Home > Dessert > Red Velvet Cake Recipe (VIDEO)

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

4.99 from 130 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

  • Bob
    September 25, 2022

    Hi Natasha,I’ve made many of your recipes and all were great.My questions is,I want to make there’s velvet cake,the day ahead of company.Should I keep it refrigerated until then.Also would it be best to refrigerate it after it is cut.What do you suggest?

    Reply

    • Natasha's Kitchen
      September 25, 2022

      Hello Bob, I have provided some “Make-Ahead” tips in the middle part of the recipe. I hope that helps!

      Reply

  • Olga
    September 23, 2022

    Natasha,
    Where did ya get those red dot decorations, I can’t seem to find em?

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Hi Olga, I linked them in the recipe notes above. Here is the link.

      Reply

  • Lynn
    August 8, 2022

    Is there a way to make red velvet cake without the cocoa I’m illergic to chocolate because of my heart I can’t have caffeine or is the a caffeine free cocoa thanks lynn bibbee How’s your book coming?Can’t wait Lynnbbee@aol.comlynnbbee@aol.com

    Reply

    • Natasha's Kitchen
      August 8, 2022

      Hi Lynn, the cocoa is an important part of the recipe so I don’t really recommend omitting it as it might not work well. The cookbook is under progress and will be ready in October of next year.

      Reply

  • Edima Dennis
    July 9, 2022

    Hi Natasha. I saw that you replied someone’s comment on buttermilk substitution using one tpsb vinegar for every cup of milk. But the recipe also calls for one tsp vinegar. Do I still add the teaspoon vinegar after making the buttermilk substitution?

    Reply

    • Natashas Kitchen
      July 9, 2022

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

      Reply

  • Chantelle
    July 7, 2022

    Hi Natasha, approx. how many cupcakes would I get from this recipe?

    Reply

    • NatashasKitchen.com
      July 7, 2022

      Hi Chantelle. I have not made this into cupcakes to advise how many it would yield but based on a google cake to cupcake conversion chart, most likely up to 24.

      Reply

  • Ini
    July 7, 2022

    Hello Natasha, I don’t take too much sugar, can I half the quantity of sugar used? That’s 150g

    Reply

    • Natashas Kitchen
      July 7, 2022

      Hi Ini, I don’t care for overly sweet cakes either and believe we found the perfect balance here. Substitutions & changes may hinder the recipe outcome. I always suggest making a recipe as written the first time around.

      Reply

  • Anita Ling
    June 19, 2022

    Hi Natasha, i do not have buttermilk. Can it be replace by fresh milk? Kindly advise.
    Thanks.

    Reply

    • Natasha's Kitchen
      June 19, 2022

      Hi Anita, 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

  • Natalya
    June 14, 2022

    Your saving the day again Natasha <3 My daughter wanted to make a birthday cake for her little sister who is in Heaven now and our original plans for the cake fell through. When we looked at your recipe for our favorite, Red Velvet, we had everything on hand, pantry staples! Thank you so much.

    Reply

    • NatashasKitchen.com
      June 15, 2022

      You’re very welcome, Natalya. 🙂

      Reply

  • Leanna
    June 7, 2022

    Hi I was wondering how you get the perfect softness inside the cake. Should I bake it a little under 30 minutes or more than 30 minutes?

    Reply

    • Natasha
      June 7, 2022

      Hi Leanna, it really depends on your oven, but I do exactly 30 minutes. Just make sure your oven is fully preheated (mine takes 10 minutes longer to preheat than when it says its preheated and I only discovered this after getting an in-oven thermometer)

      Reply

  • Roma
    May 22, 2022

    Hi I just finished baking two 8″ cakes but the layers are quite flat, it seems it didn’t rise much if at all. Where did I go wrong?

    Reply

    • NatashasKitchen.com
      May 23, 2022

      Hi Roma, did you make any substitutions or miss any ingredients/steps? I would look over the recipe again. Also, be sure to measure your ingredients correctly and preheat your oven before putting in the cake to bake. If the oven is not fully preheated or if you wait to long after the batter is made to put it in the oven, it can affect the rise. Here is an internal oven thermometer to help you check the accuracy of your oven’s temperature. I hope these tips help troubleshoot the issue.

