BEST red velvet cake recipe, ever! This red velvet cake is so moist & fluffy. I can never get enough!
I love red velvet cake, but I don’t love everyones red velvet cake recipe! Some people claim to have the best red velvet cake recipe, but I truly think mine is the best ( of course! HAHA) This southern red velvet cake is so unbelievably moist! Like seriously, it’s amazing.
I top my red velvet with super creamy cream cheese frosting, which by the way is homemade. The cake & the frosting are out of this world!
Again – This has got to be one of the most moist and fluffy cakes that I have ever made- Point- Blank- Period. When you make this cake be sure to not over mix the batter. Over mixing causes the gluten in the flour, to form elastic gluten strands. That will result in having a dry, bread like cake… You don’t want that ..So make sure that you mix the cake batter just until everything is well combined… You’ve been warned!
Whenever I make cakes, I make sure that ALL of my ingredients are at room temperature. That means that I take out the eggs, and buttermilk at least one hour prior to mixing the ingredients. Room temperature ingredients are easy to incorporate, which means less mixing.
I use Cream Cheese Frosting for my red velvet cakes. I wanted my red velvet cake to look pretty, so I decorated the cake with rose swirls! I used a 1M Wilton tip to create the rose swirls. I decorated my vanilla rose cake the same way, however for that cake I used buttercream frosting.
Keep in mind that if you don’t want to decorate the cake with rose swirls, you don’t have to.
Now that all of the important stuff is out of the way, it is time to get to baking! Remember this recipe for all of your special occasions such as Thanksgiving, Christmas, Birthday’s, Valentines, and whenever you are craving a moist homemade Red Velvet Cake! Give this recipe a try, and be sure to send me some pictures of your cake! XOXO
Watch the full video tutorial to see how I made, and decorated this cake!
The BEST Red Velvet Cake Recipe
- 2 1/2 cups all purpose flour
- 1 1/2 cup granulated sugar
- 1 1/2 cup vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp white distilled vinegar
- 2 tsp unsweetened baking cocoa
- 1 1/2 tsp vanilla extract
- 1 oz red food coloring
Cream Cheese Frosting
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 8 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
- In a separate bowl, crack open the eggs, and beat them.
- Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
- Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
- Once everything is manageable, switch from mixing the cake batter to folding it.
- Next, add it the vinegar, and red food coloring.
- Fold in until all of the cake batter is red, and there are no streaks.
- Spray two 9 inch cake pans with baking spray, OR grease and flour them.
- Pour an equal amount of cake batter into each cake pan.
- Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
- Bake each cake on 325 F, for 25-30 minutes.
- Remove the cakes from the cake pans, and place them on cooling racks.
- While the cakes are cooling, make the frosting.
- In a large bowl combine the butter, and cream cheese.
- Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
- Add in the vanilla extract, and milk.
- Mix until the frosting is nice and creamy
- Once the cakes are completely cool, frost them.
I dont leave comments but had to be the first to say I’ve been searching for the “right” southern red velvet recipe. I made this cake a couple of days ago. Da bomb diggety! It is what a true red velvet is suppose to be…bright red color, light, fluffy & moist. And the frosting…smooth, creamy n delicious. No one in my 9 picky-people family complained about anything. A match made in heaven. It will be my forever recipe…Thanks so so very much Rosie!!!!!
I am so glad that you like the recipe!! XOXO
Hi Rosie, can you make this into a 3 layer or even 4 layer? If so what would you suggest? Cutting each cake in half? Or doubling the cake recipe and making 4 cakes? Making this for a birthday cake for sister bday dinner and I thought hmmm wouldn’t a 3 or 4 layer look pretty?
Hi Fay, you can make as many layers as you’d like. You’d probably need a 8 inch cake pan, and you’ll nee to make thinner layers for 3-4 layers.
Omg omg!! This cake is a sin this is the best red velvet cake in the world. I cant eat just one im bout to eat the whole cake. Some body call 911!!!!!!
LOL! Thanks for trying!
