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I’m very excited to share this recipe for Red Velvet Cake with Cream Cheese Frosting with you today, but first, I have something to say that may shock you…
I’m not a huge fan of red velvet.
I know it’s tremendously popular. But most red velvet type desserts that I’ve tasted have always been bland, dry, or sickeningly sweet. Plus, there can never be enough chocolate in my book so the tease of cocoa in red velvet cake kind of angers me if I’m being honest!
I’m happy to say I created a fabulous recipe that even I enjoy eating. This doesn’t mean I plan on giving up my chocolate cake anytime soon, but now I have a go-to red velvet cake recipe.
This cake is absolutely perfect for birthdays, Valentine’s Day, 4th of July, Christmas, or any time the red velvet flavor craving strikes. I wanted to make this recipe super easy, so you don’t need any cake flour!
How to Make Red Velvet Cake
What is Red Velvet Cake? Is Red Velvet Cake Just a Chocolate Cake with Red Food Coloring?
Red Velvet Cake is a popular dish in the Southern United States. Although traditional recipes vary from modern ones, it’s now typically made with a small amount of cocoa powder, buttermilk, vinegar, and red food coloring as staple ingredients. Its name references both its color as well as its soft, velvety smooth texture. It’s not really a chocolate cake, but simply has a hint of chocolate flavor.
Best Red Velvet Cake Baking Tip: Use ROOM TEMPERATURE Ingredients!
With the exception of the hot coffee / hot water, you really want to make sure your eggs and buttermilk are brought completely to room temperature. This will help to form a uniform and cohesive batter and cake.
Why Use Hot Coffee or Hot Water in a Cake Recipe?
Just like in my Best Chocolate Cake recipe, this Red Velvet Cake uses hot coffee as a staple ingredient. If you don’t have coffee, you can just use hot water. The coffee does help to enhance that hint of chocolate flavor, and the heat of the liquid helps to ‘bloom’ the cocoa, bringing out its full flavor.
What if I Don’t Have Buttermilk?
Buttermilk works best in this recipe to provide a rich and tender cake. It is traditional (along with the vinegar too!). You can learn more about the science of buttermilk in my Buttermilk 101 article here. I would not recommend using a buttermilk substitute. If you must, use whole milk instead but note the cake’s final taste and texture will be different.
What Kind of Food Coloring is Best for Red Velvet Cake?
I would highly recommend using gel food coloring for red velvet cake and not liquid or ‘natural’ food coloring. You’ll need at least 3 teaspoons, possibly more depending on the brand, so don’t buy just one small bottle (0.75 oz). Opt for a larger bottle or buy two smaller ones. I like Americolor or Chefmaster gel food coloring.
Overview Instructions of How to Make Red Velvet Cake:
Make the Red Velvet Cake Batter:
- Prepare three 8-inch round cake pans with parchment rounds, spraying parchment and sides of pans generously with nonstick cooking spray.
- Whisk together the hot coffee and cocoa powder, setting aside for 5 minutes. Whisk in a separate medium bowl the dry ingredients of the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the sugar, vegetable oil, and melted butter. Add in eggs and egg yolk, whisking until well combined. Add buttermilk, vanilla, and food coloring, and whisk to combine.
- Whisk in the vinegar and coffee mixture. Sift the flour mixture in thirds into the wet ingredients, folding until incorporated.
- Pour the batter evenly between your prepared pans. Tap the bottoms against the counter several times.
- Bake at 325°F for 25-30 minutes, or until a cake tester comes out clean.
- Place the cake pans on a cooling rack. Once cool to the touch, run a thin knife around the edges to loosen the cake, and invert onto the cooling racks. Cool completely.
Make the Cream Cheese Icing:
- Using an electric mixer fitted with the paddle attachment (or a hand mixer), beat the cream cheese and butter on medium-high speed until light, creamy, and smooth.
- Scrape down the sides and bottom of the bowl to ensure no clumps remain.
- Add vanilla and beat until combined.
- Gradually add in the confectioners’ sugar on low speed and beat until the buttercream frosting is fluffy.
Assemble:
- Lay one of the cake layers flat-side up on a cake plate or pedestal.
- Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat. Place the final cake layer flat-side up. Use the rest of the frosting to ice the sides and top of the cake, using an offset spatula to smooth the icing.
- Refrigerate until ready to serve!
What Kind of Baking Pans to Use for Red Velvet Cake?
Use three 8-inch cake pans for this recipe. My favorite brand of cake pan is Fat Daddio’s, they bake evenly and wash up easily. Don’t use darkly coated nonstick cake pans or you may end up with dry or overbaked cake edges.
Can I Use 9-inch Cake Pans Instead?
Although this recipe was specifically designed for 8-inch cake pans, you may be able to bake in two 9-inch cake pans. Fill each 3/4 full and increase the baking time by about 5 to 10 minutes because there will be more batter in each pan.
How to Prevent Red Velvet Cake from Sticking:
Be sure to line each cake pan with parchment rounds. I like these ones which have tabs to easily pull out the baked cake layers. Spray the sides of the pans and the parchment generously with nonstick cooking spray.
What Kind of Frosting is Best with Red Velvet Cake?
Cream cheese frosting is the classic choice for red velvet cake! Its tangy flavor complements the sweetness of the cake layers. If you’d prefer something more sturdy or want to make special cake decorations, opt for my Best Buttercream instead.
Favorite Tools for Layer Cakes:
Can I Make Red Velvet Cupcakes Instead?
Although this recipe was developed for cake layers, you can turn it into cupcakes in a pinch. Divide the batter among about 24 cupcake cavities, filling each 3/4 full, and bake for 17 to 20 minutes.
How to Make Cake Ahead of Time & How to Freeze Red Velvet Cake:
You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag or airtight container. Store at room temperature for up to 4 days or freeze for up to 2 months. Defrost overnight in the fridge (do not thaw at room temperature or you will end up with mushy cake).
How to Store Homemade Red Velvet Cake Recipe:
Cover with a cake keeper and store at room temperature for up to 6 hours, then refrigerate for up to 3 days.
More Red Velvet Recipes:
For the cake:
-
1/2
cup
of plain hot coffee or boiling water
-
1/4
cup
(21 grams) unsweetened natural cocoa powder
-
2 1/4
cups
(279 grams) all-purpose flour
-
1/2
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
fine sea salt
-
1/4
teaspoon
ground cinnamon,
optional
-
2
cups
(400 grams) granulated sugar
-
1/2
cup
(109 grams) fresh vegetable oil
-
1
stick (113 grams) unsalted butter,
melted
-
2
large eggs,
at room temperature
-
1
large egg yolk,
at room temperature
-
1
cup
buttermilk,
at room temperature
-
2
teaspoons
vanilla extract
-
3
teaspoons
red gel food coloring,
plus more if needed*
-
1
teaspoon
distilled white vinegar
For the cream cheese frosting:
-
16
ounces
(454 grams) cream cheese,
at room temperature
-
2
sticks (227 grams) unsalted butter,
at room temperature
-
2
teaspoons
vanilla extract
-
4
cups
(500 grams) powdered sugar,
sifted
For the cake:
-
Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray.
-
In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
-
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
-
In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.
-
Divide the batter equally between the prepared pans. Tap the bottoms of the pans against the counter several times to release any air bubbles.
-
Bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean. It’s normal for the cake to look slightly spongy on top. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the wire racks. Let cool completely.
For the frosting:
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain. Add in the vanilla and beat until combined. On low speed, gradually add in the sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.
To assemble:
-
Lay one cake layer flat-side up on a cake plate or pedestal. Tuck in strips of baking paper under the cake edges to keep the plate clean.
-
Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat. Place the final cake layer flat-side up. Use the rest of the frosting to ice the whole cake. Serve.
-
The cake can be covered and stored in the refrigerator for up to 3 days.
*Don’t skimp on the food coloring. You will likely need more than one bottle if using a small container. I prefer Americolor or Chefmaster.
This post was originally published in 2013 and updated in 2022 with recipe improvements and new photos. Photos by Ashley McLaughlin.
February Baking Challenge
This recipe was the February 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out some of the cakes (and cupcakes!) baked by you guys:
Hi Can I use cake flour instead of all purpose flour?