      Reply

  • Ayesha
    May 12, 2022

    Hi Natasha. I tried the red velvet cake and it turned out to be very soft and tasty. Love your recipes. Thank you for sharing ❤

    Reply

    • Ayesha
      May 12, 2022

      I have just one small question though. Is it necessary to prepare the pan with butter and flour? Could i use butter and baking paper instead?

      Reply

      • Natashas Kitchen
        May 12, 2022

        Hi Ayesha, we found that yields the best results.

        Reply

        • Ayesha
          May 13, 2022

          Hi Natasha. Thank you. If i want to make red velvet cupcakes, can i use the same measurement and method?

          Reply

          • Natasha's Kitchen
            May 13, 2022

            Hi Ayesha, 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.

    • Natashas Kitchen
      May 12, 2022

      I’m so glad you enjoyed it!

      Reply

  • Sue Purcell
    May 3, 2022

    Hi Natasha, love your recipes and videos! Do I have to adjust this recipe for high altitude? I live near Denver, CO so am about 5280 feet high. If I do, what adjustments would you suggest?

    Reply

    • Natashas Kitchen
      May 4, 2022

      Hi Sue, I don’t have much experience with baking at high altitudes, I use this Altitude baking guide HERE if needed. I hope this helps!

      Reply

  • Darlene
    April 14, 2022

    Hi Natasha! So I dont have buttermilk and is planning to make one by combining 1 cup of milk and 1 tbsp vinegar. Do i still need to add another tbsp of vinegar based on your recipe?

    Reply

    • NatashasKitchen.com
      April 14, 2022

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

      Reply

  • Oona
    April 6, 2022

    SOOOOOO GOODDDD!! I make a quarter of the recipe as a test cake for my birthday, and OMG, it’s AMAZING!!!! I ordered some stainless steel pans to make the full recipe with, but they are like 91/2 inches (maybe a bit closer to 9 3/4). Will the recipe still make enough to fill the cake pans? Thank you sooo soooo much!!!

    Reply

    • Natashas Kitchen
      April 6, 2022

      Hi Oona, that should work, although the cake may be a bit thinner in a larger pan.

      Reply

  • Lauchele Herbert
    April 3, 2022

    Hi Natasha, if I were to use liquid food coloring how much would I use?

    Reply

    • Natasha's Kitchen
      April 3, 2022

      I haven’t tried using liquid food coloring but I saw someone else shared this ” tried an experiment with liquid food colouring and it worked. I divided the buttermilk by half and add 2 tsps of liquid colouring until the buttermilk turned a blood red. I first add half after the oil and the other half alternating with the flour mixture and after it was baked it was a brilliant red.” I hope that helps.

      Reply

      • Lauchele Herbert
        April 4, 2022

        This was a life saver. It worked like a charm! Thank you, thank you Natasha and this cake recipe is splendid and yummy!☺️

        Reply

        • Natasha's Kitchen
          April 5, 2022

          You’re welcome!

          Reply

  • Lauchele Herbert
    April 3, 2022

    Hi Natasha love love your videos and recipes as always but if I were to use normal red food coloring instead of the gel, how much drops would you advise me to use to get that great red color?

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Hi there, I honestly have not tried liquid coloring to advise.

      Reply

  • Lauchele Herbert
    April 3, 2022

    Hi Natasha, if I were to use normal red food coloring instead of the gel, how much drops would you advise me to use to get that great red color?

    Reply

    • Natasha's Kitchen
      April 4, 2022

      Hi Laucehele, I haven’t tried using liquid food coloring but I saw someone else shared this ” tried an experiment with liquid food colouring and it worked. I divided the buttermilk by half and add 2 tsps of liquid colouring until the buttermilk turned a blood red. I first add half after the oil and the other half alternating with the flour mixture and after it was baked it was a brilliant red.” I hope that helps.

      Reply

  • Mary
    March 29, 2022

    Hi… Do you think i can use one pan and then cut in half the cake?

    Reply

    • NatashasKitchen.com
      March 29, 2022

      Hi Mary, I have not tested that to advise. You would most likely have to adjust the baking time depending on how deep the cake pan is. You could look up a cake pan conversion chart for advice, to see if there is an alternative size recommended in place of the two 9” pans we use in this recipe. You wouldn’t want to bake this in a pan that is too small or you will be dealing with other issues such as burning at the top or overflowing out of the pan, while still being a raw mess in the middle.

