Red Velvet Cake Recipe (Moist and Easy)
This red velvet cake recipe makes a soft, moist cake with tender crumbs and the perfect balance of vanilla and cocoa. Made from scratch with sour cream instead of buttermilk, plus butter for flavor and oil for lasting moisture, it stays deliciously moist for days—without soaking it in simple syrup.
After trying many red velvet cakes that were either dry, overly tangy, or soaked in syrup, I wanted to create one that had plenty of flavor and stayed naturally moist. The result is an easy homemade red velvet cake with a light, tender texture and a smooth cream cheese frosting.
Why You’ll Love This Red Velvet Cake
- Soft and moist – Sour cream and oil keep the cake moist and give it tender crumbs.
- No buttermilk needed – Sour cream gives us the moisture and acidity we need without the stronger tang of buttermilk.
- Made from scratch – Simple baking ingredients come together to make a classic homemade red velvet cake.
- Balanced flavor – A little cocoa complements the vanilla without turning this into a chocolate cake.
- Stays moist for days – The combination of butter and oil gives you buttery flavor while helping the cake stay soft even after refrigeration.
- Cream cheese frosting – The smooth, slightly tangy frosting pairs beautifully with the cake.
Red Velvet Cake Ingredients
- Cornstarch – Combined with all-purpose flour, it helps produce softer, more tender crumbs.
- All-purpose flour – Gives the cake structure while still producing tender crumbs. You can use cake flour instead.
- Sour cream – My secret to a moist red velvet cake without buttermilk. It adds richness, moisture, and enough acidity to work with the baking soda.
- Butter and oil – Butter provides that delicious buttery flavor, while oil helps the cake stay moist for longer.
- Unsweetened cocoa powder – Red velvet needs just enough cocoa to give it its distinctive flavor without turning it into a chocolate cake. Use natural unsweetened cocoa rather than Dutch-process cocoa.
- Eggs – Add structure, richness, and moisture to the cake.
- Milk – Combined with the sour cream to create the liquid base for the batter.
- Vanilla – Balances the cocoa and adds flavor.
- Red food coloring – Gives the cake its classic deep red color. You can use liquid or gel food coloring.
- Baking powder and baking soda – Help the cake rise and create a light texture.
How to Make Red Velvet Cake From Scratch
Step 1: Prepare the dry ingredients
Sift the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt together two to three times. This distributes everything evenly and helps create tender crumbs.
Step 2: Mix the sour cream mixture
In a separate bowl, combine the milk, sour cream, and red food coloring until smooth.
Step 3: Cream the fats and sugar
Beat the softened butter with the oil and sugar until light and fluffy. Add the eggs and vanilla, then beat until the mixture becomes lighter in color.
Step 4: Add the wet mixture
Pour in the milk and sour cream mixture and beat for about one minute.
Step 5: Add the dry ingredients
Gradually add the flour mixture and mix only until combined. Do not overmix, or the cake can become dense and tough.
Step 6: Bake
Divide the batter evenly between the prepared cake pans and bake for about 27 minutes, depending on your oven.
Step 7: Cool
Place the cakes on a cooling rack while still in their pans. After about 9 minutes, remove them from the pans and allow them to cool completely before frosting.
How to Make Cream Cheese Frosting
This smooth cream cheese frosting is rich and creamy with just enough tang to complement the red velvet cake.
Step 1: Beat the softened butter until light and creamy. Add the sifted confectioners’ sugar and beat until well combined.
Step 2: Add the cold cream cheese and beat just until the frosting is smooth and firm enough to spread over the cake.
Tip: Don’t overbeat the cream cheese frosting. Once it is smooth and creamy, stop mixing so it stays firm enough for frosting the cake.
Red Velvet Cake Without Buttermilk
Traditional red velvet cake recipes often use buttermilk, but I prefer sour cream in this recipe. It adds richness and moisture while providing the acidity needed to react with the baking soda, but with a milder tang than buttermilk.
I also made a few other changes to get the texture and flavor I wanted:
- Butter + oil – Butter gives the cake flavor, while oil helps it stay moist for days.
- No vinegar – This recipe gets its lift from baking powder, baking soda, and the acidity in the sour cream, so I don’t add white vinegar.
- Cornstarch – Adding it to all-purpose flour helps create lighter, more tender crumbs. You can use cake flour instead.