I love red velvet cake. I use to order my red velvet cakes, thanks to you Rosie I can make my own homemade. I followed your recipe video and I made two perfect red velvet cakes. One for Thanksgiving eve and one for Thanksgiving day.
Yay!!! Thanks for trying!
Just made this cake today. It is moist and delicious. This recipe has replace three different recipes that I have tried in the past. This will be my go to recipe for Red Velvet Cake from now pn.
Latricia Jackson says
I used your recipe to make this cake. I also made a lemon flavored cheesecake to go with it. My family loved it! Everyone said that it was the best Red Velvet Cheesecake Cake that they ever had!
Thank you for this recipe. I wish I could post a picture of the cake so you can see the cheesecake layer in the middle.
Hi Rosie could this also be used for cupcakes?
TY, sweetie, you’re the best!
Omg!!! I have been looking for a red velvet cake for a while now an could not fined one. I will be giving this a try very soon thank you for sharing this.
Awesome! Let me know how it turns out for ya.
TT MURPHY says
Hi Rosie so glad I found you again.New post that is having tried many recipes for the infamous red velvet little to almost no success I’m gonna try yours, in the past you have ALWAYS been a hit with me thanks so much for your real southern expertise lol! 1 ? All purpose or cake flour & what brands do you use or do it matter @ all help a sista I really like red velvet but I’m sure they mean well or haven’t had the real thing every one’s recipes for the velvet isn’t the real deal! Once you’ve had the (Authentic) nothing else will do! Lol I’m a southern girl born & raised!
I used all purpose flour. Honestly, at this time, I buy which ever brand is on sale! LOL
Omg this cake looks delicious Rosie. I will be trying it once my turntable comes.
Thank you!! Enjoy!
Hi Rosie. Can you use butter instead of Vegetable Oil?
I’d stick to the recipe for best results.
I love love love how you answer your comments…Automatically makes me a fan. I will be sure to comment once I try this..looks easy enough. do you recommend it for mini cupcakes???
Yes, can make cupcakes using this recipe.
IF making cupcakes do you keep it at the same temp?
Yes, I would use the same temp.
Rosie let me just say thank you thank you thank you I have been getting request for red velvet cake after Thanksgiving I made one and my cousin couldn’t stop eating my family loves it I will never by another red velvet cake when I do my dinners I will be making my own cake thanks again my next task is trying the pound cake my grandma God bless her soul use to make the best but I’m going to see of I can top or come close with your recipe
keep me posted! XOXO
Wilk this be too much frosting if i don’t pit the swirly roses on the cake?
It depends on you, and how much frosting you like.
i just made this cake, and i must say it was easy and delicious. most times we hear red velvet cake, and figure its complicated, but you make it very easy. thank for sharing, you areawesome
Hi Debbie! I’m glad that you like the recipe!
Does the cake need to be refrigerated since the frosting is made with cream cheese?
I refrigerate mine. 🙂
Heather Fleetwood says
I made this cake and it was truly delicious and moist. This was my first attempt at a homemade cake! Thank you a million times for sharing your recipe.
Subrina Hartley says
My Gosh I am so thankful to have found u Ms Rosie and ur Red Velvet Cake! I got a recipe from someone and I made it today…… I don’t know how but I felt in my spirit that it wasn’t going to be right and needless to sa y it was a disaster. I was so disappointed and it left a bad taste in my mouth….One that said I will never try again… Cause it was my first time and i hate for something not to turn out right, but as i was getting ready to go to bed something just told me don’t give up and so I came on here and found u and I just know I was led here to u,,,,Ain’t God good…. I know he did because I talk to God all the time and he knew I was devastated at the turn out. But I just can’t wait to make this cake. My mouth Is watering now. Thank u so much for sharing from ur heart to ours!
Loved this cake! It was so easy to make. One question though, my cake had a slight crust to them on the top edge do you have any suggestions on how to avoid that next time? Thanks for a DELICIOUS recipe 🙂
Sounds like it was over cooked.
Made this last night and took it to a friend’s house where they were hosting a big dinner. Everyone LOVED it!! It was so good, I almost cried!!! The cake and I had a moment. LOL!!! Thank you for sharing this!!!
