Classic Red Velvet Cake

In this Classic Red Velvet Cake I combined a few recipes I’ve tried over the years to create the best, the ULTIMATE red velvet cake. For my Red Velvet Cupcakes click here!

Did you notice how I hit you with a few healthy recipes before I clobbered you with this doozy? It’s the only way I can make up for what you are about to see.

First, let’s back it up.

Growing up our birthdays were always a big deal, still are actually. When my sisters and I were kids we got to pick out what we wanted to have for our birthday dinner and we even picked the flavor of cake too! My problem was, as a kid I never liked cake. It was a frosting thing. So I always picked chocolate chip cookie bars or cheesecake instead. But anyways… it’s a tradition I’ve passed on with my own girls. My oldest, is just like her dad and requests chocolate-chocolate chip cake with butter-cream frosting… which is totally fine and totally delicious.

But my youngest is like me {sorry to tell ya girly, but it’s true} she doesn’t love-love cake. It’s a frosting thing for her too. If she does eat it, then it’s cream cheese frosting and that-tis-it. So that’s why the past two years running, she’s requested this for her birthday cake. But this year was different. For her 8th birthday she specifically requested a red velvet cake.

What 8 year old dreams of red velvet cake for their 8th birthday? A foodie in the making, that’s who. {I’m so proud!}

Since I’ve only ate red velvet cakes and never-ever-in-my-life made one, I had to do some research. I did some collaborating and a lil’ fine tweaking and made what I decided was the best red velvet cake I’ve ever had in my life. I’ve been hesitant for so long because there is just so-so-SO much red food die, I couldn’t bring myself to make one. But I believe everything in moderation and plus when a pair of soft hazel eyes got all kitten-like asking me if I would make it specially for her birthday… I caved. Okay all she had to say is “red velv-….” and I was in like flynn.

Start by cracking two large eggs into a large measuring {makes for easy pouring}, and give them a quick beating.

Add in the buttermilk and vinegar…


And *gasp* two 1 ounce bottles of red food coloring. As in uno and dos.

As I poured the second bottle I wondered if anyone has ever stroked-out from a red velvet cake. I mean TWO bottles!?!! That’s just insane!

So this is grape seed oil… and it works just splendid in cakes, and is WAY better for you. Hey-now I have to find some kind of balance with the TWO bottles of red dye! And plus it just makes me feel better.

Stir. And watch out for red droplets that will stain anything and EVERYTHING! Believe me, I speak from experience… goodbye favorite funky-floral kitchen towel, you will be missed.

Set that off to the side and start working on the dry ingredients.

In the bowl of your mixer, combine the flour, sugar, salt, baking soda and cocoa powder.

Give it a quick whisk to fluff and get ready for the RED.

Add the RED wet ingredients into the dry and fit your mixer with a whisk attachment.

Turn her on medium and mix until everything is completely blended.

Seriously! I want a lipstick AND a pair of shoes in that color… and a clutch. And maybe nail polish too!?

I greased, floured and lined my 9 inch cake pans.

I like to use a measuring cup to divvy up cake batter. It keeps everything even.


Swipe {taste!}.

And tap the cake pans so any trapped air bubbles may escape. Now just bake in a preheated 350 degree oven for about 25-30 minutes. Depending on your oven you may need to rotate the pans for even baking.

Have the cakes cool for 10 minutes before removing them from pans.

Once removed let them cool completely. Now I made the cake part of this recipe a day in advanced. I wrapped the cakes, individually, and popped them in the fridge until the next day for frosting. But you don’t have to do that.

Cream cheese frosting, I love the stuff… I’m not a huge fan of overly sweet frosting and this one is perfect! For a step-by-step check out my post here.

Now comes the fun part. Place one layer on your cake stand. Dollop a generous amount of frosting and spread it out evenly so some of it starts to fall off the sides of the cake. Place the next layer on top.

Place a larger amount of frosting on top and smooth it out over top and along the sides.

I took my spatula and scraped it so it would trap in any crumbs and then I popped this into the fridge for one hour so the frosting could harden up a bit aka “a crumb coat”.

After the hour was up I plopped the remainder of my cream cheese frosting over top and smeared it over top of the crumb coat.


Red Velvet.

I don’t like to throw the M-word out there, but this seriously is the muh-muh-moistest cake I’ve ever had the pleasure to eat. And I’m not even a huge cake fan… so this is huge!

