Red Velvet Cake

Red Velvet Cake

Red-Velvet-Layer-cake

The thing about Red Velvet Cake for me is that I never remember just how delicious it is until I am eating it!

I wonder why it is often so easily forgotten in my list of “WHAT I MUST EAT RIGHT NOW” (Yes I have that list)

It is such a deliciously moist cake, and the combination of cream cheese icing and swiss buttercream will knock your socks off I promise!

Try your hand at this new decorating technique I threw together, I really think it makes the whole cake POP!

Or share with me on my Facebook Page at Gretchen’s Bakery so I can see what decor YOU come up with!


Red Velvet Layer Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1- 8" Cake
Ingredients
Instructions
  1. Prepare all the recipes in advance and follow along as shown in the video
Notes
Due to the cream cheese in the icing recipe, you must keep this cake refrigerated.

Bring to room temperature for an hour before serving


Store in the refrigerator for up to 1 week


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42 Comments

  • I love the way this cake looks. My question is though how do you get the frosting to pipe so smooth for the lace pattern? This is what I have the most trouble with. Thanks!

  • Hi Gretchen! I’m in love with this cake and am trying my hand at it today! I was just wondering how you get your layers of cake to bake flat. Mine come out with a dome from the oven and i find myself needing to cut a lot off the top for flat layers! But i put them in the freezer so theres no waste! Thanks 🙂

    • Hey Great! I cant wait to see it! Im not sure why your cake is doming, as I have no trouble with that here with this recipe. Some people like to use those cake strips to avoid this, but again, It doesnt happen to me, so I have to say its your oven (if that is the only different from you to me?)

  • I am making a red velvet wedding cake can I mix the cream chees icing and the Swiss butter icing together? And than cover the cake with fondant. This should be a 3 tier cake for this weekend. If you could get back to be it will be greatly appreciated. Thank you
    Daria

  • Hi Gretchen! Always a genuine pleasure to watch your terrific cake tutorials. Someone posted a question about “are you doing these videos alone? ” and you answered yes, you were. Are you now filming yourself, by yourself? What hapoened to your partner? Keep up the great work….you fill a valuable niche you know. Lots of love, your fan in Covina

  • Hi,
    Made dis cakebyestrday.had no time to decorate. Just filled it up with whipped cream n poured ganache over. Nobody wanted to eat cream cheese frosting.
    It was delicious.
    Thanks.

  • Hi Gretchen , great cake. I was planning to male this cake. Wanted to know if there is any other filling which will taste good along with cream cheese frosting ?
    Thanks !!!

  • Hi Gretchen.
    This recipe is just so delicious and I need to make an 11″ cake for my son’s engagement party on Saturday night.
    In order to ensure success and because I am a novice at this I need your guidance. Can the recipe be doubled at the beginning or would it be preferable to bake a single batch at a time? If doubled, can it be baked in one tin at a lower temp say 170C for 45 mins and when cooled cut in half/ layers?
    With every best wish
    Marilyn (RSA)

    • You can double it no problem
      Still fill the pan half full though to give it room to rise properly, I would start with the original temp them lower it by about 25°f after the first 20 minutes of baking

  • Hello gretchen.. im going to try ur red velvet layer cake recepie today. Just going to bake d layers. Can u plz tell me how can i half d recepie of cream cheese icing nd swiss buttercream icing? Can i just half d ingredients listed in d recepie? Plz reply soon im waiting for ur reply. Nd thanx in advance

  • Hiiiiii….i tried this cake today..wat a cake sooooo moist,sooo velvety.awesome taste with icing on top. Got lots of compliments. Thnkuuuuuuuu sooooo much for ur wonderful recepie. Thanx a lot Gretchen

  • Hi Gretchen, I am planning to make your Swiss Buttercream and Cream Cheese frosting tomorrow. Does mixing the two frostings together make it a firmer icing than just a normal cream cheese frosting alone. Will it hold up better for piping ? I have to do a red velvet cake for someone and really want to try your recipe. Love your website and videos. I am learning a lot from you, thank you so much !