LOL!!! I’m glad that you liked the recipe!! XOXO
Wow, this cake was amazing! So moist, a beautiful bright red, and so tasty. The frosting was also PERFECT! This got me through the holidays with ease. Thank you for sharing!
Thank YOU for trying my recipe! XOXO
Annie Dobbins says
Can I use cake flour
For best results, please follow the recipe.
Yes you can. I tried cake flour and it still taste awesome
la bonne says
hi Rosie, for the bright red colour , did you use the liquid food colour or the gel
I used liquid food coloring for this cake 🙂
la bonne says
mine gave a dark colour, not bright red. i wonder why 🙁
It could have been the type of food coloring that you used. Also this recipe only uses 2 tsp of cocoa powder. if you used more, that could be the reason.
How much cocoa? There is a blank space between flour and sugar… Thanks!
The unsweetened cocoa is listed as 2 tsp.
I have a heart-shaped bunt cake pan. Will this recipie work? I’d like to try it!!
Yes, It should work fine.
I am a beginner in cake making and was looking for the best cake recipes.I’m really glad that I found this beautiful recipe… :* really loved it.. <3 <3
I'm gonna try it 🙂
Can i steam this cake instead of bake?
I don’t suggest steaming the cake 🙁
Hi, i havent baked a cake before so this is gonna be my first time baking a cake for my parents anniversary, i would like to know if what kind of milk did u use? Thank u
And do i still need to use baking spray if im using non stick pan?
Yes, I would still use nonstick spray
Hello. I used buttermilk.
Carolyn Davis says
Just made this tonight and seemed easy enough except I didn’t have enough powdered sugar (7 1/2 cups) and so the icing was a little thin. I ended up only doing the rosetts on top and not on the sides. Can’t wait to take this for Easter dinner tomorrow! Thanks for a great recipe.
You are welcome!
Carolyn Davis says
It was a hit:)
Do I have to cook each cake separately or can I bake both together at 325? 🙂 newbie.
It depends on how big the cake pan is.
Hi Rosie!! Love u girl, I follow u all the time! I have a couple of questions..I just made your cake and it was good however I know it could have been great, so I guess i did a few things wrong. I followed your measurements exactly but I could taste the flour a little in the batter, I used the exact amount and I shifted it first. Could I have used too much? I didn’t use the rose pattern and I had way too much icing left. Can I refrigerate it and use it at a later date? Should I use half the recipe for the icing next time? Lastly, you said cook for 25-30 minutes but after it cooked for that time it appeared like it wasn’t completely done in the center, so I left it in a little longer about 5-10 minutes. ..well that was too long, lol. The edges were kind of hard. Is it OK to take it out when it seems Ike it needs more time? Does it cook longer in the pan while cooling?
I’m not sure what happened. Perhaps your oven runs a little cooler than mine. Also, there would be a lot of leftover icing if you didn’t do the roses.
Thanks for such a quick response! Do you shift your flour? And could I possibly turn my oven to 350 instead of 325? And by the way it was a big hit with the kids and hubby, I’m very over critical! Can’t wait until the next time I make it!
Yes. Be sure to sift. 🙂
Carol Petrella says
Sounds wonderful! Is there a print button on the page?
Gloria Davis says
Rosie, love your recipes, do you have a recipe for fried pies?
Hi Gloria! I don’t have any fried pies uploaded as of now. However, I will upload some soon! XOXO
Can I use olive oil
No. Don’t use olive oil.
Merronda Telford says
Can conolia. Oil be used
Canola oil, yes. 🙂
Made this cake this past weekend & OMG it was sooooooooooo delicious!!!!!! My boyfriend & I absolutely LOVED it!!
I do have one question though for the icing, if I only wanted to make enough just for the two layers what are the measurements? Would I just cut the recipe you have posted in half??
Hi April! Yes, just cut the frosting recipe in half 🙂
Hi Rosie I am a new follower glad to have found you. I will be trying this recipe real soon let you know how it turns out.
Awesome. Keep me updated!
