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.
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.
About 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.
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. The options for frosting are endless, see all my over 30 buttercream frosting recipes
Timeline for making this cake
- Prepare cake batter - 10 minutes
- Bake cake - 25 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.
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days. So, as a guide on large eggs weighs between 50 to 60 grams
- All-purpose flour - Yes, regular plain flour (maida) is all you need 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 a red velvet enhances and deepens the color of the red with just hint of flavor. I used regular unsweetened Dutch-processed cocoa powder.
- Buttermilk - Keeps the cake moist with a soft crumb. And, if you don't have buttermilk, you can make buttermilk at home in just 5 minutes - here's my tutorial for homemade buttermilk.
- Vanilla extract - Always use a good quality vanilla extract. I know it's expensive. Therefore, I make my own vanilla extract, vanilla bean paste as well as vanilla sugar.
Natural red food coloring for red velvet cake
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.
Also, you can make a red velvet from scratch using natural food coloring. Substitute the red color with approximately 1 tsp 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.
Video and step by step instructions (pin)
Cake
- Preheat the oven to 160 C / 320 F
- Grease and line 3 x 6-inch round cake pans or 2 x 7-inch- round cake pans
- Sift together the flour, salt, baking soda, and cocoa powder - set aside
- Whip eggs with a pinch of salt using a whisk attachment until light and foamy (see video)
Tips - whole eggs will not whip to stiff peaks but they do become light and foamy - Then gradually add the sugar one tbsp at a time. Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage)
- Once eggs are whipped slowly add the buttermilk. Followed by the oil and vanilla extract
- Lastly the red food color.
- Gradually fold the flour mixture in three additions with a whisk to prevent lumps.
- Pour into your prepared baking pans. Tap on the counter three times to remove air pockets.
Tip - I like to use cake strips to ensure my layer cakes bake flat. - Bake in a preheated oven on the center rack for 20 to 25 minutes or until the skewer inserted comes clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate.
Cream cheese frosting
- In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps.
- Add 2 tbsp of cream, salt, lemon juice, and vanilla extract– cream another minute
- 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.
Tip - do not over whip cream cheese as it can separate or curdle. - Check consistency – if necessary add more powdered sugar to stiffen or more whipping cream to loosen it.
Assemble
- Prepare simple syrup - cool completely before using.
Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Once cooled, use a bread knife or cake leveler and cut the domes off the cake layers
- Brush each layer with the cooled simple syrup
- Place 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.
- Place the cake in the fridge to chill for 10 to 15 minutes.
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. - Spread the remaining buttercream around and top of the cake.
Tip - A straight-edge spatula fo the top, an off-set spatula and bench scraper for the sides work better. - 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.
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
Frequently asked questions
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.
NO, This cake works best with oil but I do have a butter-based red velvet that you can use. It is frosted with Italian meringue but cream cheese works just as well.
Yes, if stored properly this cake can be frozen for up to 4 months in the freezer.
First, wrap each layer well in plastic wrap.
Then, wrap each layer in parchment paper followed by aluminum foil.
Place one or two layers in each ziplock bag.
The aluminum foil prevents freezer burns and other food smells from getting into the cake. And, the parchment keeps condensation on the paper rather than the cake when thawing.
Yes, both my red velvet cakes works perfectly with fondant.
Yes, both my red velvet cakes can be used in tiered wedding cakes. And, you can also use my butter-based red velvet cake.
No, I would recommend my butter-based red velvet cake instead of sculpted cakes. Since these oil-based cakes will have more crumbs so difficult to carve.
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Red Velvet Cake with Cream Cheese Frosting
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Ingredients
For the Cake
- 2 ½ cup (310 g) All-purpose flour
- 2 tbsp (15 g) Cocoa Powder
- ¾ cup (180 ml) Cooking oil
- 1 ½ cup (300 g) Sugar
- ½ tsp Salt
- 3 Eggs
- 1 cup (240 ml) Buttermilk
- 1 tsp Baking soda
- 1 tsp Baking Powder
- 2 tsp Vanilla extract
- 2 tbsp Red food color (or ¼ tsp food gel color)
For the cream cheese frosting
- 8 oz (226 g) Cream cheese 38% fat or more
- 4 oz (113 g) Butter unsalted
- 4 cup (480 g) Powdered sugar
- 2 tbsp Whipping cream or milk
- ½ tbsp Lemon juice
- ¼ tsp Salt
- 1 tsp Vanilla extract
Extra
- ½ cup (120 ml) Simple Syrup
Instructions
Cake
- Pre-heat the oven to 160 C / 320 F
- Grease and line 3 x 6-inch round cake pans or 2 x 7-inch- round cake pans
- Sift together the flour, salt, baking soda, and cocoa powder - set aside
- Whip eggs with a pinch of salt using a whisk attachment until light and foamy (see video)Tips - whole eggs will not whip to stiff peaks but they do become light and foamy
- Then gradually add the sugar one tbsp at a time. Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage)
- Once eggs are whipped slowly add the buttermilk. Followed by the oil and vanilla extract
- Lastly the red food color.
