Red Velvet Cake Recipe

Red Velvet Cake Recipe

I was never a big fan of the Red Velvet Cake until I happened upon this recipe.

I’m not quite sure where along my pastry path I acquired it, but it has been with me for several years and it does not disappoint!

Red Velvet Cake Recipe

The first reaction you may have is to the amount of oil in the recipe, but in combination with the ratio of other ingredients, it really is not that startling.

Many have asked if they can use melted butter in place of the oil……and sure you can….but please read What is Cake before you make that decision.

This recipe is so easy and so moist and as a bonus- it does not require a mixer!

I call it my “One Bowl Mix!” (Ok 2 bowls)

Once you have baked and cooled this cake you can go ahead and build it up “The classic Way”  (well the classic way I prepared it when I owned my bakery!)

I use both the cream cheese icing and the buttercream recipes for the filling and icing, and I came up with a new decor for the finished Red Velvet Layer Cake

Feel free to ice it up anyway you like!

I can’t wait to see what you think and how you decorate your finished cake!


4.5 from 4 reviews
Best Red Velvet Cake Recipe
 
Prepare 2- 8" cake pans with Pan Grease
Preheat your oven to 350° F

For those of you who cannot get buttermilk, just add 1 Tablespoon of white vinegar (or lemon juice) to 1 cup of milk and let it stand at room temp for about 15 minutes or so. It will get nice and thick like buttermilk.
Author:
Serves: 2- 8" layers (or 18 standard Cupcakes)
Ingredients
  • All Purpose Flour 2½ cups (312g)
  • Granulated Sugar 1½ cups (300g)
  • Baking Soda 1 teaspoon (5g)
  • Salt 1 teaspoon (6g)
  • Natural Unsweetened Cocoa Powder 2 Tablespoons (12g)
  • Vegetable Oil ¾ cup (175ml)
  • Buttermilk 1 cup (237ml)
  • Eggs Large 2 (100g)
  • Red Food Color 1 teaspoon - Tablespoon your option for how red you want it
  • White Vinegar 1 teaspoon
  • Vanilla Extract 1 teaspoon
Instructions
  1. Into a large bowl sift together the Flour, Baking Soda, Salt and Cocoa Powder
  2. In another bowl, add the red food color and the vinegar to the sugar, vegetable oil, eggs, vanilla and buttermilk.
  3. Add all of the liquid ingredients to the dry ingredients and whisk together by hand until all is combined and smooth about 15 strokes.
  4. Divide the batter amongst your prepared pans and bake immediately in a preheated 350°F oven for approximately 30-35 minutes or Until It Is Done.
Notes
Use the cake right away to build your own combination layer cake, or wrap well and freeze for up to 1 month.


Check out What is Cake as I mentioned in the video for more info about cake recipes

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245 Comments

  1. I think u might have used self raising flour ( which already has salt n baking powder ) instead of all purpose flour is it???hope that helps 🙂

  2. Hi Gretchen, I was wondering if using vanilla paste instead of vanilla extract will make a difference in this cake recipe..& is there any recipes that using vanilla paste will enhance the flavor of the cake?

    1. I prefer to use Vanilla Paste when you will actually SEE the specks of vanilla (lol thats just my weird opinion) I feel like why waste those lovely specks on a cake like choco or red when you wont even see it! I used it in my Yellow Cake and LOVED IT!

  3. Hi gretchen,
    they do not sell butter milk or whole milk here in Nigeria: it is either powdered milk,evaporated milk or condensed milk. i have heard of making butter milk by adding vinegar and tried it. however the cake cake out moist but very salty, i think it was too much vinegar right. Should i remove the original vinegar listed in the recipe. (sorry my post is long)

  4. I have tried a red velvet once before, but it didn’t turn out well. Yesterday I discovered your recipe and I tried it. I turned out amazing and everyone loved it. My aunt Asked for the recipe so I showed her your YouTube channel and your blog so she can get inspired by you as I get. I love your videos Gretchen and I hope you’ll redo some of your old recipes from woodlandbakery’s blog.
    Greetings from the Czech Republic. 🙂

  5. Gretchen, I did a trial run of this cake and just realized that I used baking powder instead of soda. Now that I’ve realized my mistake, should I expect the cake to rise more when I use soda?