Ragan Megginson says
Hi! I made this cake as a celebration for the end of the school year for my daughter- it is amazing. 🙂 I left out the red food coloring- I know, sacrilege for a red velvet cake- because of allergies, and it became a “cocoa velvet cake!” Just added a tiny bit more buttermilk to make up for the omitted ounce of liquid, and the cake is really wonderful. Thank you for sharing with us!
Hi Ragan! I’m glad that you were able to adjust the cake! XOXO
Petty Queen says
I’m back lol! Should I use butter milk for the icing or regular milk? My cakes are cooling now!
NOT buttermilk. LOL
Is there a specific type of coffee to use?
Coffee? There is no coffee used in this recipe.
Everyone reading this post. This is absolutely the best cake that I have had in a looooong time. My fiancé and I made this delicious recipe last night, however, we made cupcakes instead of an actual cake. We lessened the cook time down to 19 minutes at 325 degrees and they were absolutely delicious. I also see that someone asked Rosie was there a specific type of coffee to use in this recipe. They must be referring to the Divas Can Cook red velvet cake, where she incorporates a half cup of coffee into her red velvet cake batter (which was delicious by the way). I have tried both of these recipes within this month, and this red velvet cake wins hands down! The only thing that I would say is to be careful with the powdered sugar. I used five cups and let me tell you – it was super sweet (need I say that I am addicted to sweet stuff). I have been checking out this channel for a while now, and I will definitely be cooking these recipes up now. Great recipe, instructions, and for sharing with all of us.
Hi there! So glad that you liked my red velvet recipe! XOXO
I concur Catlicious. Your comment helped me to decide to try this cake bc I had tried Diva’s (love her stuff by the way) but was looking for something with a little more umph… THIS CAKE TAKES THE CAKE!!!! LOVED IT!!! SUCH A HIT!!! MY GO TO RECIPE ❤
Hi I just made this but put sugar into the dry ingredients.. I hope it turns out !!
I just wanted to let you know this recipe is amazing. My daughter asked for red velvet cake for her birthday. I looked at other recipes first and they mostly had negative feedback. I found your recipe and your video. Thankfully you explained how to make the cake and how not to overmix. We frosted the cake with turquoise flowers and it was so pretty. Thank you!
Hi Amanda! I’m so glad that you liked the recipe. I hope that she enjoyed her birthday! XOXO
I have a recipe that I use all the time. Came across this one and it was a little different with the oil. Tried it and I must say that it put mines to shame. Very moist, flavorful and my kids say I should use this recipe from now own. Thank you!
Hi Crystal! So glad that you liked the recipe!
Cassandra Morris says
Hi! Would the cake stay moist if I baked it about 2-3 days before icing and serving it? Thanks!
For best results, I’d bake it the same day that you frost it.
Cassandra Morris says
Oh, great, thanks! Is it ok to bake AND frost it a day or so before serving?
Wanda Foster says
Rosie Do you bake both of your layers at the same time ? I can’t wait to make this!!!!
Hi Wanda! Yes, I bake them at the same time. They can be baked separately as well.
Lauren B says
The cake was phenomenal but my edges turned out hard and chewy like. Anyway to prevent this? Or any idea what i did wrong? Thanks.
Sounds like you over cooked the cake 🙁
Hi Roise, what type of milk do you use in your frosting?
regular 2% or whole milk.
Can I cook this in a bundt pan and do it sort of like a pound cake??
Hi Tara, You can try that. I personally have not.
Hi thank you for the recipe and video tutorial
Can I omit the cocoa powder from the reciepe perhaps?
No, if you admit the cocoa – it won’t be a red velvet cake.
If I made the cakes and wrapped them and put them in fridge until the next day, would it dry the cakes out?
No, you can do that 🙂
This was the best red velvet recipe I have found thus far. You cannot beat the texture this cake has. I loved it and was so proud when people kept asking who catered the cake on Thanksgiving :). I am going to write this down as my go-to red velvet!
I have made this cake 4 times and OMG we just love it!!!!! As the cake sits, the taste gets so much richer and creamer with each bite! My kids sneak and eat it at night. My poor hubby always tells me to make two!! Also, the frosting is sooo yummy it make you want to smack someone! LOL! This is just the best recipe in the world.