But what was even better than this Classic Red Velvet Cake? Was when my daughter told me ‘thank you Mom’ and how ‘lucky she felt to have a mom who likes to bake’. Gah! I know… I’m totally choked up right now.

So now this weekend you should totally make this Classic Red Velvet Cake. Take pictures and share them with the world (or with me on facebook)! I’m tellin’ ya… this is as easy as cake-makin’ gets. The cake is perfect, the ratio of cream cheese frosting to cake is spot on… so why not?

Ps… Red velvet is the new chocolate.

If you are wondering if this Classic Red Velvet Cake recipe can be made into cupcakes, the answer is YES! Here’s a post with the details on how to make the BEST Red Velvet Cupcakes (baking temp, time etc.) and white chocolate cream cheese frosting.


Enjoy! And if you give this Classic Red Velvet Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 8-12 servings (depending}

Classic Red Velvet Cake

Classic Red Velvet Cake
An extremely easy, extremely decadent and extremely RED cake!
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes



  • 2-1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1-1/2 tablespoons unsweetened cocoa
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 whole large eggs
  • 1-1/2 cups grapeseed oil or a light flavorless oil
  • 1 cup buttermilk
  • 1 tablespoon distilled vinegar
  • 1-1/4 teaspoon vanilla extract
  • 2 ounces red food coloring


  • 2 (8 ounces each) packages of cream cheese softened and at room temperature 8 tablespoons (1 stick) unsalted butter, softened and at room temperature 2 teaspoons of pure vanilla extract
  • 4 cups powdered sugar


  1. Preheat your oven to 350Β°.
  2. Line, spray and flour two 9-inch cake pans. Set those aside.
  3. Lightly beat the eggs with a whisk and then add in the oil, buttermilk, vinegar, vanilla and food coloring. Whisk together until combined.
  4. In the bowl of your mixer, stir together the flour, sugar, cocoa, baking soda and salt.
  5. Add the wet ingredients into the dry and mix on medium until combined, scraping the bottom of the bowl once or twice.
  6. Use a measuring cup to divide the batter evenly among the prepared pans. Tap a few times on the counter to release any air bubbles.
  7. Bake for 25-30 minutes or until a cake tester is inserted and comes out clean. Depending on your oven, you might want to rotate the pans for even baking.
  8. Let the cakes cool for 10 minutes in the pans before removing them to a wire rack.
  9. Once the cake cools it's time to frost.


  1. Pull the cream cheese and butter out of the fridge and place on your counter 1 hour before making frosting.
  2. Place the softened cream cheese into the bowl of your stand mixer. Blend on medium speed until creamed.
  3. Use a rubber spatula to scrape down the sides before adding in the butter and vanilla. Blend on low speed until combined with the cream cheese.
  4. Gradually add the 4 cups of confectioners sugar (about 1/3 to 1/2 cup at a time) mixing well after each addition.
  5. Once combined,scrape down the sides and switch over to the whisk attachment. Mix on high speed for 10 to 15 seconds.
  6. This recipe yields enough frosting for a 9-inch two-layer cake, 1 9x13 cake or roughly 2 dozen cupcakes.


For more of a whipped frosting beat (with the whisk attachment in) for 10 seconds longer.

For some of my cakes I like to do a "crumb-coat" or a thin frosting to seal in the crumbs. So for this recipe I made a double batch of frosting. First putting a generous amount in between the layers, then a thin coating on the outside. I refrigerated the cake before applying the final frosting layer. This step is totally optional, but if you do decide to crumb coat... add an additional hour to the prep time. You might have a little frosting leftover but I'm sure you can get creative on how to use it up πŸ˜‰

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86 Responses to “Classic Red Velvet Cake”

  1. #
    Averie @ Averie Cooks — October 12, 2012 at 7:29 am

    I’ve never made a from-scratch red velvet cake – I need to try it! Right after I’m done turning orange from all the pumpkin stuff I’ve been making, I can get my red on. πŸ™‚

  2. #
    Katrina @ Warm Vanilla Sugar — October 12, 2012 at 10:31 am

    Your red velvet turned out perfect! Love the colour!

    • simplyscratch replied: — October 12th, 2012 @ 3:28 pm

      Thanks Katrina! πŸ™‚

  3. #
    Lori — October 12, 2012 at 12:11 pm

    Hold the phone. I want this!