Thanks in advance
Hi Pim! I would recommend sticking to all purpose flour, as all purpose flour contains a little more protein than cake flour, which helps the cake maintain structure. Feel free to experiment as you like, though!
Can I use buttermilk powder or use a milk+vinegar buttermilk substitute?
Hi Gabriella! We really don’t recommend using buttermilk powder or DIY buttermilks, especially in this cake, as the buttermilk provides both a beautiful flavor and also a super moist, perfectly soft texture. Learn more about buttermilk in baking here!
Loved the recipe, the cake came out perfect!!!
It was delicious and a big hit at my husband’s birthday party. Moist and a beautiful red color. I didn’t use coffee or cinnamon. The icing was the perfect consistency to spread on a three layer cake.
With what did you use to spray the pan? Did you use Pam for baking with flour or regular Pam baking spray? Mine came out fine with the regular pam but was very greasy. I don’t want the edges to get hard, so not sure what is best for this cake. Want to make again for a birthday.
Hi Diana! Tessa typically uses this type of cooking spray called Baker’s Joy, along with parchment paper (this one is pre-cut and perfect for cakes!) I hope that helps. Happy baking 🙂
Can this be made in mini loaf pans?
Hi Emily! We haven’t tried that, so we can’t say for sure! Let us know how it goes if you give that a try 🙂
Delicious! I have made it twice. The first time with cinnamon and the second time without. We all prefer it without the cinnamon. The frosting is delicious too. I used less powdered sugar so it wasn’t so sweet. When I piped it I just put it in the fridge to get it firmer. I use the third layer for a crumbs to decorate with and make it a two layer cake. Tastes wonderful. I love your recipes!
I just made this for my daughter-in-laws 40th bday. I made one thick layer, with extra batter left over for a few cupcakes. I was doing a red velvet layer & one new york cheesecake layer & topping it lightly with cream cheese/white chocolate frosting. This cake has a tight crumb texture, not overly sweet, and so moist! I did have trouble with cake sticking to pan even though I sprayed pan with Pam & lined bottom with parchment, but next time I will use crisco shortening to grease pan. I used the crumbs left in pan to sprinkle on top along with white chocolate shaving. Beautiful & Delicious! She loved it!
Just OK.
Frosting is very good, but would be even better if less butter were used.
The cake is average.
The red cake and white frosting do make a great visual statement, tho.
Hi Mike! I’m sorry to hear that this cake didn’t turn out as you’d hoped. The cake itself should be extremely flavorful, moist and delicious! Were any alterations or substitutions made to the recipe? How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time. We’d love to help you troubleshoot so this cake can be as incredible as it should be next time, so feel free to reach back out with more details, so we can help troubleshoot together 🙂
I made this today. the only thing different I did was regular food coloring not gel. it worked just fine. I baked mine in a 9 by 13 pan. wow the flavor is superb. you do not taste the coffee or cinnamon however I believe these two ingredients certainly have made this cake the best flavored red velvet cake I have ever tasted. The crumb is so tender and moist. Very impressed with this recipe. thank you for sharing it.
Yay! So excited you enjoyed this cake so much, Audrey! 🙂 Thanks so much for the comment!
Absolutely delicious! I got so many compliments.
Best red velvet cake ever!
For us was the cream too much, i put 1/3 in refrigerator and i baked it in 9 Pan and still good ! Great one
Doesn’t gel coloring give it a weird color? I thought you were just supposed to use regular red food coloring. Thank you.
Hi Larece! No, gel food coloring is the best option. It’s powerful in the color it gives, without adding too much excess liquid, like regular food coloring would add to get the desired color. Check out the pink tip box above the recipe for more info on this, and Tessa’s preferred brands are also linked there. I hope that helps 🙂
Hi! Hoping to make this recipe tomorrow afternoon (Friday) for Saturday. 2 questions:
1. Is it just hot drip coffee/Americano
2. So if I bake and frost this the night before can I just stick in the fridge and bring it to a party Saturday night? I see it should be covered? Please advise thank you!