So glad that you like it! XOXO
I made your cake for Christmas this year (4th time making it) and it’s always a hit! (Thank you) My question is, the 2 cakes always seem thinner or smaller (not as big in height) than t most 2 layers cakes. Even on your video your cake seems to sit taller or higher rather. Is there something I can do or did I possibly do something wrong that caused it not to rise as high?
Hi there. What size pan are you using? I used 9 inch pans. Your cake should not be smaller if all the ingredients are followed, and you’re using the same size cake pans.
I made this for New Years Eve 2017! Wow was it a hit. Thanks Rosie for sharing this recipe. I can not consider myself a baker but your step by step video made it easy. When my son came back for a second slice before he even finished his first I knew this cake was real deal good!
YAY!! Glad that your cake was a success!
Cynthia Dabback says
How do I know, if I over stirred it other than finding out later when we eat it? I’m so nervous. Tomorrow is my brother in law’s birthday. Red velvet cake is his favorite. I told my sister in law I would make the cake. My fingers are crossed.
Just be mindful. Just stir until the ingredients are combined, and lump free 🙂
Betthina R Baker says
Hello, can I also substitute the red food coloring for blue and make blue velvet cake?
You sure can.
Hey Rosie! Can I make cupcakes from this recipe? If so do you know how long I would let them cook?
Yes, Absolutely. Try about 15 minutes or so. Depends on your oven.
First attempt and my husband loved it…he’s really picky and was very excited when I heard him go “mmm this is so perfectly moist, haven’t had cake like this in forever ” !!! Thank you so much for sharing your recipe
Rachel Vaughn says
OMG!!!! This cakes taste just like my sisters.. Perfect!!! Do you think this cake could be used as a base for say a vanilla cake?
Thanks! I actually have a vanilla cake recipe posted. Check it out here.
Kathy Brennan says
Hi. My daughter wants a red velvet cake for her birthday. She and her bothers are not big fans of cream cheese. Is there an alternative frosting that can be used instead by any chance?
Hi Kathy! Yes, you can use buttercream. I have a recipe for buttercream here.
I made this last night. Very happy with this recipe! Definitely a keeper in my huge book of success 🙂
Glad that you like the recipe! XOXO
This is one of the most luscious cakes I’ve ever made. Thanks for sharing such an easy, delicious recipe. This is now in my collection of go-to baking treats. I’ve done it as cupcakes (for 21 mins) and as a layer cake (30 mins) in my slightly slower oven. Because of the low baking temperature, I can open the oven door and check for doneness manually without burning myself or setting off my smoke alarm. Terrific results every time.
Hi Kayla! I’m glad that you like the recipe!
Hi I made your cake it turned out wonderfully. Do you have a pound cake recipe and a yellow cake recipe?
Hello there! Yes, I have several pound cake recipes posted 🙂
I use the same recipe but I add 1/2 cup of hot brewed coffee. The cake is moist and the best I’ve ever had.
Hi Rosie. Can you use butter instead of Vegetable Oil? How much butter must be use?
for best results, stick to the recipe 🙂
I’m going to try this. I can’t bake to save my life. What brand of flour & butter do you use?
The brands aren’t really important. Just make sure that you use real butter, and not margarine 🙂
I don’t need to search for any more red velvet cake recipes! I made this cake last night for my family, it was delicious and is almost gone already! I will be making cupcakes next weekend for our school’s bake sale, I know they’re gonna sell out. Thank you so much, I’m going to try some of your other recipes too!
Thanks so much for trying my recipe Jess!
Wow! Ms. Rosie this cake is soooooooo on point. I made it today it is Delicious! My family is dogging it! Really. It is so moist. Thanks for the receive.
Thank YOU for trying!!! XOXO
Kim FordBrown says
I meant to say thanks for the recipe!
No THANK YOU for trying my recipe luv! XOXO
Hi Rosie I tried this recipe and the cakes turned out really good plus it so easy.. I will like to make it next time but in larger quantity, can you please help me with a doubled recipe It’s so good!
