This rich, moist red velvet cake has a hint of cocoa and deep rich red color. An oil-based cake baked from scratch using buttermilk with baking soda, making it extra light and airy. A simple and easy recipe frosted with a light and fluffy cream cheese frosting.
Table of Content
Red velvet is neither vanilla nor chocolate cake. It is a recipe on its own made with buttermilk, sometimes vinegar which creates a reaction with the baking soda added just before baking.
This red velvet is second to none. A deep red, rather red-brown, or mahogany color is a characteristic feature that sets it apart from all other cakes.
Today, I share another red velvet. Yes, I know, we already have one and that's my butter-based red velvet which I use for my wedding cake because butter adds more stability. I usually frost it with my Swiss or Italian meringue buttercream. While I love that one very much I wanted to make one that's an oil-based cake, lighter and airier.
Why make this cake
- This red velvet is an oil-based cake with white sugar. The oil keeps the cake moist, yet light and airy. The buttermilk gives a nice soft and tender crumb too.
- All the ingredients in the recipes are easy to find or pantry staples.
- The red food color is what makes a red velvet cake red. So yes, you do need some good red food coloring. And, I like to use food color gels diluted with water because they are more concentrated and give that rich shade of red.
- Of course, what is a red velvet cake without cream cheese frosting? Right? In addition, I have shared two recipes with you on this blog. One is the classic cream cheese frosting and the other is my NO Buttercream cheese frosting. But, the options for frosting are endless, see all my over 30 buttercream frosting recipes
- This cake can be used to cover with fondant. Just make sure to chill the cake well. It is also a great cake to use for tiered cakes such as wedding cakes, birtdays, and anniversaries.
Timeline for making this cake
- Prepare cake batter - 10 minutes
- Bake cake - 25 to 30 minutes
- Chill cake - 4 hours at least (preferably overnight)
- Prepare frosting - 15 minutes
- Crumb coat cake - 15 minutes
- Chill cake - 15 minutes
- Second coat - 15 minutes
- Chill cake - 15 minutes
- Final smoothing - 15 minutes
- Finishing touches
Ingredients and substitutes
- Oil - The oil in this cake makes for a moist sponge cake. If you prefer to use unsalted butter follow my butter-based red velvet recipe
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days. So, as a guide, large eggs weigh between 50 to 60 grams
- Four - While cake flour is recommended for cakes, I like to use regular plain flour (maida) for this cake and it does make the cake incredibly moist with a soft crumb. And, do not use any self-raising as those contain more leavening.
- Cocoa powder - The cocoa powder in red velvet enhances and deepens the color of the red with just a hint of flavor. I used regular unsweetened Dutch-processed cocoa powder.
- Buttermilk - keeps the cake moist with a soft crumb. There is no need for a buttermilk substitute because you can make cup buttermilk at home in just 5 minutes
- Vanilla extract - Always use a good quality vanilla extract, vanilla bean paste, or replace a few tablespoons of the sugar with vanilla sugar.
Best red velvet cake recipe
Cake
- Oven and Pans - Preheat the oven to 325 F/ 165 C / Gas Mark 5. Grease and line with parchment paper 3 x 6-inch round cake pans
Pro tip - You can also use 2 x 7-inch- round cake pans or one 9-inch round cake pan - Dry ingredients - Sift together the flour, salt, baking powder, baking soda, and cocoa powder - set aside
Pro tip - sifting the dry ingredients will add lightness to the cake. - Eggs - In the large bowl of a stand mixer with the whisk attachment on medium-low speed, whip the whole eggs with a pinch of salt for two minutes. Then, gradually add the sugar one tablespoon at a time. Once all the sugar is, in turn, the mixer to medium-high speed and whip until light and fluffy (ribbon stage)
Pro tips - whole eggs will not whip to stiff peaks but they do become light and foamy - Wet ingredients - Once eggs are whipped gradually add the buttermilk, followed by the oil, vanilla extract, and gel food coloring.
- Dry to wet - Continue to use the whisk attachment and add the flour mixture in three additions until you have a smooth batter. Scrape the sides of the bowl with a spatula.
Pro tip - the whisk attachment will prevent lumps but make sure not to ovemix as we do not want to deflate all whipped eggs. - Pans - Divide the batter between the prepared baking pans. Tap on the counter three times to remove large air pockets.
Pro tip - using cake strips around the cake will prevent a dome. - Bake in a preheated oven for about 25 to 30 minutes or until a toothpick or skewer inserted in the center of the cake comes out clean.
Pro tip - The 3 x 6-inch cakes will take about 20 mins while the 7-inch will take about 25 to 30 mins - Cool - once baked cool in the pan for 5 minutes then invert onto a wire rack completely before you decorate.
Pro tip - always cool cakes completely before frosting otherwise the frosting will melt on warm cakes.
