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Red Velvet Cake. Until I met my husband, I had never even heard of a red velvet cake. Since it seems to be a Southern specialty, I guess it's not surprising that I never ran across one growing up in California. But thanks to the California cupcake boom, it seems like there's now a cupcake shop on every corner and every single one of them features some version of miniature red velvet cake.
But that's not why I made this cake. You see, my husband's family LOVES Red Velvet Cake. His sister Katie gets it every year for her birthday, but they all love it. From hearing Justin, Katie, and Daniel talk about it, I began to think that this mysterious red cake had magical powers. But somehow, after seven years of marriage, I have yet to taste my mother-in-law's version.
And partly because I was tired of waiting, but mostly in celebration of a momentous occasion, I decided to take matters into my own hands, and give this cake a try myself. Luckily, I had the family recipe!
You see, right before we left Sicily last year, my husband was promoted. In the military, promotions are always a big deal, but this one happened to be a VERY big deal. I could have baked a carrot cake, which is definitely one of his favorites. I even toyed with the idea of a Black Forest Cake, another one that gets requested from time to time (maybe next time, Justin). But there was something about this Red Velvet Cake recipe that fascinated me. And since I had THE family recipe in my book, I decided it would be a fun surprise!
Now, I won't lie. After reading the recipe, I was a little hesitant about making a cake that uses two full ounces of red food coloring. I even got online to check other red velvet cake recipes to make sure that I had copied the recipe down right! Sure enough, lots of Red Velvet Cake recipes require the same amount of food coloring. And, I wanted to stay true to the recipe that his family loves, so I gave it a try. And in the process, lot of things in my kitchen turned red!
Especially my hands. Please make sure you don't wear white clothing while making this cake!
But, using all that food coloring really does make a beautiful, beautiful cake. Just look at these layers as they came out of the oven! As soon as I saw them, I was glad that I gave this cake a try.
And although it might not be the traditional frosting, my husband loves cream cheese frosting (and so do I), so that's what I used on this cake. I baked two 9-inch layers, rather than three, since I don't have the 8-inch cake pans. It was beautiful as it was, but I can only imagine that the three red layers would be even more beautiful and dramatic.
Since it's difficult to keep the red crumbs from showing on the white frosting, I attacked this frosting job with a specific plan in mind. I first put a thin layer of frosting all over the cake, to trap the unruly red crumbs. I might have even stuck it in the fridge for a bit to set that first layer of frosting, but I honestly can't remember now.
Next, I added a second layer of frosting to cover up any hint of what lay beneath.
Part of what was so amazing about this cake is that once it's frosted, no one has any idea of the bright red surprise waiting inside.
Although I did stay true to the amount of food coloring in the original family recipe, I did make a few small changes. For one thing, the original recipe calls for shortening, and I decided to use unsalted butter instead. It's not that I never use shortening anymore, it's just that I generally prefer butter. And also, that's what I had on hand the day I made the cake. If you prefer shortening in cakes, go for it. I also added an extra tablespoon of cocoa powder, the original recipe called for only one tablespoon. I think everything else is pretty true to the original.
I thought this really was a great cake. For one thing, it's absolutely beautiful. But it also has a great flavor – although the flavor is really kind of hard to describe. Just trust me, it's good. It was also very moist, which is my favorite kind of cake. And although the original recipe says you can frost it with either butter cream or cream cheese frosting, I really do recommend the cream cheese!
Update 2/4/09: I also turned this cake recipe into Red Velvet Cupcakes, just in time for Valentine's Day!
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).
Frosting Instructions:
With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you'll be able to taste the tangy cream cheese!
*Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring--no matter how hard I try, I always end up staining something! As you're mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.
Related Recipes:
- Red Velvet Cupcakes with Cream Cheese Frosting
- Easy Lemon Cake
- Chocolate Stout Cupcakes with Vanilla Bean Cream Cheese Frosting
- Apple Galette
- Pumpkin Roll
Around the Web:
- Red Velvet Cake from Smitten Kitchen
- Red Velvet Cupcakes from Firefly Pie
- Red Velvet Cupcakes with Sprinkles Cream Cheese Frosting from Alice Q. Foodie
- Red Velvet Cupcakes from Off the (meat)hook
- Red Velvet Black and White Cookies from Joy the Baker
As a southern girl born and raised, I can verify that it's perfectly acceptable to use cream cheese frosting. ^_^ It's the only kind my husband (also a true southerner) will allow!11:37 pm Nov 18th, 2008
looks so delicious!7:58 am Nov 19th, 2008
I have made this cake before with frosting that consists of flour, milk, white sugar, butter, and vanilla. It is the BEST frosting in the world….especially on this cake!!!8:35 am Nov 19th, 2008
One thing i did…for the people who love frosting in my life…is to make two layers with the 9 inch pan…but before you frost…slice each in half so you have more layers of frosting inside….just a suggestion….plus it looks awesome when cut…
and…for christmas….add a little green food coloring to the white frosting that will go on the outside!9:45 am Nov 19th, 2008
Oh yes, cream cheese frosting is a must for this cake! I am a true Southerner myself.
Nice pictures too you did of making this cake.11:24 am Nov 19th, 2008
Wow that is a stunning cake. I've never seen anything like it before. I'm not sure how I would feel about eating it though… it is very red!! Your photos are great.7:23 am Nov 20th, 2008
is cake flour really necessary? sorry if i sound like a total simpleton out here. i just started to get into more advanced baking and im just wondering if cake flour is really necessary or if AP flour can cut it for a 19 y/o amateur baker practicing his skills.12:31 pm Nov 20th, 2008
@other Matt
Cake flour is generally a good idea–it's no problem to get at the Mega Mart (what show am I hooked on,hmmm). It's a much lower protein flour, so you get much less gluten formation when creating the batter, and a much more tender cake. AP wouldn't be as bad as bread flour, but splurge the 3 bucks, I'd say.2:28 pm Nov 20th, 2008
Well, if you want to get all technical…cake flour is not neccessary. Actually, I have never seen it used in a Red Velvet cake recipe down here in the South. Cake flour might make it lighter, but I really think it is just a preference. Truthfully though, isnt all art a preference? Baking is an art–a culinary art. Using cake flour is what my meemaw would call "making it 'fancy'", which isnt neccessarily a compliment.
However, it is always a good idea to try a recipe as suggested just once. You can make adjustments as you become more experienced. This recipe does look great and scrumptous!
I have made a Red Velvet cake using freshly milled whole wheat flour. Gives the cake a nutty flavor which compliments the chocolate quite well. The only adjustment I made was to add a little more leavening as whole wheat flour does tend to be heavy.3:37 pm Nov 20th, 2008
Has anyone ever made this cake without the dye, just to see what it looks like? I cannot bring myself to eat or to feed anyone that much red dye, but have always been curious about what it tastes like. I understand that the color is the whole idea, and it's beautiful…just curious though.10:13 pm Nov 20th, 2008
I have made it without the dye…it tastes exactly the same, and it is a weird color. LOL I like it better red. 🙂11:10 pm Nov 20th, 2008
I haven't tried the cake recipe yet, but I will. I am leaving a comment to say, I love your photography. The natural light and focus choices makes me want to try your cake immediately 🙂3:07 pm Nov 21st, 2008
Red Velvet cake is good but I can't say if it is the healthiest dessert out there! The cream cheese frosting really makes the cake.3:12 pm Nov 21st, 2008
It is happy to see your posting. Yes really informative article. I will tell this information again to my friend, oh yes I suggest you to check my blog on http://www.cake-world.blogspot.com , I hope the article on my blog will be usefull for you… and we can share each other. thank you… 😉3:06 pm Nov 22nd, 2008
OKAY ITS THE HOLIDAY TIME WE ARE NOT THINKING HEALTHY AND ITS DEFINETLY NOT THE TIME TO DIET!! THIS CAKE IS GREAT!!! ADDING WALNUTS TO THE OUTSIDE MAKES IT LOOK PRETTIER AND TASTES BETTER IN MY MOUTH. A MUST HAVE HOLIDAY CAKE AT MY TABLE. ENJOY EVERYONE.10:19 am Nov 23rd, 2008
Hi! I'm a new subscriber, after I saw THIS recipe. I had never, EVER heard of Red Velvet before either, and I also heard it's a Southern thang. Anyway, I made the cake by the recipe you have here, and it was DELICIOUS. The only things I did differently was I used All Purpose flour, but put it with the baking soda first and gave it a stir. I forgot to by cake flour, and I didn't have time to go back. That didn't seem to make a difference. Also, I only used 1 oz. of red food coloring which i DO regret. It came out beautifully, but the red was a shade or two lighter than this. And I really really REALLY wanted that blood red look up there. Oh well, next time, I also did the cream cheese frosting from scratch, and everything came out great. This was my alternative to buying a birthday cake, and everyone just died over it (not literally…that I know of…. hahaha). Thank you for a GREAT recipe, it's goin in the books.
OH quick question, everyone else said it was very moist, but I thought it was not as moist as I had hoped. Any suggestions? more butter? Any help is appreciated~11:49 pm Nov 25th, 2008
uhm i only have .3 oz of red food coloring
will that be enuff?!
if not, [instead of buin more] can you tell me what i can do
maybe mix colors or shorten the amounts of each ingredients5:23 pm Nov 26th, 2008
i looked up a lot of different red velvet cakes before deciding to make this one, the beautiful photos are part of what convinced me to try it out. and boy am i glad i did! holy cow… the cake is so moist and delicious and absolutely beautiful, everyone loved it; even certain [crazy] members of my family who usually LOATHE cake. PLEASE make it with cream cheese frosting, it tastes amazing! this website has the best easiest cream cheese icing ever, and its the one i used: http://www.slashfood.com/2007/10/24/last-cream-cheese-frosting/6:38 pm Nov 27th, 2008
That is the best piece of red velvet cake I've ever seen. Photos are stunning!3:45 am Nov 29th, 2008
Good for you! We have to keep those husbands happy and if he is from the south, Lord knows, his momma spoiled him! I use Paula Deen's grandma's recipe. This one uses buttercream icing, but adds marshmallow cream….the taste is unbelievable. Also, I put chopped pecans on the top of mine!2:52 pm Nov 30th, 2008
I agree, dont back the cake too long or it will dry out. Just like cookies.
Freakin good cake though!7:36 pm Dec 2nd, 2008
Has anyone every tried freezing half of the cake to have at a later date? If yes, was it still as good once defrosted?10:38 am Dec 3rd, 2008
Hey all, this cake looks and sounds absolutely delicious!!! But I am torn between Paula Deen's gramdma's recipe and this one. I had even bought the marshmallows to prepare paula's icing but ended up making rice krispie treats for the kids(lol). So I think I will bake this version first and at a later date and time try Paula's grandma's recipe. Then decide the winner from there. I have been craving a red velvet cake for months now ever since I had the pleasure of purchasing one from my aunt's friend and have since then moved out of state so I decided to make one myself. I always wanted a recipe I could hold onto and make for special occasions. Hopefully I will find my recipe soon!!! Oh yeah CREAM CHEESE FROSTING is a MUST!!!!!!8:00 pm Dec 4th, 2008
i can only find Hershey's Cocoa powder. is there another one u can use. and does it matter whether its regular or unsweetened.12:57 pm Dec 6th, 2008
I used just regular cocoa powder, I believe it was "Nestle" or some other yellow container. Mine doesn't say Sweetened or not, just says it's 100% pure cocoa, so I'm pretty sure that means unsweetened. It's the one and only ingredient on the ingredient list.
OK- I just dipped a finger in for taste. It is NOT sweetened at all! (runs to get water)1:12 pm Dec 6th, 2008
Just to let everyone know I used to make Red Velvets everyday at the restaurant I worked at and you can freeze them it actually works better so the cake does not crumble when you frost it. I always use cream cheese frosting but we also used a layer of ganache that would harden after it became cold. So it went cake, ganache refrigerate to harden the ganache then add frosting second layer of cake,ganache, and frosting, and for the the third layer just use cake and the frosting and decorate!1:57 pm Dec 7th, 2008
Does anyone know or made this cake is vanilla mean vanilla extract thank you.12:34 pm Dec 8th, 2008
Hey all, I made this cake Saturday and I only have enough for two small slices. I know right!!!! Well it's a combination of both my family is greedy and the cake was absolutely delicious!!! It was very moist and the color was gorgeous. It is a little messy to make but well worth it in the end. For anyone who's contemplating whether to prepare this cake or not PLEASE DO IT, it will receive rave reviews from all ages. I decorated my cake with pecans, between the layers and on top of the outer icing. Next time I will omit the use of so many pecans because it took away from my delicious cream cheese icing. But hey we live and we learn. My kids said they didn't like nuts but they ate the hell out of this cake. (:LOL:) Thanks for the WONDERFUL recipe. Will be in my Recipe Notebook for many many years to come.3:56 pm Dec 8th, 2008
Girl, you're making me drool! I will definitely try this recipe out!6:47 pm Dec 8th, 2008
One last thing I forgot to add if you do freeze them wrap the layers of the cake indiviually in saran wrap so its airtight. Also if you are refrigerating the cake at all take it out at least two hours to sit at room temp it becomes very moist.7:26 pm Dec 8th, 2008
Thank you for the freezing tips. Happy Holidays.9:06 am Dec 9th, 2008
Well I tell you what, I simply HAVE to make this cake for Christmas Day. The colour looks absolutely spectacular; every other Red Velvet caket I've looked at seemed a bit wishy-washy or garish whereas this is beautiful and blood-red.