      Reply

  • Sammy Gilespy
    March 22, 2022

    Perfectly awesome cake! Thank you for sharing this great recipe. God bless…

    Reply

    • Natashas Kitchen
      March 22, 2022

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

      Reply

  • Tiffany
    March 12, 2022

    Hey natasha i was wondering
    Why do you add the oil after the eggs instead of mixing it in with the butter

    Reply

    • Natasha
      March 14, 2022

      Hi Tiffany, It keeps the consistency smoother. It’s important to add ingredients in the order they are listed and as directed. I’ve messed up cakes before by not doing that and even though all of the same ingredients went into the cake, the batter was ruined.

      Reply

  • Ramla Mohamed
    February 11, 2022

    Hi Natasha! Thank you for this awesome recipe.. am a very passionate and a regular baker…I love love the red velvet cake I have made it so MAny times so far..I just love it’s texture Soo moist it’s literally melts in your mouth..I would love to try it as a chocolate cake please can you advise how many tablespoons of cocoa should I add?I would omit the red color.

    Reply

    • Natashas Kitchen
      February 11, 2022

      Hi Ramla, if you would like to make a chocolate cake I recommend one of these cakes HERE.

      Reply

  • Saira
    February 10, 2022

    Hi Natasha,

    If I use my kitchenaid stand mixer, which extension/ wand shall I use to mix this cake batter?

    Thanks

    Reply

    • NatashasKitchen.com
      February 10, 2022

      You could still use the whisk attachment, just be careful to not overmix the batter.

      Reply

  • Linda
    February 8, 2022

    Hi Natasha,

    Thank you for the recipe and tutorial!!! You are great at explaining with detail!!
    I would like to know if you would recommend to use fondant over cream cheese frosting.

    Thank you very much!
    Best,

    Linda

    Reply

    • Natasha's Kitchen
      February 9, 2022

      You’re welcome, Linda. It is my pleasure to share these recipes with all of you who appreciate them. I haven’t tried using fondant as cream cheese is usually the frosting used for red velvet cakes.

      Reply

  • Susana
    February 8, 2022

    I made the red velvet cake for my daughter’s 16th birthday and it was loved by many. Thank you Tanasha for such beautiful and delicious cake recipes! What I love about them most is how moist they turn out. I’ll be making your recipe for chocolate cake for Valentine’s Day. I love your fun personality too!

    Reply

    • Natasha's Kitchen
      February 8, 2022

      You are so welcome, Susana. Happy Birthday to your daughter and I’m happy that the cake was a huge hit!

      Reply

  • Sheila
    February 2, 2022

    Where are the “notes” you said you would link to on this recipe?

    Reply

    • Natashas Kitchen
      February 2, 2022

      Hi Sheila, if you’re referring to the video notes, when you’re watching on Youtube, you can expand the notes section right under the video.

      Reply

      • Rhonda
        March 15, 2022

        Hi Natasha
        Love all your recipes
        Can I use a bundt pan for this cake? How long to bake for?

        Reply

        • Natashas Kitchen
          March 15, 2022

          Hi Rhonda, I haven’t tested this in a bundt pan to advise. If you experiment, let me know how you liked the recipe.

          Reply

  • Michelle
    February 1, 2022

    Was wondering what would the time difference be to convert these to cupcakes??

    Reply

    • Natashas Kitchen
      February 1, 2022

      Hi Michelle, 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

    • Snigdha
      February 11, 2022

      Hi Natasha,

      Hope you’re doing good ♥️

      Thank you for this amazing recipe. Have made this red velvet quite a many times and it never fails. This is the best red velvet recipe that I have come up so far.

      Just wanted to understand, would the same recipe go for cupcakes?
      And what would be the temperature settings then?

      TIA💕

      Reply

      • NatashasKitchen.com
        February 12, 2022

        I’m so happy you love this recipe. I haven’t tried making cupcakes but someone else shared that they used this recipe for cupcakes and said they “got 24 of them using an ice cream scoop (baked at 155 fan forced for 19 mins).” I hope that helps.

        Reply

        • Chris
          April 16, 2022

          Are you sure temperature is 155?
          Assume it would be 350 for
          19 minutes.

          Reply

  • Valerie
    January 30, 2022

    Hi, can you make a recipe for a real red velvet cake? This isn’t red velvet cake, it’s just chocolate cake with red food coloring. Not only because it’s not a real red velvet cake, but I just personally choose not to consume too much food coloring. I also don’t want to use beets or any other red fruit/vegetable because i’m afraid it won’t taste right. So I basically just want a real red velvet cake but still delicious lol. Thanks!