  6. Hi Gretchen,thanks for sharing this amazing recipe. What kind of oil can I use for my red velvet cake? Is canola or corn oil.thanks

  7. Hello thank you for all the lovely recipes I just want to ask that do I use baking powder or bicarbonate of soda in the red velvet recipe?

  8. Hey Gretchen,

    Glad to see your site is getting more and more recipes online. Is it possible to use cake flour for the red velvet cake instead?

    1. oops nevermind I found your response below!!!!

      You can do it (I prefer the AP here because this is a very heavy liquid recipe, AP absorbs a bit better than cake flour) but you can do it yes same amount

    1. I am not in the habit of measuring cake batter by cups, its just not the way Ive ever done it. I basically know that cake batters typically rise to half their original volume, so I fell the pans half way.
      Since this recipe makes 2- 8″ layers, you can be safe with cutting it in half and making 2-6″ layers. I prefer to make the whole recipe though, fill my pans half way and another pinch for good measure, then make some cupcakes with the rest yumm!

  9. Hi Gretchen I would like to make red velvet but blue for my daughter’s baby shower cake ( her favorite cake is red velvet) how much liquid blue color would I have to use to make a baby blue color, I also have paste food color as well which ever is better Thank you, Cynthia

    1. Hi Cynthia! I find that it is better to use the White Cake recipe (which in my opinion is so velvety in texture) just add blue color to it rather than try to mess around with this chocolate cocoa based cake- I prefer paste gel for everything

  10. i have made several recipes that i have found on the internet trying to find ones i like, they have all either turned out to dry or too dense, but your recipe turns out perfect. i noticed alittle bit of a salty taste, i wonder if it is just me or if it is because i used natural sea salt (only salt i had). but it could just be me i seem to be the only one who can taste it.

  11. Hi gretchen! Can i use two 10inch pan instead of 8inch? Or the batter fits to a one 10inch pan? Do i need to change the oven temp and baking time? Thanks a lot!

  12. Hi Gretchen! You are the best! so happy to have you back! My question to you is may Swans Cake flour be used in place of All Purpose flour? Will it change the texture in the cake? making it much to softer and tender to handle?

    Thank You
    Annette

    1. You can use it sure- some have. I prefer to use some AP in my cakes recipe that are very liquid mixes such as this one. AP will absorb a bit more liquid that cake flour.
      But you can use it- others have, with no problems

    2. Dear gretchen..
      thank you for sharing this recipe..
      may I ask you…I love to steam most of my cake recipe
      can this recipe of yours be steam as well..or do I need to adjust it for sure with your advise please..
      You have a nice day..

      Sofine Cakes
      intan

  13. Hi Gretchen! I was wondering if there was anything I could replace for the buttermilk? Cause I don’t have any at the moment. Also how long do you usually let it cool before you start to ice it? Thanks! – Stephanie

  14. Gotta disagree with you Gretchen. You’re not a “pretty good baker”. You’re a GREAT baker!!! Thanks for another decorating tip. I’ll use it to distinguish between the one I use on my Red Velvet with pecan cakes and the one without pecans. 🙂

  15. Wowwww… Looks awesome
    Gretchen I am your big fan 🙂
    I have a query.. wants to bake blue velvet cake with fondant… Can u suggest what changes I have to make in above recipe and what kind of frosting goes best with it under fondant.
    Many thanks

  16. Hi Gretchen,

    I’m about to try your red velvet (and your banana bread!) for my son – it’s his favorite, but I’m wondering how long the bake time would be for cup cakes? Thanks for sharing all your amazing recipes – the ones I have tried have all been a huge hit (especially the key lime pie!)

  17. Hello, a client asked me to bake them some red velvet cupcakes. This isn’t one of my recipes. I tried this recipe before and the taste wasn’t very distinct to me. I was wondering if I should add a third TBS of cocoa. Anyhow can I use brown sugar instead of granulated. Will the change be drastic?