I do believe I'll have to do a "trial run" of this cake this weekend as well… you know, just to make sure I'm happy with it… >_>1:25 pm Dec 9th, 2008
YES, JENNY YOU SHOULD DEFINITELY TRY IT YOU WON'T BE DISAPPOINTED. I FEEL YOU JESSICA, I THINK I NEED A FEW MORE TEST RUNS BEFORE CHRISTMAS TOO….LOL..JUST KIDDING!!! WE'RE NOT THAT GREEDY ; )4:40 pm Dec 9th, 2008
Can I make this with Hershey's special dark cocoa powder? It's the only kind I could find that was dutch processed, which I needed for another recipe. I'm excited about making this for my husband's birthday!!6:31 pm Dec 9th, 2008
I'm unsure about that one Phobie. Dark chocolate is bitter than chocolate, even though it's all unsweetened. maybe you can offset the added bitterness by adding a little more sugar. I'm no expert by any means, but I do try to improvise from time to time. But I would wait and get some other suggestions before you do anything, because all that time it takes to make this cake would be a waste to mess it up.8:30 pm Dec 9th, 2008
what if i were to make red velvet cupcakes using this recipe? has anyone tried it? i wanna make them for christmas with green dye in the frosting…red and green…it'll be very cute….how long should i bake them though?1:31 am Dec 10th, 2008
I just made red velvet cupcakes last night keep the liners when you fill them between 1/2 to 3/4th .I am sorry I can not give you a time I usually just check them without a timer whenever the toothpick comes clean you can start checking them after 10 minutes to see how they are doing. They are very cute I made some chocolate covered cherries to garnish the top of the cupcake.11:03 am Dec 10th, 2008
My daughter is asking for a Red Velvet Cake for her birthday! I can't wait to try this recipe. It looks wonderful!
Your website is gorgeous with lots of great recipes, can I add you site to my blog lines?
Thanks12:44 pm Dec 10th, 2008
Came across this recipe during a google search as I lost my own red velvet recipe. I'm from the UK and have fallen in love with the red velvet cake. Going to use your recipe for a dinner with friends this weekend. It looks lovely, thank you!2:29 pm Dec 10th, 2008
I have Wilton Christmas Red and Red Red Icing colors that iare pastes. Can I use that, or do I have to go out and get a liquid Food Color? If I could use these, wouldn't I have to put in some liquid, since the color is a paste already?11:46 am Dec 11th, 2008
Ya'll don't have to use food coloring if you'd rather not. The red originally came from a reaction between the cocoa and vinegar. Beets can be used to make it 'redder' without the food coloring. Cook the beets in only water just covering them. (Remove and season the beets after you transfer them to your bowl instead. Good dinner side! MMmmm) You'll need to play with the amount of liquid color to suit you. The water can be simmered down so your color is more concentrated. Obviously if your fluid is a different amount when you are happy with the color you either have to adjust the recipe – or do what I do an keep a'simmerin' that beet water until the color at 2oz makes you smile! Best wishes!3:43 pm Dec 11th, 2008
Well, I just got done making the cake and it didn't turn out at all like yours. There's barely even a hint of red in the sponge even though I used the full 2oz of red food colouring… in fact I followed the recipe to the letter. Very disappointing.12:05 pm Dec 13th, 2008
[…] is too sweet for my liking though (I used 2 cups of icing sugar). I followed the recipe from Pinch My Salt website. The only thing that I modified is that I used 2 1/4 cups of all-purpose flour instead of 2 […]1:36 am Dec 14th, 2008
I followed the recipie and this cake was perfect. I made it for my daughter in law's graduation from college and 40 cajuns from Louisianna. There was maybe three small slices left. Everyone loved it. It was beautiful and very red. I used the cream cheese icing.11:30 am Dec 14th, 2008
Beets! Ewwwww !!!! So….If I use my Wilton Food Coloring (which is paste), I would have to add water to equal 2 oz. before I mix it with the cocoa? Otherwise it would turn out dry?11:50 am Dec 14th, 2008
AP flour may have been the original flour but the use of Cake Flour goes way back and I would it consider the preferred flour. Also, there is a way to make it even prettier. You can make extra or make 4 thinner layers. Then you take one layer and fork it into fine cake crumbs and coat the cream cheese frosting all over and you get a red/white/red when sliced. It looks like velvet on the outside.7:06 pm Dec 14th, 2008
This cake is very good, the one thing I did differently is use 1 oz instead of 2 for the food coloring. It was still VERY red, 1/4 c of food coloring is just too gross…12:21 pm Dec 16th, 2008
If I didn't have millions of cookies to make this week, I would try this recipe immediately 😉 I've tried a few different recipes for RVC but not found the perfect one yet, here's hoping yours is the one! Love the decadent mood of your photos.2:13 pm Dec 18th, 2008
this cake looks so good im going to try an make it look jus like thay wen i make one and i hope its jus as good as it looks but this is one cake i love to eat you jus cant stop me its like its another addicting drug5:26 pm Dec 18th, 2008
Atempt the flower milk sugar butter vanilla frosting, it is the true Waldorf Astoria's recipe that dates back to the 1040's. It is not truly a red velvet cake with out it. cream cheese frosting should not be allowed on this famous east coast cake! You wont be sorry.7:16 pm Dec 18th, 2008
5tbs flour, 1 cup whole milk, 1 cup sugar, 1 cup real butter, 1 tsp real vanilla/
cook flour and milk until thick paste. Stir stir stir no lumps. Cool completely. Cream sugar butter and vanilla. Add to cooled flour mixture. Beat with beaters until right consistency!
I just made red velvelt cake this evening and it looks awful. How do you mix the flour, soda and vinegar into the cake mix with out it becoming lumpy? I couldnt get the white lumps out- even after I bakes it. It tastes ok but looks dreadful… whith hard white doughy lumps =(8:21 pm Dec 20th, 2008
I just made red velvet cake this evening and it looks awful. How do you mix the flour, soda and vinegar into the cake mix with out it becoming lumpy? I couldnt get the white lumps out- even after I baked it. It tastes ok but looks dreadful… with hard white doughy lumps =(8:21 pm Dec 20th, 2008
Curious did you use cake flour or AP flour?11:11 am Dec 21st, 2008
I made the Red Velvet Cake yesterday, and put it in the freezer for tomorrow's party. Unfortunately, I borrowed 2-8 inch cake pans from a friend. They were dark, and mine are light. After 20 minutes I checked the dark pans. The cake was done, already. I kept mine in for another 5 minutes. The cakes came out a different red. I knew the cake in the dark pans would bake faster, but I did not know that the cake would look different, also. I'm hoping that the insides are the same, and the dark layers are not dry! I should have checked them after 15 minutes, but who knew! Anyway, it's impossible to have lumps if you follow the directions, to the letter! I am a baker, so I know how critical that is.
I'm using the Cream Cheese Frosting. I love it! I don't like all that sugar, but you have to for the consistency. I'll let you know how it came out.11:32 am Dec 21st, 2008
My father's birthday is on St. Patrick's Day and we substitute green food coloring for the red. It's beautiful and tastes just as good as it does when we make it red for Christmas. He loves it!!!2:19 pm Dec 21st, 2008
I have used both ap and cake flour to make red velvet cakes and have never ran across an issue of them being lumpy. A general rule of baking that seems to work well is to mix all dry ingredients together and separately all liquid ingredients and mix them well, next just add your liquid to your dry in mixing bowl till you have a smooth consistency and all should go well. Baking is very particular just pick up the general rules and you should be good.2:26 pm Dec 21st, 2008
Well I made the cake for my roommate an family an friends last night it was a hit! Thanks for a great recipe- hopefully I will be able to test it out on my husband one day -whenever that may be 🙂4:52 am Dec 22nd, 2008
Hi! I made this as a Christmas treat last weekend (put red and green sprinkles on top!), and it turned out FABULOUS. My only word of advice to people is to remember to take out the eggs and buttermilk (and butter and cream cheese for the frosting) before you start the recipe so that they are room temperature. This held me up! Thank you for the recipe — you've gained a reader!12:01 pm Dec 22nd, 2008
I've been looking for a red velvet cake recipe for so long. I tried one off food network and it turned out oh so wrong. I made a red velvet cake following your recipe and it was the best!!!!! Thank you so much.8:50 pm Dec 23rd, 2008
So I have a question why do we have to have the buttemilk an eggs at room temperature? Anyone know9:18 pm Dec 23rd, 2008
I am from the south and red velvet cake is a special occasion cake for us. The red coloring is the the special look of the cake. I don't think that red food dye once in a while on the whole will hurt anything seeing as there is a lot of foods with food coloring in them we eat every day and not think about. Just makes everything prettier. Cream cheese icing with pecans sprinkled in make this kind of cake delicious.5:21 am Dec 24th, 2008
another variation is making a dark chocolate hazelnut ganache frosting to echo the rich chocolate flavor of the cake. It's so good!9:15 am Dec 24th, 2008
The firtst and only time I tasted Red Velvet cake was forty years ago in a downtown restaurant in Toronto. I never forgot the exquisite taste and for years, I searched in vain for the cake. Now I am retired and tonight (Christmas Eve 2008) I am going to use your terrific recipe to make my own Red Velvet cake! I have all the ingredients and I am ready to go. Wishing all a happy holidy season2:22 pm Dec 24th, 2008
Just an FYI, according to my 97 year old Southern grandmother, Red Velvet Cake originated during World War II when there was a shortage of ingredients, such as chocolate, baking powder and baking soda. The large amount of food coloring is to help mimic the color of chocolate cake. The vinegar also helps with the lift and "tightens" the cake to give it a more dense texture.
When my grandma made it, she used beet juice for the coloring, but long ago switched to red food coloring.
Given the historical nature of the cake, AP flour is what it was originally used and is just fine today.
And the ONLY frosting I've ever heard of is cream cheese. Again, due to shortage of ingredients in the '40s.10:56 pm Dec 24th, 2008
Made the cake for a party, and it was perfect. What is this paste you are supposed to get when you mix the cocoa powder with the food coloring? Did I not put enough cocoa in it? When I mixed it together all I got was cocoa in liquid food coloring. Rule of thumb is when measuring dry ingreidents, you level off the top So where is the paste?2:35 pm Dec 25th, 2008
I also had never heard of red velvet cake before I met my husband. Although, my husband's family calls it Waldorf Red Cake. It's a family favorite, and the recipe for the cake I got from my mother-in-law differs very little from yours. However, a VERY specific frosting recipe came with it. According to my hubby's family not just any frosting will do when it comes to this cake.
Frosting Recipe
Cook 3T flour and 1 c. milk until thick. Cool completely. Cream 1 c. powdered sugar, 1 cup butter, and 1 tsp vanilla until fluffy. Fold in cooled flour and milk. *Note: if you don't cool the milk and flour mixture COMPLETELY it won't turn out right. Learned this the hard way.7:37 pm Dec 28th, 2008
Hello! I am very excited to make this recipe, but I would like to do cupcakes instead of the full cake. Do I need to change anything about the recipe and if not, does anyone know how many cupcakes this recipe will yield?
