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Red Velvet Cake Recipe (VIDEO)

This homemade Red Velvet Cake is soft and moist with an irresistible Cream Cheese Frosting. This is the most requested cake recipe on our site.

Red Velvet Cake slice with cake

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We love making cakes for special occasions and Red Velvet is a classic choice for Valentine’s Day, Birthdays, Thanksgiving, and Christmas. Watch the video tutorial and see how easy it is to make this bakery-quality Red Velvet Cake recipe.

Red Velvet Cake Video

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What is Red Velvet Cake?

Red Velvet Cake is said to have originated during the Great Depression and is known for its soft, velvety crumb and its signature red or red-brown colored chocolate cake layers. Red velvet cakes have common ingredients like cocoa powder, buttermilk, vinegar, butter, flour, and red food coloring.

Slice of Red Velvet Cake on a plate

Ingredients

The color in this cake relies on the natural reaction of 3 key ingredients (vinegar, cocoa, buttermilk) so you don’t have to rely on a ton of food coloring. P.S. Get exact measurements and print the recipe below.

  • Cocoa Powder (not dutch process) – naturally turns a dark red when it reacts with buttermilk and vinegar.
  • Vinegar – activates baking soda and adds extra acid to help maintain the red color in baking.
  • Buttermilk – adds moisture, flavor, and keeps the cake light and fluffy.
  • Butter and Vegetable Oil – Add moisture to the cake to form a soft crumb.
  • Red Gel Color – makes the cake a more vibrant and bright red.
  • Flour, Eggs, Sugar, Salt – cake baking basics
Ingredients for red velvet cake with cocoa, flour, sugar, eggs, oil, butter, buttermilk, vinegar, baking soda

The Best Food Coloring

We highly recommend using gel food coloring rather than a liquid one. We purchased the 12-color starter kit which is great for any baking project.

  • Gel is more concentrated so you need less of it. This cake calls for just 1/2 teaspoon of super red #120 gel color and you could get away with using 1/4 tsp and still maintain a nice color.
  • Gel is thicker which means it’s less likely to water down your batter or frosting.
Red food coloring for baking cakes

Common Questions

Is Red Velvet Cake chocolate cake?

The cocoa in red velvet cake makes it a chocolate cake, but there is only 2 Tbsp of cocoa powder so it isn’t as chocolatey as a classic Chocolate Cake.

Can I use Dutch Process cocoa?

We do not recommend Dutch Process cocoa because it is an alkalized cocoa powder and won’t react correctly with baking soda. Stick with a natural cocoa powder like Hershey’s (not Special Dark).

What makes the cake red?

Natural cocoa turns a dark red when it reacts with buttermilk and vinegar. Adding a little red food coloring makes it a more vibrant red color.

What is the best frosting for Red Velvet Cake?

It was originally served with ermine icing (a flour-based, depression-era, cooked frosting). In recent years, Cream Cheese Frosting has become the most popular frosting.

To Get Even Cake Layers: Use a kitchen scale when dividing the batter into prepared pans to ensure they are even. This will ensure even cake layers.

Up close slice of red velvet cake with fork

How to Decorate Red Velvet Cake

The signature red color of the cake layers is what makes Red Velvet Cake famous so we keep the cake decorations simple.

  • Reserve some frosting in a piping bag fitted with a large open star tip (Wilton 1M) and refrigerate for a few minutes for easier piping.
  • Crumb Coat the Cake with frosting which glues down the crumbs and seals in the moisture of the cake. Apply extra frosting with an offset spatula to fully coat the top and sides if desired.
  • Apple red sprinkles around the top and bottom 1 1/2″ borders of the cake.
  • Add red icing sugar in the same pattern to fill in some of the spaces.
  • Pipe frosting in puffs or rosettes around the top border of the cake.
How to decorate red velvet cake with sprinkles and frosting

Make-Ahead

  • To Refrigerate: You can fully assemble and refrigerate the cake for 3-4 days.
  • Freezing a Whole Cake: You can freeze a fully assembled cake in a cake box (cover box with foil to prevent freezer burn).
  • Freezing Cake Layers: You can freeze the layers and freeze cream cheese frosting separately. Cool cake layers to room temperature then place plastic wrap between layers to prevent sticking. Wrap completely in plastic wrap and a sheet of foil.
  • To Thaw: Thaw a fully assembled cake or cake layers, in the refrigerator overnight. Bring to room temperature for 2 hours before serving.

Storing Leftover Cake: To store leftover cake, place a piece of plastic wrap directly over the sliced part of the cake. This will ensure the layers do not dry out. Bring the cake to room temperature for 2 hours before serving.

Leftover cake on platter

Red Velvet Cake is a show-stopping cake and it’s surprisingly easy to master at home. Plus, you’ll want that Cream Cheese Frosting on all of your cakes and cupcakes!

More Cake Recipes

If you love this Red Velvet Cake, then you won’t want to miss these top-rated cake recipes.

Red Velvet Cake Recipe

4.98 from 34 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Red Velvet Cake slice with cake

This homemade Red Velvet Cake is soft and moist with an irresistible Cream Cheese Frosting. It’s perfect for Valentine's Day, Birthdays and Christmas.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $10-$12
Keyword: Red Velvet Cake
Cuisine: American
Course: Dessert
Calories: 401
Servings: 12 people

Ingredients

Instructions

  1. Preheat oven to 350˚F with racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess.

  2. Stir then sift together 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda and 1/2 tsp salt.

  3. In a bowl with an electric mixer, beat together 1/2 cup softened butter and 1 1/2 cups sugar for a few minutes until sugar is moistened and the mixture looks powdery like snow.

  4. Mix in two eggs, adding them one a time, and beating well to incorporate between each addition. Beat in 2 tsp vanilla extract until blended.

  5. With the mixer on, gradually add 3/4 cup oil and mix on medium speed until well incorporated.

  6. Stir 1 tsp vinegar into your buttermilk then mix it into the batter on medium speed until incorporated.
  7. Add flour mixture all at once and mix on medium speed just until well blended and no streaks of flour remain, scraping down the bowl as needed.
  8. Add 1/2 tsp gel red food coloring or add it to reach desired color and mix just until blended, scraping down the bowl as needed.
  9. Divide evenly between prepared pans and bake at 350˚F for 30 minutes. Let rest in cake pans for 20 minutes then invert onto a wire rack and let cool completely to room temp before assembling with Cream Cheese Frosting.

Nutrition Facts
Red Velvet Cake Recipe
Amount Per Serving
Calories 401 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 48mg16%
Sodium 222mg10%
Potassium 85mg2%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 285IU6%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Barb
    July 17, 2021

    Can this be made into a 9×13 cake?