  18. Hi Gretchen i just want to say thanks once again, your cakes are fab amazing and i always look forward to watching you show us all what you do best i do seem to go back to my favoraties like the red velvet cake your a very gifted lady god bless you and Happy Baking .
    kind regards
    Amanda in the uk

  19. Hi Gretchen I have been following you for a while now and your recipes are amazing. Thank you for sharing with us all your knowledge. As I´m studying patisserie I would like not to only create spectacular recipes but learn more about the role that every ingredient play in the recipe. So for this one and others I want to know what does the buttermilk do in the recipe? And the sour cream.Thank you in advance

    1. Great! thanks! and you are welcome too. The ingredients all play a role of course, I try to explain as much as possible in my short youtube videos (but plans for the future is to have an online school of baking as soon as i can get the chance to rebuild my channel here at Gretchen’s Bakery) but in the meantime the sour cream and or buttermilk is an acidic ingredient that often helps the reaction with the baking soda, while bringing full body and depth of flavor to the recipe as well

  20. FINALLY!!! I got the recipe down. Absolutely fabulous.
    Silly me, I was using powdered red food colouring which made the cake salty but no more….
    Thanks Gretchen

  21. Hi, Gretchen! i have been following your videos since your formal “Woodlands Bakery”. Your videos are great, interesting! Love to watch your videos. Your are lively and pretty lady. Thanks for sharing your wonderful videos!

  22. Hi Gretchen,

    I am completely in awe of the way you conduct your videos. They are so easy to understand.
    I am from India, and most of us here are vegetarians. Could you please try a recipe without eggs.
    Most of my eggless cakes end up hard and fudgy, after cooling them down. If you can suggest a substitute for eggs in a cake and also in the frosting, I will be ever so grateful.

    Love,
    Aish

    1. Hi Aish! thankyou so mcuh! Then my goal has been accomplished!
      You can use flax eggs for this recipe:
      1 egg = Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth
      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

      ALSO- I have some vegan recipes here:
      2 vegan buttercream are in this list!

  23. Hi Gretchen

    Tried this recipe without food colouring and replaced with 4oz of baking chocolate, result perfect chocolate cake t

    thanks

  24. Hi Gretchen
    Thank you for sharing your wonderful recipes with all of us. Can this recipe be baked in a 9×13 inch pan and still come out ok?

  25. Nice red velvet Gretchen! I’m a beginner when it comes to red velvet. I would like to find out why this cake doesn’t need any baking powder. May I add to some baking powder to allow it to rise slightly? If so, how much to this recipe?

        1. Hi again Gretchen,
          I would like to bake this tomorrow but the I’m unsure how to divide the batter. I have 7in round pan and would like to use your 8in round recipe. May I know how much batter should I fill into my 7in? And since I have some extra batter, how many cupcakes can I fill? Perhaps the equation is 8in round = 7in round+ ? cupcakes?
          Also, if my oven can’t fit both round cake and cupcakes at once, may I bake the cupcakes first and leave the round cake to wait? or the other way round?
          Thank you very much for your kind assistance.

          1. Hi Gretchen! What is the %of battermilk in your recepie? In my country we have 2 types only 20%, 33%. 20% much cheaper i was wondering whuch one to use. Thanks.

          2. Hi I use a 1.5% fat buttermilk- it is very low fat and why I like it (since there is a heavy amount of oil -fat already in this recipe)

          3. Hi Gretchen!

            I need this cake with a fondant cover for saturday, so i was thinking of baking the cake on thursday and essemble the cake on friday (it’s for my goddaughters baptism and it’s a 2 tier cake). On thursday after i baked the cake should i wrap it up and freeze it? If so do i need to let the cake defrost on friday or can i essemble while still frozen? What do you think is best? Or essemble saturday moring? ( baptism is around 4pm)

            Thank you !

  26. Hi Gretchen,

    Just baked 18 cup cakes using your Red Velvet Cake recipe. They turned out light and lovely. Mine did not have the beautiful color yours had — needed more red perhaps. I did not have the best cocoa powder — quality makes the difference. Gretchen, could I increase the cocoa powder to 3 tbs. and reduce the flour by 1 tbs. May I ask what cocoa powder you used. Next experiment will include the Cream Cheese Icing. Thanks for a great recipe. My cup cakes took 25 minutes — was that too long?

  27. hello

    i tried the recipe and it is more than perfect
    but when i doubled the quantity of dough , it took more time to be done but with burned sides and top 🙁

    any help?

    1. Great! Well yes when you double a recipe and have a larger quantity to bake, naturally it may take longer. Since the volume of batter was most likely deeper in the center the edges would be browned and over baked before the center would be bakes. So always (no matter what cake you are making or what size you are baking) fill the pans no more than half full. You have to give the batter room to grow and also avoid the very thing we are talking about here.

