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

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 1/2 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
1/2 cup brown sugar
2 cups granulated white sugar
3/4 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
1/4 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)

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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!

Red Velvet Cake Recipe

Name: Red Velvet Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: food grade edible red roses I used food grade dried red roses from bMAKER (Amazon.com) to decorate this cake; sprinkles; fresh fruit, red berries; fresh flowers; cake crumbs grated with a fine cheese grater; 16 ounces cream cheese (2 blocks) room temperature; 1 cup unsalted butter room temperature (2 sticks); 2 cups confectioner’s sugar sifted to remove any lumps; 1 teaspoon pure vanilla extract organic; 1/4 teaspoon Kosher salt; cooking spray or unsalted butter for greasing the pan; 4 cups cake flour you can substitute the same amount all-purpose flour, sifted to remove any clumps; 1 1/2 tablespoons cornstarch; 1 teaspoon baking soda; 1 teaspoon Kosher salt; 1 teaspoon 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 Red Velvet Bakery Emulsion 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 the same amount regular Dutch process cocoa powder; 1 cup unsalted butter (2 sticks); 1/2 cup dark brown sugar; 3/4 cup Canola oil can substitute the same amount vegetable oil; 4 large eggs; 2 cups granulated white sugar

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

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!

Ingredients

Red Velvet Cake Batter

Cream Cheese Frosting

16 ounces cream cheese (2 blocks) room temperature
1 cup unsalted butter room temperature (2 sticks)
2 cups confectioner’s sugar sifted to remove any lumps
1 teaspoon pure vanilla extract organic
1/4 teaspoon Kosher salt

Optional Toppings

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

Instructions

Preheat the oven to 350 degrees F. Grease 2 9 x 2-inch cake pans with cooking spray, line with parchment paper rounds, and grease.
In a large mixing bowl, add the flour, cornstarch, baking soda, Kosher salt, espresso powder and whisk together. Set aside.
Combine the apple cider vinegar and buttermilk in a wet measure, set aside in the refrigerator.
In a small-medium bowl, combine the Red Velvet Bakery Emulsion, red cocoa powder, and vanilla. Set aside.
In a large mixing bowl (or stand mixing bowl) and a handheld electric mixer, cream unsalted butter and both sugars until fluffy and combined, scrape down sides, if necessary. Add the eggs and combine completely. Add the Canola oil and combine. Add the red cocoa powder mixture and combine completely.
Gradually add the flour and buttermilk in parts (about 3-4 additions each) and mix until combined. Do not over-mix.
Put an even amount in each prepared baking pan. Bake both in the 350 degrees preheated oven for 45-55 minutes or until you can insert a toothpick or butter knife into the center and it should come out clean. Do not over-bake.
Cream Cheese Frosting: In a large mixing bowl, combine the room temperature cream cheese, unsalted butter, pure vanilla extract, and Kosher salt. Gradually add in the confectioner's sugar.
You can use it right away or refrigerate the frosting - just make sure that the frosting is brought to room temperature when applying.
Assembling the Red Velvet Cake: Using a cake spinner or stand (preferably with a non-slip pad), place a 10-inch cardboard cake circle (optional) in the center. Place the first layer. Put a thin layer of frosting in the middle and spread evenly with an offset spatula. Place the 2nd layer on top. Add more cream cheese frosting and spread evenly with the offset spatula. Frost the sides or leave them blank. To get the "naked cake" look, frost the sides, spread evenly, and then use a cake decorating comb or just a flat bench scraper to gently remove the frosting leaving a thin layer over the sides of the cake. Decorate with optional toppings, for example, in this case, food-grade edible dried flowers. Slice and enjoy!

Notes

You can refrigerate this cake in an airtight container for up to 3 days.
If you are adding optional toppings, make sure to add them when the frosting is room temperature, so that they adhere well to the frosting and do not just fall off.

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Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 986Total Fat: 65gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 196mgSodium: 562mgCarbohydrates: 86gFiber: 2gSugar: 36gProtein: 12g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Comments

Irene says

January 21, 2019 at 8:46 am

Hi,
I was assembling the ingredients,only brown sugar is listed not the other.could you please send me the amount?
Thanks,irene

- Sara Maniez says
  
  January 21, 2019 at 10:12 am
  
  Thank you for catching that! I made the correction in the post and the recipe card! let me know how the cake turns out! ~Sara
  
Lewis Johnson says

January 30, 2019 at 3:16 pm

That cake is so gorgeous I wouldn’t even want to eat it.

Cyndy says

March 30, 2021 at 9:21 pm

This is the best red velvet cake recipe that I’ve found. I made them into 3 dozen cupcakes and there was just enough frosting for 35 of them, the 36th cupcake was “sacrificed” to make a crumb topping for the others. Delicious recipe with easy to read instructions. Thank you so much.

- Sara Maniez says
  
  March 30, 2021 at 9:51 pm
  
  Thank you! That means a lot, I worked really hard developing this recipe. Thank you for coming back to comment and let everyone know what you did, I love the cupcake idea! Have a wonderful week!

Red Velvet Cake Recipe

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