    Reply

    • Natashas Kitchen
      July 17, 2021

      Hi Bard, I haven’t tried doubling and baking in, say, a 13×9 for each layer. If you experiment, please let me know how it goes. I would probably try 1 1/2 times the recipe for a 13×9, though.

      Reply

  • Asha Jose
    July 8, 2021

    Hey Natasha!
    Thanks a million for this recipe. It’s just perfect. So soft and moist that it actually doesn’t need any frosting to complement it.
    I didn’t use olive oil as I find it leaves an after taste. I used sunflower oil instead.
    I have loved every recipe of yours that I have tried so far. You just simplify everything to make one try it out at least.
    Thank you once again.

    Reply

    • Natashas Kitchen
      July 8, 2021

      Aww! Thank you for that lovely compliment, Asha! I’m so happy to hear you’re enjoying my recipes!

      Reply

  • Khrisna Morgan
    July 3, 2021

    I loved the recipe it was the perfect stable cake I needed to make my Deadpool unicorn cake it was nice and moist I just wouldn’t use olive oil cause it leaves that taste.

    Reply

    • Natashas Kitchen
      July 3, 2021

      Wow! That sounds like an interesting cake! I’m glad you enjoyed it!

      Reply

  • hillary
    July 2, 2021

    hi natasha! can i substitute the butter with neutral oil?

    Reply

    • Natashas Kitchen
      July 2, 2021

      Hi Hillary, that may work too since it’s also okay to use vegetable oil. But I haven’t tested that substitute to advise. If you experiment, let me know how you liked the recipe

      Reply

  • Mona Baptiste
    June 30, 2021

    Will this work with regular food colouring instead of gel? How much would I add?

    Reply

    • Natashas Kitchen
      June 30, 2021

      Hi Mona, I haven’t tested this with another alternative, but you might google that to see if there is something that would work that you can buy in Canada. I recommend gel color though and I explained that in the recipe. Liquid may still work, but you might need to use double or more to get the same color.

      Reply

      • Mona Baptiste
        July 2, 2021

        Thanks for the reply. My almost 8 yr old little baker made this recipe yesterday. Eyeballed it for the red food colouring. She used the batter to make 24 cupcakes. They turned out perfectly. So moist and velvety! Delicious!! We also made the cream cheese frosting. So good!! Thank you.

        Reply

        • Natashas Kitchen
          July 2, 2021

          Aww, that’s the best and so great! Thank you so much for sharing that with me. I’m all smiles

          Reply

  • Malinda
    June 23, 2021

    Hi! I wanna make this but want to make it a red velvet CHEESECAKE. Could you tell me how to do that or make a recipe please? Thanks!

    Reply

    • Natasha's Kitchen
      June 24, 2021

      Hi Malinda, I don’t have a recipe for red velvet cheesecake yet but that’s a good idea and suggestion. Hopefully, I can try that soon.

      Reply

  • june joyce
    June 16, 2021

    Hi Natasha,
    Could you please tell me how I could make this red velvet beauty for a celiac? And can I apply your reponse to what-ever cake recipe I use? Tried your cheesecake recipe last night, did everything to the letter but even after cooling for 70 minutes my cake was still oozing out. is that a sign that the cooking process wasnt long enough (also 70mins), I removed it at 70 because even though on such a low setting it was becoming golden brown over most of the cake, to be honest, baked cheesecakes are not my thing, too sweet for me, oh! thats right, I left half the sugar out! Anyway, was my sons birthday and he has a sweet tooth so reconsidered – was pretty nice today after actually refridgerating!
    Thanks for any advice. Would like to bake red velvet for father-in-laws brthday, he is the celiac 🙁
    June

    Reply

    • Natashas Kitchen
      June 17, 2021

      Hi June, I haven’t tried this with gluten-free flour or a substitute to advise on the outcome. If you happen to experiment, I would love to know how it goes.

      Reply

    • Natasha
      June 17, 2021

      Hi June, I haven’t tested this as a gluten-free cake so I can’t make that recommendation. I wish I could help with that more. Also when cooking cheesecake, make sure to refrigerate overnight. If you cut an unchilled cheesecake, it won’t hold together so that overnight refrigeration is critical.

      Reply

  • Vishnu
    June 8, 2021

    HI Natasha!,

    in the red velvet cake recipe, what happens when we add extra virgin olive oil in the cake batter

    Reply

    • Natashas Kitchen
      June 8, 2021

      Hi Vishnu, I recommend making the recipe as written before testing with adjustments. Are you trying to accomplish a different outcome using more oil?

      Reply

      • Angel
        July 7, 2021

        Hi! I was mixing in the wet ingredients but it came all liquid rather than smooth. I’m not sure what went wrong

        Reply

        • Natashas Kitchen
          July 7, 2021

          Hi Angel, are you using gel food coloring? The gel is thicker, which means it’s less likely to water down your batter or frosting.

          Reply

  • shalini
    May 30, 2021

    Hi Natasha, can i use one 9 inch pan and bake it twice as ,i only have one 9 inch pan 😉 ^_^.Thank youu 😉

    Reply

    • Natashas Kitchen
      May 31, 2021

      Hi Shalini, I haven’t tested one pan at a time. I worry the batter will deflate of the one waiting. If you experiment, though, I would love to know how you like that.

      Reply

      • shalini
        June 2, 2021

        alright thank you natasha,i will just stick to your recipe . ;)xD

        Reply

  • Jean
    May 29, 2021

    Hi Natasha, I made your red velvet cake last week and it was delicious, Love watching your videos and looking forward to making your vanilla cake, thank you for such delicious recipes

    Reply

    • Natashas Kitchen
      May 29, 2021

      Thank you for the compliment, Jean! I’m so glad you’re enjoying my videos!

      Reply

      • hillary
        July 2, 2021

        can I bake it separately? bcs my oven can only fit one cake pan…

        Reply

        • Natashas Kitchen
          July 2, 2021

          Hi Hillary, I haven’t tested one pan at a time. I worry the batter will deflate for the one waiting. If you experiment, though, I would love to know how you like that.

          Reply

  • Amy Wonder
    May 25, 2021

    thanks in advance

    Reply

  • Amy Wonder
    May 25, 2021

    Can I use regular buttermilk?

    Reply

    • Natashas Kitchen
      May 25, 2021

      Hi Amy, yes, that will still work okay!

      Reply

  • Kim
    May 24, 2021

    I am making a cupcake pull apart cake for my daughters bday and going to make the red velvet, vanilla and the easy chocolate cupcakes. I am debating which frosting to make? Cream cheese or buttercream?

