Best Red Velvet Cake Recipe

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!

You may be converted forever!

This recipe is so easy, so moist and the bonus is- it does not require a mixer!

The classic way (well, the classic way at my bakery anyway!) is to use both the cream cheese icing and the buttercream as the filling and icings!

You can feel free to prepare it anyway you like of course, but try it this way and you will not be sorry!

5 from 1 reviews
Best Red Velvet Cake Recipe
 
Prepare cake pans with Pan Grease Preheat your oven to 350° F **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.
Yield: 2- 8" layers (or 18 standard Cupcakes)
Ingredients
  • All Purpose Flour 324g (2 ½c)
  • Granulated Sugar 300g (1½c)
  • Baking Soda 5g (1 teaspoon)
  • Salt 6g (1 teaspoon)
  • Regular Unsweetened Cocoa Powder 12g (2 Tablespoons)
  • Vegetable Oil ¾ cup (175ml)
  • Buttermilk 1 cup (237ml)
  • Eggs Large 2 (100g)
  • Red Food Color 1 Tablespoon (or the whole McCormick .5fl oz Squeeze Bottle)
  • White Vinegar 1 teaspoon
  • Van Extract 1 teaspoon
Instructions
  1. Into a large sift the All Purpose Flour, Baking Soda, Salt and Cocoa Powder
  2. In another bowl, add the red food color and the vinegar to the sugar, vegetable oil and then add the buttermilk.
  3. Next add the eggs and vanilla to that and whisk the mixture to combine.
  4. Add all of the liquid ingredients to the dry ingredients and whisk together well until all is combined and smooth.
  5. Divide the batter amongst your prepared pans and bake immediately approximately 30-35 minutes or Until It Is Done.

  • R

    How do I prevent the cake from drying out after freezing, defrosting and icing?

  • Virginia

    Gretchen, I can’t find your Red Velvet Cheesecake recipe. Do you not have it any more? Just wanted to check and make sure I have it written down correctly. I haven’t made it for over a year now.

    • Gretchen Price

      That was on old channel!

  • Evelyn

    Can I use whole milk instead of buttermilk?
    What type of butter do I use: salted or unsalted?
    Thanks

    • Gretchen Price

      Unsalted butter, the buttermilk here helps to react the baking soda so be sure to add a couple teaspoons of vinegar to your milk

      • Seb H

        Can I use anything instead of oil?

        • Gretchen Price

          How about melted butter?

  • Eunice

    -Hi Gretchen I love your videos mmm .. I guess you did´t mention how many inches was the cake you was decorating can you tell me ?? It was 8in ?? because usually you parts to half if 8in right ?
    Traducir

    • Gretchen Price

      Thanks! Yes 8 “

      • Eunice

        Thanks but why you didn´t split , each of the layers in half? this recipe dont make thick layers?

        • Gretchen Price

          AT the bakery we sold this cake a 2 layer (thick layered) cake, you can do whatever you want though

  • Sherie

    Hi Gretchen,
    Thank you once again for sharing the great recipe on internet.
    Can i use this recipe on cakepop? Any cream cheese candy melts recipe that i can substitute for regular candy melts?

    • Gretchen Price

      yes you can, I am not sure they have cream cheese candy melts? But is so, then yes go ahead

  • Taryn

    Hi Gretchen, I have loved and enjoyed your recipes, and learned a lot. Question though, I only have American Beauty(hi ratio) cake flour, will it work to substitute in this recipe? And do you think it will be sucessful? Thank you :)

    • Gretchen Price

      yes perfect! (thats what I have ;)

  • Karen

    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

    • Gretchen Price

      Hey! CLICK HERE since so many asked this question (but I think you will be fine)

      • Karen

        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

  • Anisha

    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?

    • Gretchen Price

      Yes that would be fine

  • melissa

    hi, I live in Trinidad, discovered your work. I love all your videos, and recipes, excellent.