Thanks so much!3:00 pm Dec 29th, 2008
I've been making this cake for more than 50 years and can tell you the correct and traditonal frosting is not cream cheese. It is the boiled flour and milk frosting. It's a little more trouble to make, but well worth the effort. Once you have tasted it, you'll never use any other frosting on this cake.12:31 pm Jan 3rd, 2009
To Lisa: I TOTALLY AGREE!!!!! That frosting is the best frosting ever….I could NEVER put cream cheese frosting on this cake!! I use that boiled flour and milk frosting on every type of cake I bake!!12:41 pm Jan 3rd, 2009
NICOLE: You never answered my question about the paste….food coloring & cocoa. It didn't make a paste, just cocoa in food coloring. The cake came out gooooooooood!!!!!!! I made 3 layers, and froze them. Even though 2 of the pans were dark, and were done much sooner than the light colored pan, they all came out the same color from the freezer. I was worried that I over baked the dark layers, because they were done after 20 minutes. I didn't think I would have to look after 15 minutes. I gave them 20 minutes. So, anybody…..if you use dark pans, check the cakes after 15 minutes. I got lucky. I went out and bought my own LIGHT pans. Some people swear by the dark ones, but I have had bad experiences with them. And now, I notice that many stores only carry the dark ones. Michaels Craft Stores has the light ones. I used the Cream Cheese Frosting, because my husband likes it. So do I. Buttercream just tastes like sugar to us. And I have had buttercream frosting many times. Have to vouch for the Cream Cheese. I think it makes the whole cake. And if you use any kind of nuts….it takes away from the taste of the cake. We just could not put our finger on the taste of the cake. It was like….addiction. Now, I have to make another one. Believe it or not, I put the leftovers from the party in a plastic container, back in the freezer, so my husband and I could have it fresh in the next day or 2. It was great! Still moist. Has anybody else become addicted?7:43 pm Jan 3rd, 2009
I made this cake tonight for my best friend's birthday. Her mother in law always made it for her, but she passed away this year. I did not get her recipe before she passed, so I found this recipe and it turned out very nice. I used 1 oz of red food coloring and the color was perfect! I also used the flour, milk frosting recipe as her mother in law always used this one. This might be a favorite birthday cake recipe for my family. I made 2 round cakes and when cooled, cut them in half to make 4 thin cakes. I had plenty of icing for all 4 layers. It looks much prettier when cut. Enjoy!6:48 pm Jan 4th, 2009
just wanted to say i used your recipe and it turned out great.
as a kid i LOVED this cake and had a certain memory of how it should look/taste (namely, moist). had made it a couple times and it was dry and bland. this time – perfecto.
muchas gracias
diana10:15 pm Jan 5th, 2009
[…] for the perfect recipe for quite some time and I finally came across a recipe I wanted to try on Pinch My Salt. Once I found the recipe I made sure I had everything and I got to mixing. The whole process of […]2:23 pm Jan 8th, 2009
Hey all! OK… about the flour thing… there is a magic flour out there that is WHOLE WHEAT and light enough to make brioche out of! King Arthur Whole Wheat White Flour is a godsend for folks that love the idea of whole wheat and the light fluffy-ness of their fave cinnamon roll. Another suggestion is whole wheat pastry flour… again, less gluten. Basically winter wheat has more gluten, spring wheat is better for pastries.
Also my version did use all purpose, and it was GREAT!
And that frosting using milk and flour? YUM!
1 cup milk
5 tablespoons all purpose flour
1 cup of sugar
1 cup of butter
Whisk flour in milk in a saucepan. Put over heat and cook until it thickens. It'll be kind of like pudding. While it's cooling, cream the butter and sugar together. Cream the dickens out of it. Like forever. Until you think it's just about as creamy as creamy gets. Seriously… beating the living daylight out f this is key. I think I whipped mine for over 5 minutes. Once you get it so it's soft-soft-soft, you'll need to wait for the milk. make sure it's 100% cooled. I tucked mine in the freezer for just a bit to make sure. Once cooled, whip it into the butter mixture, until you can't taste the sugar granules. It'll look like whippy frosting.
YUM-YUM-YUM!!!!! This stuff is gold!8:32 pm Jan 8th, 2009
I made this cake for Christmas. This is a perfect recipe. I've tried others in the past and the cake either turned out too dry or too dense. This one is perfect. Thanks for sharing. For the icing, because I didn't have confectioners sugar on hand, instead I whipped together 8oz Cream Cheese with 1 cup of Cool Whip and 1/2 Cup of Sugar. I thought it was actually better than the cream cheese frosting because it was much lighter and less of a mess to deal with.2:02 pm Jan 9th, 2009
I couldn't find sifted cake flour in the supermarkets. So I used Gold Medal All Purpose sifted flour for all your baking needs. The cake didn't come out as moist as I would have liked. Is there a difference between cake flour and all purpose flour? If yes, where can you find cake flour.
Thanks3:09 pm Jan 9th, 2009
Thank you so much for your advise and flour suggestions.5:41 pm Jan 9th, 2009
Have a good weekend.
Just wanted to tell you that I'm a college student who has never baked anything, ever! I followed your recipe, it was super easy and I made a beautiful cake that all my friends loved (even though they didn't believe i made it). Thanks a ton!7:48 pm Jan 13th, 2009
Beautiful photos! I'm new to your blog, but I'll be watching it now!11:11 am Jan 16th, 2009
I am going to make this cake tonight . my daughter requested a red velvet cake for her baby shower ( second one and it's another boy for her). We all love chocolate- and cream cheese frosting – I want to try marscapone if I can find it- I'll let you know if they eat it or not.12:19 pm Jan 17th, 2009
Wow!! What a fun cake to bake and share. It turned out great and your directions made it easy. Thanks! My family and neighbors thank you too.3:13 pm Jan 18th, 2009
[…] realized how much I missed cake and cupcakes after not having them for a while. My favorite cake is Red Velvet Cake – you guys better know it! It's a Southern specialty apparently, but even us Northerners are […]9:33 pm Jan 18th, 2009
I made the cake for my daughter's baby shower, but didnt get a real piece of the cake, just little crumbs. I thought it could have been sweeter- expecting a more chocolatey flavor, next time I would like to add another tablespoon of cocoa powder making it 3 tablespoons in total-and I only used 1 oz of red coloring and it came out a decadently lovely color red- and that cream cheese frosting was heaven!5:30 pm Jan 20th, 2009
My oven won't hold two nine-inch pans at the same time, is it okay if I let one rest out while the other pan is baking? Or will the baking soda+vinegar added to batter make it bad? I'm just wondering because you said to work quickly during that step. Thanks.6:20 pm Jan 20th, 2009
[…] I graciously nabbed that recipe and made these beauties! Thank you Nicole for the perfect recipe and congrats Kim, James, Renee, and […]9:53 am Jan 26th, 2009
Once again Nicole- you are my baking queen! This recipe was amazing. Thank you.9:55 am Jan 26th, 2009
I read on some other site that some people use only one ounce of red food coloring, and then fill up the bottle with water to make up the 2 ounces of liquid…has anyone done that? Does it change the color of the cake a lot? I too am not that happy with all that food coloring, although this is by far my favorite cake and it doesn't seem to concern me too much when I am eating it! :o)4:08 pm Jan 28th, 2009
First, on the cocoa debate, Red Velvet Cake should always be made with Dutch process cocoa. Red food coloring began to be added to this cake because the reaction of the vinegar with Dutch process cocoa creates a red clay color, and a baker decided adding it was an odd color left on its own.
If you use Dutch process cocoa, you can use far less red coloring. Also, for those like me who particularly prefer to NOT use artificial coloring, you can use beet coloring or even add beet shavings (sort of like a carrot cake) for a more earthy red cake.12:15 pm Jan 29th, 2009
Oh! And, as a kid, ours always had three HEAPING tablespoons of cocoa!12:16 pm Jan 29th, 2009
Nicole…this is kind of ironic/funny. I have been wanting to try your recipe ever since I saw it. I bought all the necessities… and cupcake liners. I came home to review your site before I started, then I read the comments and started to worry…'this is a cake recipe, I'm making cupcakes, will there be a big difference?'…anyhow, I realized I was not the only one, and finally, I read your last comment, and noticed that you posted it yesterday. PLEASE post pictures and tell me how it goes.4:35 pm Feb 1st, 2009
That is the most stunning Red Velvet Cake I've ever seen, and I'm from the South! Am making cupcakes for work, but after seeing your recipe and going to reconsider. Brilliant job!5:51 pm Feb 3rd, 2009
I can't wait to try the cupcakes! I think I'll make mini's for a Valentines party we're having next week. Thanx for the feedback on time and temp on the larger cupcakes, this will definitely help!7:56 am Feb 4th, 2009
[…] you probably know, I have already written about my husband's family recipe for a gorgeous Red Velvet Cake. But when I noticed that lots of readers were asking questions about how to turn the cake recipe […]12:14 pm Feb 4th, 2009
I thought I would let everyone know that I made mini-cupcakes using this recipe. The only thing I modified was I used AP flour and only 1 oz. of red food coloring. I live in Canada and got the oz/mL conversion confused. I baked them for 10 minutes at 350 and they turned out perfect. I have about 32 mini-cupcakes. They look more pink than red, but they will still be perfect for Valentines Day next week.12:38 pm Feb 5th, 2009
okay, so I made the cake and the color came out nice, and then I spot something in the corner…. I forgot to put in the vinegar!!!! Will that alter the taste or anything? I'm making this for a birthday party and I don't want to disappoint!10:02 am Feb 7th, 2009
[…] and ices a red velvet cake. She got her recipe and tips from PinchMySalt.com, where you can see more lovely photos of the cake and get a ton of more delicious info. For more photos of the cake in-progress, see the set on […]6:37 pm Feb 9th, 2009
Thank you so much for posting this! My husband is from Georgia and always talks about this infamous red velvet cake, which being from Washington I have never tried. I'm surprising him tonight and making it for Valentine's Day. Thanks again for sharing your recipe and pictures! It is so helpful. Can't wait to try it! 🙂8:55 am Feb 14th, 2009
This recipe was out of this world!
I made it this morning for my wife and she absolutely loved it! It's the first time I baked a cake from scratch, and it turned out great.
Refrigerating between layers was the key to not getting flecks in the icing…
Thanks for sharing!
mike10:29 am Feb 14th, 2009
I am taking this cake tonight to a Valentine's dinner party. The layers came out looking just beautiful! So glad I used ALL the red food coloring. I tasted the batter before I cleaned the bowl and it was delicious. I've made the cream cheese frosting and it too is delicious. The only thing left to do is frost my layers once they cool. This was a fun cake to bake and I'm sure I'll do it again. Thanks for the recipe.
Note: I did use the cake flour but almost didn't find it at the grocery store. After 10 minutes of staring at the shelves I stopped a woman and asked for her help. I didn't know that cake flour came in a box, I was looking at the more traditional flour bags. The brand was Swan's and it's a red box. Hope that helps.10:51 am Feb 14th, 2009
I'm from the UK and I tried this recipe. The colour hasn't come out properly- I used natural red food colouring though, so maybe that's why. If I make this again I'll use the synthetic stuff. Also took a lot longer to cook, though I suspect that's my oven rather than the recipe at fault! Shame the colour didn't turn out well as it's supposed to be a Valentine's day present for my sweetheart, but never mind- I'm sure he'll still enjoy eating it!7:22 am Feb 15th, 2009
Looks absolutely delicious…. wouldn't recommend it to my clients though 😉4:36 pm Feb 15th, 2009
I'm from South Africa here we've never heard of this cake before. After seeing the cake in movies and talkshows from the US, I decided to google the recipe and yours is the one i'm definetely trying11:01 pm Feb 15th, 2009
OK, after seeing this cake on Food Network over and over, I have decided that I want to attempt it. I have one problem though, where do I buy that much red food coloring? Actually, while out shopping today, I couldn't even find any red liquid food coloring. I ususally color with paste, so I haven't even been looking for liquid for a long time. Any suggestions?5:16 pm Feb 16th, 2009
[…] Done. And it was delicious, by the by. This isn't my recipe, I got it from Pinch My Salt, and she does a much better job at explaining the process […]9:42 am Feb 17th, 2009
Hi! I just wanted to stop by to let you know that after doing my research on red velvet cakes, I chose your recipe because of all the great reviews from the readers (your pictures helped a lot too)…I baked one today, and let me tell you, it came out EXCELLENT! BEAUTIFUL! DELICIOUS!
I goofed on the recipe a little when I added the baking soda to the flour, baking powder, and salt and sifted the 4 of them together. When I read down to the vinegar part I was like OH OH! but I added the vinegar last, without fizzing it w/ the baking soda and it came out better than okay!
This is the most beautiful cake I've ever made, and my son told me that it's his new best favorite. The flavor is exceptional and it tastes like chocolate but the red color throws people off so they have a hard time figuring out the flavor. It's psychological; marketing has always used color to fool people. But it tastes like pretty red chocolate (to me, anyway). I am totally happy w/ this recipe. HIGHLY RECOMMEND IT and thank you again!4:54 pm Feb 17th, 2009
i made this cake a couple of nights ago and it sunk while it was in the oven. didnt cook fully,. what did i do wrong? ive been baking for a while now, I would appreciate any help as I would like to try this cake recipe again.12:26 am Feb 18th, 2009
i wanna try it10:03 am Feb 19th, 2009
Hi Ana,
maybe these links and answers might help..good luck 🙂
Q. What Makes A Cake Fall
A. *A cake is, essentially, a foam, where bubbles suspended in the batter set when the protein in the cake structure solidifies by cooking. Getting it to do that is a rather complicated process, with tricky timing. There needs to be enough time for the bubbles to form, but the mixture must set before the bubbles get all the way out. The cake must rise, but not rise so high that the protein structures can't support their own weight. So, with all these factors, here are some things to look for:
1-Check your oven. Oven thermostats can get wonky over time. If it's either high or low, that can cause the cake to fall because the timing of the reactions is different.