    Reply

    • Natasha's Kitchen
      May 24, 2021

      Hi Kim, that sounds like a good plan. It really depends on your preference but I use cream cheese for red velvet and buttercream for the vanilla cake.

      Reply

  • atta
    May 23, 2021

    share recipie in grams

    Reply

    • Natasha's Kitchen
      May 24, 2021

      You may convert the ingredients to grams. If you are at the recipe, you may click on “Jump to recipe” and click “Metric” to see the ingredients converted to grams.

      Reply

  • Cyndy
    May 7, 2021

    I have tried this cake before and oh soooooo good….but can any other kind of milk be used other than butter milk?

    Reply

    • Natasha
      May 7, 2021

      Hi Cyndy, buttermilk is important to create the reaction with baking soda and cocoa. You can also make your own buttermilk with milk and vinegar which should work.

      Reply

  • Ais
    May 7, 2021

    Hi Natasha can this be used as cupcake recipe?

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Hi Ais, I haven’t tried that yet but someone else shared this. “Made this into cupcakes. I got 24 of them and I used an ice cream scoop (baked at 155 fan forced for 19 mins).” I hope that helps.

      Reply

  • Karshini
    May 5, 2021

    Hi Natasha,

    Love all your recipes. I follow you on Facebook. I have a quick question about the red velvet cake. Can i use normal white vinegar instead of distilled vinegar? Please let me know your thoughts.

    Thanks,
    Karshini

    Reply

    • Natasha's Kitchen
      May 5, 2021

      I love using distilled but I imagine the regular vinegar should work too. Please share with us how it goes if you give that a try.

      Reply

  • Deasy
    May 3, 2021

    Hi Natasha, made this over the weekend and my husband loved it very much he’s normally not a fan of red velvet cake…my bestir even said better than a cafe cake we used to go to…can’t wait to try other cakes. Thank you

    Reply

    • Natasha's Kitchen
      May 3, 2021

      That is awesome, so great to hear that he loved this cake. Thanks for sharing and I hope you and your family will love every recipe that you will try.

      Reply

  • Maria Savva Andreou
    May 2, 2021

    Made red velvet for the first time today but made it into cup cakes. What an easy and extremely soft moist cake. Topped with the cream cheese butter cream, will definitely be making this again. Thank you natasha. Xx

    Reply

    • Natashas Kitchen
      May 3, 2021

      Isn’t it the best! I’m so glad you enjoyed that, Maria!

      Reply

    • Yulia
      June 24, 2021

      Did you use the same temp and time? Or less on both? I want to make cupcakes tomorrow too)

      Reply

  • Vicky D.
    May 1, 2021

    Hi Natasha
    Will it change the moistness of the cake if I make it the night before and the cream cheese frosting the next day? As I will run out of time if I make both tomorrow… TIA

    Reply

    • Natashas Kitchen
      May 1, 2021

      You’re welcome, Vicky! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jananey
    April 30, 2021

    Hi Natasha,

    Made this cake yesterday for a friend’s birthday and it was a hit. I have also tried your chocolate cake & Brownie recipe and all have turned out to be divine. Not just cakes I have also used your Pizza recipe and the white sauce recipe has now become my regular white sauce for everything that calls for white sauce and have stopped buying the ready made ones from the store.

    There isn’t one recipe that I can think of that has ever gone wrong for me. Thank you so much for your efforts and for sharing such wonderful recipes with us. May God bless you and your family in abundance always. Much love..

    Reply

    • Natashas Kitchen
      May 1, 2021

      You’re so nice! I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Aasiyah
    April 29, 2021

    Hello, there! Natasha, can I make my own buttermilk? And is it ok to use any kind of vinegar? Or can I substitute vinegar with lemon juice?

    Reply

    • Natashas Kitchen
      April 29, 2021

      Hi Aasiyah, that will work with lemon! Several of our readers have made buttermilk with lemon juice.

      Reply

      • Blimey Taub
        June 16, 2021

        I Always make my Buttermilk with Lemon Juice (as I’m allergic to vinegar)

        In recipe it calls for Buttermilk PLUS 1 tsp. Distilled Vinegar.

        Should I add another tsp. Of lemon juice to the Buttermilk. Or leave as is? Thanking you for ALL
        U’R YUMMY RECIPES in advance!

        Reply

        • Natashas Kitchen
          June 17, 2021

          Hi Blimey, yes, you would still need that since you’re using the lemon juice to make the actual buttermilk. The vinegar activates baking soda and adds extra acid to help maintain the red color in baking.

          Reply

  • keturah bretous
    April 26, 2021

    Hi nastasha i just have one question do i have to use food coloring ?

    Reply

    • Natasha
      April 26, 2021

      Hi, the cake will still work but will have a more brick red/brownish color.

      Reply

      • keturah bretous
        April 26, 2021

        i just wanted to say my aunt is a big fan

        Reply

        • Natashas Kitchen
          April 26, 2021

          Thank you so much for sharing that with me.

          Reply

  • Vrinda
    April 21, 2021

    Hey Natasha! I wanted to try this recipe but I don’t have buttermilk with me, so if I made my own buttermilk, do I still add the additional distilled white vinegar?

    Reply

    • Natasha's Kitchen
      April 21, 2021

      Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use. I would probably still add the vinegar to the recipe to get the right balance of acidity.

      Reply

  • Rash
    April 13, 2021

    Hi Natasha

    Am Rashmi from India.
    I made this cake today for my son’s tenth birthday.
    It came out so well super moist and fluffy.
    And tastes like heaven
    I never ever had such a tasty homemade red velvet cake.
    Your recipe is just out of the world
    Thankyou Natasha
    Keep posting

    Reply

    • Natasha's Kitchen
      April 13, 2021

      So wonderful to hear that, Rash. I’m happy that you and your family loved the cake!

      Reply

  • Barbara
    April 10, 2021

    I can hardly wait to try out your scrumptious-looking recipe! You were delightful to listen to and so full of energy! Thank you for very specific instructions! I love your tips!

    Reply

    • Natashas Kitchen
      April 10, 2021

      Aww, you’re so nice! Thank you! I’m all smiles

      Reply

  • Tracey Russell
    April 10, 2021

    Hi Natasha
    I made this for my son’s 16th birthday, together with your cream cheese frosting. It was delicious. I’m in the UK but was able to get all the ingredients including red colour gel.
    I’ve made quite a few of your savoury chicken and beef recipes too. All went down very well with my family but the favourite is your beef stroganoff.
    Thank you.
    Tracey xxx

    Reply

    • Natashas Kitchen
      April 10, 2021

      That’s just awesome! Thank you for sharing your wonderful review! Happy birthday to your son!

      Reply

  • Rashmi
    April 9, 2021

    Hi Natasha
    What will be substitute for vinegar.
    Thankyou.