  4. #
    Rachel Cooks — October 12, 2012 at 12:11 pm

    This a gorgeous cake! (Smallest slice ever in the last picture, btw!). Your daughter is so lucky to have you! Sounds like she knows it! πŸ˜‰

  5. #
    Jill — October 12, 2012 at 1:36 pm

    Thank you thank you thank you thank you thank you thank you thank you thank you thank YOU!

  6. #
    Dana @ This Silly Girl's Life — October 12, 2012 at 2:41 pm

    GORGEOUS. Love the cake stand too! Pretty!

    • simplyscratch replied: — October 12th, 2012 @ 3:26 pm

      Thank you Dana! That stand was passed down to me from my husbands grandmother… I cherish it πŸ™‚

  7. #
    Heather (Heather's Dish) — October 12, 2012 at 2:48 pm


    (sorry to yell, just got a little excited πŸ˜‰

  8. #
    Murissa @TheWanderfullTraveler — October 12, 2012 at 2:53 pm

    The cake looks perfect!
    My sister just made red velvet cupcakes as a test run before Halloween when she goes crazy for baking and entertaining. I, on the other hand, go the distance for Christmas but this cake would look festive on either holiday table.

    Looks great! I’ll direct my sister your way.


    • simplyscratch replied: — October 12th, 2012 @ 3:27 pm

      Thank you Murissa! I agree… red velvet should be enjoyed all year long!

  9. #
    CJ at Food Stories — October 12, 2012 at 3:19 pm

    Saw you on Huffington Post & thought I’d stop by … Great Recipe πŸ™‚

    • simplyscratch replied: — October 12th, 2012 @ 3:27 pm

      Nice to meet you CJ!

  10. #
    The Food Hound — October 12, 2012 at 3:43 pm

    Red velvet IS all about the frosting. I’m a cake-lover, but the only reason I know of to eat red velvet cake is to shovel the amazing cream cheese frosting into one’s mouth! Can’t WAIT till my little one can request her annual birthday cake!! That’s the best part about being a mom, right???

  11. #
    Connie — October 12, 2012 at 4:09 pm

    Your red velvet cake is beautiful! I do know how you feel about adding TWO bottles of red food coloring to any standard batch of cake batter. I’ve made red velvet cake with half as much, and got a very satisfactory shade of red (I would use 2 tablespoons coloring plus 2 tablespoons water or more buttermilk). I buy the food coloring from Smart and Final in a 16 ounce bottle, it is much more affordable than buying 1-ounce bottles. Red Velvet Cake is always perfect for the holidays πŸ™‚

  12. #
    Cassie — October 12, 2012 at 6:04 pm

    LOVE this Laurie! The color is magnificent!

  13. #
    Chung-Ah | Damn Delicious — October 12, 2012 at 8:25 pm

    I was definitely a cake girl growing up (still am) but I never liked frosting. It was always too sweet and sugary for my taste. But with this gorgeous cake and amazing cream cheese frosting – I can definitely get on board!

  14. #
    Tisha — October 12, 2012 at 9:07 pm

    OMG. YUM!! That cake looks amazing. I’ll certainly be trying it!

  15. #
    Julie @ Table for Two — October 13, 2012 at 1:12 am

    holy red! that is the most luscious looking red velvet i’ve ever seen! i seriously love how vibrant the red is – even if it is 2 bottles of red food coloring – it’s for good reason!!

  16. #
    krysten — October 13, 2012 at 1:44 am

    Oh ma gawd. This looks amazing! Love how bright the red is….I totally need someone to have a birthday so I can make this!

  17. #
    The Healthy Apple — October 13, 2012 at 1:59 am

    Wow! What a great post; I love your step by step photos and this recipe looks great. So happy to have found your blog!

  18. #
    Maria — October 13, 2012 at 10:49 am

    I love, love, love the color. When my son requested red velvet for his bday last year, I was so disappointed with my version as the color wasn’t as vivid as I wanted. I will try your version next year for his 20th bday, gahh that’s a big number for me to absorb!

  19. #
    Erin @ Dinners, Dishes and Desserts — October 13, 2012 at 2:31 pm

    Look at that gorgeous color! What a great cake for a birthday – I am sure your daughter loved it!

  20. #
    Ann — October 13, 2012 at 3:29 pm

    I made this at 10:30pm last night. Because that’s how exciting my Friday nights are lol! I only have one cake pan so I cut the recipe in half and it worked beautifully. Red velvet is normally not my thing but this is a keeper! I think it’s the frosting…delicious. Thank you!