  • Gretchen, I just made your Swiss Meringue Buttercream, and Oh My Goodness, It is A-Maz_ing!!! Heavenly. Then I made your Cream Cheese Frosting….. YUM!! Then I mixed them together as in this Red Velvet Cake frosting recipe, and I just want to sit down with a big spoon and eat the whole batch of frosting !! I am so excited. I have never made SMBC and this was Perfect !!! I will be frosting my Red Velvet Cake (my recipe, sorry!!) with your frosting, and will do it as in the photo here. I know it is going to be out of this world good !! Thank you for such a wonderful recipe !! I am in Awe !!

  • Gretchen, I was at a wedding recently and the wedding cake was a Red Velvet Cake with Cream Cheese Icing. It was fabulous. It was made by MrsBcakes, NJ. I am so anxious to try this recipe. For some reason I thought the cake had a bit of a fudgy texture. Thanks. Love your site and details you include. Thanks for sharing.

  • Gretchen, I tried your Red Velvet Cake Recipe again. Made it in cup cakes. Used sperior darker cocoa and more red paste coloring. I am almost there. I skipped the icing because I’m working on the cake first. Lovely recipe. Thank you. I doubled the cocoa powder though. I know it’s not a chocolate cake but a buttermilk cake. Also, I used half melted butter and half oil after reading your article “What is a Cake” enhanced the richness.

  • Hi Gretchen’s Bakery
    Excuse me, I want to ask you question about red velvet cake because I want to try it.
    are you use for red velvet cake a same mixture of cream cheese and swiss buttercream for final decoration???
    that my question
    and thank you for amazing videos

  • I have just recently made this for a church event. However, I used your banana cake and your chocolate cake recipes. Many accolades on that one. It was beautiful and I think I made you proud. I must get a camera one day. I wasn’t sure how the cream cheese would go on that combination but it was delicious. Thank you again!

  • Hi Gretchen! I’ve been your follower for years now coz I really love your recipes especially your vanilla cake. I always receive good comments from the customers!

    I’ve been asked to make a 3 tier wedding cake. They want the second tier red velvet cake. If I fill it with cream cheese icing then cover with fondant, how long can it stay outside the fridge? I don’t have a big fridge to fit the 3tier cake so I’m afraid it will stay outside the fridge once I have stacked it. What would you advise? Shall I just tell the customer that I will just fill the red velvet cake with buttercream? Is vanilla buttercream also good with the red velvet? Please help!! Thanks!

    • Hi Thanks!!
      The cream cheese filling will be ok for several hours but not overnight (if you are making the cake a day ahead??)
      I always make my weddings the day ahead and I take out the shelves in my home fridge to be sure it can fit the cake once it is stacked.
      if you cannot accomodate this cake once it is built you will be best to tell the customer it wont work out.
      Buttercream will be the safer option however you wont want this cake stacked and sitting around out of the fridge for too long, since at the even it will stay out and get pretty soft for 4-5 hours yes??
      Always refrigerate the cake for as long as possible right before the event (meaning- overnight)

  • Hi Gretchen..

    Can i make this MIX Swiss Buttercream & Cream Cheese Icing into ROSETTE DECORATING..??
    Will this frosting can easily melt..??

  • I made red valvet cake for the first time I want to send u the pic. Im so happy. But my icing was not pure white I think coz I didn’t use transpatent vanilla essence. But when I was beating the both icing they were not white. What to do??? I like white cake. And the icing becomes v.hard when we put in fridge but when we take from matket the icing doesn’t become hard. Plzzzz help. How I can send u the pic of my cake

    • HI you can share with me on my facebook page!
      Buttercream will get hard when it is in the refrigerator since butter- when cold- is hard.
      Always bring the cake to room temperature before serving.
      Most icings that you buy in the market commercially prepared are going to have shortening rather than butter

  • Hey,
    Did You Use 1 Recipe For The Buttercream In Video Instead Of 1/2? I Noticed I Didn’t Come Out With That Much & I Didn’t Have Any Extra To Decorate. The Layers In Between Had To Be Very Thin As Well Just So I Had Enough To Cover Outside.

  • Hey Gretchen!!
    I love your videos they are so informative!! I was asked to make a three tiered red velvet naked cake for a niece and was wondering if this recipe will be sturdy enough? TIA!!

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