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Rashmi, I haven’t tried a substitution in this recipe. Vinegar – activates baking soda and adds extra acid to help maintain the red color in baking.

      Reply

  • Bebi cheddi
    March 28, 2021

    Hi Natasha, I used so much of your recipe, thank you for sharing.
    I have a question, I live in Canada and I want to try your red velvet cake recipe but the gel coloring you used is not available in Canada, which other gel color would you recommend.

    Reply

    • Natasha's Kitchen
      March 28, 2021

      Hi Bebi, thank you for always trusting and using my recipes. I haven’t tested this with another alternative, but you might google that to see if there is something that would work that you can buy in Canada. I recommend gel color though and I explained that in the recipe. Liquid may still work, but you might need to use double or more to get the same color.

      Reply

    • Sandra
      April 6, 2021

      You can get the gel colouring at Bulk Barn.

      Reply

  • Agumjot
    March 20, 2021

    Hi Natasha, I made this cake for my brother’s birthday and it was amazing! Everyone loved it! However, I do have a question, as I don’t like using artificial food coloring in my food, but I still want that nice vibrant red, so do you recommend any thing that would be natural and make my cake red (without changing the flavor or consistency)?

    Reply

    • Natasha
      March 20, 2021

      Hi, I haven’t tested this with a natural alternative, but you might google that to see if there is something that would work as well.

      Reply

  • Summer
    March 20, 2021

    How much liquid food coloring would I need? I dont have gel and need to make this today. Thank you!!!!

    Reply

    • Natashas Kitchen
      March 20, 2021

      Hi Summer, I can’t really recommend liquid for this recipe; please see my notes above for why I recommend using gel color. Liquid may still work, but you might need to use double or more to get the same color.

      Reply

  • Tereza Pallesco
    March 18, 2021

    Super receipt and visually very beautiful!!!
    I have just a question : what is the diameter of pans?

    Thank you

    Reply

  • Jay
    March 15, 2021

    Fantastic recipe! Thank you for sharing! I tried making these and the family devoured it!! Some changes I made:
    – used 250g sugar
    – made my own buttermilk
    – added the food colouring into the milk first to get the right colour which eliminated the need to mix the batter more than necessary
    – used 1.5 tbsp cacao powder
    -used rice bran oil
    -made into cupcakes. I got 24 of them and I used an ice cream scoop (baked at 155 fan forced for 19 mins).

    Looking forward to making these again and again!!

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Hi Jay, I’m happy to read your great comments and feedback. Thank you for sharing some of the changes that you made too, I’m glad it was a success!

      Reply

  • Dorah Wellington
    March 9, 2021

    Hi Natasha
    I am from Malaysia.
    Tried your recipe for my birthday last sunday.
    It was a hit at home. And they want it again.
    Thank you for that easy to follow recipe

    Have 1 question. If I want to make a bigger cake, do I just double the measurements?

    Thank you
    Dorah

    Reply

    • Natasha
      March 9, 2021

      Hi Dorah, I haven’t tried doubling it but you would need a double size of the cake pan. I haven’t tried doubling and baking in say a 13×9 for each layer. If you experiment, please let me know how it goes. I would probably try a 1 1/2 times the recipe for a 13×9 though.

      Reply

  • Flo
    March 8, 2021

    Made this cake and it was delish!
    Thank you! Mine wasn’t as pretty though.

    Reply

    • Natasha's Kitchen
      March 9, 2021

      Hi Flo, I’m glad you enjoyed it!

      Reply

  • Hanna Marais
    March 7, 2021

    Hi Natasha, I am Hanna Marais and I want to know about your Red velvet cake. The cream cheese frosting, can I put the cake in the fridge to harden the frosting?, because I had to paint on cake colouring. It is a Tiktok cake that I had to make and the clients wants a red velvet cake.

    I wil appreciate it if you can help me.

    Kind regards

    Hanna

    Reply

    • Natasha
      March 8, 2021

      Hi Hanna, you can refrigerate the frosting to help it firm up a little more.

      Reply

  • Athziri
    March 4, 2021

    Can I put canola oil as vegetable oil? Also can I use a springform pan instead of 2 pans?

    Reply

    • Natasha's Kitchen
      March 5, 2021

      hello there, that should work too since it’s also okay to use vegetable oil. You can use two 9″ springform pans instead of 9″ cake pans and it will still work well.

      Reply

  • Swati
    March 2, 2021

    Hi Natasha,
    Love all your recipes!
    I have tried your no bake cheesecake and it turned out perfect. Can you please suggest what can I use as egg substitute for this recipe?
    Thank you.

    Reply

    • Natasha's Kitchen
      March 3, 2021

      Hello Swati, so great to hear that. About your question, I haven’t tried making this recipe without eggs so I cannot advise on that.

      Reply

      • Swati
        March 4, 2021

        Thank you for your response. Love all your tops too! Where do you get them from if you don’t mind me asking.

        Reply

        • Natasha's Kitchen
          March 4, 2021

          Thank you! It’s from different brands but you can check out the Loft store as some are from there.

          Reply

  • Holly VanWaes
    February 26, 2021

    I was wondering if you could recommend a different icing to go well with this cake?
    I am making it for my in-laws birthdays and i know some guests don’t care for cream cheese icing. (I’m doing a cheesecake layer in between the cake layers.)

    Reply

    • Natashas Kitchen
      March 1, 2021

      Hi Holly, we love it with the cream cheese frosting, but you can find alternatives HERE.

      Reply

  • jayme
    February 25, 2021

    Can I use this recipe to make cupcakes? If so, how long do I bake them for?

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Jayme, I have not personally experimented on that but I’ve been seeing in the comments below this recipe that others did it and had great results! I recommend checking out their comments and suggestions on how they made it.

      Reply

  • Michelle
    February 24, 2021

    Can I use a stand mixer or do u recommend the hand mixer?

    Reply

    • Natashas Kitchen
      February 24, 2021

      Hi Michelle, we used a hand mixer, but a stand mixer should work well. Just be sure not to overbeat it.

      Reply

  • Saverina
    February 23, 2021

    Hi Natasha, what is the alternative for the eggs… thanks

    Reply

    • Natashas Kitchen
      February 23, 2021

      Hi Saverina, I haven’t tried this recipe without eggs to advise. We have this Chocolate Cake recipe that is egg-free.

      Reply

  • Anonymous
    February 23, 2021

    Hi Natasha
    I would like to know how long will an unassembled cake stay in the freezer?

    Reply

    • Natasha's Kitchen
      February 24, 2021

      I haven’t tried freezing this unassembled yet but you can freeze a fully assembled cake in a cake box (cover box with foil to prevent freezer burn).

