Red Velvet Cake with Cream Cheese Frosting
This is the best red velvet cake recipe to become your go-to recipe, and I promise you that. I have tried many red velvet cake recipes before. Most of them were dry, others didn’t have much flavor, and some must be soaked in simple syrup, but today you will get to bake the best red velvet cake ever.
You will get a cake that stays moist for days, has a fantastic flavor, and tastes even better the next day. This cake also has the perfect balance between vanilla and cocoa, melts in your mouth, and learning how to make a delicious dreamy creamy smooth cream cheese frosting, plus many tips to make this cake a hit every time you bake it, then please keep on reading!
For years I underestimated this cake. I looked at the ingredients and couldn’t find anything that makes it unique.
My trip to the USA made me look at this cake differently! The first red velvet cake I tried was delicious but crumbly and dry. The second was soaked with simple syrup and had a tangy aftertaste. I knew that making this cake was a challenge! After having my fair share of failed red velvet cakes, I finally came up with the perfect recipe.
🥘 INGREDIENTS YOU’LL NEED
All purpose-flour: You can use cake flour if you wish, but all-purpose did a great job and resulted in tender crumbs.
Sour cream: The secret ingredients for making a moist cake.
Butter and oil: I have added both fats to give the buttery flavor but help the cake stay moist even when refrigerated.
Unsweetened cocoa powder: Use a good quality since its flavor will have a big role in this recipe.
Food coloring: Make sure that the food coloring results in a bright red color, some red food coloring turns orange, so pick a good brand.
🔪 HOW TO MAKE
You will be surprised how simple it is to make a delicious and moist red velvet cake, so here is how!
The full instructions are in the recipe card below, but let’s look at the main steps to make this dish.
Step 1
Sift the flour, baking powder, baking soda, salt, cocoa powder, and cornstarch two to three times.
Step 2
Mix the milk with sour cream and food coloring and keep it aside.
Step 3
In a large bowl, beat the butter with oil, add sugar, and beat until light and fluffy. Add in the eggs and vanilla, and beat until the mixture is lighter in color.
Step 4
Pour the milk and sour cream mixture into the previous butter and egg mixture and beat for one minute.
Step 5
Gradually add the flour mixture and mix gently for not more than 7 seconds.
Step 6
Pour an equal amount of the batter into the prepared cake pans. Bake for 27 minutes. Depending on your oven.
Step 7
Place the cake on a cooling rack while still in the pan; after 9 minutes, remove it from the pan and place it over the cooling rack to cool completely.
🔪 HOW TO MAKE CREAM CHEESE FROSTING
Step 1
In a bowl, beat the butter until light in color. Add the sifted confectioner’s sugar and beat until combined.
Step 2
Add the cold cream cheese to the previous mixture and beat. The cream cheese frosting should be smooth but firm enough to frost the cake.
💭 COOKING TIPS
- Have the ingredients at room temperature to avoid big air pockets in the cake. The ingredients come together quickly, and the batter bakes evenly when the ingredients are at room temperature.
- Don’t melt the butter. It should be soft, and you can leave an imprint when you press the butter down gently with your finger. We will beat the butter with oil for a few minutes. Beating a soft, not melted butter will add more air to the batter, and that’s what we want.
- Don’t skip sifting the dry ingredients. You should sift the dry ingredients twice, even better if you do it thrice. It makes a huge difference because you mix dry ingredients with different textures; when the all-purpose flour is heavy, the cocoa powder and cornstarch are much lighter and blend well with the flour.
- To bring cold eggs to room temperature, place them in a bowl full of warm water for 5 to 7 minutes.
- Check the expiry date of the baking powder and baking soda.
- When adding and mixing the food color, keep the bowl away from you, or you might stain your cloth. (This is from personal experience)!
- Suppose you want to use gel food coloring, then use two teaspoons. Gel food coloring is more concentrated than liquid.
- Make sure the oven is preheated. Ovens take 20 minutes to reach the desired temperature.
- Use natural unsweetened cocoa powder instead of Dutch cocoa powder. The natural cocoa powder will react with baking soda to help the cake rise, while the Dutch-process cocoa won’t.
- Don’t use bleached all-purpose flour.
- The recipe calls for 4 large eggs, around 224 gm; if you have small or medium eggs, stick with the weight measurement.