  21. #
    little cooking tips — October 14, 2012 at 9:42 am

    WOW! This is so delicious! And the photos make it even more desirable!

  22. #
    sally @ sallys baking addiction — October 14, 2012 at 6:09 pm

    At 8 years old, I don’t even think I knew what red velvet cake was!!!! Yes, a true foodie in the making is right Laurie! Your cake looks perfect – a real classic! The color is PERFECT. Literally, such a gorgeous deep red scarlet. You make one beautiful cake Laurie!

  23. #
    collette — October 23, 2012 at 3:28 pm

    Looks relish! We do not use any artificial colors or flavors in my house, so I may be making this in an uncolored version…same recipe just minus the dye. Also…i think you meant for the imgredients to list 2 packages of cream cheese, not cream cheese frosting packages. right?

    • simplyscratch replied: — October 23rd, 2012 @ 3:33 pm

      Yes! You are correct! πŸ™‚

    • Leslie replied: — January 29th, 2017 @ 6:32 am

      I am thinking of doing the same. I hope your velvet cake turned out well! Did you use water or any other ingredient to replace the liquid from the dye???

  24. #
    KG — October 23, 2012 at 11:47 pm

    Know what I got out of this (beside an awesome recipe)? That your daughter totally knows exactly how to get what she wants. πŸ˜› The “lucky I have a mom who likes to bake” line is a classic.

  25. #
    Jose — January 9, 2013 at 2:14 pm

    Could you use anything other than Grapeseed Oil?

  26. #
    Amanda — February 5, 2013 at 8:16 pm

    So I am obsessed with red velvet (so good!) and I’ve been looking for a from-scratch recipe! Thanks so much!

  27. #
    sandi b. — February 14, 2013 at 10:23 am

    I made this cake last month and you don’t lie when you call it a doozy. It just symbolizes every fattening thing you can do to yourself, lol! Everyone enjoyed this cake and it really was quite simple to make. I made a plain ol chocolate layer cake for tonight. Maybe if I am good, I can make that beautiful red velvet cake again , next month?
    Oh and by the way, it was my first time to ever have red velevet cake and it was a glorious experience, ty.

  28. #
    Beth S; — April 24, 2013 at 1:18 pm

    I found this recipe last night and tried it today. The last time I made red velvet cake is tasted kinda bitter, and was too dense. Not, moist and dense but “Wow, I just pulled a muscle lifting this cake!” It wasn’t good. So, I tried this recipe except I made a couple of changes as I bake Gluten Free now. It was sooooo good! thank you for this recipe and the mixing of all the wet to add to the dry was a new way for me to do it, but it mixed so easily and turned out beautifully! I will be blogging my GF version today or tomorrow and will give you credit for the original Gluten-full version.

    • simplyscratch replied: — September 17th, 2013 @ 10:58 pm

      Thank YOU Beth!

  29. #
    Melissa — April 28, 2013 at 2:32 pm

    I came across your blog by chance after searching for a Red Velvet Cake recipe to try for the first time. All the ingredients made it taste delicious, but I think for me and my oven, I’ll probably have to adjust the temperature and cooking time slightly as 25-30 minutes at gas mark 4 (350 degrees) cooked the outside but not the inside. I think my oven is just a bit too powerful lol. What’s more, I left it for 15 minutes to cool before removing it from the tin – tins were non-stick AND I coated them but bits of the centre got left behind. Fortunately, because of the moistness of this cake – thank you so much for that lol – I managed to save these bits (and I got to nick a taste before the coating). That cream cheese frosting is very rich and I only used 6 cups of sugar instead of 8 because I ran out. Final verdict. Lovely cake. Very straight forward recipe. I’ll just have to keep at until it looks as flawless as yours does. =D

  30. #
    Someone who rarely enter the kitchen — May 6, 2013 at 7:30 am

    I am a first time baker and I wanted to try the RVC (my aspirations are very high as you can see! :D) I came across your blog and decided that this is the RVC that I wanna try. I made it yesterday and it turned out yummm to say the least! Especially for a first timer! The cake itself was moist and the cream cheese frost was just sweet enough. I did use only 6 cups of sugar as I ran out but it turned out fine. Everyone loved it and I was more than happy to hear the praises! Thank you for your detailed instructions, pictures and your blog! Cheers!