      Reply

  • Beverly Ferrao
    February 22, 2021

    Hey Natasha, I tried it out for valentine’s day and it turned out that be a hit❤️you make all your receipes sound so interesting super easy and fun. Awesome..thanks.

    Reply

    • Natasha's Kitchen
      February 23, 2021

      Perfect! I’m so happy to read your feedback, Beverly. Thank you!

      Reply

  • Elaine Tessier
    February 22, 2021

    Hi Natasha, I really enjoy your videos. I have a question about the red velvet cake. I didn’t see any baking powder, is it right? Thank you

    Elaine

    Reply

    • Natasha
      February 22, 2021

      Hi Elaine, that is correct, we used baking soda as leavening here.

      Reply

  • Pamela
    February 22, 2021

    Hello I did this cake yesterday.
    I changed a bit the frosting si ce I don’t like butter based frostings.. so I used whipped cream and mascarpone cheese.
    This cake is absolute heaven!!!! It is super moist, light, crumbs are perfect.. 100 out of 100 perfection.
    When I did this cake fit the first time it was a disaster lol.. I’m super happy now.
    Thank you!!

    Reply

    • Natasha's Kitchen
      February 22, 2021

      Yay, I’m glad it was a success! Thank you so much for your good feedback, Pamela.

      Reply

  • Raelene
    February 21, 2021

    Hi Natasha,
    I love all your recipes. Can i use creamed cottage cheese instead of cream cheese

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Thank you and great to hear that! I honestly haven’t tried using creamed cottage cheese as a substitute. If you do an experiment, please share with us how it goes.

      Reply

  • BMB
    February 20, 2021

    It was amazing. You’ll forget all the red velvet cakes you get from shops

    Reply

    • Natashas Kitchen
      February 20, 2021

      I’m so happy you enjoyed this recipe!

      Reply

  • Radika
    February 19, 2021

    I made this cake the other day and it came out great! The only thing I did different is I used 2 cups organic sugar. I’ve tried making cakes before but they never turned out how I wanted….but this recipe works. Will definitely make again. Thank you so much Natasha!

    Reply

    • Natashas Kitchen
      February 20, 2021

      You’re welcome! I’m so happy you enjoyed it.

      Reply

  • Super
    February 19, 2021

    So moist and delicious!
    even after a few days.

    Tried a green gel color but I didn’t add enough color so it came out a light around color.

    Awesome frosting, though.

    Reply

    • Super
      February 19, 2021

      oops, forgot to give it a star or more. ahahaha

      Reply

    • Natashas Kitchen
      February 19, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Melissa Harris
    February 18, 2021

    Made 12 cupcakes and 4 mini Bundt cakes. Valentine’s Day. Wish I could share the picture. My new go to red velvet cake now.

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Fantastic! Thanks for your wonderful review, Melissa. Feel free to share photos of your creation on our Facebook group or page.

      Reply

    • Marianna Kreski
      April 16, 2021

      At what temp did you cook the cupcakes? How long?

      Reply

  • Pauline Henry-Drummond
    February 16, 2021

    Hi Natasha,
    Thank you for sharing your Red Velvet Cake recipe. Ii made and decorated it and its the best cake of its kind. It was moist, not too sweet, and I have to control myself after taking eating the first slice. It added so much joy to my family on Valentine’s day and they want me to make it again.

    Reply

    • Natasha's Kitchen
      February 16, 2021

      You are very welcome, Pauline. I can imagine how beautiful it looked! Thank you for sharing that with us.

      Reply

  • Kristen
    February 15, 2021

    This cake is moist and delicious.

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Nice, thanks for your great feedback!

      Reply

  • Karen
    February 15, 2021

    Great cake! Made it exactly as stated except I didn’t have gel food coloring. I used the liquid , it just wasn’t as vivid, but very good! Love your recipes!!!! 💖

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Glad that worked great! Thanks for sharing, Karen.

      Reply

  • Kim
    February 15, 2021

    Made this cake for Valentine’s Day. Huge hit! My sister has requested the cake for her birthday! The icing is great too. I LOVE your recipes and videos Natasha!

    I used 1/2 tsp of red gel and the cake was still chocolate in colour. More of a disappointment for me. I had really expected it to be a vibrant red as shown. Possibly my cocoa??

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Kim, it could be the type of cocoa or the type of gel. Some are more pigmented than others.

      Reply

  • Louise Torre-Siebert
    February 15, 2021

    If you make your own buttermilk by combining 1 tbsp of vinegar to milk, do you still need to add the 1 tsp of vinegar?

    Reply

    • Natasha's Kitchen
      February 15, 2021

      You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

      Reply

  • Renee
    February 14, 2021

    I always use a scale to weigh out my ingredients, but this recipe didn’t make enough batter to even fill up one 8×3 round pan. I’m curious how you got enough for two 9 inch round pans. I’m not criticizing at all, just genuinely curious as to what I may have done wrong or differently. Thanks!

    Reply

    • Natasha
      February 15, 2021

      Hi Renee, you might double-check the ingredients and watch the video to see where things looked differently for you to determine what may have gone wrong.

      Reply

  • Ayah
    February 14, 2021

    SO GOOD!!!! Followed the recipe to a T and it turned out so good!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Perfect! Thank you so much for giving this recipe a wonderful review, Ayah.

      Reply

  • Eve
    February 14, 2021

    I made this last night for Valentines. Absolutely gorgeous! Thank you Natasha.

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Awesome! Thanks for your good feedback, Eve.

      Reply

  • Theresa
    February 13, 2021

    I made this cake for my granddaughter 10 birthday, she was so surprised we i told her I made it, omg it came out so good, I decorated it a little different, sas as birthday day cake it looked and tasted like it came from a bakery, Thank you so much Natasha your receipes never disapoint , and your instructions are always on point,

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hello Theresa, yay that is fantastic! I’m glad she loved her cake, Happy Birthday to her.

      Reply

  • Zoie Penick
    February 13, 2021

    My sister and I made this cake today for Valentine’s Day. It was so delicious! The cake was nice and moist. The frosting was not too sweet, it had the right amount of sweetness in it. Our family loved it! Best cake we’ve made by you so far. Thanks for the recipe Natasha!

    Reply

    • Natashas Kitchen
      February 13, 2021

      I’m so happy to hear your family loved this, Zoie! Thank you for that wonderful review.

      Reply

  • Rose
    February 13, 2021

    Hi Natasha

    Can you make this cake as a 6inch cake because it’s my daughter and I and a 9inch cake is to big . Love your recipes.

    Reply

    • Natasha
      February 15, 2021

      Hi Rose, I haven’t tested that, but you would have to either modify or make it a 3-layer cake.