  28. Hi der,
    Can i use flax seeds in dis recipe to make it eggless since eggs r not foamed?
    If yes den 2 eggs would make 2 tbspn of seeds?!
    Also would it b Ok if I use 1 T liquid food coloring inspite of gel?
    I hv baked dis recipe earlier n it was yummy..
    Now wanna try it Wid flax.. Dunno how af will b to use here though..since dry r whole eggs..
    Ty tc.

    1. Yes you can that is correct
      1 egg =
      Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth
      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

      And yes to liquid food color

  29. Hi der,
    I have a qt in general.what do we add to d batter if we want d cake to turn moist but not sticky? Milk or water or Smthng else?
    Thanks 🙂

    1. You shouldn’t really get in the habit of just adding things to scratch cake recipes (these are not like box cakes where you can do those things as you suggested) its best to find scratch recipes that you love and stick with them, and once you get familiar with what each ingredient does inside the cake recipes then you can start to change things here and there to make them different

      1. Ok..thanks for d tip :). I asked coz dis cupcakes Wid flax when warm were moist but in d eve dey were Lil bit dry but not a lot of dryness..just a bit..
        Ne solution for dat

        1. the same thing happens with the egg version- most cupcakes will start to stale after a day (even in my bakery this was the case and why I had to bake cupcakes everyday)

  30. Hi Gretchen. I just want to thank you immensely from the bottom of my heart. You are such a wonderful, beautiful woman with a heart of gold. I love baking, but do not have the resources to go to a catering school, but the tutorials you give so freely on your website has helped me tremendously, I have received positive comments from people who have tasted the recipes you have taught me ( I have had at least 10 people tell me my cakes are professionally done, the red velvet remains a classic hit as I add a few raisins and nuts to mine!). Words aren’t just enough to express my gratitude. Keep soaring higher and higher, you are the BEST.

  31. Thanks Gretchen for the recipe that you shared to us, I love baking and study short courses, though this is not my main business, but sometimes people asked me to bake, and Hola they love it, Ive learned so much from you and the way you explain it professionally “All thumbs up”. Seriously I bake Red Velvet before and its not doing good, while waiting my Red Velvet totally bake in the oven i knew i made it right.

  32. hi gretchen.. i already try your red velvet recipe…it turn out very nice and beautiful…. thanks for the recipe… looking forward to do your choc cake and carrot cake.. thanks in a million…

  33. Hey ,
    As posted earlier dat I had success by replacing eggs wid flax seeds , now I want to take this same recipe n convert it into chocolate cake without adding red colour.the amount of cocoa in Di’s recipe doesn’t give d chocolate cake flavor.how much flour shld I replace with d cocoa .n if I replace d flour wid cocoa ,shld I also add d cocoa powder already listed in d recipe? I love ua vegan choc cake n its like kind of memorised by now.just wanted to try smthng diff in eggless section.
    Thanks 🙂

    1. NO amount of cocoa is going to give you the red tinge that the red velvet here has- if you look at my chocolate cake even that – with all that cocoa in it is still chocolate.
      You can try to add beet juice to make it more red- that is a very nice natural alternative to red food color

  34. I have a friend who would like me to make them a red velvet cake; the problem is they live a thousand mile away, is the anyway to make this and ship it…fully assembled?

    Thank you.

  35. Hey Gretchen,
    I think I framed my qt wrong way yest .I meant to ask can I convert this into choc cake wid flax seeds in it.how much more cocoa do I add n how much flour shld I remove? Also do I add 2tbspn cocoa in dis recipe once I already add cocoa to make it choc cake.
    Thanks

    1. I think I understood (maybe not about the red color though) but you can change the eggs to flax eggs just like you have been with the other recipes 1 egg =
      Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth
      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

      If you want to make it more chocolate though- take out ½ cup flour replace with ½cup cocoa

  36. Hi. I’m just curious about some bakers who use butter instead of oil. And also, what if I use both oil and butter? (I’m a newbie on baking) Thanks.

  37. Hi Gretchen! Thanks for all your wonderful recipes and videos! I have always enjoyed baking and I’m looking to improve all the time. You are so helpful and such an inspiration!

    This is the first time I’m trying this red velvet cake and I’m wondering if I can double the recipe with the same results. I want to make a half sheet….