- Do not open the oven door until 20 minutes have passed from the baking time. All the ingredients in this recipe work together to do two things. 1- To make the cake rise gently 2- Create tender, soft crumbs. There is a fair amount of fat in the butter, oil, and sour cream, plus other combined ingredients that raise the cake, like baking powder, baking soda, and eggs. You don’t want to disturb this process by introducing cold air to the batter by opening the oven door early.
- Use measuring cups and spoons. More flour will result in a dry cake, and extra butter or oil will give you an oily cake. On a lighter note, I knew a woman who used regular cups and spoons to make a chocolate cake, and it was so delicious I used to ask for it often when I was a kid; now I wonder how did she manage to make that cake while not having proper measuring cups and spoons!
- It is best to use a serrated knife to cut the cake layers.
- The butter should be soft but not melting when making the cream cheese frosting. You can press it with your finger gently and leave an imprint.
- Cold cream cheese makes good cream cheese frosting. Cut the cream cheese into medium size cubes.
- Sift the confectioner’s sugar to get a smooth frosting.
💬 FREQUENTLY ASKED QUESTIONS
Omit the white vinegar. A long time ago, when it was either difficult or expensive to get eggs, many turned to vinegar to replace eggs. Baking soda and vinegar combined help the cake rise. So, I went ahead and omitted the vinegar because I have eggs, so why use it, I thought!
Omit buttermilk. I have replaced it with sour cream since it is rich, makes any cake moist, and has a less tangy flavor, but reacts the same with baking soda as buttermilk.
Added oil. There is butter in this recipe, but I had to add oil to help the red velvet cake stays moist for a longer time.
Cornstarch is another addition that gave this cake tender crumbs and a light texture. You can use cake flour instead but believe me, using all purpose-flour plus cornstarch makes a lot of difference.
The original recipe has no food coloring, not even beetroot juice. It looked like a chocolate cake with less chocolate, so it was a chocolate cake! Then came the addition of beetroot juice, and with time came the artificial food coloring for a brighter and more intense red color.
🍲 MORE CAKE RECIPES YOU’LL LOVE
This cake is heaven because:
- It has tender crumbs, thanks to the sour cream. Butter enhances the cake’s flavor but doesn’t help keep it moist, so I’ve added another fat to this recipe. The oil will keep the cake moist even after refrigeration.
- Delicious buttery flavor.
- The superb texture allows it to store well in the freezer and cool over the counter. (Storing will be covered in the section below).
- Tastes incredible with fluffy cream cheese frosting.
- The batter can make cupcakes. (How to make red velvet cupcakes below).
🌡️ STORING
It is better to freeze the cake than to refrigerate it. The fridge dries the cake, but if you have to, then please follow the steps mentioned below:
Unfrosted cakes and cupcakes can be stored in an airtight container at the kitchen counter at a cold temperature for two days.
Frosted cakes and cupcakes can be left in a cool place for up to 4 hours.
To refrigerate unfrosted cakes and cupcakes, wrap them with plastic wrap, place them in a Ziploc bag or plastic container, and refrigerate for up to 5 days.
To refrigerate frosted cakes and cupcakes, place them in the fridge for 15 minutes; this will allow the frosting to firm. Wrap them with plastic wrap, place them in a Ziploc bag, and refrigerate them for up to 3 days.
You can freeze frosted and unfrosted cakes and cupcakes by wrapping them with plastic wrap and then placing them in a Ziploc bag. Freeze for up to 2 months. To thaw the frosted and unfrosted cake, put them in the fridge overnight while still wrapped. Place them later on a kitchen counter for a few minutes and then serve.
If you don’t have a Ziplock bag or a container big enough for your cake, then wrap it twice with wax or parchment paper, cover it with aluminum foil, ensure the wrap is tight, and then freeze.
CREAM CHEESE FROSTING
If you plan to frost the cakes the next day, place the cream cheese frosting in a plastic container and refrigerate. It can stay in the fridge for up to 3 days. To use refrigerated frosting, put it on the kitchen counter for a few minutes and then give it a quick whisk/beat and use it to frost the cake.
The cream cheese frosting freezes well. Put the cream cheese frosting in an airtight container and place it in the freezer for up to 3 months. To thaw the frozen frosting, place it in the fridge overnight or for 7 hours. Beat it for a few seconds until smooth, and use it to frost your cake.
Red Velvet Cake with Cream Cheese Frosting
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 😊