Hi Emily! Tessa actually discusses this in the pink tip box, above the recipe. You can use hot drip coffee, or just hot water if you prefer. You can store this cake refrigerated for up to 3 days (if you have a cake keeper, feel free to store in that, but otherwise, uncovered is fine before the cake is cut!) I hope that helps, Emily! Be sure to read through all Tessa’s great tips and tricks in the pink tip box above the recipe, before you make this cake – there’s a lot of great info in there! Let us know what you think of this cake once you’ve given it a try 🙂
Hi! What if i dont have distilled white vinegar?
Hi Kara! We have only tested this recipe using white vinegar, but I would think apple cider vinegar should work just fine in its place, if you have that handy! The vinegar in this recipe helps activate the baking soda, together with the buttermilk, to create a super light cake. It also helps to preserve the red color in the baked cake, too, so I wouldn’t skip it. We can’t wait to hear what you think of this cake once you have given it a try! 🙂
Fabulous. Fab. U. Lous.
1. The flavor. Omg, the flavor. Chocolate with secrets. Multi-layered and subtle. Rich, teasing, inviting. Seductive.
2. Notes: This was my first time making a cake from scratch.
–The directions were super-clear.
–Whisking the ingredients was genius.
–I used 9″ pans and got confused adding the extra time. I think 12 extra min. would have been perfect.
–Used parchment rounds. Cooled as per instructions. Un-panned, and wrapped in plastic wrap to be frosted the next day. Perfect.
3. Chose this recipe because it used regular flour (daughter needs unbleached flour) and regular sugar.
Thank you for such a wonderful recipe. Making this cake was a WONDERFUL baking experience.
Hi!
Is it possible to use a baking sheet instead? I would like to cut the cake into different shapes for the Valentine.
Thank youu
Hi Charlotte! We haven’t tried that, but some of our readers have successfully made this cake into a 9×13-inch sheet cake, so hopefully that will work for you. Let us know how it goes 🙂
Hi there!
I’m planning on making this cake but wondering if I can substitute the vegetable oil for olive oil?
Ni Nina! We haven’t tried using olive oil in this cake, and we worry that the earthy/grassy flavor would be too strong. We recommend using vegetable oil, or any flavorless oil, for best results. Of course, if you’re up for experimenting, feel free to give the olive oil a try, and let us know how it goes 🙂
Awesome cake! My mother’s classic recipe says to mix the vinegar and baking soda together separately before adding that mixture into the cake batter. I thought this was standard, but maybe since you added in the hot coffee that negates this requirement?
Hi Adrian! So glad to hear that you enjoyed this cake! We don’t find that pre-mixing the baking soda and vinegar is necessary. The vinegar and the buttermilk in this recipe will easily help activate the baking soda in this recipe, without the need for pre-mixing. I hope that helps! Happy baking 🙂
Wondering how much adding coffee changes the flavor? Let me know. Also I wanted to make cupcakes. Hoping to make this today so I hope I get a response soon 🙂
Hi Deltalee! We don’t believe the coffee alters the flavor, other than enhancing the chocolate flavor. If you’re worried about too much of a coffee flavor, you can simply use hot water instead. Check out all Tessa’s tips and information in the pink tip box above the recipe, including tips for making this recipe into cupcakes. I hope that helps! Let us know what you think once you’ve given this recipe a try 🙂
I’m not a fan of using artificial food coloring, Although the color may not be as appetizing, I was considering leaving it out, Would I need to replace the liquid that the food coloring with water to balance out the recipe?
Hi Julie! We haven’t tried omitting the food coloring ourselves, but it shouldn’t alter the flavor or texture of the cake if you omit it. You could add 3 teaspoons of hot water/coffee in its place, if you wish. Let us know what you think if you give this recipe a try! Happy baking!
Hello, I would love to try this recipe using coffee. Is Decaf okay to use?
Thank you for your help!
Yes, that’s totally fine, Liz! Check out Tessa’s tips and information in the pink tip box, above the recipe, for more helpful hints 🙂 Let us know what you think of this cake once you’ve given it a try! Happy baking!
hi! Is there any healthier alternative with the sugar? Or is it possible to lessen the required measurement of the sugar? Will it affect the whole product? Thank you
Hi Nicole! Please check out Tessa’s article about the importance of sugar in baking to help answer your question 🙂
Hello:))
Can you pleeease help me understand your cup measuring?
