thank you! most times we hear red velvet cake, and figure its complicated, but you make it very easy. Is it vanilla? I used ermine..too good I say, OH YAY!! Loved this cake! Many thanks, Elaine, HMM! I decorated it with chocolate sugar sprinkles all around and extra crumbs around the edges as you suggested. Hello Rosie…..Can I double the recipe in order to get a big size? YAY!!! Is there a reason the food coloring has to be liquid? My daughter and I made this cake last night. How much butter must be use? I made 9″ layers because I wanted a bigger cake. The cake also developed quite a hard crust as it was cooling. Let me know what you think! Cool completely before frosting with cream cheese frosting. Many thanks. Can I cook this in a bundt pan and do it sort of like a pound cake?? My husband coworkers birthday. Thanks for a great recipe. Life is too short for bland and boring. Hi Rosie I tried this recipe and the cakes turned out really good plus it so easy.. This was the best red velvet recipe I have found thus far. If you have less food coloring it just won’t be as vibrant , Wow.. wow.. wow Can I add nuts to the frosting and garnish the top with nuts also? XO. However in this cake the quantity of colour used was quite less had still it had a beautiful red colour. LOL!!! It’s so moist! Hi! It’s definitely a soft frosting, but it shouldn’t be liquid. Thanks! Some body call 911!!!!!! I’m glad I found yours. Good luck!XO. Enjoy! My red velvet cake recipe calls for 3 tablespoons of cocoa powder instead of the 2 or even 1 tablespoons of cocoa powder that I see in most other red velvet cake recipes. it looks very attractive. I’m not sure what happened. I’ve used this recipient before to make cupcakes and they turned out amazing! Followed the recipe as well as I could, but it didn’t turn out as well as I’d hoped. I followed your Ingredients to the Tee,,,and let me tell you it came out Da Bomb!! Thank you for sharing! Thanks a bunch! I hope they turn out for you! Perhaps your oven runs a little cooler than mine. I tried it and every one loves it. I tried cake flour and it still taste awesome, hi Rosie, for the bright red colour , did you use the liquid food colour or the gel, I used liquid food coloring for this cake , mine gave a dark colour, not bright red. I got a recipe from someone and I made it today…… I don’t know how but I felt in my spirit that it wasn’t going to be right and needless to sa y it was a disaster. But this worked well as the layers were quite even. Thanks. So, let’s have an honest conversation real quick. My cakes are cooling now! The cake tastes OK, but has a gritty texture. Notify me via e-mail if anyone answers my comment. This recipe sounds perfect. Thanks!! Slowly combine the wet, ingredients with dry ingredient. If it was dense, my guess is that the batter got mixed too much when adding the flour and liquid. Hi Gloria! Thank you so much. I had to slice off the crust from both cakes. Thank you!! Do not overbake. Pour 1 tablespoon of white vinegar or fresh lemon juice into a 1 cup measuring cup, then add enough milk to fill the rest of the cup to the top. I’m planning to make this cake for a Christmas party and I was wondering how I would adjust the recipient for 9″ round cake pans? I don’t know where to begin to thank you for the greatest red velvet cake recipe ever!!!!!! Can the red velvet cake be frozen (before decorating) ? It is one of my favorite recipes! The edges were kind of hard. With the large amount of icing between the layers the cake was a nice height. Mix until the frosting is nice and creamy. I’m so glad it worked out so well for the wedding cake. Fantastic cake!. Can you use butter instead of Vegetable Oil? Thanks so much! I never really thought too much about it, except that it was a “special occasion” cake. I think it’s great. Or doubling the cake recipe and making 4 cakes? Thank you for sharing your recipe. This is a delicious cake. There is no coffee used in this recipe. The frosting is heaven. It will be my forever recipe…Thanks so so very much Rosie!!!!! Red velvet cake is perfect for almost any occasion, but the bold red and white colors make this the perfect cake for Valentine’s Day, Christmas, and patriotic holidays like the Fourth of July or Memorial Day. And by the way it was a big hit with the kids and hubby, I’m very over critical! If so how much more cocoa? Set aside. I have a recipe that I use all the time. please kindly let me know as I am looking to make this amazing receipe soon. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. The missy jug ingredients offs different than the written instructions. How long in advance can you make and keep the cake. By the way this cake looks delicious! I was always very sceptical about the Red velvet cakes because of the amount of colour that is used. Came across this one and it was a little different with the oil. I think 1 oz should be enough. I’m so glad that you liked the recipe. Everyone said that it was the best Red Velvet Cheesecake Cake that they ever had! It turned out so moist and absolutely delicious! That will result in having a dry, bread like cake… You don’t want that ..So make sure that you mix the cake batter just until everything is well combined… You’ve been warned! HAHA) This southern red velvet cake is so unbelievably moist! Rose and I are somewhat on the fence about red velvet cake because, well, it’s cake and it’s delicious but it’s not my favorite cake (gasp!). And yes, refrigerate the frosting while the cake is in the oven, and frost when it has completely cooled down to room temperature. By Karina 116 Comments Filed Under: Cakes. I didn’t use the rose pattern and I had way too much icing left. Rosie let me just say thank you thank you thank you I have