Just make two separate cake 🙂
Rocquin Bogard says
Hey Rosie! I have made this cake at least 3 times and it’s amazing every time! It’s so moist! Can I use this cake recipe as just a yellow cake and leave out the coco and food coloring?
Hi There, You can give it a try 🙂
Dorothy Webb says
Can I add nuts to the frosting and garnish the top with nuts also?
Good morning. Can you make this cake as a sheet cake?
Thank you- Betsy
Hi Rosie, can I use normal white vinegar instead of distilled vinegar? I don’t think we have that in South Africa.
It’s the same thing 🙂
Felisha President says
My daughter and I made this cake last night. I was kind of skeptical about the amount of oil it called for, but the cake turned out REALLY GOOD! Nice and moist! Thank you for sharing your recipe.
In your opinion would this be a good cake to use for petit fours? I want to make some for valentines day but want to be sure they stand up to the cutting.
I will be using tall cookie cutters to punch heart shapes into the cake and don’t want it to crumble. I can see how pound cake holds up well for that purpose but I don’t want to bake this and ruin in by tearing it up in the process or not be able to use it at all. In advance, thank you for your time responding!
I haven’t tried this recipe for that, so I would know. Sorry! 🙁
Thank you so much for this recipe! It turned out so moist and absolutely delicious!
Thanks for trying Lana!
I absolutely love this recipe it is I found it two years ago and now it is the only red velvet recipe I follow!
Lots of love Isabelle <3
Chris Brown says
How did you way your flour, cocoa powder, salt and baking soda? I used a scale and converted your measurements and my cake out a lot denser? Did you just put the dry ingredients in the measuring cup? Please help! And another could I add pudding to it?
I used measuring cups.
Hello Rosie…i must say this recipe is the best…have been using it since last year and it has never been a disappointment, i was wondering if i can double the recipe in order to get a big size since my family love it so much and they don’t get enough…lo
I’m glad that you like my recipe!
Hello Rosie…..Can I double the recipe in order to get a big size?
I tried your recipe and it’s definitely the best red velvet cake ever! That’s for the recipe
I meant *thanks * for the recipe!
This is BY FAR the BEST cake I have ever made….and I have made a lot of cakes. My family and co-workers could not stop talking about it. The cake was so moist and the frosting is my new go to for cream cheese frostings. I can’t wait to make a carrot or hummingbird cake with it. Thank you for making me feel like the best baker in the world!
Denise Jackson says
Hi Rosie, thank you so much for this delicious Red Velvet Recipe!!! I followed your Ingredients to the Tee,,,and let me tell you it came out Da Bomb!! My Family loved it! Thank you So Much!!!!!
Mary Jo Jordan-Lassiter says
Rosie, Rosie, Rosie!!!!!!
I have made a few Red Velvet cakes. I am a connoisseur of
the red velvet! Lol. Your recipe is the bomb. Do you use
Canola or Wesson Vegetable oil? This is a cake that is even
better the next day
I use canola! Glad that you liked my recipe! XOXO
Natasha Furse says
This recipe was phenomenal. I LOVE red velvet cake but I have always been afraid to try it. The entire cake was eaten by family and friends in 1 day!!!!Thank you for making this process so easy!
I made this for my office and even did the swirls! Everyone loved it and complimented me on the moistness! I love the swirls… so easy but everyone thought I it was hard to do and so impressed! Thank you for this recipe!
Rosie, if I wanted to make a chocolate cake with cream cheese icing, would I leave out the food coloring and add more cocoa? If so how much more cocoa?
Hi there. If you wanted to make a chocolate cake, you’d use a different recipe altogether. Try looking at my German Chocolate Cake recipe
Carolyn Byrd says
Awesome- best red velvet I’ve ever had
Your recipes never fail. Cake still somewhat moist 5 days after making! Thanks so much!!
I use Swans Downs cake flour instead of all purpose flour and followed your instructions and it came out perfect. Moist and delicious. I cut the cream cheese frosting recipe in half, since I was going to frost the cake without doing any decorations. It was plenty enough frosting.