    Thanks so much!

  38. Hi Gretchen, I’m planning on making this recipe on Monday for my husband’s work christmas party. Im not making a cake, I’m cupcakes. how long should I bake it for. I don’t want to over cook it.

  39. Hi Grethen,
    Please correct me if I am wrong in understanding that this recipe will call for a total of 1 Tbsp + 1 tsp white vinegar, in cases where butter milk is not available in supermarkets? Obviously I understand that these quantities of vinegar will be added at two separate steps along the process. Just wondering that the recipe won’t taste ‘vinegar-y’ with all this vinegar going in? Buttermilk is not available where I live, and I always make it exactly the way explained here – but mine is never thick after letting it sit for some time – it’s always slightly curdled and maintains the consistency and look of milk (i.e it isn’t cloudy, but contains some milk solids). Not sure what I am doing wrong that buttermilk doesn’t thicken – and wondering whether it is important to thicken or not. But the end results of baked product seems to be how I expect them to be. Looking fwd to your guidance.
    I follow your blog and video religiously – what a great recourse! Thanks as always, Tooba

    1. It is true that my making this “mockup version” of buttermilk, we are not making true buttermilk, we are simply curdling the milk and giving it some tang (that natural buttermilk has) and also adding some extra acidity to the recipe which is what we rely on in the ingredient “buttermilk”
      You can leave out the other addition of vinegar if you are making your own buttermilk sure.
      Just remember substitutes are always just that- Substitutes. They are meant to be used in a pinch when you cannot get the real thing, they are meant to help us acheive a similar end result, but as always using the real things are always the best.

    2. Thanks for your guidance. I have had a good recipe of red velvet cupcakes for a few years, but it failed me last week when I tried to make a cake out of it (not sure what went wrong even though I followed the same process as I did for cupcakes – I am somehow inclined towards blaming the buttermilk or the cake tin size which was 9″ instead of 8″, which isn’t a big difference I suppose). I want to now switch to yours mainly because your recipe looks very simple and easy – a two bowl mix really (meaning less mess, less effort).

      Since bottled/ready made buttermilk isn’t available here – I’m wondering if I can use * homemade buttermilk – and if you have any (good or bad) experience of using homemade buttermilk in cakes – please do share with me? If not, would it be worth experimenting, and hoping for same great results? My mom regularly makes butter at home – so having homemade buttermilk every 8-10 days is not a problem for me.

      On a similar note – is homemade butter (white color churned butter, not yellow) replaceable with store-bought (yellow color) butter for baking butter based cakes?

      I’m going to try your recipe for redvelvet cake this Friday and I know already it’ll be great 🙂 – thanks for all the great work you’re doing to keep us inspired.

      * quoting from your page: http://gretchen9104.wpengine.com/buttermilk/ – “Originally, buttermilk was the liquid left behind during the process of churning butter out of cream.”

  40. Gretchen, is there a formula if I wanted to convert from 2 layers to 3 on this recipe or for any 2 layer to 3 layer?

  41. Hey, Gretchen. I tried this recipe but didn’t work out. LOL. then I noticed that you used All purpose flour instead of Cake Flour. I used Cake flour. just curious why on some of your cakes or cupcakes recipes you are using cake flour but all purpose flour on this one. maybe I assumed this also uses cake flour since it is a cake. thank you…. 🙂

    1. Good question, cake flour barely absorbs liquids in the recipe, whereas AP will.
      So in many of my recipes that have a super high liquid content (like this one) I use AP.
      Sometimes I use a mix of both though. Many people cannot get cake flour so AP is usually ok to sub in

    2. so it will be okay to switch or sub between cake flour and AP? if so, do we need to add or subtract ingridients? thanks for allowing us to pick your brain… 🙂

  42. Hi Gretchen, I made this recipe and whilst the texture of the cake was perfectly velvety, the sides were a bit crunchy – not dark, just crunchy – and brown, not red. The inside of the cake was red. What did I do wrong?

    1. Not really great – since the baking soda here reacts with the cocoa powder and vinegar making this cake really awesome the way it is written. What’s the reason for wanting to change it?