- Gradually fold the flour mixture in three additions with a whisk to prevent lumps.
- Pour into your prepared baking pans. Tap on the counter three times to remove air pockets.Tip - I like to use cake strips to ensure my layer cakes bake flat.
- Bake in a preheated oven on the center rack for 20 to 25 minutes or until the skewer inserted comes clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate.
Cream cheese frosting
- In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps.
- Add 2 tbsp of cream, salt, lemon juice, and vanilla extract– cream another minute
- 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.Tip - do not over whip cream cheese as it can separate or curdle.
- Check consistency – if necessary add more powdered sugar to stiffen or more whipping cream to loosen it.
Assemble
- Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Once cooled, use a bread knife or cake leveler and cut the domes off the cake layers
- Brush each layer with the cooled simple syrup
- Place 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.
- Place the cake in the fridge to chill for 10 to 15 minutes.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.
- Spread the remaining buttercream around and top of the cake.Tip - A straight-edge spatula fo the top, an off-set spatula and bench scraper for the sides work better.
- 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
- Use fine grain or castor sugar when preparing cake batters so it creams and dissolves easily.
- Grease and line the pans with parchment for easy release.
- 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.
- Use cake strips to bake flat 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
Equipment
Nutrition Information
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
Christine
I love how beautiful and tall this red velvet cake looks! Red velvet is my mom's favorite type of cake, so I'll have to make this for her. Love it!
Veena Azmanov
Oh, you must make it for her Christine. She will love it. This one is really moist and delish. Enjoy!
Brittany
I must first say that red velvet cake is my absolute favorite and it seems to be hard for some people to get right. You nailed it! It looks so perfect and spongy.
Veena Azmanov
Mine too Brittany. Love red velvet especially when you get a nice color. Thank you.
Amy
This looks like the perfect, classic red velvet cake! It's my daughter's favorite but so far I haven't found a recipe that I love so I'm printing yours to give it a try! Thank you!
Veena Azmanov
Thank you, Amy. I hope you try this. She will love it.
Nicole | Culinary Cool
Such a pretty cake, and red velvet is a true classic, especially with cream cheese frosting. I avoid red velvet because the red dye makes me sick, but I would love to try it with beet juice instead.
Veena Azmanov
Thank you Nicloe. Yes, absolutely Red Velvet is such a classic and perfect with cream cheese frosting
Kristina
Wow, this is one decadent cake! I love red velvet cake and this one is definitely making the list for the next time I have a sweet tooth.
Veena Azmanov
Thank you, Kristina. I do hope you try this -it's delicious.
Sara
What a gorgeous cake. My son turns 8 next weekend and red velvet is his favorite. I must bake this for him!
Veena Azmanov
Ah, my son turns 11 this week and he loves rainbow cakes so that's what the plan for his cake. I hope you make this for your son.
Jessica Robinson
Such a beautiful red velvet layered cake!! We love red velvet in the South and this cake looks so moist and delicious!
Veena Azmanov
Thank you, Jessica. Yes Red Velvet sure is huge in the south.
Marisa Franca
What a gorgeous dessert!! It's been years and years since I tasted a red velvet cake but no matter I'm sure it didn't compare to your recipe. My gosh, it looks so good and rich and yes a cream cheese frosting is the perfect way to dress up the cake. I'll definitely be giving your recipe a try.
Veena Azmanov
Thank you Marisa. I hope you try it. You will love it especially the cream cheese frosting
Andrea
What a gorgeous looking cake! I bet it would make such an incredible party dessert!
Veena Azmanov
Thank you Andrea. It was definitely delicious
Kat Jeter
I'm a southern girl and we love our red velvet cake, it is such a classic. Thanks for all of the details and explanation on the different parts of making this cake. It is really helpful.
Veena Azmanov
Thank you, Kat. So happy to hear you like my post and recipe.
Amanda
This looks delicious and so moist. Would this bake as well in 2 larger (8or9”) cake pans? Obviously bake time would be longer.
Veena Azmanov
Hey Amanda. You can double the batch and it would work well in an 8 or 9-inch cake pan as well.
Kathryn @ FoodieGirlChicago
Nothing like a traditional red velvet cake! Love all the tips on how to make this.
Veena Azmanov
Thank you Kathryn. Glad you like my tips and suggestions.
Kitty
Such a pretty cake! Also curious about this no butter cream cheese frosting. I have one I use for snack cake, but never imagined one could stand up to piping!
Veena Azmanov
Thanks Kitty, yes the no butter frosting makes it lighter and more fluffy - you must try it.
Lisa Bryan
Wow - those cake layers are absolute perfection! As is the layers of frosting. Yum!
Veena Azmanov
Thank you Lisa
Cathleen @ A Taste of Madness
This cake looks absolutely perfect!! You have GOT to tell me how to get the edges of the cake to look that perfect!!
Veena Azmanov
Thank you, Cathleen. I do have a post and video that shares how to get sharp edges on cakes. Sharp edges on Buttercream cakes