Annette Warren says
I wrote you in March after I made the delicious cake for the first time. The best Red Velvet cake I’ve made to date. I made it again the second week in April for a couple friends that visited me from another state. I made it on Saturday and it was all gone by Sunday night. They to commented on how good the cake was., to the point they want me to make the cake and ship it overnight to them. I have one question about possibly using 2 ounce of the red food coloring instead of 1 ounce to get a deeper red color. Would this alter the taste or texture. Would like your opinion and feedback from othes who have actually made this cake using the 2 ounce of red coloring and get there feedback on the results.
I think 1 oz should be enough. If it’s not deep enough, it might be the brand that you are using.
Rosie, Rosie, Rosie!!!!! I have been scared and searching for the right Red Velvet Cake recipe for the absolute longest. Had my grandma not told me she wanted one for her birthday, I wouldn’t have made this. THIS IS THE ONE! Her birthday was 5/25 and as of today 5/27 I’m currently making another one lol. It is so good and moist(I hate that word) but I noticed the icing was too sweet. That may be my fault tho, I got tired after adding a cup in at a time and dumped the remainder in the bowl. I’m going to do the 1 cup at a time this time around and see if that makes a difference. Thank you!! You go to me right for Thanksgiving with that Sock it to me cake and now I have a Red Velvet to add to my collection, FINALLY!
YAY!!! So glad that you like me recipe Brandon! Thanks so much for trying it out.
Hi Rosie, Thanks for your recipes!! All of the ones I’ve tried has been absolutely Great!! This Red Velvet cake is a Hit for my family. I just want to know how I can make this into a sheet cake? Do I need to double the ingredients? Once again thanks for all you do!!!!
What size sheet pan?
Hi tried this recipe and it was awesome the cake turned out so moist was the best red velvet cake I made thanks alot
Thanks for trying my recipe Bruce!
I made this cake for a potluck and everyone loved it! It was very moist and delicious! Now people are asking me to make them cakes! I sang your praises! Thank you so much for this recipe! Now on to your sweet potato pie recipe!
Thanks for trying my recipe Denise!! Happy Holidays! XOXO
I haven’t made this cake yet, but I have a question. Do you sift your flour first? Some recipes ask for sifting while others don’t, so I just want to make sure
Yes, sift the flour 🙂
kathryn MARTIN says
This cake couldn’t even cool good to put icing on it. Everyone was ready and so satisfied with this recipe. Coming back for another round for babies birthday party. Thank you!
Thanks for trying my recipe!! XOXO
I have 2 questions. Do you sift your flour before measuring or do you measure it out and then sift? I only have a 0.67 OZ gel food coloring. Will this work? My son wanted a red velvet cake for his birthday this week and I can’t get out to get the liquid food coloring. Can’t wait to try this recipe. Sounds wonderful. Thanks
I sift after measuring. If you have less food coloring it just won’t be as vibrant 🙂
Wow.. wow.. wow
I will say this is by far the BEST and only recipe I will EVER use
I have tried many and many tweaks
I love all your recipes so I said.. let me go on and try this
Well.. hands down the BEST TASTING
thank you so much for your recipes
Many Blessings to you
Erica T says
By far, this is the BESTEST red velvet cake recipe ever! Thank you SOOO much! So glad I found you!! I’ve made many red velvet cake recipes from Bon Appetit magazine to well-known pastry bloggers/influencers, none of those compared to your recipe. Many recipes have way too much cocoa which turns it into a burgundy-colored chocolate cake. Not many people understand that red velvet cake is more like a red buttermilk cake with a hint of chocolate. Your recipe has a nice deep red, with a truly velvety texture. This is what I have been searching for in a red velvet cake! Unbelievably delicious!! The first time I tried a red velvet cake was from the Getty Museum’s cafe in Los Angeles many years ago. It was so good that it made me an obsessed fan ever since. I have been on the hunt for a similar recipe and yours is the absolute closest to my memory. Thank you for that! I’ll be sure to tag you on IG to give you props whenever I want to show off this amazing cake recipe. 🙂
Erica T says
By the way, forgot to say that I made a 6-inch, 3-layered red/white/blue cake with your recipe. It turned out Ah-mazing!! 🙂
Thank you!!!! XOXOXO
John G. says
I just tried this recipe. It was FANTASTIC! My new favorite cake.