2-Don't overcrowd. If you're making more layers at once, that changes the way the cakes heat up and set. That can throw off even a reliable recipe.
3-Your flour may change. The setting of flour depends on precisely the protein makeup of the flour, and manufacturers can change their formulas. In fact, just the switch from winter to summer wheat harvests can affect it. Try substituting 1/4 cup of cake flour into your cake and see what happens.
4-Don't over-mix. Over-mixing develops the protein too much, causing it to constrict.
5-Check your baking powder. A new can will probably have the exact same formula as your old powder, but old powder will get weaker. It can even be that you're used to older powder, and a new batch is causing your cakes to over-rise, then fall.
6-Use magi-cake strips. These are available at baking stores. They keep the sides of the pan cool, which lets them rise higher. But since the cakes don't dome as much, they somtimes sink back a bit. (I personally find this tip optional).
7-Measure by weight, not by volume. This is something professional bakers do. Flour is very difficult to measure by volume: some days it's dense, others it's soft. You can minimize that by sifting, but that often yields a lower density than the recipe expects. The way to ensure that you're getting the exact same amount of flour each time is to use an electronic scale.
8- Be careful. A cake isn't fully set when you pull it out of the oven. It will continue to cook from its own heat. This is designed into the recipes. But if you jostle the cake while taking it out, you can collapse the foam before it's finished cooking.
9-If ingredients (especially eggs) are too cold; dry ingredients incorporated too quickly into wet; eggs not added one at a time; opening the oven door too often or too soon.
10- and finally, use the proper size pan. if it's too deep or wide, the cake won't successfully "climb" the pan to rise. Pyrex (glass) isn't really recommended.
There are so many factors you have to check, but if any of them ring a bell as something you've changed lately, you know where to start.2:01 pm Feb 19th, 2009
Thought I'd update as my sweetheart has now had plenty of time to try this cake, and despite the colour not being right he absolutely loves it! I made it on Sunday morning and it's still moist and springy today- way longer lasting than most cakes I bake, and that's without even storing in an airtight tin! We particularly like the texture- simultaneously dense and light (no, I'm not sure how that works either) and springy. Also the taste is lovely- it's not too sweet, just delicious. I tried the milk and flour icing, but we're not overly keen on it- doesn't set hard so you need a fork to eat the cake, and it's rather sickly if you eat a whole piece of cake. Will probably ice using buttercream or cream cheese icing next time. But there will definitely be a next time!6:43 pm Feb 19th, 2009
Hey, I was just curious what the vinegar and water added at the end does to the cake?7:15 pm Feb 20th, 2009
I followed the recipe excactly. I doubled it and used 3 10″pans. I have a large oven…i put all 3 pans in at once. one on top and two in the middle. I did use the cake strips around the edges of my pans. I love them, the cake rises so evenly.9:30 pm Feb 20th, 2009
My family loved this cake. I was moist and the flavor was wonderful. I used the cream cheese icing. I did one egg at a time and I added the dry ingredience very slowly. The cake came out perfect! Thank you this is a keeper!
I was looking for some Cake ideas for my soon-to-be official teenage daughter. I was thinking about a Twillight theme: A grey-black marbled fondant covered cake. What better cake to go with it than a Red Velvet. I have tried to make Red Velvet Cake in the past, and i failed.Either the texture was wrong, or the food color aftertaste or the cake "exploded" in my oven. I was really hesitant to make my own, but i was determined. RVC is the only cake that all of us like. So I went looking online and found your website with the absolutely gorgeous pictures. Your cake looked so good and last night i compared 6 different recipes and yours looked and sounded the best. Most other recipes called for too much oil and butter. I have made a "trial" cake today, just to see and i liked it so much that i made another cake today, that i wrapped and froze (daughters birthday is on Thursday). I followed your directions fairly well, except the following:
– I used half all-purpose flour and half cake flour
– I used Wilton Red No Taste ( I can't stand the taste of food color)
– I used about 1 vial of food color and since it is a gel i mixed it with the buttermilk. (hey, it worked) The buttermilk had turned the color of red nail polish.
– I used dutched-cocoa, that i mixed with the dry ingredients.
I measured my ingredients by weight. And i used 2 9inch pans, since that is all i had.
The cake came out marvelous. No taste of food color and a nice chocolate taste in the background. I believe the cake is sturdy enough to hold the weight of frosting and fondant.
I have found a recipe for a boiled milk frosting that uses cream cheese and butter, and i really like the texture of it. For my real cake i will have to use a bit more cream cheese than specified on that blog (visionsofsugarplums).
I will try and send you a picture of the finished cake, but it won't be as good as your pictures.
I fell in love with RVC 13-14 years ago when i was pregnant with my soon-to be teenager.
Thank you and your family for sharing the recipe
Alex5:58 pm Feb 22nd, 2009
[…] Saturday, I spent the afternoon making a Red Velvet Cake. I'd found the recipe online and it looked yummy, but I wasn't about to make an entire cake for myself. I really […]9:23 am Feb 24th, 2009
I recently became a fan of Red Velvet Cake! I was really excited to find a recipe and try it out for myself. I finally made it last night and I must say, that I was a little let down! My cake turned out a tad on the dry side and it was a little crumbly. It also wasn't as flavorful as other cakes that I have tasted. I am not sure how this happpened. I omitted sifting the dry ingredients together – as I did not have one of those handy! Was this really an essential step to this recipe or could you really do without??!! Could I of added more chocolate powder to this recipe to make it taste more chocolatey? I baked the cake for 26 & 1/2 mins – which was with in the time frame listed on this recipe. I would like to know what I could of done wrong here, to improve upon in the future. I am looking to find a really faboo Red Velvet Cake recipe to use for years to come!!!
**Thanks!**11:47 pm Feb 25th, 2009
If you don't like the idea of beet juice as a coloring there is also beet powder. I don't think it gives off a lot of flavor. I made my first red velvet cake yesterday but it was the Duncan HInes box mix. I wanted to try that first then try one of the many homemade recipes I've seen. I was a little terrified because I could tell mixing the batter that it was LOADED with food coloring. Next time I'll try it homemade and with the beet powder and let you know how it goes.10:57 am Mar 4th, 2009
Laurie, it sounds like you cooked it way too long. Red Velvet cake isn't suppose to taste "chocolatey" necessarily, it's suppose to have it's own flavor, which isn't strong, but it does taste much better when it's moist.9:31 pm Mar 5th, 2009
I've only attempted a few homemade cakes and I'm glad I tried this one–it was YUMMY! I made this cake for my mother-in-law's birthday, AFTER I did a trial run a couple of weeks earlier using the flour/milk frosting. It's really a delicious frosting but my mother-in-law likes cream cheese, so I used that instead. Both frostings are good, but I prefer cr. ch. with this cake. I used Dutch-processed cocoa and cake flour instead of AP. A box mix doesn't even come close to this wonderful cake!10:29 pm Mar 7th, 2009
I love this page! The photos are great, the recipe sounds like it has enough cocoa, and wow have you gotten a lot of comments! Well, I'll have you know that this cook, photographer, blogger and Twitterer has linked to this page from his Flickr account, will link to it from his blog, will add you as a contact on Flickr, and will follow you on Twitter! Wee. Fun with technology. 😀8:51 am Mar 12th, 2009
[…] it has cocoa. Then I Googled 'red velvet cake enough cocoa' (again no quotes) and found this fabulous recipe with photos that calls for a full two tablespoons of cocoa! Now we're […]8:52 am Mar 12th, 2009
I made this cake for my co-workers on my last day of work. They absolutely loved it! The frosting was a big hit. How do I prevent from getting so many crumbs? They were everywhere when I made it, even though I followed the instructions and added a light coat and then refrigerated. Did I overcook it? I've been getting into baking cakes a lot lately. Do you have any recipes for poppy seed cake? I would love to try baking your version of it after this great treat!7:15 pm Mar 13th, 2009
this is such a wonderful recipe, thank you for sharing it! i just tried it today and the texture was lovely and it rose wonderfully however, it wasn't red! 🙁 maybe my food colouring was the wrong kind? or i think i might have used a tad too much cocoa powder! would either of these two things cause it? and is the food colouring you use liquid or powder? thanks!!12:14 pm Mar 14th, 2009
Hi there,
I was recently bitten by the cake baking/decorating bug and am an enthusiastic novice. It occurred to me that I wanted to learn how to make a red velvet cake w/ cream cheese icing and then I found your recipe. It looks great! I'm going to make it in a heart shape, decorate it with strawberries and raspberries on the outside and present it to my mom and grandmom on Mother's day. Plus, that gives me time for some trial runs with hubby, son, neighbors and co-workers.10:20 am Mar 15th, 2009
Actually 1 ounce of food coloring is enough to make this cake bright red..4:14 pm Mar 16th, 2009
To prevent crumbs you must make sure the cake is cold (not just cool). I make my cake layers the day before and freeze them. Or you can apply a crumb coat of icing, then refrigerate the cakes. Again, the cakes must be COLD when you ice them. These tricks work for me.7:24 am Mar 17th, 2009
Using cake flour produces a much lighter cake as the flour is milled finer. I prefer to use Sofasilk cake flour. I also use White Lily AP flour. It's the absolute best flour. Unfortunately I can't buy i tin NJ as it's more readily available in the south. So, having friends who either live in the southern states and those who travel theire frequently, I get my supply that way. Or…you can order it online from White Lily's website. http://www.whitelily.com. There those who swear by King Arthur flour as well. But I normally use that brand when making breads.7:32 am Mar 17th, 2009
Made it today exactly according to recipe (except the ingredients weren't quite room temperature when mixing and weren't quite cold when frosting… next time I'll be more careful). It turned out great! Three of us loved it. I'll take it to work tomorrow and I bet it'll be a big hit. Thanks for sharing the recipe and those beautiful photos. I took a photo of my creation tonight and posted on Flickr.9:19 pm Mar 17th, 2009
Yay!1:12 am Mar 19th, 2009
I'm in year 12 in Australia and i'm doing this for my summative (=
Thanks so much, I can't wait to see how it turns out 😀
<3 xo
Thank you, Thank you, Thank you! I've been wanting to make a good red velvet cake for some time, and your wonderful recipe, thorough descriptions, and great photos were everything I needed! I made it for a work party and everyone raved. This is a keeper.4:33 pm Mar 20th, 2009
Just a quick question..I made this recipe today and the batter came out pretty thick..Is this normal or was I just used to the texture last recipe which had one and a half cups of vegetable oil?
