two separate recipes for the one cake. If I cut the recipe in half to create the two colors(ensuring the weights are exact) and swirl the colors together will the cake taste the same as if I made one batter?

  3. Lisa Hotchkiss says

    Hi,
    I have a request for a wedding cake, 3 tier. They want red velvet and cream cheese. I’m going to cover it with fondant. How will this recipe hold up? Does it stack ok? Of course, I will use support.
    Thanks!

  4. Kim Browne says

    Hi Gretchen,

    I like in the UK and have just discovered your fabulous website. I recently made a rainbow cake for my daughter’s 6th birthday, which got gasps of surprise all round. So I’m moving onto a red velvet cake for my husband next.

    However, I have a question that I can’t quite find answered in the comments: I looked for white vinegar but could only find distilled malt vinegar (which is also clear). Is this the same thing? Will it still work?

    Thanks for taking the time to answer all these questions!

  5. Brubie says

    thanks so much, LOVE UR RECIPES
    tried the fluffy white cake and it was splendid best vanilla cake i hv ever had but it wasnt white like urs
    want to se this recipe fpr my mums birthday cake but can I use powdered milk inplace and can I use malted vinegar

  6. yaffa says

    Hi,
    Love all your works! Just wonderful !!!
    Small question … people who love sponge cake, will like this cake too?
    How is the cake? Soft or dense?
    Thank you so much :)))

  7. Ann says

    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

  8. carissa says

    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:)

  9. jeshera says

    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!!!

  10. Jan says

    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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