So yes, you can make red velvet cake without buttermilk, and you don’t need to sacrifice the soft, moist texture that makes a good red velvet cake so delicious.
Tips for a Moist, Tender Red Velvet Cake
- Use room-temperature ingredients. They combine more evenly and help the cake bake with a consistent texture.
- Use softened, not melted, butter. Properly softened butter incorporates air when beaten with the sugar and oil.
- Don’t skip sifting. Sifting the flour, cocoa, cornstarch, and leavening ingredients helps distribute them evenly and gives you finer crumbs.
- Don’t overmix the batter. Once the flour goes in, mix only until combined. Overmixing can make the cake dense or tough.
- Use natural unsweetened cocoa powder. It works with the baking soda in this recipe; avoid Dutch-process cocoa.
- Preheat the oven completely. Give it enough time to reach the correct temperature before baking.
- Don’t open the oven too early. Wait at least 20 minutes so the cake can rise and set properly.
- Measure accurately. Too much flour can make red velvet cake dry, while too much fat can make it oily.
- For gel food coloring, use less. Gel is more concentrated than liquid food coloring; about 2 teaspoons is enough for this recipe.
Frequently Asked Questions
What is red velvet cake?
Red velvet cake is a soft, lightly cocoa-flavored cake known for its distinctive red color and tender texture. Unlike a chocolate cake, it contains only a small amount of cocoa, so the flavor is a balance of vanilla, cocoa, and a slight tang.
Is red velvet cake chocolate cake?
Not quite. Red velvet cake contains cocoa powder, but much less than a traditional chocolate cake. The cocoa adds depth rather than being the dominant flavor.
What does red velvet cake taste like?
Red velvet has a mild cocoa and vanilla flavor with a subtle tang. In this recipe, sour cream provides that slight tang while cream cheese frosting adds a richer tangy-sweet finish.
Can you make red velvet cake without buttermilk?
Yes. This recipe uses sour cream and milk instead of buttermilk. Sour cream provides moisture and acidity while giving the cake a rich texture without a strong buttermilk flavor.
What is the secret to a moist red velvet cake?
For this recipe, it’s the combination of sour cream, butter, and oil. Sour cream adds richness and moisture, butter gives the cake flavor, and oil helps it remain soft and moist for longer.
Can I use cake flour instead of all-purpose flour?
Yes. You can use cake flour, but this recipe combines all-purpose flour with cornstarch to produce light, tender crumbs.
Storing Red Velvet Cake
Because this cake is especially moist, it stores very well. How you store it depends on whether you’ve already added the cream cheese frosting.
- Unfrosted cake: Store in an airtight container at cool room temperature for up to 2 days.
- Frosted cake: Because of the cream cheese frosting, refrigerate the cake if you aren’t serving it within a few hours.
- Refrigerating unfrosted cake: Wrap the layers tightly in plastic wrap and place them in an airtight container or Ziploc bag. Refrigerate for up to 5 days.
- Refrigerating frosted cake: Chill the cake for about 15 minutes to firm the frosting, then wrap and refrigerate for up to 3 days.
- Freezing: Both frosted and unfrosted red velvet cake can be frozen for up to 2 months. Wrap well before freezing and thaw overnight in the refrigerator while still wrapped.
How to Store Cream Cheese Frosting
Store leftover cream cheese frosting in an airtight container in the refrigerator for up to 3 days. Before using it, let it sit at room temperature briefly, then give it a quick beat until smooth.
You can also freeze the frosting for up to 3 months. Thaw it overnight in the refrigerator and beat briefly before using.
More Cake Recipes
Red Velvet Cake Without Buttermilk
Ingredients
FOR THE CAKE
- 2 ½ cup + 2 tablespoon all purpose-flour
- ½ cup + 2 tablespoon corn starch
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon unsweetened cocoa powder
- 2 tablespoon red food coloring
- 4 large eggs
- ¾ cup milk
- ¼ cup sour cream
- 2 teaspoon vanilla
- 1 ½ cup white sugar
- ½ cup vegetable oil
- ½ cup + 2 tablespoon softened butter
FOR THE FROSTING
- ½ cup unsalted butter at room temperature
- 2 cup sifted confectioners sugar
- 1 teaspoon vanilla
- ½ cup cream cheese
Instructions
FOR MAKING THE CAKE BATTER
- Preheat oven to 350F/180C. Grease and line two 8” baking pan with parchment paper.