And the eggs and butter werent quite room temperature, does that make a difference?8:11 pm Mar 20th, 2009
After a lot of research on the web and sifting through many many different red velvet cake recipes, I decided to make this recipe yesterday for a dinner party and it turned out beautifully. Thank you for the great photos and for walking me through the recipe step by step and for warning me not to wear white. As predicted, my hands were red for the evening!..Everyone loved the cake and the frosting. I will make it again.7:52 am Mar 22nd, 2009
I'm not a baker but I do love red velvet cake and have always wnated to try making it from scratch. My sister loves red velvet cake as well and I decided to make it for her B'day. I followed your instructions exactly. Even had my son help me mix while I added the ingredients. Since I only have a hand mixer having the extra pair of hands really came in handy. So I took the cake to the birthday dinner and I can tell you it was a hit. I was a little worried because like I said this is the first time I have made a cake from scratch. i usually buy the cake mixes at the market (simple and fast) but I know it does not compare to the home made versions of baking from scratch. Thanks for sharing your recipe. I already have requests to make another one for Easter so definetly going to be baking again. By the way, I had a presentation to do at a meeting today so I wore latex gloves when handling the red food coloring. Really came in handy, though my son did get it on his hands.5:01 pm Mar 25th, 2009
I am making a wedding cake for a good friend of our daughter's. She has requested Red Velvet Cake. To be honest the only time I had it (or what this gal called it) was several years ago. But I think she only made a choc box cake and added lots of red food coloring. It was awful. I make all my cakes from scratch so I decided to search for a recipe for this so I can try it and see if this is what she wants.12:13 pm Mar 28th, 2009
As for the frosting I can't do the creamcheese frosting for a tiered cake since I cannot refrigerate that large of a cake. Do you think a buttercream frosting will be okay with it? I guess I can make a small cake for the bride to be and see how she likes it with this frosting??? I have to admit it does sound like a LOT of food coloring.
my dad used to make it but now i dont to get to see him7:34 am Mar 29th, 2009
I just made this in Giant cupcake cups. It came AMAZING even though I unintentionally made a few errors…I used twice the amount of butter (because I took the second stick out of the fridge to become room temp for the frosting and didn't realize that's why it was out, so I used it) and I forgot to add the Vanilla…oops
Hopefully it'll come even better when I actually follow the recipe! 🙂10:56 am Mar 30th, 2009
But you never mentioned your hubby's reaction to the taste after your modifications to the original… THAT to me is the most important information if a modification is made. Don't just tell me that you changed it, tell me WHAT CHANGED (especially in the flavor) after you changed it. Making changes willy-nilly without having a basis for comparison does no good.3:20 pm Mar 30th, 2009
Hi, I baked cake this for the first time ever!!! I used all purpose flour using 2 1/4 cups and only 1 bottle f food coloring. The cake came out delicious, my husband loved it!!! Thank you11:32 am Apr 1st, 2009
Oh, never seen this cake in my country. It really looks yummy to me. Would follow your recipe to bake myself one. Thanks for the recipe.4:56 pm Apr 1st, 2009
My daughter requested a Red Velvet cake when she came home from college for Spring Break. I found your recipe and the cake turned out great!! I followed your recipe to the letter and didn't have any problems. I'm making another one tonight for a company luncheon. Hope they enjoy it as much as my family did. Thanks for sharing your recipe – we're adopting it as an all time favorite Red Velvet Cake recipe!7:29 pm Apr 1st, 2009
I will participate in a bake sale and I was planning to bring a Red Velvet Cake, I would love to use your recipe (thanks for sharing). The cream cheese icing sounds great, but the organizers request all participants not to bring anything that requires refrigeration, then my question is: can i still use the cream cheese icing? I do not want to poison anybody (that would not do any good to the bake sale!).10:27 pm Apr 2nd, 2009
[…] (Adaptado de Joy of Baking, The Way the Cookie Crumbles (receita de Apple a Day) e Pinch My Salt) […]10:24 am Apr 3rd, 2009
Thanks for the great site, I'm looking forward to making this cake, since a friend has requested it for Easter. I have never made or tasted a Red Velvet Cake.
HELP–I can only find Presto Cake Flour with salt and baking powder already added. Do you think I can use this and just omit any other call for salt or baking powder in this recipe? I feel uncomfortable using a product with this already added, especially since I don't even know what it should taste like.
Do you feel I should continue my search for plain? I'm an experienced baker but not expert. Thanks everyone!5:48 pm Apr 7th, 2009
Hi Jeanie,11:30 am Apr 8th, 2009
I won't hesitate to use all-purpose flour instead–just adjust the amount a bit. My box of Softasilk cake flour says: I cup plus 2 tablespoons cake four equals I cup all-purpose. I hope this helps : )
I had never made or tasted a Red Velvet Cake until my husband's birthday (April 7th). I wanted to try making a different cake other than his favorite (dark chocolate cake).
The recipe for the Red Velvet Cake was not difficult to make and I can't believe I didn't have a 'red' kitchen!!! Everyone loved the cake ~ it was a hit. Thanks for sharing this with us.1:08 pm Apr 9th, 2009
Thanks to those of you who tried to help me with my question re cake flour. I'm known as being a really good baker (not expert) but was scared to try a Red Velvet recipe after doing lots of research, I've never had any trouble making cakes but read so many negative comments and disasters (on other sites). Anyway, I intuitively chose this recipe and just want everyone to know that (although I'd never had Red Velvet before), this cake was really good and the people who did know Red Velvet cake complimented it also. I'll make it again. Thanks very much!4:01 pm Apr 13th, 2009
i am so excited to try this cake. i'm about to make it! thank you so much for putting something as sacred as your family recipe up on the internet! holy crap! thankyou thankyou! i'm so excited!!! CAN YOU TELL?!!4:44 pm Apr 16th, 2009
wao whats nice cake. mouth watering.i would like to try it6:49 am Apr 17th, 2009
these beautiful red velvet cakes look so delicious!!!!!! please give out a recipe!!!9:53 am Apr 21st, 2009
i am 14 years old i think these are so delightful!!!9:55 am Apr 21st, 2009
i just wanted to let you know how the cake turned out… it was gorgeous, moist… a wonderful recipe. i added a touch more cocoa because i wanted the cake to taste more chocolate-y and i saw a recipe somewhere with actual melted dark chocolate in the batter, so i might try that. but apart from that, a great recipe. i used a funny food dye from a gourmet place that a slightly bitter after-taste, so i won't use that brand again. and i also added a packet of vanilla jello (instant) which i know sounds weird but it made it incredibly moist.
if you wanna check out pics, see here! http://www.aartilla.blogspot.com
thankyou so much for the recipe. you're an angel!!!!!!!
-x-10:45 am Apr 21st, 2009
actually, this is the link:10:46 am Apr 21st, 2009
I am making this cake for my daughter's 10th birthday…her request.6:44 pm Apr 22nd, 2009
It looks delicious!!! Can't wait!
Thanks for the recipe, and story! 🙂
I made this today and it came out FABULOUS! Everyone loved it! I used 1oz of red food coloring since that was all I had. and it was still a deep red. I also used all purpose flour and deducted 2 tablespoons of flour for each cup since I didn't have nor find cake flour. And I used cider vinegar. ohhh I forgot to add the pinch of salt to the cream cheese and it still tasted great!
Thank you so much for the recipe. It is definately a keeper =) Btw…I would like to post the recipe on my blog. Can I use your pics. I would have taken my own but the crumbs were all over the frosting. I was having a hardt time leveling the cake and crumbs were everywhere. Any tips?
Jeannette9:07 pm Apr 26th, 2009
I'm so excited, I just went to the store and got the ingredients that I needed for this red velvet delicacy. I'm even more excited to make this because I'm doing the cupcakes and trying the beet thing (yesssss, i'm a tree huggin hippy) I just cut up my huge beet and it's simmering now. ooooo i can't wait to taste the earthiness it brings to the dish. I'll keep you posted. cheers, Nichole12:58 pm May 1st, 2009
looks awesome! sounds like it tastes super as well. think ill try it with cream cheese frosting (as i love cakes done with it) and see how it goes down with some guests. hopefully people in scotland will appreciate it as much as americans 🙂10:55 am May 5th, 2009
Hi just made this cake yesterday….I was abit cautious but I should have known better…it came out great…so great that I only got to taste the crumbs this morning..!!! Now am planning on making it for my son's 3rd birthday next weekend and shape it into a car Flash McQueen from the movie CARS..(might be a bit too red..;) but am sure he wont notice that detail)…lol. Will keep you posted.Thanks for a great recipe..!!1:10 pm May 6th, 2009
Great idea;and have you heard about the coca-cola cake*Just add coke instead of the amount of water and you will have a very springy and great cake. Thanks LH.Florida8:06 pm May 6th, 2009
i thing its very very intesting and delicious cake8:03 am May 11th, 2009
Hi, I made this cake and I loved the fact it was strong enough to be handled as I put on fondant. My only gripe is that this cake came out too dry for my taste. I plan on adding some instant vanilla pudding mix to make it more moist, and subtracting 1/2 cup of flour, while making sure not to overbake it. I might add a couple of tablespoons of oil too. Otherwise it's a beautiful looking cake, and I'd always add 2 oz of food colouring.
Can anyone comment on how I can make this cake less dry? Would my suggestions be tampering too much with the original recipe?3:46 pm May 11th, 2009
hey. i really wanted to make this after seeing how delicious it looked and after following the directions perfectly, it turned out tasting really bitter. i thought i did something wrong so i did a whole other cake and it turned out bitter again=( could you let me know what i did wrong? i consider myself to be an experienced baker. i haven't had this problem with any other red velvet cakes i've make in the past. i still want to make this one, i just don't know what went wrong. thanks so much!3:02 pm May 14th, 2009
mccormick's food coloring. you know what? i'm so sorry. i actually got this site confused with smitten kitchen and there's is the one i tried and got the bitter taste. so sorry about that. i'm going to go ahead and try this one tonight!8:04 pm May 14th, 2009
It's Kathy again! I'm making this cake again tomorrow for a birthday.. i'll let you know if it still turns out dry after adding 1/2 c. pudding mix, 1/4 c. oil and subtracting 1/2 c. of flour. *Hopes and Prays*1:48 pm May 16th, 2009
I just wanted to let you know how much I appreciate you posting the recipe for the RED VELVET cake. This was my first time making a cake from scratch and it came out FANTASTIC. I shared some with my neighbor and gave brought some to my dentist office. I also passed on your recipe to the person that cleans my teeth. His wife wanted to try your recipe and make the red velvet cup cakes. The cream cheese frosting was soooooooo yummy too and fluffy. I added some multi-colored sprinkles to mine just to jazz it up a bit. Thanks again for sharing that wonderful recipe.4:47 pm Jun 3rd, 2009
THANKS SO MUCH NOW MY MOM CAN MAKE A CAKE YAAAAAH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1:22 pm Jun 10th, 2009
This is a fantastic recipe, I've made it as cupcakes & as a 3 layered cake (I also opted for the Cream Cheese Frosting instead of the traditional Roux Frosting), both versions turned out great.
For anyone who can't find cake flour (I live in Dublin and unless you go to a specialty store, you won't find it) you can use an easy substitute.
Found on Joy Of Baking:
For 1 cup Cake Flour -> 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch
Other substitutions at Joy of Baking
A tip for anyone new to baking (I noticed a lot of people mentioning a dry cake result in the comments): Although every recipe is given with baking times, it always depends on your own oven. The best thing to do is to get an oven thermometer so that you're sure that you're baking at the correct temperature. If the recipe tells you to check early, then do it! Don't wait for the full amount of suggested time to be up, start checking 5 minutes before the suggested time. (Although importantly, don't open your oven for the first 15mins to give your cake/cupcakes enough time to get structural strength) Get to know your oven, does it have hot or cold spots? Is it heating under or over the set temperature? It's such an important part of successful baking.
Nicole, you have a fantastic blog, thanks for all the effort you put into your posts 🙂8:32 am Jun 13th, 2009
[…] a Red Velvet Cake. This is mom's favorite cake, so I wanted to make it for her. I found this recipe online, and went to work. I did have to modify the recipe a bit, because I couldnt find the right […]9:12 am Jun 13th, 2009
Loved the photos and the love that went into this recipe. Thanks so much for sharing your family recipe. Since it is a family recipe, I made it for my family, too. It got rave reviews from all. I, too, was hesitant about using 2 oz of red food coloring, but went with it after reading the reviews. The color was elegant and added to the celebration! The cake itself was very moist and delicious. Thanks again. I will add it to my family recipes to make again!9:35 am Jun 13th, 2009
Mary C
Which food coloring brand did you use?8:29 pm Jun 19th, 2009
I would love the recipe for fondant and instructions on how to apply it to the cake.8:31 pm Jun 19th, 2009
I used a combination of Betty Crocker Classic Gel Food Color and Mccormick's red food coloring. That was all the store had, and I was crossing my fingers that the gel would work. It did. Of course,2 bottles of Mccormick's would be fine. And now I feel challenged to use up the other 3 food gel colors in the box. I don't usually use food colorings. Help! What do I do with glue, green and yellow leftover gel?8:24 am Jun 20th, 2009
You can use the other food colors to make your own frosting. I got the recipe for frosting off the powdered sugar box and just add some coloring to make it fun.
I've also used food coloring when making apple salad with whip cream. Makes your dish and frosting festive looking.9:48 am Jun 20th, 2009
This is a WONDERFUL recipe!! I made it for my family's father's day celebration and it was a hit!! Red velvet cake is my husband's favorite and he said it was the best he'd ever tasted. The cake didn't last long at all – I was hoping to have a little left over, but it was gone!! The only changes I made were to use regular flower and sift it through a colander (didn't have a sifter) and used Beet Red Color instead of food coloring. The color was more of a pinkish, but it tasted fantastic and was super moist!11:34 am Jun 22nd, 2009
This cake was such a joy to make! Your recipe was amazing and I love how moist the cake turned out. My family just cant get enough of it and my daughter wants me to make this as her Birthday cake. My boyfriend said it was the best he had ever tasted. Thanks so much for posting this terrific gem of a recipe. I am an author but in my spare time when I am not writing I love to bake. This red velvet cake was such a wonderful experience to make. Thanks again!6:41 am Jun 29th, 2009
[…] Red Velvet Cake […]1:18 pm Jun 29th, 2009
This was a beautiful cake and your blog and pictures helped me get it right the first time! I made it for Canada Day, to represent the colours of our flag (yes I spelled it colours!)