  31. #
    valerie marie — August 13, 2013 at 11:02 am

    Hi Laurie! I have so much success with your recipes and can’t WAIT to bake this for Grandma’s 90th birthday!
    QUESTION: How would you adjust (any ingredients? baking time?) to make cupcakes (for 30 ppl) as opposed to this glorious cake?

    • simplyscratch replied: — August 13th, 2013 @ 2:49 pm

      Hi Valerie! 90th! Thats fabulous… my grandma celebrated the same birthday last year! Happy Birthday to her! I’d just make the recipe as you would for a full cake, but just divide among a lined muffin pans. As far as baking time. I’m not quite sure as I’ve never made this recipe into cupcakes. Bake at the same temp, bt I would check at 10 minutes, rotate the pan and then check on them every 5 minutes. My guess would be around 18-20 minutes but please don’t quote me. Please let me know how they turn out! πŸ™‚

  32. #
    hira — August 19, 2013 at 5:51 am

    i didnot see you adding vinegar in it? May i please know when to add it??

    • simplyscratch replied: — August 20th, 2013 @ 10:57 am

      Yes Hira! You add it to the wet ingredients… with the buttermilk and vanilla etc. πŸ™‚

  33. #
    Melanie — September 17, 2013 at 10:08 pm

    Hello …. Iβ€˜m a big fan of red velvet and yours looks just amazing … will abseloutly try it!!! I was just wondering if the amount for your receipe is already doubled or not (is it 2 cream cheese stick or 4 … so on?) Thanks again for sharing πŸ™‚

    • simplyscratch replied: — September 17th, 2013 @ 10:57 pm

      Thank you Melanie! I would double the recipe provide if you want to do the crumb coat. I know it seems like a lot of cream cheese, but you will have a prettier cake if you do the crumb coat technique. πŸ™‚

  34. #
    Natasha — October 11, 2013 at 8:48 pm

    Okay… tried the recipe and the middle of my cake didn’t rise… what am I doing wrong?!?

    • simplyscratch replied: — October 11th, 2013 @ 10:28 pm

      Hi Natasha, I’m sorry to hear about your cake. I’m not a professional baker, but check the expiration date on your baking soda. If it’s past its prime it won’t be as effective. Or it could be that it’s slightly under cooked and just needs more time in the oven? Keep me posted!

  35. #
    Sandra — October 15, 2013 at 3:47 pm

    Hey is there anything I can substitute for the grape seed oil? I just don’t have any (and don’t think I can get any easily- i’ve never heard of it!) Will it change the final that much if I just use regular canola oil or something different?

    • simplyscratch replied: — October 16th, 2013 @ 10:32 pm

      You can definitely use canola! It’s a personal preference why I don’t… but go for it girl!

  36. #
    Jenn — October 21, 2013 at 8:25 pm

    I’ve got mine in the oven right now. I had to make a few adjustments (I made buttermilk using 1 cup of milk + 1 tbsp. of vinegar; there’s no food coloring because I have every color BUT red and I don’t think my husband would eat a blue or purple cake; and I’m baking it in a 13″x9″ pan because I’m tired of the hassle of two cake pans, heh), but I’m optimistic that it’ll be delicious (if the taste of the batter was any indication). I can’t wait to see how it turns out!

  37. #
    jolie — December 21, 2013 at 10:13 pm

    I decided to give this a try as my first cake attempt. It turned out AMAZING! The flavor was just right, and so moist! I use your recipes all the time. Thanks a million.

    • simplyscratch replied: — December 23rd, 2013 @ 4:56 pm

      Thank YOU Jolie! I’m so glad you loved it!

  38. #
    Anuja Khemka — April 11, 2014 at 2:46 pm

    I tried this cake and it is divine. However now I want to use it for an intricate pan (like the intricate train pan from Nordic Ware). Is this recipe suitable for that? The cake has to be tight and a bit dense.


    • Laurie McNamara replied: — April 24th, 2014 @ 12:38 pm

      Hi Anuja! I think it would be fine. It’s hard to say because I haven’t tried it in an intricate pan… so if it works out well for you please come back and let me know! Happy Baking!

  39. #
    Maria — April 23, 2014 at 10:40 pm

    Did you use regular buttermilk or cultured buttermilk ? If I can’t find the buttermilk that you used in this recipe in the US, can I also use lemon juice and whole milk to create it? Would that be fine ? Thank you !!