Cream cheese frosting
- Cream - In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps. Add 2 tablespoon of heavy cream, salt, lemon juice, and vanilla extract– cream another minute
Pro tip - do not overwhip cream cheese as it can separate or curdle. - Sugar - Next, add powdered sugar one cup at a time. Once all the powdered sugar has been used whip for 2 to 3 minutes on medium-high speed until light and fluffy.
Check consistency – if necessary add more powdered sugar to stiffen it, or more whipping cream to loosen it.
Assemble
- Prepare simple syrup - Boil the sugar, water and lemon juice on medium heat. Once all the sugar has dissolved boil for two minutes more. Then, cool completely before using.
Pro tip- Simple syrup is optional but it is used to ensure the cake layers are moist. - Level - Using a bread knife or cake leveler cut the domes off the cake layers. Torte the cakes horizontally in half. Then, brush each layer with the cooled simple syrup.
- Stack - pace a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents. - Chill - Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Frost - Spread the remaining buttercream on the top of the cake and sides of the cake.
Pro tip - A straight-edge spatula for the top, an offset spatula and a bench scraper for the sides work better. - Pipe - One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe borders on the top and bottom of the cake.Alternatively, you can crumble the cake domes (scrap cake) into crumbs and use that around the cake on the bottom.
Tips for success
- Use fine grain or castor sugar when preparing cake batters so it dissolves easily in the whipping eggs.
- Grease and line the pans with parchment for easy release.
- Use cake strips to bake flat cakes.
- Keep cakes moist by brushing the layers with simple syrup - simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
- Cool the
Storage
- The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
- It can be frozen for a month or more.
Read my - 10 Tips to successfully Baking a Cake from scratch
More cake recipes
Frequently asked questions
How long does this cake keep?
This red velvet cake will stay fresh for up to four days at cool room temperature, and longer if kept in the fridge. Also, it can be frozen for a month or more.
Can I cover this cake with fondant?
Yes, both my red velvet cakes would work perfectly with fondant. Having said that, for a wedding cake I love using my butter-based red velvet cake. And, I usually frost it with my Swiss or Italian meringue buttercream. Why? Becaue butter adds more stability and unlike cream cheese, Swiss or Italian frosting has a longer shelflife which means I get a little more decorating time.
What does red velvet cake taste like?
Yes, everybody wonders if they will like a deep red cake. Well, it's not a chocolate cake becuase the main purpose of the little added brown cocoa powder is to enhance the color of the red. So, technically it is a vanilla-based cake with a slight cocoa flavor. When combined with cream cheese frosting it is an absolutely irresstible cake.
Can I use natural food color for red velvet cake?
You can make red velvet from scratch using natural food coloring. Substitute the red color with approximately 1 teaspoon of beet powder.
You can also use the liquid from one can of beets. But, you will need to reduce it over a gentle heat until you have about ¼ cup. Then, use just enough (about 2 to 4 tbsp) for the cake.
What other pans can I use for this cake?
Today, we make 3 x 6-inch round cake. But, you also make 2 x7-inch round cake, 1 x 9-inch round cake. You will need to double the recipe for 2 x 9-inch pans. This recipe will also make 12 red velvet cupcakes or one 8-inch red velvet bundt cake.
Printable Recipe
Red Velvet Cake with Cream Cheese Frosting
Print Pin Rate Share by Email Share on FB Save GrowCalories: 578kcal
Adjust Servings Here: 8 servings
Description
This rich, moist red velvet cake has a hint of cocoa and deep rich red color. An oil-based cake baked from scratch using buttermilk with baking soda, making it extra light and airy. A simple and easy recipe frosted with a light and fluffy cream cheese frosting.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cake
- 2 ½ cup (310 g) All-purpose flour
- 2 tablespoon (15 g) Cocoa Powder
- 1 teaspoon Baking soda
- 1 tsp Baking Powder
- ½ teaspoon Kosher salt
- 3 large Eggs
- 1½ cup (300 g) White granulated sugar
- ¾ cup (180 ml) Cooking oil
- 1 cup (240 ml) Buttermilk
- 2 teaspoon Vanilla extract
- 2 tablespoon Red food color ((or ¼ teaspoon food gel color))
Cream cheese frosting
- 8 oz (226 g) Cream cheese (38% fat or more)
- 4 oz (113 g) Butter (unsalted)
- 2 tbsp Whipping cream (or milk)
- ½ tablespoon Lemon juice
- ¼ tsp Salt
- 1 teaspoon Vanilla extract
- 4 cup (480 g) Powdered sugar (confectioner's sugar)
Extra
- ½ cup (120 ml) Simple Syrup
Instructions
Cake
- Oven and Pans - Preheat the oven to 325 F/ 165 C / Gas Mark 5. Grease and line with parchment paper 3 x 6-inch round cake pans Pro tip - You can also use 2 x 7-inch- round cake pans or one 9-inch round cake panpans
- Dry ingredients - Sift together the flour, salt, baking powder, baking soda, and cocoa powder - set asidePro tip - sifting the dry ingredients will add lightness to the cake.2 ½ cup All-purpose flour, 2 tablespoon Cocoa Powder, 1 teaspoon Baking soda, 1 teaspoon Baking Powder, ½ teaspoon Kosher salt
- Eggs - In the large bowl of a stand mixer with the whisk attachment on medium-low speed, whip the whole eggs with a pinch of salt for two minutes. Then, gradually add the sugar one tablespoon at a time. Once all the sugar is, in turn, the mixer to medium-high speed and whip until light and fluffy (ribbon stage)Pro tips - whole eggs will not whip to stiff peaks but they do become light and foamy3 large Eggs, 1½ cup White granulated sugar
- Wet ingredients - Once eggs are whipped gradually add the buttermilk, followed by the oil, vanilla extract, and gel food coloring.¾ cup Cooking oil, 1 cup Buttermilk, 2 teaspoon Vanilla extract, 2 tablespoon Red food color
- Dry to wet - Continue to use the whisk attachment and add the flour mixture in three additions until you have a smooth batter. Pro tip - the whisk attachment will prevent lumps but make sure not to ovemix as we do not want to deflate all whipped eggs.