2 ounces of red dye seems so fun and exciting. That is, until you find your 2 year old sitting with half the leftovers smeared all over your crisp white egyptian cotton sheets…I knew I should have put a lock on the fridge door!
Oh well, I will definitely be making this again. Thanks again!3:59 pm Jul 7th, 2009
I want to make red velvet brownies for a particular project I have coming up. Any suggestions as to how to convert this particular cake recipe to a brownie recipe?6:01 pm Jul 8th, 2009
I am not a fan of this cake… The cake itself was pretty to look at, but lacking in flavor and texture. The frosting was delicious, but much too soft even with extra powdered sugar. Just a mess. What a waste of quality ingredients. :o(1:03 pm Jul 12th, 2009
Just wanted to let you know I made your recipe this past Saturday to take to my nieces Birthday Party. The cake was beautiful and was a hit! I added a little extra cocoa and didnt sift all the flour and powdered sugar (I beleive i have the wrong kind of sifter) but made sure I mixed it good. To prevent crumbs in the icing, I made the cakes the night before and put them in the refridgerator till the next day. The only thing I wish I would have made 1 1/2 times the recipe so I could have had Three 9″ layers. I will do that next time. The frosting recipe made enough to frost 3 layers.10:47 am Jul 13th, 2009
Hi Nicole!
I am not much of a baker, but I absolutely love your blog and all of your recipes! I am dying to make this red velvet cake, but, after reviewing the ingrediants and baking steps I have a question for you.
The recipe calls for 2 1/2 cups of sifted flour to be combined with the baking powder and salt. Step 3 says to add this flour mixture into the other mixture 1/3 cup at a time (3 times). This is the part I don't understand: 1/3 cup times 3 only equals 1 cup… what about the rest of the mixture? After completing Stepo 3 there is still more than 1 1/2 cups of flour mixture remaining.
Maybe I am missing something there, but I would greatly appreciate if someone could help me out =)11:29 am Jul 17th, 2009
Thanks and hope everything is having a good summer!
Ah ha! Now that makes sense, thank you so much Nicole!2:24 pm Jul 18th, 2009
Thank you so for the recipe i love how your so specific and you do things differently to add a better taste to this cake!! (:1:56 pm Jul 19th, 2009
I had never tried Red Velvet Cake. I'd only heard of it up till my interest in it was piqued by a certain Grey's Anatomy episode, which prompted me to google it. I came across many recipes on Food Network- from Paula Dean and Martha Stewart, to Nigella Lawson- but none of them managed to really convinced me to pour two whole bottles of food colouring into cake batter. I was seduced by the words "Red Velvet Cake" but that was as far as that went. Until I saw that picture up there. And the hoard of raving comments below it. The long list of ingredients and the bother of making the cake seemed really tiny in the midst of those two. SO I did it. I made this cake. And, for once, I told myself I was not going to change a thing. But then I realized I only had one bottle of food colouring and no cake flour. So I went ahead and used the one bottle plus another bottles worth of water with about 1/2 tsp red food colouring powder which looked really old but I think it worked because the colour was magnificent- exactly like the pictures. And I used normal all-purpose flour with Corn starch replacing 2 tablespoons out of every cup of flour- that also seemed to work because I think this is the moistest cake I've ever made. It was so gorgeously fluffly and beautiful I almost couldn't bear to eat it. But eat it we did, oh yes. We most certainly did. THANK YOU THANK YOU THANK YOU. This was a miracle recipe- Thank you.4:02 pm Jul 23rd, 2009
And also thank you to those who suggested the flour icing- as weird as it sounded I felt I would go with the old fashioned way. And I couldn't imagine overpowering the heart-warmingly gentle flavour of the cake with cream cheese. I think it was a good call because it went perfectly. It was like the two were made for each other. And my sisters could not stop licking the icing bowl. I couldn't stop licking the milk and flour mixture as it cooled either, if we're being perfectly honest here. Sigh. Thank you everyone- that was really satisfying. Thank you 🙂
I just wanted to say thank you for your recipe. I am from Australia and have a very good friend who is from America. She has just turned 30 and said she always had red velvet cake for her birthday so I used your recipe to make her one this year. She LOVED it, so thank you very much again!!5:32 am Jul 27th, 2009
A friend at work requested a red velvet cake for his birthday so I volunteered to make one. I have made many kinds of cakes through the years but I have never baked a red velvet cake!
I cringed at the thought of using so much red food coloring and settled on using one, 1-ounce bottle of red food coloring. The resulting layers had a beautiful red color and they were very moist and delicious. Never mind the fact that I ended up with one red index finger and a sinkful of mixing bowls that "bled" all over my white porcelain sink. No permanent damage done, however.
I made both the 'cooked flour and milk' frosting (because I wanted to try it ) and a simple cream cheese frosting. The 'flour and milk' frosting tasted okay and had a very light and delicate texture. The cream cheese frosting tasted better and was very simple to make. I ended up using the 'cooked flour and milk' frosting on the sides of the cake and the cream cheese frosting between the layers and on top of the cake. Nobody knew that there were two kinds of frosting on the cake. In the future, I will simply opt to use the cream cheese frosting.
Needless to say, I had alot of leftover frosting of both kinds, so I mixed them together and will use the combo-frosting very soon to top off some vanilla cupcakes.
My friend was impressed with this red velvet cake. I will definitely use this recipe again. It was just too, too, faboo!4:46 pm Aug 4th, 2009
I'm RED with Envy 🙂
Well after 2 weeks of searching for a good red velvet cake recipe I stumbled upon this one. With all of the great comments and pictures I HAD to try it.
I make decorative cakes and this is the first red velvet to be requested for a bridal shower.4:18 pm Aug 9th, 2009
I had to double the batch to make a 13×17 cake, but only used 3 oz of color and 1 oz of water (mainly because I thought I grabbed 4 boxes) But the color is still a deep red.
I will say that while waiting I was scrubbing down my kitchen and hands to get un-colored.
It came out 30 min later and the color is beautiful! The cake is firm but gives a little when touched. I give sneaky treats every now and then in my cakes. This time it was mini chocolate chips.
So its now in the fridge cooling down and then a crumb coat followed by a yummy layer of cream cheese frosting!
I promise to let you know how the girls respond to this cake!
[…] cake for my husband's birthday as well. I finally found the perfect red velvet cake recipe, here. It has the perfect blend of sweet and sour and the baking soda/vinegar combination makes it feel […]3:21 pm Aug 13th, 2009
Yum. Yum Yum Yum Yum.7:29 pm Aug 20th, 2009
I halved the recipe and put it in two 5 inch cake pans.
It rose incredibly high.
Very, very, very yummy, fluffy and moist.
Thanks for the recipe!
It is wondeful, and I'll make it again!!!
Oh, I'm going to try this over the weekend! I grew up with red velvet cake, but we always used a shortening called Spry (can't find it anymore) and a cooked icing. This sounds great, though, so I'm going to follow your instructions to the letter. (Just don't tell my mom, LOL!!)6:34 pm Aug 31st, 2009
BTW, I am a professional photographer and I want to compliment you on the photography in this post. The photos of the slice of cake and of the freshly baked cakes in the pan are what convinced me to give your recipe a go. Well done!
I have never heard of or even seen a red velvet cake before, but I know something I wouldn't mind having a slice or two of it. Looks like it would be rather tasty.7:41 am Sep 5th, 2009
hi! i loove cooking and i found this recipe while randomly browsing.Ive only tried to make one simple cake that turned out pretty well. But im not really sure about this one…any tips?7:41 pm Sep 5th, 2009
I am amazed by your cake! it looks really yuummy! But I live in a place where I can not find butter milk at all! can I replace it with milk?12:47 pm Sep 6th, 2009
I made this cake for years. It became traditional with all the family birthdays. Since retiring several years ago and relocating to another part of the country, the red cake tradition has gone by the wayside. This summer I am back in the area and I cannot tell you how many times I have been asked to make this cake again. My youngist son has again requested this cake for his birthday which is Friday. I do not have the recipe, cake pans etc. with me. I decided to check out the internet and was so glad to find this recipe. I make it with the butter frosting recipe (mine calls for a tsp. of vanilla which gives it a little more flavor). So tomorrow I will be heading out to purchase the items I need and will make the cake for him. He will be surprised, as well as half a dozen other family members. He thinks he is getting chocolate cake. Ha Ha, It looks like I will be making it again at Christmas for birthday's of those who will be visiting.10:00 pm Sep 9th, 2009
Hiya! I am itching to bake this cake coz it looks soooo good . If I cant use buttermilk ,(its hard to get buttermilk near where I live), what can I replace it with and will the cake still turn out good?5:52 am Sep 10th, 2009
Wow. Your photos are amazing and really compliment the recipe! I was recently on holidays and tried a red velvet cupcake from a market. It was so divine. I have been hunting for a recipe thats not too complicated and well, here it is! Thanks for sharing. I'll be making this cake today using AP flour. I'll report back with my results! 🙂 Not sure about the children eating all that red food colouring though. YIKES! 😉 Maybe I'll have to hide it and eat it late at night! LOL6:02 pm Sep 11th, 2009
HANDS DOWN, best red velvet cake recipe ever. It came out so incredibly moist and delicious. Thank you Nicole!! My family devoured it !!2:12 pm Sep 12th, 2009
I just finished it and I used beet juice instead of food coloring. It came out tasting fine, but the color is awful. It is more of a pink with swirls of milk chocolate-brown. I followed every other ingredient and instruction perfectly and I know I mixed it well. Any advice?11:46 am Sep 20th, 2009
[…] made my first batch of red velvet cupcakes [no crazy amount of red food coloring] from complete scratch, and I was rather pleased, although, […]10:15 pm Oct 1st, 2009
eversince watching ace of cakes ive wanted to make this cake. as im from the uk never heard of it before but there is something about it that looks so good. i was looking at loads of recipes online but this one seems the easiest and the photography is brilliant.and i love the website so much im a fan on face book! so i am hopefully going to try it out this weekend and will let ya know how it turned out. i cant wait to eat it xxx8:45 am Oct 6th, 2009
Yep I now have red fingers, a red kitchen and look rather like Robert Smith from The Cure. x11:37 am Oct 7th, 2009
Beautiful red. The photos look like taken by a professional.9:08 am Oct 8th, 2009
Love this recipe and your photos. I've recommended it to several friends.
Any suggestions on multiplying the recipe for three 9-inch round cakes? I know from experience that some ingredients should not be multiplied by the same number as other ingredients (I made some such salty Malt-o-Meal by multiplying the salt along with everything else that my husband called it Salt-o-Meal). Any recommendations about what can be multiplied by 1 1/2 and what should not?6:04 pm Oct 10th, 2009
This looks amazing – i'm going to try cupcakes!5:40 am Oct 15th, 2009
Is it possible to use gel food coloring instead of the liquid drops. I have a bottle of the gel type.
I just wasn't sure how much to use.
I'm a young aspiring baker, & descided I would make my dads fav cake for his birthday this year, which just happens to be Red Velvet. So I looked up recipes and came across this page. I used your recipe & it turned out great. So I just thought I'd say thanks for the help. :]8:35 pm Oct 15th, 2009
[…] that I was going to make one). After tossing around a fwe cake ideas in my head, I thought of Nicole's Red Velvet Cake. At the suggestion of such a cake, Amanda decreed that I *must* make it that […]12:18 pm Oct 26th, 2009
I'm British and if anyone flinches from using a lot of food colouring in a cake, there's a lovely, natural and wholesome way to make it red – just use finely shredded fresh beetroot! I made some at work (I'm an Activities Co-ordinator with disabled adults in a Residential Care Home). Beetroot really complements the chocolate flavour from the added cocoa powder. Using cooking oil instead of butter or margarine also helps the cake to be moist.
Our cake was delicious and all the residents and staff at the Home loved it.2:20 pm Oct 26th, 2009
Has anyone ever used this for a wedding cake? I am making a cake to serve 180 people. Has anyone ever measured how many cups of batter they get from one recipe? I just want to make sure I have enough ingredients before I start baking the cakes. I measure the batter out for all the pans so that helps me figure out how much I need. I had mentioned earlier that I cannot use the cream cheese frosting due to not being able to refrigerate this size of cake when done. I typically use a buttercream frosting. Doesn't the flour/milk recipe I have seen on this site need to be refrigerated also after frosting the cake? Any other suggestions for a frosting that would go well with this cake and not have to be refrigerated?7:34 am Oct 31st, 2009
I just made this cake and it taste wonderful. My only concern is, it split right down the middle. I let it bake for 20 minutes and it is prefectly moist. Thanks for the recipe, I have always loved red velvet cake.3:27 pm Oct 31st, 2009
Never used it as a wedding cake recipe but just proportionally increase the quantities until there's enough to fill the baking tin you're using. So have all the ingredients doubled, tripled or quadrupled!