  43. Hi Gretchen. I’ve been watching your channel through all the changes. I just want to say how much I appreciate you sharing your knowledge and expertise with us.
    I have a couple questions about the red velvet cake. First of all….I had printed off the recipe a long time ago and the amount of flour was listed as 324g. This recipe calls for 312g. When I made the cake, using the 324g, it was delicious…nice and moist. I’m preparing to make the recipe again, but am not sure which amount is correct. I thought maybe one of them was a typing error? So.. is the correct amount 324g or 312g?
    Also…..I would like to try this cake using 4″ dia. round pans that are 3″ high. Could you tell me how to adjust the amount…..or….how many of those 4″ pans would I need for this recipe? How would my baking time change?
    Thanks so much for the help!

    1. HI Joann thanks!!
      Yes you are correct I did make a change in the flour as I had been using 130g per cup as a standard weight but I feel 125 is closer. You are talking 5g really so its not going to make or break the recipe and if you prefer the first measure, by all means….
      As long as you fill the pans half full with batter you allow it enough room to grow.
      Im not sure how many it will take, Im going to guess about 8 pans of 4″
      and as always Bake Until It is Done 😉
      check them at 15 minutes

  44. This cake is really tasty! When I make it comes out in really short layers. I think I get about four 1/2 in layers. Is this the size you get? It seems like your layers are bigger.

  45. Hi, loved the old school vinegar version, had to try it. Went for cupcakes. I started checking in 14 minutes they were awfully wet so then I checked every minute after that between 16 and 18 I stopped and they seemed a little dry but I pulled them out and made the frosting which was awesome by the way Checking in 14 minutes they were awfully wet so then I checked every minute after that between 16 and 18 I stopped and they seemed a little dry but I pull them out. Made the frosting that was awesome by the way. So I’m not sure why the cupcakes came out dry but then I noticed there was no baking powder in the recipe was that perhaps missing? I’m going to make them again and stop at around 17 minutes and try to pull them out when just done… can’t wait to try the carrot cake!

  46. morning master 🙂

    i tried this recipe in a pan 12″
    but it took more than hour on 170 c to be baked

    but it was so brown from outside
    the pan was 1/2 full

    please help

  47. Hi Gretchen,

    Thanks a lot for sharing recipe…you are wonderful. I just want to check with you, any icing will go well with Red Velvet or only cream cheese? Please let me know. I like more butter cream icing. Shall I go with that? I have faced few trouble in making cream cheese. Thanks in advance..

    Ravs..

    1. Hi Thanks and you are welcome too!
      Flavors and “what is best” are unique to each person so you can use whatever YOU Like best.
      There are no real RULES when it comes to flavor combining.
      I have made the red velvet with all buttercrem before and it is still great!

  48. i made this cake and it came out perfect. thank you for your instructions and simple recipe. and I also love the fact that you’re in Jersey. I’m a jersey girl myself.

  49. Hi wondered if you could tell me how much of the ingredients I would need to make this in a 12inch round or square tin. Assume I would need to make this in two halfs to be sandwiched together with cream cheese frosting. Thank you. I am in the UK.

  50. Hi Gretchen
    Looking to do a kids cake with a difference like this red velvet cake. Not knowing what the actual difference is between mud cake and this cake – would you recommend this cake as something I can fondant? Would it remain moist if baked ahead a few days or do you recommend another ‘red’ type cake? Please and thanks,

  51. Hi, thanks for the recipe. I baked it yesterday, but it didn’t become good. I halved the ingredients and use 2 of 15cm pans. But it became dry and hard to eat 🙁 , could you please tell me why this happened?

    1. The measurement was okay, but I guess probably the pans size was the problem,(I mean maybe they were big pans for half of the ingredients)?

  52. Hi! I’m making a three-tiered red velvet wedding cake for my cousin and I’m a little lost with how much cake batter I would need. I’m using a 12 inch cake, a 9 inch and a 6 inch. Is four times the recipe enough or should I make more? 🙂

  53. Hi gretchen .. Thank you for your time and recipes .. I’d like to ask you if i make this cake in 3 pan cake 9″ how many batter i need to do it ??

    Thanks

  54. Hi Gretchen,
    Thank you for your recipe. I was wondering why red velvet cake recipes often have less eggs than other type of cakes? just out of curiosity 🙂

    Thanks!

  55. Would white wine vinegar or rice vinegar be better to use ? Do you perhaps know if there is a difference between white wine vinegar and white spirit vinegar?

