Red Velvet Cake Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Red Velvet Cake.

This Red Velvet Cake Recipe is a tall, dramatic, 2-tiered cake recipe that uses red cocoa, espresso powder, and is topped with a delicious cream cheese frosting. This cake is festive, attractive, and perfect for year-round celebrations, birthdays, and gatherings!

Estimated reading time: 10 minutes

Red Velvet Cake Recipe

Hi Everyone,

Red. Velvet. Cake. It’s one of those elusive and special cakes that has so many versions.

Let me tell you about this version 🙂

It’s a tall, 2-tiered cake, it’s dramatic and gorgeously crimson red. It’s a subtly and deliciously flavored with red Dutch-process chocolate, buttermilk cake with fragrant vanilla tones.

This recipe is moist with a fine cake crumb and delicious texture.

The Frosting

Traditionally, Red Velvet Cake has a white cream cheese frosting or Buttercream.

I use a cream cheese frosting that has plenty of butter in it to give it that rich, smooth butter flavor.

Exposed cake layers are common to show off those red layers. In my version, I did a “naked cake” style of frosting the sides which are partway between not frosting the sides and frosting the sides – showing peeks of the lovely red layers, just to tease!

The Cake Decoration

I chose to decorate this cake with food grade, red roses (source below in recipe card).

You could also do red fruit (strawberries), flowers like other rose colors, and baby’s breath. You can decorate with different kinds of fruit, grated red cake crumbs, and/or sprinkles.

I have also made this cake decorated with grated cake crumbs in the past.

You can do this by leveling the cake by cutting the domed tops off and then using a fine cheese grater to grate the cake crumbs finely. You cake then sprinkle them however you want them.

Ingredients for this Red Velvet Cake Recipe

• cooking spray or unsalted butter, for greasing the pan
• 4 cups cake flour (you can substitute the same amount of all-purpose flour), sifted to remove any clumps
• 1 ½ tablespoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon Kosher salt
• 1 teaspoon instant espresso powder (I used Anthony’s, available on Amazon.com)
• 1 cup buttermilk
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure vanilla extract
• 3 tablespoons Lorann Professional Kitchen Red Velvet Bakery Emulsion (Amazon.com and at Michael’s)
• 2 tablespoons unsweetened red Dutch-process cocoa powder (I use “Guittard Chocolate Cocoa Rouge Cocoa Powder, Unsweetened“, you can substitute regular
• Dutch-process cocoa powder)
• 2 sticks (1 cup) unsalted butter
• ½ cup brown sugar
• 2 cups granulated white sugar
• ¾ cup Canola oil (can substitute vegetable oil)
• 4 large eggs

Ingredients for the Cream Cheese Frosting

• 16 ounces (2 blocks) regular cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups confectioner’s sugar, sifted to remove any lumps
• 1 teaspoon pure vanilla extract, organic
• ¼ teaspoon Kosher salt

Tip

I found Lorann Professional Kitchen Red Velvet Bakery Emulsion on Amazon.com and at Michael’s – after trying a few different types of food coloring, this is the absolute best!

Ingredients for Toppings (optional)

• sprinkles, amount to taste
• cake crumbs, grated with a fine cheese grater
• flowers fresh or dried – I used food grade dried red roses from bMAKER (Amazon.com) to decorate this cake
• red berries, amount to taste

Step-by-Step Photos

I've included some step-by-step photos to take you through the process of making this Red Velvet Cake Recipe to help you visualize, in addition to the photos in the recipe card below.

Kitchen Tools

• 2, 9 x 2 inch round cake pans
• 2 round sheets of parchment paper for the pans
• measuring spoons and cups
• mixing bowls
• wet measure
• sifter (for sifting flour and confectioner’s sugar)
• baking spatula
• large offset spatula
• baking strips (I used ones by Wilton which come in a 2 pack) – these are optional, instead of “domed” layers, the baking strips give you even, flat layers which are
• easier for frosting
• 10" inch cardboard cake circle
• cake decorating comb (you can also just use an offset spatula and/or dough/bench scraper)
• cake spinner (optional, but very helpful for frosting the cake, I use one by Ateco, available on Amazon.com)

Web Story

Things to Remember when making this Red Velvet Cake Recipe

• Make sure you allow the 2 cake layers to cool completely before frosting so that the frosting does not melt. You can make them a day ahead of time before assembling the cake so that you don’t have to do it all at once. If you make them ahead, after they are cool, make sure they are transferred into an air-tight container or wrap in plastic or reusable bees wrap (beeswax-coated cloth) to retain the moisture of the cake.
• Make sure to allow the first layer of frosting to set up before you finish frosting the cake. Doing all the frosting at once might peel off some of the cake crumbs and it just makes for more neat cake decorating.

• Try using cake strips (I got Wilton Bake Even Cake Strips) to get more even, flat layers – this makes frosting the cake easier because it’s more even to begin with. Make sure they are soaked in water before putting them on the pans.

If you make this Red Velvet Cake recipe, please let me know in the comments below!

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