I googled how much ml in 1 cup so I’m completely confused…
2 cups (400 grams) granulated sugar
4 cups (500 grams) powdered sugar
I believe it’s different kind of cups…Would you kindly explain how much ml in 1 cup of buttermilk?
Thank you in advance!
Hi Yuliia! I recommend downloading Tessa’s terrific Ingredient Measuring Guide (click here to have it emailed to you) for help on the different weights of sugars and more. We really recommend you weigh all your dry ingredients, for the most accurate measurements. US dry and liquid measuring cups are different. A US liquid measuring cup is 1 cup = 250 mL. I hope that helps! Happy baking 🙂
Not a fan of red velvet – I always find it tastes “muted” but my husband requested one for his birthday. I made this cake and it was out of this world! Best I have ever had anywhere!
Searched for a “best” red velvet cake recipe for my sons 18th birthday party and I happened upon your blog. After reading a few positive comments and questions answered, this recipe stood out and became the one. I’ve made many cakes, red velvet cake included, but this cake was outstanding. I followed the recipe to almost to a T, including the best cake pans to use, and the cake was spectacular, really special. I used 9” pans and the baking time cut back to about 20 minutes. Friends at the party said, Kellie you’ve really outdone yourself. So thank you Tessa for well written recipe and directions.
I had to make a Red Velvet cake for a co-workers bday. I found this one and OH MY GOODNESS! By far, the best red velvet cake I have ever had! This recipe is definitely going to be a repeat in
my house. Another co-worker just asked what I would charge to make her one
Can you leave out the red food coloring ?
Person I am making it for can not eat any dye-but will it change the
taste of the cake or just the color ?
Thanks!
Hi MJ! We haven’t tried it ourselves, but it shouldn’t alter the flavor or texture of the cake if you omit the dye. It will just look like sort of a light-colored chocolate cake. Let us know what you and your friend think if you give this recipe a try!
This cake came out PERFECT! Just the way a Red Velvet should taste to me! Thank you so much for the recipe.
I was just wondering what the vinegar does. Can’t wait to make this!
Hi Sophia! The vinegar in this recipe helps activate the baking soda, together with the buttermilk, to create a super light cake. It also helps to preserve the red color in the baked cake, too. We can’t wait to hear what you think of this cake once you have given it a try! 🙂
Easy to follow and delicious! My first cake from scratch!
Is it ok if I use Dutch processed cocoa powder instead of natural unsweetened one?
Hi Tricia! We haven’t tried that, but it should work just fine! Let us know what you think once you have given this cake recipe a try!
Also can this cake me made in advance with the frosting and put in the freezer? Will it affect the cake once thawed?
Thanks
Hi Rhonda! There are make-ahead tips in the pink tip box above the recipe, which includes freezing tips. We haven’t tried freezing the whole frosted cake (just the unfrosted cake layers) so we can’t recommend that unfortunately.
Do you like the taste better with or without the coffee? Ask with or without the cinnamon ?
Thank you
Hi Rhonda! We prefer the flavor with the coffee and the cinnamon, but the options to skip are there in case you prefer without 🙂 let us know what you think once you’ve given this recipe a try!
Hi. If I use two 9″ pans instead, is that still okay?
Hi Amber! There is a note about this and adjustments for such pans in the pink tip box, above the recipe 🙂 Let us know what you think once you have given this recipe a try!
Thank you for sharing this recipe. Best red velvet cake recipe I’ve found. Followed directions with no variations/substitutions and it was delicious.
Cracks on my cake what to do?
Hi Cassy! I’m sorry to hear that your cake did not turn out as it should. Cracked cakes can be caused by a number of things. Firstly, if the cracks aren’t too severe (or even if they are!), I would say just to frost it and serve and no one will ever know 😉 Chilling or even freezing the cake layers (wrapped in plastic wrap) will help the akes stay together better as you frost.
For next time, here are a few thoughts as to what may have happened:
– How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe, causing all sorts of things including cracked cakes. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time.
