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Easy Red Velvet Cake with Cream Cheese Frosting

This red velvet cake recipe will become your go-to recipe, and I promise you that. I have tried many recipes before. Most of them were dry, others don’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 learn 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!

Red velvet cake slice served on a plate.

Red Velvet Cake Recipe

For years I underestimated this cake. I looked at the ingredients and found a small amount of cocoa, vinegar, buttermilk, and food coloring. I couldn’t find anything that makes it unique. Like many, my preference was chocolate cakes, fruit cakes, and pound cakes.

My trip to the USA made me look at this cake from a different perspective. The first red velvet cake I tried was delicious but crumbly and dry. When I went to a coffee shop and saw this beautifully decorated red velvet cake, I ordered a slice, and although it tasted good, I knew that it was soaked with simple syrup with a tangy after taste. I wasn’t sure if it’s the cake or lemon juice was in the simple syrup.

Searching the internet for the perfect recipe, I also came across many who complained about the cake not coming outright; it’s either dry, doesn’t rise, or taste blunt. I knew this cake is a challenge!

Being the foodie, I am, I had to go to the kitchen and develop a red velvet cake recipe that is moist and delicious. After having my fair share of failed red velvet cakes, I finally came up with the perfect recipe.

Decorated moist red cake.

What are the changes I made to the red velvet cake recipe?

Omit the 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 to use it, I thought!

Omit buttermilk. I have replaced it with sour cream since it is rich, makes any cake moist, 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 light texture. You can use cake flour instead but believe me, using all purpose-flour plus cornstarch makes a lot of difference.  

Overhead shot of freshly baked cake.

Tips and tricks to making the best red velvet cake

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 as in, and you can leave an imprint when you press the butter down gently with your finger. We will beat the butter with oil first for a few minutes, and 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 the 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 what you have are small or medium eggs, make sure you 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 from the butter, oil, and sour cream, plus other ingredients that combined are working on raising 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 dry cake, extra butter or oil will give you an oily cake. On a lighter note, I knew a woman who uses 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!

Close up image of red velvet cake slice.

What do you need to make the perfect red velvet cake?

  1. All-purpose flour.
  2. Cornstarch.
  3. Unsalted butter.
  4. Salt.
  5. Oil.
  6. Sugar.
  7. Liquid food coloring.
  8. Large eggs.
  9. Sour cream.
  10. Baking powder and baking soda.
  11. Natural unsweetened cocoa powder.
  12. Milk.
  13. Vanilla.

What is a red velvet cake?

The original recipe has no food coloring, not even beetroot juice. It looked like a chocolate cake with less chocolate, so basically, it was a chocolate cake! Then came the addition of beetroot juice, and with time came the artificial food coloring for a brighter and intense red color.

But my red velvet cake is a blend of three amazing cakes, butter cake, chocolate cake, and vanilla cake. These three flavors come together beautifully, and you can taste it in every bite you take.

This cake is heaven because:

  • It has tender crumbs, thanks to the sour cream. Butter enhances the cake’s flavor, but it 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).
Side shot of moist red cake.

How to make a moist red velvet cake?

  • Sift the flour, baking powder, baking soda, salt, cocoa powder, and cornstarch two to three times. Baking powder and cocoa powder are known to have small lumps. They won’t dissolve entirely while baking; besides, you need dry ingredients to blend properly so you won’t spend time mixing later after adding the wet ingredients, which will result in a chewy cake.
  • Mix the milk with sour cream and food coloring and keep aside.
  • In a bowl, beat the butter with oil for three minutes, then add the sugar and beat until light and fluffy. Add in the eggs one at a time and beat until the mixture is lighter in color, which may take 3 to 4 minutes. Add in the vanilla and beat for a minute.
  • Pour the milk and sour cream mixture into the previous butter mixture and beat for one minute.
  • Gradually add the dry ingredients and mix gently not more than 7 seconds.
  • Pour an equal amount of the batter into two 8” baking pans and bake for 27 minutes. Depending on your oven, the baking time can be longer, so check the cake after baking 25 minutes.
  • The cake is ready when you insert a skewer in the middle of the cake, and it comes out clean.
  • Place the cake while still in the pan on a cooling rack; after 9 minutes, remove the cake from the pan and place it over the cooling rack to cool completely.

Making soft red velvet cupcakes

  1. Follow the steps for making the batter—line two cupcake pans with cupcake liners.
  2. Fill ¾ the cupcake liners with the batter. Using an ice cream scoop will make this step easier and faster.
  3. Bake the cupcakes in a preheated oven for 15 to 17 minutes, or until a toothpick inserted in the middle of the red velvet cupcake comes out clean.
  4. Remove the cupcakes from the pan immediately (don’t burn your hands) and place it on the cooling rack.