      Reply

  • Rose
    February 13, 2021

    Hi Natasha love your recipe can you make this cake as a six inch cake because their is only two of us my daughter and I

    Thanks again Rose

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hello Rose, I haven’t tried that yet to advise but I imagine that should work! If you experiment, I would love to know how it turns out.

      Reply

  • Andrea
    February 13, 2021

    My wife Andrea made your Red Velvet Cake recipe with Cream Cheese frosting……Jumbo Cupcakes…..Everything about them is so delicious!! Happy Valentine’s Day!!!
    PS: I posted a pic of the cupcakes on your FB page for this recipe 👌

    Reply

    • Natashas Kitchen
      February 13, 2021

      I’m so happy to hear that. I appreciate your thoughtful comment!

      Reply

  • Migena Nuri
    February 12, 2021

    First, I just love your recipes.
    Planning on baking the cake in 2 large baking sheets and cutting out heart shaped pieces with a large cookie cutter to make 4 mini heart shaped cakes. Do you think it will work?
    Thank you!

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Migena, that’s so creative! I haven’t tested that, but I imagine that should work. I’d love to know how you like this recipe.

      Reply

  • Zmmr
    February 12, 2021

    Hi Natasha, I have been baking cakes for over an year now, dealing with a constant issue. The cake is soft and moist but when I put it into the fridge, it becomes little hard and dry. Any tips?

    Reply

    • Natashas Kitchen
      February 12, 2021

      Ensure it is covered and stored properly; if you have any cut and open pieces, they will harden. Also, we like to let our cake sit for a bit to soften after the fridge before eating.

      Reply

  • Debbie Elliott
    February 12, 2021

    Tried it in cupcake firm turned out great! Rotated after 8 min baked about another 12min

    Reply

    • Natashas Kitchen
      February 12, 2021

      Thank you so much for sharing that with me Debbie!

      Reply

      • Debbie Elliott
        February 13, 2021

        They turned out great as cupcakes! I did notice in the ingredient listing it states 1/2tsp salt yet in the recipe instructions it says 1tsp salt. Used what the video said & they were perfect!

        Reply

        • Natasha
          February 14, 2021

          Hi Debbie, thank you for letting me know. I updated that and it should read 1/2 tsp which is what is in the video as well. Thanks again!

          Reply

  • manal el akhal
    February 12, 2021

    I love all your recipes and follow them and they are a success everytime… Thank you Natasha,

    Reply

    • Natashas Kitchen
      February 12, 2021

      You’re welcome! I’m happy you’re enjoying our blog.

      Reply

  • Debbie Elliott
    February 12, 2021

    I was about to make this & noticed the recipe says 1/2 tsp salt, however in the directions, it says add 1 tsp salt . Wonder which to use?

    Reply

    • Natasha
      February 13, 2021

      Hi Debbie, 1/2 tsp is correct and I have fixed that typo. Thank you!

      Reply

      • Sara$$
        February 15, 2021

        Hi Natasha I’m a big fan of yours I’m a kid baker and I love baking your recipes your red velvet cake is now a Family favourite thanks for this recipe

        Reply

        • Natasha's Kitchen
          February 15, 2021

          So glad to hear that, thank you for trusting my recipes! I hope you love every recipe that you will try.

          Reply

  • Natalie
    February 12, 2021

    Cake was delicious but it came out brown. Not red. I made it twice and even added more food coloring. Anyone have any idea WHY?

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Natalie, It sounds like it may be the type of food coloring you’re using? Curious if it’s not as pigmented? Was anything else possible altered in the recipe?

      Reply

  • Elizabeth Williams
    February 11, 2021

    I made this cake yesterday and it Mwas delicious.

    Reply

    • Natashas Kitchen
      February 11, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Karen
    February 11, 2021

    Hi Natasha,
    My son is away at college and his birthday is Valentine’s Day. I am putting together a “Birthday in a Box” to send to him and want to include some of Natasha’s cupcakes made with Love 🙂 (Our family has made so many of your delicious recipes this past year since you popped up on my facebook feed making a breakfast sandwich a year ago. We LOVE you Natasha!!) I have been looking at all of your cupcake and frosting recipes to try to figure out which would be the most stable to send. They wont be refrigerated while in transit Sat pm-Sun noonish. What would you recommend?

    Reply

    • Natasha
      February 13, 2021

      Hi Karen, I would recommend the vanilla buttercream which is our most stable frosting.

      Reply

      • Karen
        February 16, 2021

        Thank you, Natasha. I actually didn’t see your response before I baked, so ended up deciding on this Red Velvet Cake as cupcakes. It just looked too perfect for Valentine’s Day. I was able to make 22 delicious cupcakes! I froze a dozen in 2 disposable aluminum cupcake pans to ship in his birthday box overnight which still left 10 for us! OMG. So delicious!! (Also in his box were some of your heart macarons with lemon buttercream, heart shaped raspberry jam-filled sandwich cookies, heart shaped frosted sugar cookies, a cinnamon roll and some other goodies. All things of yours I’ve baked recently and set some aside in the freezer to send to him.) Then for her birthday my daughter asked to have your overnight cinnamon rolls for breakfast, my homemade spaghetti noodles with your easy homemade marinara sauce for dinner, and your lemon poppyseed cake for dessert. Every single one of your many recipes we’ve made have been absolutely delicious!! You’ve helped me become such a better cook which makes it more fun to cook! I love your simple approach and easy to follow directions and videos. Thank you, Natasha!

        Reply

        • Natasha's Kitchen
          February 17, 2021

          Hello Karen, yay, I am so happy to hear that it was a success! Thank you so much for sharing your good comments and feedback with us. It is so inspiring for me!

          Reply

  • Asp
    February 11, 2021

    Hi Natasha!

    I would like to ask you how many ml is the cup you are using for the measurements? I couldn’t find it somewhere 🌹

    Reply

  • Casey
    February 11, 2021

    It’s probably my fault but the cake came out dry. I know I followed the recipe and had room temp eggs, butter and cream cheese.

    I think the batter may need mite oil or sour cream or something

    Reply

    • Natasha
      February 13, 2021

      Hi Casey, I haven’t had that happen, but overbaking or ingredient substitutions are common culprits. Between the buttermilk, oil, and butter, there should be plenty of moisture in the cake. Make sure to bake on regular conventional bake mode and not convection. I hope that helps to troubleshoot. Also, serve it at room temperature as it does firm up slightly when refrigerated.

      Reply

  • Carol Lazzaro
    February 11, 2021

    Hi Natasha!