    • Laurie McNamara replied: — April 24th, 2014 @ 12:37 pm

      Hi Maria! I did use cultured buttermilk from the store. I always suggest sticking as close to the recipe as possible, but if you are having a hard time finding buttermilk at your grocery store then of course try it with the lemon juice and milk method. Good luck and enjoy!

  40. #
    KNAR HENRY — July 7, 2014 at 5:55 pm

    I followed this recipe to the letter, and let me just say it is AMAZING!!

    So decadent and moist. Unlike any other Red Velvet I’ve ever come across. Everyone at work is in love, I’m their new hero for baking this!!!

    You HAVE to bake this people!! Just HAVE TO!!

    • Laurie McNamara replied: — July 14th, 2014 @ 8:25 am

      AHHH! I’m so glad! Thanks for coming back and leaving a review! SO appreciated {and now I’m craving this cake!} πŸ˜‰

  41. #
    Jolie — July 7, 2014 at 9:32 pm

    Hi Laurie, Have you tried this recipe in cupcakes as well?

    • Laurie McNamara replied: — July 14th, 2014 @ 8:25 am

      Hi Jolie! I have not, but since I’m now craving this cake I should try it out! I think if you adjust the baking time it should work! πŸ™‚

  42. #
    Lamisa — July 20, 2014 at 8:17 am

    Hi Laurie,
    The cake looks stunning! I’m making this for a birthday party but the recipe is for 12+ only. I will be serving about 20 guests. It’d be great if you could just help me out with the amount of ingredients for 20.

    • Laurie McNamara replied: — July 20th, 2014 @ 8:55 am

      Thank you Lamisa! The easiest way would be just to double the ingredients and make two cakes. Enjoy!

  43. #
    nalini — December 19, 2014 at 5:07 pm

    just came across your blog. i love baking for my girls and i don’t like the taste of the boxed variety so i try everyting from scratch. i would like to know if i substitute the buttermilk with greek yougurt. thanks alot.

  44. #
    C. Taylor — March 20, 2015 at 4:51 pm

    I have been looking for red velvet cake recipe. I like to thank you for sharing. I will be making it very soon. Thanks again.

  45. #
    C. Taylor — March 22, 2015 at 1:10 pm

    Laurie, I could not wait to make this cake! The recipe was very exact so excited, my cake came out great.

    I did not have the grapeseed oil, so instead, I used canola oil. Still amazing results. Thanks for sharing. Look forward to making cupcakes next.

  46. #
    Jackeline — May 2, 2015 at 3:40 pm

    Omg that recipe is the best thing ever

    • Laurie McNamara replied: — May 25th, 2015 @ 9:16 am

      Thank YOU Jackeline!! πŸ™‚

  47. #
    Maria — May 10, 2015 at 11:30 pm

    I came across your page when I did a Google search of red velvet cake recipes. I knew I wanted to make it for my birthday and, I must say, this cake is AMAZING! I used canola oil instead of grapeseed oil since I couldn’t find any in the store. This cake is, by far, the most moist, decadent cake I have ever tasted and my husband absolutely loved it too. He even requested that I make this cake again for his birthday in November!

  48. #
    Sabine — May 17, 2015 at 3:54 pm

    I made this using one cup of melted unsalted butter, and it was very nice and moist. I whipped all moist ingredients with the sugar until it all came together, then added the other dry ingredients. Mixed for about one minute. Beautiful texture. Thank you for this recipe.

    • Laurie McNamara replied: — May 25th, 2015 @ 8:49 am

      You are SO welcome Sabine! Glad you enjoyed it!

  49. #
    Elizabeth — November 24, 2015 at 8:46 am

    I’ve made this recipe numerous times and have never received any negative feedback! I use white chocolate ganache instead of cream cheese frosting and it’s delicious!

    Would it change anything if I add chocolate chips in the batter?

    Thanks so much for sharing πŸ™‚

  50. #
    Sabrina Simmons — December 16, 2015 at 12:56 pm

    Can this recipe be used to make cupcakes?

    • Laurie McNamara replied: — December 16th, 2015 @ 1:24 pm

      Hi Sabrina! I don’t see why not, however I haven’t personally tested it so I can’t say for certain. If you decide to give it a try, please let me know how it works out for you! Enjoy!

  51. #
    Rene Hurst — January 14, 2016 at 2:17 pm

    I made this-followed the directions and everything-the only difference was I chose to make it as cupcakes instead of a cake. When the timer went off, I opened the oven and every single cupcake had fallen in the middle. I can’t figure out what went wrong! Help!