    • Gretchen Price

      YAY! Thanks !

  • Lisa Hotchkiss

    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!

    • Lisa Hotchkiss

      Hi again,
      I was looking at all the comments and I found the answer to my question.
      Cross your fingers for me. I’ve never made a wedding cake before and I’m really nervous!

      Thanks!

      • Gretchen Price

        you will be great!

        • Lisa Hotchkiss

          Thank you, I hope so!

    • Gretchen Price

      this is a great recipe for weddings sure!

  • Kim Browne

    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!

    • Gretchen Price

      Great! Yes to malt- someone else has used that and had a fine result

  • Brubie

    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

  • yaffa

    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 :)))

    • Gretchen Price

      Great thanks! Yes they will LOVE it!

  • Adeline

    How many ml or cup will the oil be? Because i dont have measuring cup with oz. thank u

    • Gretchen Price

      175 ml

  • Nadeemah

    Hi,

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

    Thanks

    • Gretchen Price

      yes you can use whatever you like

  • Ann

    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

    • Gretchen Price

      we do not have that

  • carissa

    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:)

  • carissa

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

    • Gretchen Price

      yes

      • carissa

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

  • Madhavi

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

    • Gretchen Price

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

      • Madhavi

        Thank you so much !!!!

  • jeshera

    Great thanks! Always a big help.

  • jeshera

    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!!!

    • Gretchen Price

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

  • Jan

    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.

  • Shirley

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

  • Hayriye

    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

    • Gretchen Price

      You can use almond milk or soy milk

      • Caroline

        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!

  • sue

    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!

    • Gretchen Price

      that is correct

  • DCL

    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!

    • Gretchen Price

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

      • DCL

        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.

      • DCL

        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!

  • Kristy

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

    • Gretchen Price

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

      • Kristy

        Thanks so much for answering. :)

  • Tanya

    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?

    • Gretchen Price

      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

  • Nicky

    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!!

  • jennifer kelly

    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

    • Gretchen Price

      Yes it can (I use 12X18sheet pan)

  • jeshera

    Ok thanks!

  • jeshera

    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..?

    • Gretchen Price

      same recipe

  • Junior

    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?

    • Junior

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

    • Christine

      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!

      • Christine

        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 :)

        • Gretchen Price

          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

          • Christine

            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

    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 :)

    • Gretchen Price

      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

      • Christine

        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!

        • Gretchen Price

          How does it taste?

  • Vickie

    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!

    • Gretchen Price

      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

  • steve

    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.

  • Eileen

    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?

    • Gretchen Price

      sounds like a measuring error to me

  • athena

    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!

  • Barb

    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.

  • andrea

    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!

    • Gretchen Price

      Welcome Back!

  • Christine

    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!

    • Gretchen Price

      Hi No trouble, but I do not have this recipe

  • Christine

    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

    • Gretchen Price

      double for each 12″ layer

  • Anisha

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

    • Gretchen Price

      yes

  • Celeste

    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

    • Celeste

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

    • Gretchen Price

      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

  • Lauren

    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

    • Gretchen Price

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

      • Lauren

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

  • Ellie

    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

  • kheira

    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

    • Gretchen Price

      Did you use shortening?

      • Tanya Acosta

        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..

  • jeshera

    Got it..thanks!

  • jeshera

    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!

  • Sonia

    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

  • Sandra

    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.

    • Gretchen Price

      yes

  • Mary

    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

    • Gretchen Price

      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)

      • Mary

        Thanks:)

  • Maike

    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!

    • Gretchen Price

      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

  • trishann

    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.

    • Gretchen Price

      triple the recipe for 1- 14″ layer

  • http://YouTube Kat

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

    • Gretchen Price

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

  • Sarah

    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?

    • Gretchen Price

      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

      • Sarah

        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!

  • http://YouTube Kat

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

    • Gretchen Price

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

  • http://YouTube Kat

    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?