    Reply

    • Steve
      April 19, 2022

      Valerie,

      This is a real red velvet cake. That is exactly how you make one. All red velvet cakes use red food coloring and are cocoa powder based.

      Reply

  • Honey- Dubai
    January 26, 2022

    hi Natashia,
    Im one of your millions followers and i love all the food and recipes your preparing, in fact i have tried most of them. im trying to make “RED VELVET CAKE”
    I cant find any buttermilk here in my place, instead i will try a Buttermilk Substitute, combining 1 cup of milk and 1 tablespoon White Vinegar (or lemon juice).
    in this case should i add more 1 tsp white distilled vinegar??
    please do let me know.
    thank you 🙂

    Reply

    • Natashas Kitchen
      January 26, 2022

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

      Reply

  • Diane
    January 19, 2022

    My first time baking this cake! So moist and yummy!!
    You make all your recipes seem so easy.

    Reply

    • Natasha's Kitchen
      January 19, 2022

      Great job, Diane! It’s great that you got it right on your first try. Thank you for sharing that with us!

      Reply

  • Elsie
    January 15, 2022

    Everyone liked the cake at the ofc. I added chopped pecans to the cream cheese, so yummy. I’m wondering if adding baking powder would have made it rise more?

    Reply

    • Natashas Kitchen
      January 15, 2022

      Hi Elsie, the baking soda should make it rise nicely! I haven’t tried this with baking powder to advise.

      Reply

      • Olivia
        March 31, 2022

        so is it supposed to be baking powder? b/c the recipe says baking soda and my cakes did not rise at all, is there a typo?

        Reply

        • Natashas Kitchen
          March 31, 2022

          Hi Olivia, we used 1 tsp baking soda as written on the printable recipe card. I hope that helps!

          Reply

  • Nerissa Barbosa
    January 7, 2022

    Hi Natasha! Im so grateful to receive these awesome recipes of yours😍❤️ I have made some of them and always turned out well💕. My boys really loved them and Im going to try more, thanks for sharing! God bless you always and your family👨‍👩‍👦💖🌹🙏
    You’re great and beautiful! 😘💓

    Reply

    • Natasha's Kitchen
      January 7, 2022

      Hello Nerissa, thank you for sharing that with us. I hope your family will love all the recipes that you will try for them.

      Reply

      • Pam
        February 10, 2022

        Hello! Could I use another color? I was thinking pink. Would the cocoa powder mess with the color? Hope I’m making sense. Thank you!!

        Reply

        • Natasha
          February 11, 2022

          Hi Pam, it would be difficult to achieve a pink with the cocoa powder in the cake. You might have better success making the frosting pink rather than the cake.

          Reply

  • Debra Patton
    December 31, 2021

    Natasha’s can this recipe be double to make three layers
    Red Velvet Cake.

    Reply

    • Natashas Kitchen
      December 31, 2021

      Hi Debra, I haven’t tried doubling it to make a three-layer cake. You would have to modify the recipe. If you experiment, please let me know how it goes.

      Reply

  • Riza
    December 28, 2021

    Hi Natasha. Can I substitute buttermilk with yogurt? This cake looks amazing. Definitely I’ll be making this soon.

    Reply

    • Natashas Kitchen
      December 28, 2021

      Hi Riza, I haven’t tested that to advise on it wokring. If you experiment, let me know how you liked the recipe.

      Reply

  • Tara Miller
    December 22, 2021

    Hi Natasha, Can I use cake flour? If so would I not add the baking soda?

    Reply

    • Natashas Kitchen
      December 22, 2021

      Hi Tara, 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

  • Roma
    December 19, 2021

    Hi Natasha, i made red velvet cup cakes using this recipe. The cup cakes were soft and moist and delicious. I had to use 2.5 tsp of red gel food colour to get that bright red. Will be using this recipe going forward.

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Hello Roma, good to know that you loved making this into cupcakes! Thank you for sharing that with us.

      Reply

  • Cathy Chan
    December 15, 2021

    Hi Natasha. I love red velvet cake and would like to try your recipe.
    Will it be possible to have this recipe in grams instead of cups?
    Thank you.