    Want to make this cake for Valentines Day. I cannot find low fat butter milk, can I use regular butter milk or should I just do the 1% milk with lemon juice?

    Thank you!
    Carol Lazzaro

    Reply

    • Natashas Kitchen
      February 11, 2021

      Hi Carol, yes, that should work fine to use regular buttermilk. I hope you love this recipe.

      Reply

  • Angela Carroll
    February 9, 2021

    Hi Can I use a liquid food coloring instead of the gel?

    Reply

    • Natasha
      February 9, 2021

      Hi Angela, please see my notes above for why I recommend using gel color. Liquid will still work, but you might need to use double or more to get the same color.

      Reply

  • Lucy
    February 9, 2021

    What is buttermilk? Can I substitute it with regular milk?

    Reply

    • Natasha
      February 9, 2021

      Hi Lucy, buttermilk is important for the reaction described in the post above. You might do a google search on making your own buttermilk to substitute, but you do need buttermilk in this recipe.

      Reply

  • Eleasha
    February 9, 2021

    Hi Natasha ! Tried this recipe today but seemed a little moist? What could’ve gone wrong ? Thanks

    Reply

    • Natasha
      February 9, 2021

      Hi Eleasha, it should be a moist and fluffy cake, but not overly moist. I wonder if your oven runs a little cooler? Make sure to bake until a toothpick inserted in the center comes out clean.

      Reply

  • Carol Lazzaro
    February 8, 2021

    Is gel food coloring the same as paste?
    I’m having a hard time finding paste.

    Reply

    • Natasha
      February 8, 2021

      Hi Carol, look for gel food coloring. I have it linked in the post above and I purchased mine on Amazon (the same one I have linked above)..

      Reply

      • Carol Lazzaro
        February 10, 2021

        Hi Natasha!

        I plan on making the red velvet cake for Valentines Day but cannot find low fat butter milk…can I use regular butter milk?

        Reply

        • Natasha
          February 10, 2021

          Hi Carol, yes that should work fine to use regular buttermilk.

          Reply

    • Natasha
      February 8, 2021

      Hi Carol, look for gel food coloring. I have it linked in the post above and I purchased mine on Amazon (the same one I have linked above).

      Reply

  • Carol
    February 7, 2021

    I have been using your recipes and they are great! Can a Bundt pan be use instead? Also I have had in the south and had one with nuts and pineapple or raisins in it.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Thank you, Carol. I haven’t tried that yet to advise but I think it is worth experimenting with. If you do an experiment, please share with us how it goes!

      Reply

  • DEB JUDISCH
    February 7, 2021

    Hi Natasha! Hey, when I was growing up, my mother baked cakes, wedding cakes for people in our community and she always told me that she would use cocoa powder to dust her pans for any dark cakes! I still do that to this day! Just an idea. Thanks and God bless.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Thanks for sharing that with us, Deb. Appreciate it!

      Reply

  • Marian Zimmerman
    February 7, 2021

    I always wondered why and what the buttermilk does
    thanks, love your blog, the charcuterie board was a huge hit!

    Reply

    • Natasha's Kitchen
      February 7, 2021

      I’m glad that was helpful and thanks for your great feedback on the board!

      Reply

      • Selene Limas
        February 19, 2021

        Hi Natasha! I am so anxious to try these recipe but I only have a stand mixer, do you recommend using a whisk attachment or a paddle?
        Also, I make my own buttermilk do using 1tbs of vinegar with milk do I need to add another TBS once it sets??

        Reply

        • Natashas Kitchen
          February 20, 2021

          Hi Selene, we used a hand mixer, but a stand mixer should work well. Just be sure not to overbeat it.

          Reply

  • Pooja
    February 6, 2021

    Hi Natasha, my son really loves all your recipes and likes to bake them.. He is 12 year and over 2 years he has been following your recipes . waiting for cup cake recipe . Also wanted to check, can we use spring pans instead fo regular pans

    Reply

    • Natasha
      February 8, 2021

      Hi Pooja, that is very sweet and thank you for sharing that with me. You can use two 9″ springform pans instead of 9″ cake pans and it will still work well.

      Reply

  • Tracy
    February 6, 2021

    Hi Natasha! Could I use this recipe for three 6” cake layers?

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Tracy, I imagine that should work! If you experiment, I would love to know how it turns out.

      Reply

  • Kristen
    February 6, 2021

    Hi, are you able to make this recipe using liquid food coloring?

    Thanks
    Kristen

    Reply

    • Natasha
      February 6, 2021

      Hi Kristen, yes it will still work with liquid color but the liquid food coloring is not as concentrated. You might double it.

      Reply

  • Micky
    February 6, 2021

    I have a question about the baking part of the cake, which I think it is important: I have watched quite a lot of recipes and in none of them is it mentioned if the oven is with ventilation or without it, or heat just from below or below and above… so how is it for this cake and/or others that you bake in general, like the vanilla one?

    Reply

    • Natasha
      February 7, 2021

      Hi Micky, I always use regular conventional bake mode (not convection) for nearly all of my recipes and I will always specify if I am using a different oven setting such as roast or broil.

      Reply

  • Sally
    February 6, 2021

    Can cake flour be used instead?

    Reply

    • Natasha
      February 6, 2021

      Hi Sally, I haven’t tested this with cake flour so I can’t speak to that or if it would be too soft of a crumb. If you experiment, please let me know how it goes.

      Reply

  • Kristen
    February 6, 2021

    Can you use liquid food coloring in stead of gel coloring?

    Reply

    • Natasha's Kitchen
      February 6, 2021

      Hi Kristen, I mentioned this in the recipe. We highly recommend using gel food coloring rather than a liquid one. We purchased the 12-color starter kit which is great for any baking project.

      Gel is more concentrated so you need less of it. This cake calls for just 1/2 teaspoon of super red #120 gel color and you could get away with using 1/4 tsp and still maintain a nice color.
      Gel is thicker which means it’s less likely to water down your batter or frosting.

      Reply

      • Kristen
        February 6, 2021

        Okay, thank you!

        Reply

  • Kats
    February 6, 2021

    Can oil be replaced with melted butter?

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Kats, I haven’t tested that substitute to advise. If you experiment, let me know how you liked the recipe

      Reply

  • Maria
    February 6, 2021

    Looks delicious!
    Just wondering if I can maybe add beet powder instead of food coloring (we don’t do artificial colors) and maybe reduce cocoa powder so it’s still reddish color?

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Maria, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Haniyah saleem
    February 6, 2021

    Hi Natasha! I tried this cake along with the frosting and it was so good 👌 Loved this recipe

    Reply

    • Natashas Kitchen
      February 6, 2021

      I’m so glad you enjoyed it!