  • http://YouTube Kat

    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?

    • Gretchen Price

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

  • ana

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

    • Nancy

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

  • Casey

    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

    • Gretchen Price

      You will have to use a Mudcake recipe

      • Casey

        Ok thanks.

  • http://theitaliannextdoor.blogspot.com Joann@ The Italian Next Door

    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!

  • Rhona

    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 ^_^

    • Gretchen Price

      Yes but please read WHAT IS CAKE before you do

  • Carolina

    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?

    • Gretchen Price

      yes double the recipe for 2- 12″ layers

  • Wendy

    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!

  • http://woodlanebakery Shadieh

    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,

    • Gretchen Price

      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.

  • Monica Gonzalez

    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!

    • Gretchen Price

      yes and yes

  • Maria

    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!

  • Katarina

    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.

    • Gretchen Price

      Yes it does work, others have has success

  • Marv

    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.

  • Louise

    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

    • Gretchen Price

      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

    • Wendy

      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 :)

  • Louise

    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

  • Roger

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

    • Gretchen Price
    • Jennifer K

      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!

  • Ty

    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! =]

  • Connie

    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.

    • Gretchen Price

      this cake makes 2- 8″ layers

  • Connie

    How many cups of batter does this make?

    • Gretchen Price

      this recipe makes 2- 8 “layers

  • Guest

    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

    • Gretchen Price

      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

  • Harriet

    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

    • Gretchen Price

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

      • Harriet

        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?

  • Casey

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

    • Gretchen Price

      you can get 2 layers of 6X4

  • http://BestRedVedVelvetCake Lyn Urubek

    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!

  • Hunter Gamble :)

    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!

    • Gretchen Price

      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

  • http://www.jalscakepops.com Carol

    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!

    • Gretchen Price

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

  • Trish

    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

    • Gretchen Price

      Yes, others have had success with GREEN and also PURPLE

  • Amy

    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

  • yessenia

    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 ..! : -)

  • Yani

    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

    • Gretchen Price

      Yes it would be fine to do so

  • Cynthia

    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

  • liv

    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

    • Gretchen Price

      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

  • Ann Marie

    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!!!

    • Gretchen Price

      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

  • https://www.facebook.com/RichlyDeliciousBakery Sunita Gonesh

    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

  • Karmen

    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?

    • Gretchen Price

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

  • yessenia

    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

    • Gretchen Price

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

  • Francesca

    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?

    • Gretchen Price

      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!

  • Ortal

    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 :)

  • Jo

    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

    • Gretchen Price

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

  • Casey

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

    • Gretchen Price

      same amounts as listed

  • Alizeh

    Thanks

  • Alizeh

    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

    • Gretchen Price

      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

  • Mk

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

    • Gretchen Price

      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

  • Najia

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

    • Gretchen Price

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

  • mintra sornsiri

    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!!! :)

    • Gretchen Price

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

  • Luciana

    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

    • Gretchen Price

      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

  • Paola

    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.

    • Gretchen Price

      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

  • ia

    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!

  • Amihan

    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.

    • Gretchen Price

      Lemon juice should be fine

  • Jo

    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

  • Jo

    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?

    • Gretchen Price

      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

    • Roger

      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.

      • Gretchen Price

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

  • ty

    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

    • Gretchen Price

      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

  • Jo

    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

  • Smita

    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.

  • Mk

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

    • Gretchen Price

      whole milk

  • Bee

    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?

    • Gretchen Price

      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!!)

  • michelle

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

  • evie peters

    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..

  • Vanessa

    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.

  • lavinia iglesias

    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!

    • Gretchen Price

      You can half it sure!

  • Tish

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

    • Gretchen Price

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

      • Tish

        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.

  • Sizue

    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 :)

    • Gretchen Price

      THANK YOU

  • Abida

    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..?

    • Gretchen Price

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

  • Maria

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

    • Gretchen Price

      I use gel PASTE color too same amount

  • Maria

    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!!