- Mix milk with sour cream and food coloring, Keep aside.
- Sift twice or thrice the flour, cornstarch, baking powder, baking soda, cocoa powder, and salt. Keep aside.
- In a bowl, beat the butter for three minutes, then add the oil and beat for two more minutes until well combined and lighter in color. Add the sugar and beat until creamy, now add the eggs, then add the vanilla, beat well for three to four minutes.
- Add the milk and sour cream mixture to the previous mixture and beat for a minute. Gradually add the dry ingredients and mix gently for a few seconds using a whisk or a hand mixer on low speed (not more than 7 seconds.)
- Pour the batter in the previously prepared pans and bake for 27 minutes or until a toothpick inserted in the middle of the cake comes out clean. (When you test if the cake is baked, the toothpick might come out red, that’s normal. If the toothpick doesn’t have a batter on it, the cake is ready.)
- Place the cake while in the pan over a cooling rack for 9 minutes. Remove cake from the pan and place on a wire rack to cool completely.
MAKING THE CREAM CHEESE FROSTING
- Beat the butter until light and creamy.
- Add the confectioner’s sugar and vanilla. Beat for 3 minutes on medium-high.
- Now add the cream cheese and beat for 3 minutes on medium-high, then beat for one minute on high.
- The frosting is creamy, but you should be able to frost and decorate the cake.
Wowzers, this red velvet cake looks AMAZING! We love red velvet in this house, but whenever I attempt a from-scratch red velvet cake is just doesn’t come out right. I can’t wait to try this recipe!
Hi Jaclyn! If you follow this recipe, I promise you’ll love the outcome.
This cake is so gorgeous! My hubby is a huge red velvet cake fan so I can’t wait to test this out over the weekend!
Awesome! Do let me know how it turned out. Hope you enjoy it!
This cake is beautiful! Red velvet cake is definitely my favorite cake flavor. I have it every year on my birthday!
I saw many replace vanilla cake with red velvet for their birthdays, it is a gorgeous cake 🙂
Hi, may i ask,
What if i do not use aour cream in this red velvet cake receipe,
Or may i change, the sour cream into buttermilk,?
Glad to see your answer.
Hi, you can use buttermilk but sour cream keep the cake moist for a longer time.
The recipe looks really great. But can you please give an eggless version of the red velvet cake as I don’t eat egg.
Hi Punam, I do not have an eggless version of this cake recipe, but every now and then I do try my hand on new eggless cakes. If you are a subscriber you will receive an email the moment I post one!
Yummm!!! This recipe looks amazing! I love that you included what NOT to do because baking can be tricky if not done right.
Thank you, Linh! Many are good at cooking but not fond of baking, I really didn’t want anyone to miss enjoying this cake 🙂
I love Red velvet cake! Is probably one of my favorite cakes to make. It’s got such a deep red color and it has such a smooth flavor. I will definitely try this one.
Can’t knock a great classic slice of red velvet!
Yum! This looks so good!!
Honestly in the past I’ve never liked red velvet cake when I’ve tried it. But your recipe looks both simple and delicious- maybe I don’t like it since I’ve never made it myself!!
xoxo A
I think you will change your mind after making this one 🙂
I don’t have buttermilk and sour cream in the area where I live, pls what is the substitute I can use, thanks.
Hi there, You can use plain yogurt instead of sour cream. For the buttermilk, add 1 1/2 tablespoon white vinegar to half cup plus a tablespoon of milk. Mix and keep aside for 5 minutes and then use it instead of the buttermilk. Hope this helped 🙂
This looks amazing. I got a recipe from a famous baker once for red velvet cake, but I list it! The secret she said was partly the red food coloring, because low quality adds a terrible after taste.
True, some cheap quality red food coloring has a chemical-like aftertaste. I should have mentioned that in the post, but thanks for bringing this up 🙂
This looks DIVINE. And I had no idea that beetroot had ever been used! That is so interesting!
Hey Sarah, I watched a video on Youtube on how red velvet cake was made using beetroot juice, it was interesting. However, the process was really long!
I love that you put tips in there on what NOT to do! I tend to overmix, and now I see why my cakes are always so flat! I’ll be using your recipe and tips for SURE!
Thank you, Jeni! Hope this cake turns out great for you.