been getting request for red velvet cake after Thanksgiving I made one and my cousin couldn’t stop eating my family loves it I will never by another red velvet cake when I do my dinners I will be making my own cake thanks again my next task is trying the pound cake my grandma God bless her soul use to make the best but I’m going to see of I can top or come close with your recipe. I found your recipe and your video. Sorry about that typo in the ingredient list! Thank you so much for sharing this wonderful recipe! If I made the cakes and wrapped them and put them in fridge until the next day, would it dry the cakes out? This recipe has replace three different recipes that I have tried in the past. Perfect!!! Beat the cream cheese and butter together in a large bowl using a handheld mixer until smooth, about 1-2 minutes. A friend of mine ordered 200 red velvet cupcakes and made her using this recipe with meringue icing and it was a hit, Her boss loved it. Everyone was ready and so satisfied with this recipe. I would like to try this in a 10 cup Bundt Pan.. Can you suggest baking time and temperature if I do this? The cake is moist and the best I’ve ever had. Thank you very much!!! Thank you very much for this wonderful recipe. Also, there would be a lot of leftover icing if you didn’t do the roses. I’ve made many red velvet cake recipes from Bon Appetit magazine to well-known pastry bloggers/influencers, none of those compared to your recipe. Hi, I was wondering why red food coloring instead of gel coloring? Wow! The Red Velvet Cake is one of the favorite cake. This is absolutely the best cake that I have had in a looooong time. Would I just cut the recipe you have posted in half?? The two most popular frosting choices for red velvet cake are cream cheese frosting or ermine frosting. My kids sneak and eat it at night. Made entirely from scratch with a few tips and tricks, this is one cake that takes centre stage! We are a house divided on this uber-popular cake flavor. Pour the batter evenly between the two cake pans, then bake for 30-35 minutes (for 9-inch pans) or 38-43 minutes (for 8-inch pans), or until a cake tester inserted in the center of each cake comes out clean with just a few crumbs. Next, add it the vinegar, and red food coloring. What brand of flour & butter do you use? I told my sister in law I would make the cake. Had my grandma not told me she wanted one for her birthday, I wouldn’t have made this. Yes, it is a nice deep, dark red! I’d like to try it!! I’ve had good red velvet cakes but this looks so delicious! TA! Everyone loved it and complimented me on the moistness! I’m back lol! I ended up only doing the rosetts on top and not on the sides. Do I have to cook each cake separately or can I bake both together at 325? Good luck! Making the red velvet for my daughter’s bday tomorrow per her request. Red velvet cake is much more than vanilla cake tinted red. I am always on the hunt for delicious red velvet cake! For best results, please follow the recipe. OMG…the moistest cake I’ve ever had. If so what would you suggest? So informative and perfectly described each step. It turned out Ah-mazing!! Or do I omit the table spoon of vinegar if I am using home mad buttermilk? Well ,as for me, I’ve never thought of ever baking a cake until I encountered this phenominal cake .thanks for sharing your recipe. I want to ask that can I use the same recipe for the red velvet cupcakes? My frosting is too soft, almost liquid… what’s the secret? Looking forward to your fudge cake recipe. Thank you a million times for sharing your recipe. I’m not sure why you would end up with a hard crust – that sounds like possibly an oven issue to me because I haven’t had that happen with this recipe. I want to make some for valentines day but want to be sure they stand up to the cutting. Everyone loved it including the grad himself. Everyone loved it !!! Thanks for a DELICIOUS recipe . Omg!!! This recipe was phenomenal. Hi, I saw online that you can use lemon juice instead of apple cider vinegar. What temperature and how long would you recommend I bake them for? Hi Karina ! Pretty and delicious all at the same time. I haven’t heard that phrase in such a long time but I love it! The cake came out dense even though I followed the recipe to the T. I used both butter and oil. The only problem I had was dusting the pans with cocoa, when the cake finished baking I had to trim the cocoa off the cake because it burnt on the cake. I hope this is helpful! Thank you for sharing such a great recipe. Even though I never had red velvet, I tried this recipe and it turned out well…seriously the cake was yummy,moist and fluffy!! Just to confirm is it 350 grams flour ir 300?? Thank you for doing what you do. What are the ingredients in metrics please? I sang your praises! The entire cake was eaten by family and friends in 1 day!!! Would using that much liquid food color impact on the flavor of the cake? If red velvet cake is not your thing, I get you. I have 2 questions. I LOVE red velvet cake but I have always been afraid to try it. )I know there will be extra batter which I will just bake in another pan.) I have one question about possibly using 2 ounce of the red food coloring instead of 1 ounce to get a deeper red color. Put Philadelphia cheese in a mesh cloth and let it drain. The chocolate taste is fairly mild but the flavours are delicately rich. Thank you! 1 ? Thanks. I was wondering if I could use Apple vinegar instead of white? 1 cup (240ml) buttermilk, room temperature, 2 (8 ounce) (450g) packages cream cheese, softened, 2-3 tablespoons (30ml-45ml) cream or milk. Thank you so much for letting me know and following along with me! Sift together flour, baking soda and salt in a separate bowl.