- Pans - Divide the batter between the prepared baking pans. Tap on the counter three times to remove large air pockets.Pro tip - using cake strips around the cake will prevent a dome.
- Bake in a preheated oven for about 25 to 30 minutes or until a toothpick or skewer inserted in the center of the cake comes out clean.Pro tip - The 3 x 6-inch cakes will take about 20 mins while the 7-inch will take about 25 to 30 mins
- Cool - once baked cool in the pan for 5 minutes then invert onto a wire rack completely before you decorate.Pro tip - always cool cakes completely before frosting otherwise the frosting will melt on warm cakes.
Cream cheese frosting
- Cream - In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps. Add 2 tablespoon of heavy cream, salt, lemon juice, and vanilla extract– cream another minutePro tip - do not overwhip cream cheese as it can separate or curdle.8 oz Cream cheese, 4 oz Butter, 2 tablespoon Whipping cream, ½ tablespoon Lemon juice, ¼ teaspoon Salt, 1 teaspoon Vanilla extract
- Sugar - Next, add powdered sugar one cup at a time. Once all the powdered sugar has been used whip for 2 to 3 minutes on medium-high speed until light and fluffy.Check consistency – if necessary add more powdered sugar to stiffen it, or more whipping cream to loosen it.4 cup Powdered sugar
Assemble
- Prepare simple syrup - Boil the sugar, water and lemon juice on medium heat. Once all the sugar has dissolved boil for two minutes more. Then, cool completely before using.Pro tip- Simple syrup is optional but it is used to ensure the cake layers are moist.½ cup Simple Syrup
- Level - Using a bread knife or cake leveler cut the domes off the cake layers. Torte the cakes horizontally in half. Then, brush each layer with the cooled simple syrup.
- Stack - pace a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Chill - Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Frost - Spread the remaining buttercream on the top and sides of the cake.Pro tip - A straight-edge spatula for the top, an offset spatula and a bench scraper for the sides work better.
- Pipe - One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe borders on the top and bottom of the cake.Alternatively, you can crumble the cake domes (scrap cake) into crumbs and use that around the cake on the bottom.
Recipe Notes & Tips
- Use fine grain or castor sugar when preparing cake batters so it dissolves easily in the whipping eggs.
- Grease and line the pans with parchment for easy release.
- Use cake strips to bake flat cakes.
- Keep cakes moist by brushing the layers with simple syrup - simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
- Cool the cakes for a few hours before frosting or the frosting will melt on warm cakes.
Other pans suggestions
If you don’t want to make a layer cake like this. you can- If you want 3 x 8-inch cakes you will need 1 ½ times this recipe so change the serving size in the recipe to 12 and it will calculate the recipe for you.
- Double this batter to make a 9 x 13 sheet cake.
- You can also pour the batter into a well-greased and dusted 6 cups bundt pan for a red velvet bundt cake.
- And these can also be baked into 12 beautiful red velvet cupcakes
Nutrition Information
Calories: 578- kcalCarbohydrates: 85- gProtein: 6- gFat: 24- gSaturated Fat: 6- gCholesterol: 67- mgSodium: 351- mgPotassium: 153- mgFiber: 1- gSugar: 64- gVitamin A: 382- IUVitamin C: 1- mgCalcium: 73- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Janine
Just to check, granulated sugar, not caster sugar? Thanks
Veena Azmanov
I always use fine granulated sugar but you can also use castor sugar.
Marie
Does the cooking time change if using a 9x13 sheet pan?
Veena Azmanov
It should take about 25 to 30 minutes but of course, check to make sure a toothpick inserted in the center comes out clean.