Such a beautiful cake! I could never make a pretty red velvet! Can’t wait to try it!
Thank you, Claudia 🙂
red velvet is my FAVORITE type of cake! This looks absolutely perfect! Just need a big glass of cold milk!
I agree about the milk, and I would take two slices!
Red Velvet Cake is my absolute fave dessert and this version looks incredible! Love how you finished it, it looks so professional and pretty.
You are so sweet 🙂
Red velvet cake is my favorite dessert. I was practically drooling on my keyboard looking at your pictures! I’m definitely making this very soon.
LOL! It is my favorite cake too 🙂
This cake is so pretty! Red Velvet is my favorite to make but I usually make cupcakes. I’ll have to try this.
I’ve never made a red velvet cake before, so I appreciate the beginner’s guide and recipe for making it from scratch! It looks so decadent!
Thank you, Heather 🙂
Can I substitute the milk with half of orange juice and zest? Thanks in advance..
No, you can’t add orange juice to this cake. Hope this helped!
This is one gorgeous looking cake! I grew up eating Red Velvet Cake (it’s a staple in the southern part of the US), and this one looks better than any version I’ve ever seen. Seriously! And great idea to use sour cream to keep the cake moist. Butter is nice for flavor, but I agree that the texture is better with sour cream and oil. Thanks for sharing this one!!
Thank you, David! Sour cream and oil keep this cake moist and the flavor gets even better the next day.
We love velvet cake but never been brave enough to bake one, I will give this recipe a try, looks delicious.
My husband loves red velvet cake! I tried to make it once and it was a lot of work. Maybe I’ll give it another try.
Please do, and let me know ho you liked it.
I LOVE red velvet cake! This looks so delicious and absolutely perfect!
Thank you, Helen!
What all purpose flour do we use?
Do not use self-rising all-purpose flour. Use the regular unbleached all-purpose flour.
This looks so amazing! It’s my husband’s favorite cake, so I can’t wait to try it soon! Cheers!
I hope you enjoy every bite!
The beetroot juice fact is so interesting. I always wondered why red velvet was considered fancy. It took extra effort!
That’s true Rachel 🙂
Yum! I love that this recipe has cream cheese frosting…that’s my favorite topper for red velvet cakes. Sounds fantastic!
It’s very tricky to make a moist butter cake. Simple syrup is the answer of many, many professional bakers. But I’m on your side on that; don’t care much for it except in certain circumstances where it’s adding a specific flavor to the cake. Adding sour cream is a great idea! Technically, it’s no longer just a butter cake, but it’s a fantastic combo. Your cake looks really delicious.
Thank you, Jeff! I guess for professional bakers, and because they are baking ten to fifteen cakes in one go and can’t control how each cake in a batch will take to be bake, they tend to have few dry ones, hence use simple syrup!
Total stunner.. I have bookmarked it..
Thank you dear 🙂
I can’t wait to try this!😍 Did you use liquid or gel food coloring?
I have used liquid food coloring 🙂
I put it in a pre heated oven for 27 mins and it was still runny. Then I put it in for an extra 10 mins and it’s still raw. I’ve still got it I there waiting for it to bake. What did I do wrong?
Hi Samar! If your oven doesn’t prompt you that it has reached the temperature desired, then you have to give it 10 minutes to preheat. Another thing I can think of is, your oven doesn’t spread heat evenly. The last thing I can think of is that you have poured the batter in one deep pan instead of two baking pans, which is fine but it takes a longer time to bake around 45 minutes. Whatever the case may be, always check your cake by inserting a toothpick or a skewer in the middle of the cake and never pull the cake out of the oven until that skewer comes out clean! Hope this helped.
I’ve enjoyed Red Velvet cake lots of times but never tried making it myself, it always seems like a lot of ingredients and faff. This looks very do able though. I’m pinning, so I can give it a try.
Let me know how you liked it 🙂
I love red velvet cake and this one looks fabulous. Thank you for sharing at Wonderful Wednesday.
That looks so yummy. Thanks for sharing it.
Absolutely gorgeous cake! I love all the information and the “what not to do” list! Thanks so much for sharing it!
I love red velvet cake but I have never made it (I just order it!)
That is a gorgeous cake! We love red velvet cake at my house. Pinning to make soon!
Thank you, Michele!