Tips on making a fluffy cream cheese frosting

This cream cheese frosting recipe is amazingly delicious, it is creamy, light, and the sweetness is just right. Keep the following tips in mind:

  • The butter should be soft but not melting. You can press it with your finger gently and leave and 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.

How to make cream cheese frosting:

  • In a bowl, beat the butter until light in color, around 4 minutes.
  • Add the sifted confectioner’s sugar and beat until combined, which will take 3 to 4 minutes on medium speed if using a hand mixer.
  • To the previous mixture, add the cold cream cheese and beat for 3 minutes. When the 3 minutes are up, beat for one more minute on high speed.
  • The cream cheese frosting should be silky smooth but firm enough to frost the cake or the cupcakes.

How to store red velvet cake and cupcakes?

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 cake and cupcakes can be store in an airtight container at the kitchen counter at a cold temperature for two days.

Frosted cake and cupcakes can be left at a cool place for up to 4 hours.

To refrigerate unfrosted cakes and cupcakes, wrap them with a 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 a plastic wrap, place them in a Ziploc bag, and refrigerate for up to 3 days.

You can freeze frosted and unfrosted cakes and cupcakes by wrapping them with a 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 the cake twice with wax or parchment paper, then cover with aluminum foil making sure the wrap is tight then freeze.

How to store cream cheese frosting?

If you plan to frost the cakes the next day, then 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.

How to keep red velvet cake and other cakes moist for decorating and frosting at a later time?

I’m not crazy about adding simple syrup on cakes, but it is handy if you are frosting more than one cake and need to keep them refrigerated until you sell them or take them to an event. Hence, I will teach you how to use simple syrup on cakes.

I will share two recipes for simple syrup; the first one you can perfume with lemon, vanilla, or other flavors you prefer; the second recipe is simple chocolate syrup. It’s suitable for black forest cakes or any butter-based chocolate cake.

The base of simple syrup is sugar and water. And then, you add your favorite flavors. After making the simple syrup and while it is at room temperature, use around 4 tablespoons of simple syrup on an 8” cake and then start the frosting process. You can distribute the simple syrup using a spoon, a brush, but there are chances that some of the brush hair might come off and get stuck on your cake, so be alert, but the best is using a simple syrup bottle.

Simple Syrup with Vanilla

1 cup of water

½ teaspoon vanilla

1 cup fine sugar

In a small pan, add the water and sugar, mix well until the sugar dissolves.

Let the mixture come to a boil and immediately remove from heat and then add the vanilla and mix.

Allow the syrup to come to room temperature and then use it on the cake.

Chocolate Simple Syrup

1 cup water

1 cup fine sugar

1 ½ tablespoon unsweetened cocoa powder

In a saucepan, mix the water and sugar until the sugar dissolves.

Let the mixture come to a boil, then add the cocoa powder. Mix well and allow the mixture to come to a boil again.

Remove the syrup from heat; let it come to room temperature and use on your cake.

How to store simple syrup?

Place the syrup in a glass jar with a tight lid. Refrigerate it for up to 2 weeks.

If you add lemon or orange zest to the simple syrup, it won’t keep for long; discard the syrup within 3 days.

Red velvet cake feature image.

Red Velvet Cake with Cream Cheese Frosting

This is a moist and delicious red velvet cake, you don't have to use simple syrup. You can taste the butter and a hint of chocolate in every bite.
4.63 from 24 votes
Print Pin Rate
Course: Cake
Cuisine: American
Keyword: red velvet cake with frosting
Prep Time: 20 minutes
Cook Time: 27 minutes
Total Time: 47 minutes
Servings: 6 people
Calories: 505kcal
Author: Muna Kenny

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
  • 1/4 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 1/2 cup white sugar
  • 1/2 cup vegetable oil
  • 1/2 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 one at a time, 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.

Notes

1. If your oven doesn’t distribute heat evenly, which results in dark edges of the cake you’ve baked before or had the cake ready before the time mentioned in the recipe. Then reduce the heat from 350F/180C to 325F/162C.
2. Please read the tips under (Tips and tricks to making the best red velvet cake) in the post above; it will help you get the best results.
3. For tips regarding the cream cheese frosting, please read (Tips on making a fluffy cream cheese frosting) in the post above.
4. How to store frosted and unfrosted cakes is also explained in the post above.
5. You can make cupcakes from this batter—more about that in the post above.
6. This recipe was originally posted in 2018.

Nutrition

Calories: 505kcal | Carbohydrates: 55g | Protein: 6g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 138mg | Sodium: 405mg | Potassium: 280mg | Fiber: 1g | Sugar: 53g | Vitamin A: 522IU | Calcium: 140mg | Iron: 1mg
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!
close up of red velvet cake slice.