The current fashion is to have each tier of a wedding cake a different type of cake. So although Red Velvet cake is delicious, I would personally only have it for one tier and choose other types of cake for the other tiers.
I got married just over 7 months ago and this was before I "discovered" Red Velvet Cake. I had a rich Golden Fruit cake as my bottom tier, a spiced Carrot & Walnut cake for the middle tier and on the top I had an Orange & Lemon Citrus Cake. I made them all myself and iced them myself too.4:18 pm Oct 31st, 2009
i made the cake yesterday and it was absolutely delicious! i've been searching for a red velvet recipe for a while and was thrilled with this one.. plus i love the fact that it is a family heirloom because it hasn't existed in my family before.
mary h: i have not used this as a wedding cake, and i'm sorry to say that i did not follow my usual routine of scaling the batter in order to divide exactly evenly yesterday because i was in a rush, but i do think that you could use a buttercream with this cake well. i loved it with the cream cheese icing because of the juxtaposition it created with the cake, but the cake is not overly sweet so a nice italian buttercream would compliment well and give you that nice white contrast with the deep red.5:13 pm Nov 1st, 2009
I am a true Southerner and Red Velvet is one of my favorite cakes. It is always very popular with everyone when I make it. I have never found a recipe like our families but yours is similar. We always get around the splattering of the red food coloring by adding it to the buttermilk. You just make sure you add it to the batter with the mixer on low and there is no mess. We also add chopped pecans to the cream cheese frosting for a true southern touch. Now I want to make one. Thank goodness Thanksgiving is around the corner.1:44 pm Nov 2nd, 2009
Nicole, I tried your Red Velvet Cake recipe, and it turned out great! My sons loved it. My 16 month old kept pilfering it, because there were constantly red crumbs on his shirt and mouth. Believe me when I say this. It takes a lot to impress him. He is a food snob. Thanks a million!4:07 pm Nov 4th, 2009
Soooo, after searching for red velvet cake recipes I decided to make this cake. I did make a mistake and put 2 sticks of unsalted butter in the mix instead of one. However, the cake still came out good. Other than the one mistake I followed everything else exactly. The color is beautiful, the cake is Extremely moist, my top layer did break but I was able to salvage it (maybe a result of too much butter?). The cake taste great, frosting is great. Thanks. I will make it again.1:19 pm Nov 5th, 2009
is this recipe easily doubled?? I need to do a wedding cake and must fill larger pans.2:18 am Nov 6th, 2009
will the batter still work okay if you have more batter than needed for the pan size I am using and it needs to "sit" till ready to fill another pan. Is it best to let it set at room temp or put in refrigerate? I am nervous about the adding vinegar part and it says to work quickly to divide between pans. I have a feeling this may not work for mulitple pans if the batter doesn't "keep" and I have more batter than what I can use/bake at one time.I don't want to waste any of the batter if I can help it.
Angela, I would love you recipe for your orange & lemon citrus cake, it sounds great. I am always looking for new cake recipes for the wedding cakes. Yes I have done different flavors for the different tiers. This bride only wants 2 different flavors of cake, the red velvet and an almond flavor with bavarian creme filling. Since I am not sure now much each recipe makes I am concerned about extra batter sitting in between baking the different pan sizes. Does it make a difference with the vinegar/soda, fizz part???2:26 am Nov 6th, 2009
mary h: i have an idea for you to easily find how much batter you will need that could help you with your cake planning and baking.. grab a your cupcake pan and try filling a liquid measuring cup with a spout with water. making note of how much you use, fill 10 "cupcakes" in your pan (the standard 2/3rds full) and see how much water that takes.. double that number and you will know how much batter you will get–the consensus seems to be that this recipe makes 20 cupcakes. hope that helps you!9:22 am Nov 6th, 2009
Mary H – this is for YOU – apologies to the rest of you for hijacking this thread on Red Velvet Cake to put in a recipe for an entirely different type of cake!!
Orange & Lemon Citrus Cake was the top tier of our wedding cake. This is a lovely cake and if you want to be a little bit generous with the orange & lemon zest and the juices too, it will make it even fruitier tasting! I find that it's much easier using a lemon zester to finely shred the top layer of the peel off the fruit. I then cut the fruit into quarters after zesting (or even sixths or eighths if it's quite a large orange or lemon) and squeezed each section very firmly over a sieve. This get all the juice out and saves the pips & pulp falling into your cake batter. You CAN use lime, but remember that lime is a bit stronger tasting than lemon so don't go mad with lime!
As with the other 2 cakes, I used marzipan under the white, roll-on icing – just a very thin layer though (2mm maximum when it's just a sponge/Victoria type cake about 1cm is OK when it's a fruit cake though). All the experts say don't use marzipan if it's not a fruit cake but I was happier using it to make sure the white roll-on icing sealed well over the top. The marzipan will seal to the cake if the cake is first brushed with a thin layer of warmed apricot preserve (jam or jelly) then the marzipan over the top. If you then brush the marzipan with white spirit like gin, white rum or vodka before you apply the roll-on white icing, the white icing will seal well to the marzipan.
I found HALF quantities of the recipe below made enough cake batter to use with a 6 inch heart-shaped tin which was about 3 inches deep.
You only need to make the butter-cream frosting if you're not icing it in the traditional British wedding cake way! So those ingredients aren't necessary if you're not icing it with butter-cream. Whichever way you frost or ice it, remember that it looks great garnished with those candied orange & lemon slices you can buy from specialist delicatessens.
The cake is easier to make if you use an electric whisk although I didn't have one when I made mine & it still turned out fine!
Cake Ingredients:
8oz (250g or one stick) margarine
8oz (250g or one and a quarter cups) caster sugar (or fine granulated sugar)
12oz (350g or three cups) self-raising flour (all-purpose flour with baking powder)
4 eggs
1 cup orange and lemon (or orange and lime) juice mixed
Grated zest of 2 medium oranges and 2 medium lemons (use a fruit zester, it's easier & more accurate than rubbing against the fine side of a cheese grater!)
Butter Cream Ingredients (OPTIONAL):
12oz (350g or 2 and a half cups) icing sugar (frosting)
6oz (175g or one and a half sticks) margarine
2 tablespoons orange juice
2 tablespoons lemon juice (or lime juice)
Preheat the oven to 160 degrees C (320 degrees F or Gas Mark 3) or 10 degrees C less if a fan assisted oven.
Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time. Stir in the fruit juices, & citrus zest plus the flour and mix well. Pour the mixture into a cake tin measuring 8″x12″x1 and a half" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly. Bake in the pre-heated oven for roughly 35 minutes but it may well take longer – keep checking. Allow the cake to cool in the tin before removal and storage in an air-tight container.
Haven't included instructions for making the buttercream as I never made it myself for my own cake – but I imagine it's pretty straightforward and the process would be very similar to making a buttercream frosting for a Red Velvet Cake.12:01 pm Nov 6th, 2009
4oz finely grated fresh Beetroot (if using COOKED Beetroot, use 8oz and finely grate it or puree it to a paste)
2 tablespoons of milk
5 fluid oz vegetable oil
6oz plain flour
One teaspoon baking powder
2 rounded tablespoons of cocoa powder (or drinking chocolate or half & half)
One teaspoon vanilla flavouring or essence
7oz sugar (caster preferably but it'll still work with granulated)
One teaspoon ground ginger
2 large eggs
One teaspoon cinnamon
Separate the eggs so 2 egg yolks are together and 2 egg whites are together. Ensure you separated them without any trace of the yolks getting into the whites. Whisk oil & sugar together thoroughly with electric whisk. Next whisk in the egg yolks, milk & vanilla flavouring. Fold in the shredded beetroot. Next fold in the spices, baking powder, flour and cocoa powder. Clean the whisk attachments of your food mixer very carefully! Whisk egg whites on a high speed until stiff & standing up in peaks. Fold the whisked egg white into the rest of the mixture carefully with a metal spoon. Place in a greased 8″ round cake tin lined with greaseproof paper. Bake at 180 degrees Centigrade/350 degrees Fahrenheit/Gas Mark 4 until cooked. Probably an hour or more, depending on your oven. Dividing it between 2 or 3 sandwich tins means it bakes more quickly. Sandwich them together with the same frosting you use to cover the cake with. The batter can also be used to make small cup cakes which would bake a lot faster at the same temperature or maybe just a little higher.
It can be covered with buttercream or cream cheese frosting which is made from a white cream cheese like Philadelphia blended with a little butter or margarine and icing sugar (plus a dash of vanilla flavouring) to a sweet, thick cream that complements this type of cake.
You can use half the quantity of cocoa powder if you mix in 3oz or 4oz of real chocolate into the batter at the stage just before you fold in the egg white – but firstly grate it and then melt it in the microwave before adding to cake mixture – dark chocolate is better than milk chocolate. Cooking chocolate is OK to use if you wish (obviously cheaper) but get plain rather than milk.
You can use self-raising flour if you can't get hold of baking powder.
If using it as a wedding cake, ice it in roll-on fondant icing or Regal Ice.12:49 pm Nov 6th, 2009
Wah-wah-wah! It's too red. WAAAAAAAH!!!7:05 pm Nov 8th, 2009
I am going to make this cake for my daughter-in-law. Your pictures made up my mind as to which recipe to use. They are GREAT! And the cake looks SOOOO moist I can hardly wait! i liked the suggestion about slicing the 2, 9 in. cakes into to make more layers. I bet that does look amazing. I plan on serving it on my husbands grandmothers cake stand. Wish me luck!7:58 pm Nov 8th, 2009
This has been the only website that has such great reviews. I am going to try it for my parents anniversary and will let u know how it turns out. The cream cheese frosting really intimidates me cause i only have use it on my bagel, never have i heard of it being used as frosting!!! But will try it.. I am also going to make for thanksgiving,and i my sister in law is coming for thanksgiving and she is from savannah, so cream cheese is it.8:34 am Nov 15th, 2009
Wow, this cake turned out really moist! i baked it for 10 mins straight and would check it every 4-5 mins after. i baked it for a total of 22 mins and i was quite suprised how great the cake tasted!11:28 pm Nov 16th, 2009
Tip: when you take your cake pans out of the oven get a kitchen towel and place it over your cake, then press down. by pressing the cake down your are making it more dense therefore moist, when the cake is packed in it doesnt let air inside so it doesnt get dry. dont press down too hard, just hard enough to allow the cake to go down in size (thickness) by 1/5 (20%)
Hello there. Just saw this recipe, and i think i will use this for my familys thanksgiving lineup. I am very interested in cooking and i hope i can get better at it.4:40 pm Nov 23rd, 2009
Thank you so nuch for posting this recipe. I followed the recipe as is and my cake came out great.
I used All pupose flour and the cake was moist and i love the frosting. I will be using other recipes from this site. Thanks Again! :o)8:50 pm Nov 25th, 2009
I have seen this cake everywhere,,,, I will def,,,bake it a.s.a.p,,,it looks good and i love the way it looks, i heard of Magnolias Balkery red velvet is the bomb….11:10 am Nov 30th, 2009
is that true?
My wife has asked me to make her a red velvet cake for her birthday. I've been looking at lots of recipes and like the look of this one, but I'm not sure how to adjust it for high altitude as we live in Colorado. Any tips or suggestions?11:00 am Dec 2nd, 2009
ok, I made the cake and it came out excellent, I needed to use more red color, I didnt have enough, and dooooo use cake flour,,,,,,i looked everywhere,,,,,and found a swan cake flour at vons, you need to follow the recipe, just as it says.11:13 am Dec 2nd, 2009
Not that you don't have enough comments on this lovely recipe already, but I had to comment to tell you how much I appreciate your sharing it with us! This was my first cake made from scratch, made for my fiancee's birthday.
I don't know if I would commit myself to the process for anyone else! It's a lot of work! But the end result is completely worth it.
With the help of your recipe I managed to make a fabulous cake, though it did lean a little to the side (haha, probably didn't get the vinegar/soda in quickly enough).
Thank you again, I'll be trying out your other recipes as well.5:44 pm Dec 11th, 2009
Hi,6:48 pm Dec 19th, 2009
My family and I love red vevlet cake (and cream cheese frosting) and thus far, we've only had it either from a bakery or someone else made it. I want to make this cake for this Christmas. Question: I could only find reduced-fat buttermilk. Will that be OK and will the cake still come out OK? Kindly advise ASAP. Thanks, and this web site is great!