This looks amazing
Mollyx
My hubby is looking over my shoulder asking me to make this…lol
LOL! When you make it, let me know how you and your family liked it please 🙂
I plan on making your red velvet cake recipe for my daughter’s 13th birthday. She requested red velvet this year!! Yours looks wonderful but I need to serve a lot so I was planning on a half-sheet pan. Do I need to add more ingredients for a larger cake? I also need to make it a couple days before and store in refrigerator so she doesn’t find out 😉 it is a surprise! Thanks
Hi Amy, You can double the ingredients to make a long sheet cake. Storing the cake in the fridge makes it dry so I guess it’s best to make the cake in the evening, wrap it in plastic wrap after it is completely cool, and leave it in a cool place. This way the cake will maintain its texture.
Hello there! So I made this red velvet cake for my husband for his birthday, and just let me tell you how moist and fluffy and full of flavor it was. Thank you so much for sharing this recipe with all of us! I do just want to add a little note if maybe you can fix the steps of your recipe! In the ingredients you have vanilla, but if your like me and you are following each step very closely and making sure to do it right because you need to to make the cake come out just right. I noticed that in your steps you do not mention anything about vanilla. So my cake had no vanilla in it! It was good but if I had that vanilla in there omg how much better it would of been. As well as your frosting you do not mention the vanilla. Thank you again! I will be making this again!
Hi Amber, Thanks for trying my recipe and thanks for your feedback. I do use Grammarly and at times it deletes repeated words. I usually catch its hiccups but not this time. I made the changes 🙂
Last year I made my husband a chocolate cake for his birthday but I made the mistake of leaving them in the pans too long and it was a big flop (though I did turn it into chocolate cherry cake bombs so it all worked out!) I’ve had success with red velvet before, but never tried your recipe. Today is my husband’s birthday again so here’s to hoping this year is a success!!
Looked perfect when it came out. Came out of the pans beautifully. But it was very dry😣 I’m so bummed! I guess it’s my fault since I used a recipe once that was super moist. I guess I should have stayed with that one!
Hi Amber, Thanks for your feedback. You might have left the cake longer in the oven or left it longer in the pan after taking it out of the oven. The cake continues to cook even after taking out of the oven, hence it turns dry. Also not using the right measurements could contribute to a dry cake if the flour measured is more than what’s in the recipe. Hope you can give this recipe a second try.
I’m about to make this with my daughter but want to make it in a 13×9 pan. Should I just add time to the baking??
I would check the cake after 20 minutes because it depends on your oven’s temperature.
Well the batter tasted delicious, but I have had the cakes in the oven for almost an hour. One I had taken out after 45 min and it was literally still liquid inside. Not sure how you could manage to cook that much batter in 27 minutes. Didn’t really plan on making a cake that would take over an hour to cook. There’s no problem with my oven…not sure if anyone else has successfully cooked this is 27 minutes?
Hi Lauren, I’m glad that you have considered my recipe. I can think of one thing that might have gone wrong, maybe you have placed the cake batter in the oven before it’s reached the desired temperature. Preheating the oven 15 minutes before placing the cake batter is a must for the cake to bake evenly.
The amount of batter used in this recipe can’t take longer than a maximum of 30 minutes otherwise the cake comes out dry.
I have been making this cake for years and never changed a single thing in the recipe including the baking time.
Hi Muna,
Could you please let me know the brand/ exact food colouring you used? I’ve tried this cake a few years ago but the high amount of food colour (Dr Oetker) used ruined the taste completely. My family has refused to let me make any post that! I would love to try out your recipe but not without some suggestions for safe food colour brands 😀
Thanks
Hi Manasi, I use McCormick food coloring.
Hi going to try making this for my hubbys b day next week. I have made red velvet cakes before and they never turn out red like this. I have tried beet juice and food colouring. How did yours turn out so red? Appreciate any tips! Thanks.
Hi Elle, Thanks for checking my recipe 🙂
I use McCormick food color, other brands turn the color to reddish-orange. Try this brand and I hope it works for you.
Happy baking!
Excited to try this recipe for a friends bridal shower! But your recipe doesnt say to use salted or unsalted butter?
Please use unsalted butter, but if you only have salted butter use it and omit the 1/4 teaspoon salt from the recipe.