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Red velvet cake recipe. A moist cake with butter flavor and you can taste a hint of chocolate too. No need for simple syrup here, this cake stays moist for more than three days.

106 Comments

  1. 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!

  2. 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!

  3. This cake is beautiful! Red velvet cake is definitely my favorite cake flavor. I have it every year on my birthday!

    • munatycooking

      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.

    • The recipe looks really great. But can you please give an eggless version of the red velvet cake as I don’t eat egg.

      • munatycooking

        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!

  4. Yummm!!! This recipe looks amazing! I love that you included what NOT to do because baking can be tricky if not done right.

    • munatycooking

      Thank you, Linh! Many are good at cooking but not fond of baking, I really didn’t want anyone to miss enjoying this cake 🙂

  5. 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.

  6. Can’t knock a great classic slice of red velvet!

  7. Erin Haugerud

    Yum! This looks so good!!

  8. 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

    • munatycooking

      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.

        • munatycooking

          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 🙂

  9. 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.

    • munatycooking

      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 🙂

  10. This looks DIVINE. And I had no idea that beetroot had ever been used! That is so interesting!

    • munatycooking

      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!

  11. 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!

  12. Such a beautiful cake! I could never make a pretty red velvet! Can’t wait to try it!

  13. Reesa Lewandowski

    red velvet is my FAVORITE type of cake! This looks absolutely perfect! Just need a big glass of cold milk!

  14. Red Velvet Cake is my absolute fave dessert and this version looks incredible! Love how you finished it, it looks so professional and pretty.

  15. 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.

  16. This cake is so pretty! Red Velvet is my favorite to make but I usually make cupcakes. I’ll have to try this.

  17. 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!

  18. 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!!

    • munatycooking

      Thank you, David! Sour cream and oil keep this cake moist and the flavor gets even better the next day.

  19. We love velvet cake but never been brave enough to bake one, I will give this recipe a try, looks delicious.

  20. 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.

  21. I LOVE red velvet cake! This looks so delicious and absolutely perfect!

  22. This looks so amazing! It’s my husband’s favorite cake, so I can’t wait to try it soon! Cheers!

  23. The beetroot juice fact is so interesting. I always wondered why red velvet was considered fancy. It took extra effort!

  24. Yum! I love that this recipe has cream cheese frosting…that’s my favorite topper for red velvet cakes. Sounds fantastic!

  25. 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.

    • munatycooking

      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!

  26. Total stunner.. I have bookmarked it..

  27. 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?

    • munatycooking

      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.

  28. 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.

  29. I love red velvet cake and this one looks fabulous. Thank you for sharing at Wonderful Wednesday.

  30. That looks so yummy. Thanks for sharing it.

  31. The Freshman Cook

    Absolutely gorgeous cake! I love all the information and the “what not to do” list! Thanks so much for sharing it!

  32. I love red velvet cake but I have never made it (I just order it!)

  33. That is a gorgeous cake! We love red velvet cake at my house. Pinning to make soon!

  34. This looks amazing

    Mollyx

  35. My hubby is looking over my shoulder asking me to make this…lol

  36. 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

    • munatycooking

      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.

  37. 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!

    • munatycooking

      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 🙂

  38. 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!!

  39. 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!

    • munatycooking

      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.

  40. Tracy Olender

    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??

    • munatycooking

      I would check the cake after 20 minutes because it depends on your oven’s temperature.

  41. 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?

    • munatycooking

      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.

  42. 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

    • munatycooking

      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.

        • munatycooking

          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.

  43. 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

    • munatycooking

      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!

  44. This cake is so pretty and sounds heavenly! What did you use to decorate the top of the frosting (the red stuff)?

  45. 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.

  46. MAdhavi Baskaran

    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.

    • munatycooking

      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 🙂

  47. I never tasted this red velvet cake but it sounds like a recipe for success if you ask me 🙂

    • munatycooking

      The taste is between a butter cake and chocolate cake! It’s an amazing cake and I hope you give it a try.

  48. 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.

  49. I love red velvet cake! I’ve never tried making one but I really should especially since were all still in quarantine lol

  50. Wow this looks delicious red velvet cake and it makes feel hungry lol I can’t wait to try this I love baking Lol!

  51. 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!

  52. I need to convince my domestic baker (who also happened to be my husband) to make red velvet. it is such a posh cake

  53. 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.

  54. Gervin Khan

    Wow! This looks definitely delicious just looking at it makes me hungry. The red aura of this velvet cake is so enticing and tempting.

  55. OMG I absolutely ADORE red velvet. This post had my mouth watering. Give me more please!

  56. 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..

  57. 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!

  58. dorry lyn

    I love cakes whatever flavor it is. This one? It makes me crave..

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