– Your cakes may be underbaked or overbaked. Both can unfortunately cause cracking as the cake cools. It’s likely that your oven is running a little too cool or too hot. Do you have an oven thermometer to check that? Check out Tessa’s article here about ovens, full of tips!! If you don’t have an oven thermometer to ensure your oven is at the temperature it says it is, invest in one now! They are inexpensive and really help your baking so much! This oven thermometer is one of Tessa’s favorites.
– How old are your leavening agents? If your baking soda/powder are not fresh, they won’t do their jobs and your baked goods cannot rise properly, fall after baking, and much more – often causing cracks in the process. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here!
I hope something here helps, Cassy! I’m sure your cake will still be delicious and enjoyed by all 🙂 Happy baking!
can i do 1cup of vegetable oil instead of 1/2 butter? thank you
Hi Kathleen! We haven’t tried that, and we wouldn’t recommend that. Let us know if you give this cake a try! 🙂
Best red velvet cake ever…and the cream cheese frosting is to die for! Thank you!!!
This was by far the best red velvet cake recipe I’ve tried. Delicious and very moist. My family couldn’t get enough.
This was my first attempt at red velvet cake. I didn’t need such a large cake, so I cut the recipe in half and used two 6” pans. It came out AMAZING! My son and daughter loved it and although I had never tasted red velvet before, I loved it as well! I’ll be making it again and again!!!!!!
I’m wondering if i could make four 8-in round layers? id like to make two cakes and think two, two layer cakes would be good.
could i split this recipe into four pans?
Hi Mary! This recipe was designed for three 8-inch pans, so if you wish to split the same amount of batter into four pans, just keep in mind that you will need to bake for less time, and the resulting cakes will be lower/shorter than the cake in the pictures. Just bake until a cake tester or toothpick comes out clean. Let us know how it goes 🙂
So good and moist!
Can you use regular food coloring vs gel? If so, I’m thinking more since the gel is probably stronger in color.
Hi Susy! I don’t think regular food coloring will work as well – both because it won’t give such a vibrant color, compared to gel coloring, but also because you would need so much to color it well, that the liquid would interfere with the recipe. Tessa mentions her favorite brands in the pink tip box, above the recipe, and links to them on Amazon (also available at any large craft store with a cake decorating section). I hope that helps! Let us know if you give this cake a try, Susy! Happy baking 🙂
Can you make this without the red food coloring?
Hi Paula! We haven’t tried that, but if you prefer to skip the coloring, it will be sort of a light brown color instead – but it should still taste delicious! Let us know what you think once you have tried this cake 🙂
how come 2 cups of sugar weight more than 2 1/4 cups of flour ?
Hi Arvina! Different ingredients weight different amounts, and sugar weighs more than flour! Please let us know how it goes if you give this cake a try 🙂
how much flour should i give ? i’m not understanding the measurements. it would be very kind of you if you let me know
Hi Arvina! As specified in the recipe, use 2 1/4 cups or 279 grams. Weighing ingredients with a kitchen scale will always be the most accurate way of measuring. Find out more about this here! Happy baking 🙂
The recipe is confusing it says mix coffe and vinegar but vinegar is NOT on the ingredient list. Do u make the coffee with vinegar?!? Not sure what you are saying to do
Hi Dora! Yes, vinegar is on the ingredient list! It’s the last ingredient on the list for the cake, before the frosting ingredients. It’s just one teaspoon. Let us know what you think if this cake once you have given it a try 🙂
Using your recipe, I made cupcakes & topped it off with my lemon zest cream cheese frosting. It was a hit at my aunt’s surprise 60th birthday party. I tried the a piece before frosting. OhEmGee so good, full of flavor and my oh my so moist. I’ll be making cupcakes again as requested. This is a recipe worth trying & keeping for next times.
Thank you for sharing.
perfect
and the best red velvet cake.
Thanks for sharing this
Hi Bahamin! That’s so wonderful to hear! We’re so happy you enjoyed this cake so much 🙂
I have to say this is the best Red Velvet Cake ever. I made this and until the 3rd time my cake was so soft and moist. Thank you so much for your recipe!