    1. Either would be fine, Distilled white vinegar is made from a grain alcohol mix. It has a strong sharp flavor and is most often used for pickling foods and as a cleaning agent. White wine vinegar is made from white wine and, although its flavor is pungent, it is milder than distilled white vinegar

  56. Hi Gretchen,

    I made this recipe exactly as written, baked in 2 – 8” layers but mine didn’t quite rise as much and I ended up with a very big dome on top. Could it be because too much mixing? Or should I use bake even strips? (I made my own using strips of an old towel that I attached with safety pins). I thought maybe my oven was not calibrated properly so I bought a thermometer and it said 350. I’m really confused as to why I get such a high dome that I have to tort off every time. Not that big a deal but I’d rather have a thicker more even layer instead of wasting cake. (or make cake pops)

    Thanks. BTW yours came out amazing in the video… sooo jealous.

    p.s. I always weigh all my ingredients, but my batter came out thicker… could that be the problem?

    1. Hmm, I dont get too much of a dome here, maybe slightly. Its possible the oven was too high (perhaps placement of the pans although the temperature said 350?) Maybe go at 335 next time.
      CLICK HERE FOR MORE INFO ON DOMED CAKES
      It more likely there was a measuring error though (scales is great but still leaves room for human error) just a possibility, that is most often the cause of recipe failure or differences. Especially that you say your batter was thicker? Sounds like a measuring error

    2. I think that I might have found the problem…

      Here in Canada, our grocery stores mainly carry Fry’s cocoa powder. Upon doing a bit of research, I have determined that it is in fact dutch processed. As we all know the recipe specifically asks for natural cocoa powder because we want the reaction with the sodium bicarbonate. Do you think that would be one reason my cake did not rise as much? My 2 – 8″ layers were only barely 1″ thick.

      Thanks

  57. Hi gretchen
    Love your recipes. Thank you so much. My question is why are the amounts for oil, salt and vinegar different for the cupcaje recipe compared to this one, and all other ingredients remain the same? I thought i could use either recipe for cupcakes or layer cakes but does this mean i shouldn’t? Please reply as i am due to make red velvet cupcakes and red velvet cake soon and i was planning on just doubling the batter and using it to make both but now i’m concerned it will affect something?

    Many thanks!!!!

    Aneesa, UK

  58. Hi Gretchen. Thank you for the fabulous recipes you share with us. For this cake can I substitute yogurt before the buttermilk and if so can I use fat reduced yogurt? As I need to bake two 9″ layers will 1.5 of the recipe be enough do you think?
    Thanks again Gretchen and keep it up.

  59. hi gretchen. i need your help please ! i want to want an inverted D (want to make a cottage shaped cake covered by fondant) : i am planning to cut a round cut in half, then stick those two rounds together and make them stand ( i hope i made some sense !). my question is, is this cake firm enough ? many thanks

  60. Hi Gretchen!
    Hello from Austria!
    I made the red velvet cake for the very first time a few days ago. I knew it from when I lived in California but I didn’t like it very much back then. Nobody here has ever heard of this kind of cake…and OMG… we have a new favorite! 🙂
    Thank you for sharing this recipe! And thank you for all your great videos and great explanations! I learn so much from you!
    Can’t wait to try your other recipes and I hope for many many more of your videos!

  61. Hi Gretchen

    I just realised that the cocoa powder ive been using all along is dutch processed. Although my cupcakes have been turning out great, I want to try altering the recipe to compare the difference. How should i adjust baking powder/ soda if I want to use the dutch processed correctly. Do the cupcakes taste better with natural cocoa powder, or dutch processed used correctly?

    thanks!

      1. Thanks a lot .Y don’t know how your chanel and blog means to me and the others. Y R such an inspiring modest honest generous person.

  62. Hi Gretchen

    This recipe mentions about cupcakes. But you have another recipe on your website for red velvet cupcakes. Which one should be followed for cupcakes?

    Thanks

  63. Hi Gretchen, if i use 3oz of cupcake pans, how many do you think will your recipe produce? And is it ok if some of the batter will wait for the 1st batch to cook?

  64. Hi, I just love your recipes, Thank you.When I want to use milk and vinegar to get buttermilk, do I use powdered milk or liquid milk?

  65. Hi.
    I like yor vedios and i learnt alot .thank you.for this recipie i think 21/2 cups of flour require more than 1 teasspoon of baking soda.

