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!

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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 is part way 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.

Disclosure:  Some links in this post are affiliate links which means I earn a commission if you purchase through them at no extra cost to you.  I only recommend brands and products that I 100% like and enjoy using.  Thank you in advance for your support!   

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 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

Ingredients for this Red Velvet Cake Recipe

Step-by-Step Photos for How to Make this Red Velvet Cake Recipe

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.

Helpful Kitchen Tools for this Red Velvet Cake Recipe

• 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)

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

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!

Print

Ingredients

Red Velvet Cake Batter

• 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

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

1. 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.
2. In a large mixing bowl, add the flour, cornstarch, baking soda, Kosher salt, espresso powder and whisk together. Set aside.
3. Combine the apple cider vinegar and buttermilk in a wet measure, set aside in the refrigerator. 
4. In a small-medium bowl, combine the Red Velvet Bakery Emulsion, red cocoa powder, and vanilla. Set aside.
5. In a large mixing bowl (or stand mixing bowl) and a hand held 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. 
6. Gradually add the flour and buttermilk in parts (about 3-4 additions each) and mix until combined. Do not over mix.
7. Put an even amount in each prepared baking pan. Bake both in the 350 degree 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.
8. 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.
9. You can use it right away or refrigerate the frosting - just make sure that the frosting is brought to room temperature when applying.
10. Assembling the Red Velvet Cake: Using a cake spinner or stand (preferably with a non-slip pad), place a 10-inch card board 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Recipe Right Non-Stick 9-Inch Round Cake Pans Set, 2-Piece
• 
  Ateco 612 Revolving Cake Decorating Stand, 12" Round, Cast Iron Base with 1/8" Aluminum Top
• 
  Icing Spatula, 7.5" - 10.8" - 12.8" Offset Cake Spatula Set with Wooden Handle by 1Easylife, Professional Stainless Steel Cake Decorating Spatulas (4"-6"-8" Blade)
• 
  Wilton Decorator Preferred Buttercream Cake Decorating Set, Creating Your Masterpiece is as Easy as Cake, 48-Piece
• 
  Ateco Professional Cake Smoothing Comb
• 
  Wilton Cake Boards, Round Cake Boards for 10 Inch Cakes
• 
  If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
• 
  Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
• 
  Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Meaurement Heavy Duty Baking & Cooking Utensils
• 
  Norpro 3-Cup Stainless Steel Rotary Hand Crank Flour Sifter With 2 Wire Agitator
• 
  Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
• 
  Bee's Wrap Assorted 3 Pack, Eco Friendly Reusable Food Wraps, Sustainable Plastic Free Food Storage - 1 Small, 1 Medium, 1 Large

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving:Calories: 986 Total Fat: 65g Saturated Fat: 30g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 196mg Sodium: 562mg Carbohydrates: 86g Fiber: 2g Sugar: 36g Protein: 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, two kids under 5 and family dog Cayli. 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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