Martha Smith says
Rosie, I’m a die hard red velvet cake lover and when my Piccadilly Cafeteria closed I knew I was in trouble. They had a great red velvet. So I tried you’re recipe on September 5, 2020. Sweet Maria! It’s the red velvet cake of my dreams. I’m 61 yrs old and I’ve tried a lot of them but I’ve hit a home run on this one. I used the old fashioned Ermine frosting which was the original. Fantastic. Thank you for sharing .
Hi Martha!! SO glad that you love my red velvet recipe! XOXO!!!
Mildred Patel says
This is Mildred Here
I have tried many recipes but this is the Best Red Velvet Cake I have Made it’s soft Moist and above all Tasty.
Thanks a ton for sharing this Recipe.
This Recipe is a keeper.
I’m making this delicious and moist cake again. The first one lasted only a couple of days. Thank you for the best Red Velvet cake recipe, Rosie. Gracias, gracias, gracias!
Besssssst red velvet cake everrrr. Thank you for this recipe. Thank you for your dedication and commitment to excellence in baking/cooking!! This is my favorite cake and before now I’d always have to buy it bc I didn’t have a homemade recipe that suited my tastes… the search is over! Glory Hallelujah!!! If I can trust one recipe, I know I can trust more! Thank you again.
I just finished my first ever red velvet cake and it is so delicious! As soon as I finishing putting on the icing, my husband and I both ate two slices right away. My sister-in-law on my husband’s side of the family is the red velvet cake queen. She has been making the best cake at Christmas for the last 20 years. No one ever tries to outdo her but your cake is better. I will be nice and just take this to church and to my family for Christmas so I will not start something. I just wanted to note that just as two other reviewers mentioned, my cake was not as tall and the edges were crusty. I checked at 25 minutes and it wasn’t ready and then after 30 minutes, it was crusty. As for the height of the cake, maybe I didn’t use enough flour. I’ll experiment with both of those until it’s perfect otherwise I am so excited about this cake. This is my first time finding your site but it will not be the last! I also made your southern candied yams yesterday and my husband loved them! Thanks for everything because I had given up on being a good cook until I found your site.
Tracy Furman says
No question, the BEST red velvet cake and frosting ever! Made this for my stepson for his birthday-as I watched for a reaction, I was THRILLED when he smiled and said it was the best cake he’s ever had! (usually not easy to impress). No need for me to look any further…this recipe is a keeper!
Happy NEW Year!
I wanted to know if I could use CANOLA OIL? Because, I don’t have Vegetable oil on hand right now!
Yes, canola oil is fine.
Denitria Griffith says
Once I found this recipe it wasn’t no going back to the other this the best recipe ever
LaDonna S. says
This is the only red velvet recipe that I use! It’s so delicious!!
Tara M Keeley says
Hi …I’m excited to try this recipe…can I use this recipe for a Bundt cake?
Can you substitute gel food coloring for the liquid? if so how much is needed.
Love this recipe! Can the layers be baked ahead and frozen? Like if using for a wedding cake?
It should work! I’ve never done it, but i don’t see why it wouldn’t work.
Hi Rosie – I see this recipe was posted back in 2015 and since then, gel food coloring has become more popular because apparently, you only use a fraction of the gel food coloring, rather than a whole bottle of the regular food coloring. Have you tried gel food color for this recipe and/or how much would you recommend? Thanks much.
Hi Shelly. Yes, I just use a few drops of gel food coloring until I get the color that I want.
Hi Rosie, can you please tell me how many grams you use in one cup of flour? All the sites vary from 120 grams to 140 grams and I really want mine to turn out just like yours. Thanks so much in advance
Hello! According to Google ( I searched because I rarely measure in grams), a cup of all purpose is 120 grams. I hope this helps.
Thanks for responding and I love your recipe!