  66. Years ago I learned a valuable lesson about the type of cocoa used in a recipe that is valuable and worth noting. Perhaps you might address this issue since many cakes will taste a bit “soapy” if you use the wrong type or cocoa. Took me 50 years to learn that I really did make a soapy cake on occasion and just “thought” my dad was complaining for no reason. LOL! Now I teach my granddaughters to NOT sub dutch for natural cocoa if they can avoid it. Basically natural cocoa is acidic and dutch is alkaline and this affects baking taste as well as color. Of course lately, the cocoa in the supermarkets are a mixture now so I just buy mine online separately cause no more soapy cakes for Nana.

  67. Hi. I am from India and tried the red velvet cheese cake yesterday. It turned out beautiful and tastes just perfect. I had a small question though. When I placed the cheese cake on top of the red velvet…it obviously didn’t stick and hence when cutting the 2 layers would separate. How do I stick them together? Thanks so much

  68. Sorry! I just saw the note on the recipe, after reading through all the comments! haha Can’t wait to try it 🙂

  69. Dear Gretchen,
    Thanks for the wonderful recipe, I have a party on Sunday and need to finish cake with fondant cover by Friday. Can I leave this cake at room temperature for 2 days? I’m afraid my fondant cover obsorbs moisture if I keep it in refrigerator. Please let me know. Thank you.

  70. Hallo Gretchen,

    I want to make this Red Velvet and I have some questions:
    1. I want to make this cake with a 26-28 cm pan, should I double the recipe?
    2. If I don’t use Vinegar, can I take buttermilk? If yes, how much buttermilk (ml) for 26-28 cm pan?
    3. Can I use self raising flour, If yes how much gr self raising flour for 26-28 cm pan?
    4. For a natural Red colour from red Beet, how much tablespoon of the juice shoul I take?

    Thank you for your answer
    Love your recipes

    1. Hi Thanks
      Yes to double recipe
      Im not sure what you mean by “can I take buttermilk”? Because there is already buttermilk in the recipe. the added vinegar here is simply an acid that will help promote the color in this recipe by neutralizing the cocoa powder and creates a reaction with the baking soda
      I prefer you do not alter this recipe so much, you are going to have problems with it, it is always best to follow it as it is stated, that being said, I do not use self rising flour. It has baking soda and salt in it, something this recipe does not need more of.
      1-2 Tbs red beet juice will be fine

  71. Hi Gretchen. I’m a big fan of your cakes. Simple and delicious. I had a disastrous result before when I baked your vanilla sponge recipe in one large 10 inch pan (4″ high pan). Any suggestions? I’m making one large four layer 10″ heart shaped cake for a celebration this weekend. Is it better to bake half the recipe four times or the full recipe twice. I also read somewhere that a baking core for larger and higher pans works wonders. Please help. Thanking you in advance.

    1. If you filled the pan too much that would be a disaster, also too much batter even if the pan depth is really adequate will give you trouble since it will ultimately dry out the top and sides and middle can still be raw.
      Best to always bake the layers separate rather than over fill and then slice the layers (torting)
      So for 2- 10″ layers is 1½X recipe

  72. Hy Gretchen I really do hope I get a reply soon, it’s quite urgent… For your red velvet cake recipe can I use apple cider vinegar and evaporated milk to make the buttermilk? And can I use apple cider vinegar to substitute white vinegar in the recipe

  73. Can i leave my other red velvet cake batter on table top while the other 1 is in the oven. When the 1st 1 is done . Then i’ll put the next 1 in. I need to double confirm coz i only have a small electric oven.my tray 2× 8″

  74. Hi Gretchen Ive made this cake and it was very successful, but now I need to convert it for Whoopie pies. Any suggestions as to what adjustments I need to make?

    1. Its not always great to take an existing recipe and make severe changes that would be needed to make this a whoopie instead of a cake. There is slightly less liquid and oil in a whoopie to keep them from spreading.
      Im sorry I dont have a recipe to offer you! If I was to experiment I would do exactly what I mentioned, cut back on some oil and some of the milk and probably an egg too to start

  75. Thanks for this beautiful recipe Gretchen!
    I want to try a 10 inch cake with 3 layers- Do you think 1.5 times the recipe should work or do I double the recipe?
    Thanks

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