      Reply

  • malak
    February 6, 2021

    hi natasha can i make it with out a food coloring like what will taste

    Reply

    • Natasha
      February 6, 2021

      Hi Mala, you can leave it out but it won’t be quite as vibrant red. It won’t change the flavor.

      Reply

  • Christopher
    February 6, 2021

    Hi Natasha! Would this recipe work well with the Wilton Heart Center Cake Pan set? I hope so LOL I’m going to try it

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Christopher, I haven’t tried this with a heart-shaped cake pan, but it should work great! I hope you love this recipe.

      Reply

      • Christopher Kerins
        February 7, 2021

        Ok! By the way the pan isn’t heart shaped. It’s round but has special indents to create a heart shaped center that you fill with icing.

        Reply

  • Shoma
    February 6, 2021

    Going to make this red velvet for the Valentine’s Day but problem is my oven is small 4( lite) and only 1 pan will fit , can u pls suggest what can I do?

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Shoma, I haven’t tested one pan at a time. I worry the batter will deflate of the one waiting. If you experiment, though, I would love to know how you like that.

      Reply

      • Shoma
        February 6, 2021

        My question is in that case what can I do? I want to make a smaller version. Is it possible?

        Reply

        • Natasha
          February 7, 2021

          Hi Shoma, you can scale the recipe up or down. I think it’s possible, but without testing specific sizes, it’s difficult to make those recommendations. If you click on the serving size, it can help with scaling the ingredients list up or down.

          Reply

    • Baker from Sri Lanka
      February 11, 2021

      Hi Shoma,

      You can measure out half the combined dry ingredients and combined wet ingredients, and mix them together and bake.
      Once they are baked you can mix the rest of the dry and wet together and bake.

      You can cover and keep the dry and wet separately on water baths (to prevent ants from getting in), whilst the first batch is in the oven.

      Reply

      • Natasha
        February 11, 2021

        That is a great tip on how to bake half of the recipe at a time by making separate batches. Thank you for sharing that.

        Reply

      • Shoma
        February 13, 2021

        Thanks. I will definitely try these.

        Reply

        • Aisha
          April 5, 2021

          Hey Natasha, I was actually reading through the comments and just a quick question on the buttermilk, if I make my own with lemon juice, do I still need to the 1tsp of vinegar as stated in the recipe?

          Reply

          • Natasha
            April 6, 2021

            Hi Aisha, I would probably still add the vinegar to the recipe to get the right balance of acidity.

  • Tammy
    February 5, 2021

    Oh, yummmmy! Definitely can’t wait to try this….it looks amazing.

    Sorry to change the subject but, do you have a recipe for shepherds pie?

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Tammy! I hope you love this recipe! Thank you for that suggestion, we don’t at this time, but it’s on our to-do list.

      Reply

  • Syeda Fatima
    February 5, 2021

    Hi Natasha
    Love your recipes
    Can you please guide me what are measurements and baking timefor one 8” pan cake?
    One moreover question your cake does not seem to rise much or I would say not a dome shaped top so I did not see your cutting off edges and top before assembling. What is the secret to it?

    Reply

    • Natasha
      February 6, 2021

      Hi Syeda, I haven’t tested this in an 8″ pan so I can’t give exact guidance on that. Make sure to follow the recipe exactly using the same measurements and measuring correctly and there should be no dome shape. I have made this cake many times and it consistently has a level top without needing to trim it. The dome can be caused by too much leavening.

      Reply

  • Desy
    February 5, 2021

    Hi Natasha, can I use the same recipe to make cupcakes?

    Reply

    • Natasha
      February 5, 2021

      Hi Desy, I think it would work great for cupcakes. I don’t have a recipe posted yet for Red Velvet Cupcakes but it’s on my list. If you experiment, please let me know how it goes.

      Reply

      • Angela Bejinez
        February 12, 2021

        I am 100% confident that this recipe works for Red Velvet Cupcakes because all of your recipes are good. Tried the Tres Leches Cake many times and it’s always a hit especially to my co workers.

        Reply

        • Natashas Kitchen
          February 13, 2021

          That’s so great! Thank you for sharing that with me, Agela.

          Reply

    • Debbie
      February 13, 2021

      I did cupcakes & turned out great!

      Reply

      • Natashas Kitchen
        February 13, 2021

        That’s just awesome!

        Reply

  • Tiana
    February 5, 2021

    Yum!

    Reply

  • Jennifer
    February 5, 2021

    We LOVE red velvet cake and this recipe is no different! Beautiful and so so yummy!

    Reply

  • Vera
    February 5, 2021

    You are the best in the kitchen and very beautiful ❤️

    Reply

    • Natasha
      February 5, 2021

      Hi Vera, thank you so much for your sweet compliment. I hope you love the Red Velvet Cake!

      Reply

  • Katie
    February 5, 2021

    Perfect for Valentines day and SO yummy!

    Reply

  • jana
    February 5, 2021

    waiting for your cupcake version

    Reply

    • Natasha
      February 5, 2021

      Oh that is such a great suggestion. I will add it to my list. Red Velvet cupcakes are so fun!

      Reply

  • Irma Vazquez
    February 5, 2021

    I have made most of your recipes and they have all come out wonderful, except for the cakes, since my oven is small and I can only fit one pan at a time. Can I bake one at a time without affecting the final result? Thank you

    Reply

    • Natasha
      February 5, 2021

      Hi Irma, I haven’t tested that with this recipe to bake one layer at a time. I suspect it would work, but it would have to be an experiment. If you test that out, please let me know how it goes.

      Reply

    • Christine Waters
      February 6, 2021

      I often have to bake one layer at a time as depending on sizes of cake tins my oven is not big enough and the always turn out ok.

      Reply

  • Deb Elliott
    February 5, 2021

    Can this be made into cupcakes as well????

    Reply

    • Natasha
      February 5, 2021

      Hi Deb, I don’t have a Red Velvet Cupcakes recipe posted yet but that should work. I will be testing that and if you beat me to it, please let me know how it goes.

      Reply

  • Melissa
    February 5, 2021

    This not only a beautiful cake it delicious! Such a fun cake to make!

    Reply

    • Natashas Kitchen
      February 5, 2021

      It sure is! Thank you for this wonderful review, Melissa!

      Reply

  • Rosie
    February 5, 2021

    Oh my goodness! This looks delicious! Red velvet cakes are very underrated! I will most definitely be making this for Valentines day! Being 14 i haven’t had enough time to try out all the recipes i would like to. However this recipe i will definitely be making! Thank you Natasha! Happy Baking!

    Reply

    • Natashas Kitchen
      February 5, 2021

      It’s beautiful and delicious! I hope you love this recipe, Rosie!

      Reply

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