(I reduce 50% sugar and it’s fine. My cake is not fluffy as yours but it’s still so soft <3)
Glad to hear that you enjoyed it!!
Please provide light fluffy vanilla spongr recipe too Mam
Hi Prerna! You can find Tessa’s Best Yellow Cake Recipe here. Happy baking!
The flour and sugar measurements—does sugar really weigh that much more than flour? I see it’s 2 1/4 cups of flour and only 2 cups of sugar, but the weight sugar is much higher. Is this accurate?
Hi Dawn! Yes, these weight measurements are accurate. When not using a scale, most people compact their flour into cups to measure, so you never realize how much excess flour you’ve been accidentally using, until you start to weigh ingredients instead! Crazy, huh? I hope you give this cake a try – it’s truly the best red velvet cake ever 🙂 Happy baking!
The best RVC I’ve ever made! I did everything except I baked 2 layers in 9 inch. I measured ingredients in grams and measured batter in pans.
So happy to hear that you enjoyed this cake so much, Shelly!
I only have 1 8inch pan. can I bake the cakes one at a time?
Hi Maleeha! You can try that, but it may not work very well. The longer this cake batter sits and rests, the longer the baking soda is sitting with activating ingredients such as buttermilk and vinegar, so the leavening agent may fizzle out in the time it takes to bake one layer, let the pan cool completely and then repeat again for 3 layers. If the leavening agent has fizzled out before the cakes reach the oven, it won’t be able to rise properly and the cakes will be dense or will sink in the middle. I would really recommend trying to purchase or borrow a couple more 8-inch cake pans, or experiment (as some of our other readers have in the past) and try this out in a 9×13-inch sheet pan. Best of luck!
Best Red Velvet Cake ever
Best red velvet cake ever!!!! My husband is still raving about it!!
Hi my sister wants a red velvet flavor cake for her birthday but wants it pink…. Will this recipe work. I make this I have pink gel dye I’m thinking I may need to omit egg yolks for color change?
Hi Alexis! I’m sorry, we haven’t tried that, so I can’t say for sure! The cocoa powder and coffee will definitely give this cake more of a brown-ish hue than most pink dyes will be able to cover, but you still may be able to get sort of a pink-ish color! Alternatively, you could use this recipe as-written, and add pink coloring to the frosting? If you give this cake a try, let us know how it goes! Happy baking 🙂
Will this Bake okay in a regular cake pan 13X9 Don’t have the round pans.
thanks
Hi Carlin! While we have not tried that, many of our other readers have done so with success! Check out some of the comments below! 🙂
So moist and delish! This is officially my go-to red velvet cake! Added lots of food gel to get it red since my coffee-chocolate mix made things quite dark! Made it in a 9×13″ pan and baked it for 30 minutes in a metal dish at 325. Turned out great!
Yay! So thrilled this was so delicious, Alaina!!
I am also not a lover of red velvet cake but a colleague requested this treat to celebrate her birthday. It was an easy recipe to follow and was a tremendous hit. I received so many compliments. It was very good. The coffee makes a nice difference, you cannot taste it but it does enhance the chocolate. For the ease of transporting to work, I made this in a 9 x 13 and adjusted the bake time. Thank you for sharing.
Yay!! So happy to hear this, Pamela! So glad this red velvet cake was a hit 🙂
I made this recipe as cupcakes and baked them at 325 for about 18-19 minutes. The tops fell and were crispy on the edges, but moist throughout the rest of the cupcake. Any advice to prevent this? They were terrific otherwise!!
Hi Josie! I’m glad your cupcakes were still delicious!! My first thought is that your oven might be running a little hot. Do you have an oven thermometer to check that? Check out Tessa’s article here about ovens, full of tips!! Also, how do you measure your flour? By volume (using cups), or by weight (using a digital kitchen scale)? It’s so easy to add extra flour/sugar/etc to a recipe and throw off the entire chemistry of a recipe if measuring by volume. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! Lastly, I just want to mention your leavening agent. If your baking/soda powder are not fresh, they won’t do their jobs and your baked goods can not rise properly, fall after baking, and much more. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here! Hopefully something here helped! Feel free to reach back out to us with any further questions- we are always happy to help!! 🙂