    • Laurie McNamara replied: — January 14th, 2016 @ 8:28 pm

      Hi Rene! I’m sorry this didn’t work out for you, but unfortunately it’s hard for me to say without being in the kitchen with you. I also haven’t tested this recipe as cupcakes so my only guess is that they needed more time baking? Or the consistency of the batter was off?

  52. #
    Isis Hernandez — January 27, 2016 at 11:32 pm

    Made this for my kids . Came out very moist and WOW good.Very easy , will make again . Thank you. Isis Hernandez..

  53. #
    R Jackson — March 11, 2016 at 5:20 pm

    I have made this cake several times. Made no changes. It is very good and my family loves it. They say it’s “on point”. Thank you for this recipe.

    • Laurie McNamara replied: — March 12th, 2016 @ 4:38 pm

      I’m so glad! Thanks for coming back and leaving a comment!

  54. #
    Thomas — May 6, 2016 at 7:07 pm

    So I’m just a young gay guy really inspired by your work. I’ve already made your peach cobbler, New York style cheesecake and am now trying this. I’m a freshman baker, putting it generously. How do you stop your cake halves from doming? Yours seem to look so flat. Do you have a post on that already?

  55. #
    Erica — July 11, 2016 at 5:17 pm

    I made this cake for my husband’s birthday and it was amazing! I saw a question in the comments about making the buttermilk using the milk and lemon method. I did this and the cake turned out great. It was SO GOOD. Best red velvet cake I’ve ever had.

    • Laurie McNamara replied: — July 22nd, 2016 @ 10:07 am

      I’m so happy to hear that! Thanks for leaving a review and the tip about the buttermilk!

  56. #
    Valerie — December 16, 2016 at 10:05 am

    Can you use this recipe to make as a pound cake and would the cooking time remain the same.

    • Laurie McNamara replied: — December 17th, 2016 @ 7:20 pm

      Hi Valerie! I wouldn’t think it would be the same. Maybe try Google searching for a red velvet pound cake recipe to ensure you get the proper texture and also correct baking temperature and time.

  57. #
    Karen T — October 15, 2017 at 7:59 am

    I have been making a red velvet cake for years very similar to this one! I haven’t found another recipe close to being as good as mine…. but yours must be because the ingredients and amounts are very close. There are subtle differences, however i feel compelled to try yours cause that’s how I operate. Also, your mixing directions are way different, however I have made other Cakes that use this approach and love them. I have always used two 1 oz bottles of the red food coloring don’t think twice about it. My cream cheese frosting uses 1 block of cream cheese, but if I am making your cake recipe, I am all in! I will let you know as I am making one within the week!

    • Laurie McNamara replied: — October 17th, 2017 @ 8:07 am

      I can’t wait to hear your thoughts, Karen! Enjoy and happy baking!!

  58. #
    Karen T — October 15, 2017 at 8:07 am

    PS: I forgot to mention I often make cupcakes from my red velvet cake recipe which is almost identical to yours and I fill the cupcake only half full using a large cookie scoop. No more than 2/3 full as the batter rises a lot. Filling 1/2 results in an even with the top of the muffin cup cupcake. I bake for about 20 minutes. My yield is 33 cupcakes. By the way, they freeze very well and yes, I frost them first…. it works!

  59. #
    Karen T — October 24, 2017 at 11:13 am

    I made this cake which is very close to my ” signature” recipe. It tastes awesome and really there is no discernible difference in anything. The only difference is your had 1/2 C more sugar…. so not sure if I could note a slightly dryer texture, but still amazingly moist. Your vinegar and vanilla amounts were different than mine but negligible. So for me it’s a toss up but one thing is for sure, don’t think I have had a better red velvet than yours or mine. I have to say your mixing differences are easier. Either recipe is a win in my eyes and tastebuds! Thank you and very glad I got linked up to your blog thanks to Jessica Merchant how sweet eats when she posted a lonkntomyiur pumpkin pudding cake!!i am totally making that too. !

  60. #
    Brenda Williams — December 6, 2017 at 11:00 am

    I have a friend allergic to Red 40 so, I’m making her a White Velvet cake from this recipe. Since the red food coloring only adds color, this will be great! I know we like pretty but hey, better being white or whatever it turns out than her making a trip to the hospital.

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