    Reply

    • Natashas Kitchen
      December 15, 2021

      Hi Cathy, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Cathy Chan
    December 11, 2021

    Hi Natasha. I am Cathy from Malaysia. I love red velvet cake.
    Will it be possible to have your recipe in grams instead of cups?
    Thank you very much

    Reply

    • Natashas Kitchen
      December 11, 2021

      Hi Cathy, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • gerald tan
    December 10, 2021

    hi Natasha I’ve been struggling to form the icing around the cake the way you do. mine seems to spread unevenly. any thing that I may be doing wrong. thanks

    Reply

    • Natashas Kitchen
      December 11, 2021

      Hi Gerald! I recommend seeing the video for technique. But, I recommend an icing spatula. I hope that helps!

      Reply

  • Summar
    December 6, 2021

    Hi Natasha! Love your site and all your recipes! Do you know if I can make this using 8 inch round pans that are 3 inches deep? I have 3 of them and didn’t know if I should use all 3 or just 2 and how to adjust the cooking times. Thank you!

    Reply

    • Natasha
      December 7, 2021

      Hi Summar, I haven’t tested it that way so I’m not sure if that would be quite enough batter for 3 of them. I think 2 would be ok but you may need to bake longer. You will have to experiment.

      Reply

  • Barry
    November 17, 2021

    When I was young we lived next to an old Italian lady who used to make red velvet cakes and she would invite me over for some… they were soooo good! I must try this recipe.

    Reply

    • Natasha's Kitchen
      November 18, 2021

      Please do and I hope it becomes your new favorite!

      Reply

  • Stephanie
    November 14, 2021

    Can I use regular milk with vinegar to make buttermilk? If so, do I still need to add the additional vinegar?

    Reply

    • Natasha's Kitchen
      November 14, 2021

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

      Reply

  • Amirah
    October 13, 2021

    Hi Natasha, can I make a frosting that doesn’t have too much of a cream cheese taste to it ( not a super strong cream cheese taste)? Also, is there a way I can make a hardened chocolate coating around a whole cake? If so, can you tell me how? Thanks!

    Reply

    • Natasha
      October 17, 2021

      Hi Amirah, the frosting is balanced in flavor and we don’t feel it tastes too strongly of cream cheese. I haven’t tried doing a hardened chocolate coating, but we do have a great chocolate ganache that might work well here.

      Reply

  • Elaine Arding
    September 23, 2021

    Hi Natasha, can this cake recipe be used for cupcakes? If yes, how would you alter the cooking time or anything else. thank you

    Reply

    • Natashas Kitchen
      September 23, 2021

      Hi Elaine, 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

  • nicole olson
    September 9, 2021

    This red velvet cake looks DEVINE! I cannot wait to make it. All I have is 10” pans, I see you used 9” pans. Would I have to modify the recipe for 10”? Thanks!

    Reply

    • Natashas Kitchen
      September 9, 2021

      Hi Nicole, that may work in a 10″ pan, but it will be a thinner cake. You can adjust the recipe if need be, if you do, I’d love to know how you like that.

      Reply

  • Ranuth wijesinghe
    August 18, 2021

    Natasha I tried an experiment with liquid food colouring and it worked. I divided the buttermilk by half and add 2 tsps of liquid colouring until the buttermilk turned a blood red. I first add half after the oil and the other half alternating with the flour mixture and after it was baked it was a brilliant red.

    Reply

    • Natasha's Kitchen
      August 19, 2021

      So wonderful to hear that it was a success! Thanks for sharing that with us.

      Reply

  • Ranuth wijesinghe
    August 9, 2021

    Natasha can’t I use a liquid food coloring cause thats what I have

    Reply

    • Natashas Kitchen
      August 9, 2021

      Hi Ranuth, I haven’t tested this with another alternative, and I recommend gel color, though, explained in the recipe. The liquid may still work, but you might need to use double or more to get the same color. Adding that much liquid may water down your batter or frosting.

      Reply

      • Ranuth Wijesinghe
        August 10, 2021

        thanks i will update how it goes

        Reply

        • Swapna Mohan
          October 22, 2021

          Hi Natasha,…I am from India..love ur recipes…..can I use Apple cider vinegar instead of distilled vinegar and curd instead of butter milk….what is the difference?

          Reply

          • Natasha
            October 22, 2021

            Hi Swapna, apple cider vinegar is usually a lower acidity than distilled vinegar. I’m not sure what you mean by curd. Without testing those substitutions, I’m not sure how it would affect the recipe.

  • 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

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