Hi Muna, This cake looks good. I am a beginner to cake baking from scratch. I would like to make this for my sons wedding, what I would like to know is I am using a 10″ and a 9″ cake pans with 2″ high. Would you recommend doubling the recipe? and also do we need to have the eggs, sour cream etc.. at room temperature before making the cake thanks
Hi Brenda, Congrats on your son’s wedding, I wish him a blessed marriage 🙂
If you are going to make a layered cake then you have to cut the 10 inch cake to a 9 inch cake. The baking time will be a little less for the 10 inch pan so keep that in mind and take it out of the oven when I toothpick inserted in the middle comes out clean. You can use the part you have cut from the 10 inch cake to turn it into crumbs and use it for decorating the cake.
You don’t have to double the recipe.
if the eggs and sour cream are at room temperature they will mix well, but you can use them while cold too.
Hope this helped!
This cake is so pretty and sounds heavenly! What did you use to decorate the top of the frosting (the red stuff)?
Hi Anita, I have used some of the red velvet cake crumbs to decorate the frosting.
I never made a red velvet cake before. I decided to make it for my brother’s birthday. It came out perfect and tasted just great. I will always keep this recipe. Thank you so very much. Everyone loved it my daughter already requested it for her birthday.
Thank you Linda, I’m glad you liked my recipe 🙂
Dear Muna,
Your recipe was awesome. I tried and the cake turn out awesome. I replace the red essence with natural beet root juice. It was still really good. Sugar amount really good.Thanks alot for the tips as well.
Hi Madhavi, Thanks a lot for your feedback, I’m glad that you liked the red velvet cake recipe. I made it countless times and it’s great with cream cheese frosting and buttercream frosting too 🙂
I never tasted this red velvet cake but it sounds like a recipe for success if you ask me 🙂
The taste is between a butter cake and chocolate cake! It’s an amazing cake and I hope you give it a try.
This recipe. This recipe. THis recipe. I said it 3 times because I want to emphasize the super yummy recipe you made. I was such a delicious at it looks.
I love red velvet cake! I’ve never tried making one but I really should especially since were all still in quarantine lol
Wow this looks delicious red velvet cake and it makes feel hungry lol I can’t wait to try this I love baking Lol!
This red velvet recipe sounds amazing. I need to try it out maybe I will this weekend. Your photos make me hungry and makes want to start baking ASAP!
I need to convince my domestic baker (who also happened to be my husband) to make red velvet. it is such a posh cake
I am generally not a fan of red velvet cake. I prefer straight up chocolate. But with the changes you made in the recipe, I may just find this one changes my opinion of red velvet cake. Can’t wait to try it.
Wow! This looks definitely delicious just looking at it makes me hungry. The red aura of this velvet cake is so enticing and tempting.
OMG I absolutely ADORE red velvet. This post had my mouth watering. Give me more please!
Glad you shared this with us…This red velvet cake sounds so delicious and tasty and just can’t wait to try this out..loved it..
I don’t eat much red velvet flavored food but I have to admit this looks really delicious and pretty! Will definitely try and make this sometime, thanks for sharing the recipe with us!
Thank you 🙂
I love cakes whatever flavor it is. This one? It makes me crave..
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Hi Muna!
I’m posting this again because it looks like my comment didn’t post the first time. So, sorry if it’s a double post.
Please please please post an eggless version of this red velvet cake! I make an eggless red velvet cake but sometimes I struggle with it rising enough. I need help! 🙂
I love your eggless cinnamon rolls – by far the best eggless version of cinnamon rolls I have tried!
Thanks,
Farah
I never made an Eggless Red Velvet Cake, but will try my best to upload it in the near future!
I tried 3 recipes on the Internet that all say the best velvet cake but all failed to my liking. Your Velvet cake recipe is indeed sincere and honest to goodness. It is very detailed so I was able to ace a moist velvety soft and delicious red velvet cake. It is true that the original recipe did not call for it to be red in color. I could not find red food coloring around town so I believe you that it doesnt really need to be red but just velvety with light chocolate a bit sour taste. The best thing is that it is not sweet just right. The frosting also is oh so good. Just right. It was perfect.
Thank you sooo much for sharing. I couldn’t thank you enough.
Thank you for your kind words, and I’m glad that you enjoyed this recipe 🙂
Hands down THE best red velvet I have ever had and THE best cake I have ever made. Repeat recipe for birthdays, thank you so much!
Thank you so much for the kind words 😊