    • Gretchen Price

      Thanks for the credit to your success!

  • ty

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

    • Gretchen Price

      yes!

  • Brianna

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

    • Gretchen Price

      Yes

  • taposhi

    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

    • Gretchen Price

      yes- it is 3/4 c

  • Ruki

    Can I use apple cider vinegar instead of white vinegar?

    • Gretchen Price

      sure

      • Ruki

        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!

  • krystle

    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

    • Gretchen Price

      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

      • krystle

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

  • Brianna

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

    • Gretchen Price

      others have made purple and green

  • Gayle

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

    • Gretchen Price

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

  • Christian

    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

    • Gretchen Price

      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

  • MsValentine

    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.

  • Toyin

    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.

    • Gretchen Price

      YAY! Happy Happy Birthday to YOU!

  • manal

    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

    • Gretchen Price

      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

      • manal

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

        • Gretchen Price

          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.

      • manal

        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 ..

        • Gretchen Price

          YAY!! I LOVE YOU for supporting ME here!

          • manal

            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

          • Gretchen Price

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

          • Casey

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

          • Gretchen Price

            Yes that’s fine

  • Uzma

    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

    • Gretchen Price

      excellent! You are a GRADE A++ student!

  • Pria

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

  • Cinty

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

    • Gretchen Price

      yes of course

  • Grace

    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

    • Gretchen Price

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

  • Jenbakes

    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

    • Gretchen Price

      Yes it will be fine, use dowel rods of course

      • Jenbakes

        Thank you gretchen! Xx

  • Angela

    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?

  • Geneviève

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

  • Chelsea

    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

    • Gretchen Price

      Yes would be fine

      • steffi

        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!

        • Gretchen Price

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

  • Linggar YU

    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

  • Ann Marie

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

    • Gretchen Price

      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!

      • Ann Marie

        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!

  • Tyler O

    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?

  • Amber Fitzgerald

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

    • Gretchen Price

      Yes that is true

      • Marie-france

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

  • Maui

    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..

    • Gretchen Price

      i have used both

  • My geisha

    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?

  • Leon

    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

  • Ezah

    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

  • Jennifer

    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.

    • Gretchen Price

      great news!

  • Jennifer

    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?

    • Gretchen Price

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

      • Jennifer

        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?

        • Gretchen Price

          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.

  • sherry

    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?

  • Brendan

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

    • Gretchen Price

      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

  • Wiston

    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???

    • Gretchen Price

      yes fabulous!

      • Wiston

        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!

  • http://Yahoo.com Joshua Brown

    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. ;)

  • Forest Reistad

    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

  • Cathryn

    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

  • yummy

    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!

    • manal

      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 :(

  • Jenbakes

    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

  • Adrienne

    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!

    • Gretchen Price

      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

      • Adrienne

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

  • http://Facebook Bridgette

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

  • Lydine

    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!

  • waheed

    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.

  • suzie

    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!

  • Anna

    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 :)

  • HAIA

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

    wish you the best

  • Jaime

    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

    • Gretchen Price

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

    • http://mycakebytori.blogspot.com Miss Tori

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

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

      • Natasha

        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

        • http://www.cakesbywhales.wordpress.com Olawale

          Hello,

          6 Fl oz = 3/4 liquid cups

        • steffi

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

          • Janelle

            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

    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…

    • Gretchen Price

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

      • Roxana

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

        • Roxana

          and how much beet juice?

          • Andrew

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

          • Gretchen Price

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

  • Vanessa

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

  • omna

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

    • Gretchen Price

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

  • Jennifer K

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

  • Sylvia

    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

    • Gretchen Price

      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!

      • rabail

        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

        • Gretchen Price

          Thank you and OF COURSE!

  • Teresa Conley

    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.

    • Kylie

      Eggs 100g (2Lg)

  • claudia

    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!!!