[…] made brownie cut-outs with a wonderful almond-flavored icing, chocolate chip cookies, and a homemade red velvet cake with cream cheese frosting that will soon turn into cake pops for a Christmas party. Ally has […]12:01 pm Dec 21st, 2009
That's my trackback above. This cake was knock-my-socks-off incredible. Granted, I've only had red velvet cake a few times– but from excellent bakeries. Then I tried making it at home from a mix and it didn't do much for me. But this cake was just wonderful. Slight modifications: used 2 1/4 c. AP flour, and used 1 oz of food coloring + 1 oz of water mixed in the food coloring bottle. The color was still very rich and red. The one step that almost got me was measuring the flour after sifting it… at first I sifted the flour with the baking powder and salt and realized I had way too much, but I couldn't reduce the amount because the baking powder and salt were already added. So I had to start again.6:18 am Dec 22nd, 2009
i waned to make this as a bday cake for a friend at work. but since ive never expirenced a red velvet before, i thought id make a test run for xmas. i will be assembling it tomorrow, so i havent had a full taste yet, but i have tasted a few slices i took off the top to even it out. and its fabulous! i made a cream cheese frosting and mixed a few spoons of that into raspberry preserves which will be my filling layer. im so excied about this, and came here first for the recipe. (the finished product will be posted on my blog tomorrow)
thank you for being here!5:28 pm Dec 23rd, 2009
It's in the oven as I write. I used 1/2 of a Wilton Red paste in 2 oz of water. The batter looked pink when it went in the over… I hope it turns red. I will keep you all posted. Keeping my fingers crossed!7:01 pm Dec 30th, 2009
I just made your cake. Came out perfect. For those who don't have "cake flour" you can use all purpose flour and sift it first before you measure your 2 1/2 cups and the other dry ingrediants and then sift again… that gives the consistancy of cake flour…as for the time… check it…like everything else…ovens and humidity will vary and change the consistancy of baking. Happy New Year…and Thank you for sharing8:28 pm Jan 2nd, 2010
I wanted my 10 nephews and nieces to know what a Red Velvet Cake was, so I baked it with them. I googled for the best red velvet cake recipe and this was the first on the list. I wasn't sure about the taste but I was pretty sure the picture above wasn't tweaked. We used what my sister's kitchen had on hand. No cake flour so it was AP flour, sifted first then measured to a little over 2 1/4 cup. Only 1 oz of food color, but it was gel, so that went in as well. No fresh milk or buttermilk, so we used evaporated milk mixed with 1 tsp of coconut vinegar (let stand for 5mins). Yes, coconut vinegar :-)) Not enough butter, so substituted the rest with lard :-))) None of the kids handled the food color. I had red fingers for a day and a half.11:49 pm Jan 3rd, 2010
The gas oven was cold when the first batch of cupcakes went in. The first batches didn't rise up and took longer to bake. Only the last batch rose up perfectly. When I cut into the cupcake, the color and texture looked exactly the same as in this website!!! WOW!! Gorgeous!! But what surprised me the most was both the dense and fluffy cupcakes were MOIST.
The kids were a little cautious at first for they couldn't relate the taste to anything. Then after a brief pause, they gobbled the whole thing up.
**side note**To achieve consistency in color, make sure to make the paste with the food color and cocoa and add it after the eggs. Decreases the chance of overbeating the batter. Or mix the food color with the buttermilk and whisk the cocoa with the flour. Either way should work. For the last part, mix the fizzy mixture into the batter by hand or run the mixer for only a second or two and STOP.
To increase the amount of this recipe, check out Magnolia Bakery's recipe. It's exactly the same except about 1/3 more.
I've made red velvet cakes before and they all disappointed me. They're either a tad less than a devil's food cake or vanilla cake with food coloring. This recipe is how a Red Velvet should taste like. I never fail to find one or more comments of expecting more flavour (of vanilla?!) or wanting it to be more "chocolate-ty". It's amusing because it's on every red velvet recipe on the internet! I want to tell them they obviously don't like red velvet cakes, so, please, move on.
[…] Cream Cheese Frosting Adapted from Pinch My Salt Makes enough for 12 cupcakes or 30 mini […]8:47 pm Jan 5th, 2010
This cake was delicious! Turned out perfect, just like in the picture! The cream cheese frosting was awesome! It was a hit with everyone. Very moist. Just perfect!3:43 pm Jan 11th, 2010
i must admit i was scared to make this but i made and it came out excellent7:22 am Jan 19th, 2010
[…] Red Velvet Cake – (From Pinch My Salt) […]7:53 am Jan 19th, 2010
I used this recipe tonight, it being my first time making a red velvet cake it didnt turn out at pretty, but OH MY! was it delicious! I was trying to decide what kind of wedding cake I want because my fiance isnt real big on sweets but the cream cheese frosting hads just the right about of tang to it, Im sure when he gets back from DC he will LOVE it. Thank you so much for this recipe. Definitely 5 stars!9:23 pm Jan 19th, 2010
[…] recipe is originally from Pinch My Salt's blog with a couple of […]2:34 pm Jan 20th, 2010
It's 4:30 AM and I just baked the cake just the way you wrote it out. It was my first time making it. I craved it late at night & no stores were open to buy it. I looked up online and your cake looked best out of all the other ones. Thank you 🙂5:34 am Jan 23rd, 2010
Thank you so much for this recipe! I searched all over the internet for a good, moist red velvet cake recipe. Luckily, i found it here! I made it a few days ago and it was absolutely DELICIOUS! It was very moist, and absolutely beautiful. I will be using this recipe for years to come.
Just one comment though. The directions say to use either two 9 inch pans or three 8 inch pans. All i had was two 8 inch pans and it turned out just fine.10:29 am Jan 23rd, 2010
Thanks so much for the beauteous and downright delicious recipe. I'd never tasted RVC but I wanted to surprise my father in law with it for his bday. I scoured the WWW to find one that looked yummy and, perhaps most importantly REALLY RED… the pinkish ones were so disappointing. I pretty much stuck right with your recommendations with the only changes coming out of necessity (translate: laziness). Come read about my RVC adventure at http://twebby.wordpress.com/
Thanks for your hard work and sharing Nicole!7:26 pm Jan 24th, 2010
I made this cake exactly the way it was stated but made the suggested changes of oil instead of shortening and a little more sugar. Cake came out great my first time trying. I cannot believe it tasted as good as it did! I added chopped pecans as a garnish just to add a little something extra.10:08 pm Jan 24th, 2010
Made the cake last night… It was delicious!!!! I highly recommend8:58 pm Jan 26th, 2010
I just tried this recipe. I really did love using it. I didnt use the vinegar to activate the baking soda. It worked perfectly fine. I did make some slight modifications to make it more me. And Ive got say it worked out perfect. Came out nice and moist and just the right texture and consistency.4:25 pm Feb 8th, 2010
This looks amazing!! Thank you for sharing with us! So excited to try it, for my family for Valentine's day!!6:20 pm Feb 8th, 2010
can't wait to make…gotta check to see if I have enough red food coloring2:47 pm Feb 11th, 2010
[…] serve the cake with softer frosting. Cut with a sharp bread or cake knife. { recipe adapted from pinch my salt and saveur […]5:57 pm Feb 11th, 2010
I have to say that I had high hopes for this recipe with all the good comments but for some reason mine came out way too dry.8:14 pm Feb 13th, 2010
A word of advice: Do not try to make this cake for Valentine's Day and buy the food coloring the day of. It hadn't occurred to me, but there is a shortage of red food coloring on February 14th. I am about to make a brown velvet cake, and substitute some liquor for the 2 oz of liquid I'm missing to mix with the cocoa.4:48 pm Feb 14th, 2010
Hello! Stumbled upon your blog today when searching for a red velvet cake recipe! I'm going to try it today. I wanted to comment, as many others have, about your pictures! I try to take pictures of my dishes too, but they always look awful…can you share some tips? How do you get the lighting like that?8:27 am Feb 15th, 2010
Hello! Stumbled upon your blog today when searching for a red velvet cake recipe! I'm going to try it today. I wanted to comment, as many others have, about how great your pictures look! I try to take pictures of my dishes too, but they always look awful…can you share some tips? How do you get the lighting like that?8:28 am Feb 15th, 2010
Hi2:28 am Feb 16th, 2010
Great looking cake – not so good having red hands!
Top tip – always use a paste or gel food colour, and if you put a little bit of white vegetable fat on your hands before you start – it won't let the colour stick to your hands!
I TRIED RED VELVET CUPCAKES ONLY A FEW YRS AGO ..I HAD READ ABOUT RED VELVET BEING A RATHER OLD RECIPE FROM THE 1920S, AND THAT IT WAS FIRST SERVED AT DELMONICO'S RESTATURANT IN NYC BACK THEN..I HAVE TO SAY TODAY, IM ADDICTED TO RED VELVET CAKE!!.. IN ANY FORM!…CUPCAKES AS WELL..I CANNOT DESCRIBE THE TASTE ANY OTHER WAY BUT HEAVENLY!! IM NOT A CAKE LOVER BY NATURE ,BUT IT SURE HAS ME HOOKED! SOME PEOLPE CRAVE CHOCOLATE ..I CRAVE RED VELVET!! YIKES!!LOLOL2:36 pm Feb 24th, 2010
Thank you for sharing this delicious recipe. It was a hit at my party.6:02 pm Mar 7th, 2010
Do I need to double this recipe for a sheet cake?7:23 am Mar 18th, 2010
Wow, your cake looks lovely. I used this exact recipe last night and currently have the layers frozen for assembly next week for a co-worker. I'm glad to hear the cake is moist, I was a bit worried because one stick of butter didn't seem like that much. Wish me luck! Mine is not as red as yours because my brain would not allow me to add more than 25 drops of gel food coloring. Ha ha.9:20 am Mar 24th, 2010
Im ready to try out this recipe, just hav 1 problem- I can't fit more than 1 cake pan in my oven! Can I bake 1 cake at a time? Please some one help me, any one !!6:21 am Mar 25th, 2010
Im ready to try out this recipe, just hav 1 problem- I can't fit more than 1 cake pan in my oven! Can I bake 1 cake at a time? Please someone help me, anyone !!6:23 am Mar 25th, 2010
you can't leave the batter sitting out that long because of the way the leavening agents work.. either half the recipe and do it twice (once for each pan) or find one pan that can accommodate the full recipe and just adjust the cooking time and cut the layers by hand once it has cooled. good luck!4:41 pm Mar 25th, 2010
Made the cake exactly has described and it came out AMAZING! Thank you soo much for sharing your recipe! Everyone that ate the cake loved it! This was the first time I ever baked without using an instant cake recipe box and couldn't be more thrilled that I "appeared" as if I was a baking pro!8:45 pm Mar 27th, 2010
Thank you for your help Alison .9:08 am Mar 30th, 2010
Wow, I'm so pleased with this recipe. I never ever tried red velvet cake and this recipe was the one that caught my eye. I Just finished baking them and they are sooooo yummy! Thank you so much for this awesome recipe. :]1:33 am Apr 4th, 2010
I made this cake for dessert on easter, my whole family loved it. Only disappointing part is that there wasn't any leftovers7:06 pm Apr 5th, 2010
[…] Red Velvet Cake would be a must for any red themed […]2:05 pm Apr 13th, 2010
This is the best cake ever…I am a huge fan of red velvet cake…But now I am a huge fan of THIS red velvet cake recipe..My first ever cake and OMG…just the most beautiful cake, perfect texture and wonderful taste…Yummmmmmmmyy..The only flipside is a lot of color..but I agree with anything less than 2 oz the desired red color cannot be achieved..This recipe is a sure keeper…I am here to 'Thank You' Nicole, for sharing this brilliant recipe…Thank you!!!!4:33 pm Apr 24th, 2010
Hi, looks beautiful! Just felt like baking tonight and red velvet cake is my husband's favorite. Wanted to surprise him with a celebratory cake when he comes home from work (he recently finished nursing school). Tried to make him red velvet cake (on the cake flour box) for his birthday a few months ago, and it turned out horrible! I bake cookies all the time, but cakes apparently are not my forte! Will let you know how this one turns out for me!
Question: how do you keep the cakes from sinking in the middle? Or are you supposed to flip upside down and keep them that way when you layer them? Mine are a bit sunken in the middle after cooling.8:45 pm Apr 29th, 2010
I haven't made one of these since I was in FHA way back in high school. Was looking for a reciepe that sounded familer when I found this one and thought I would give it a try. The cake turned out SUPER moist!! With a nice red color even tho I only used half the food coloring called for. I couldn't remember what kind of icing we had used back then so I went with the cream cheese because I had already bought it cause thats what a friend said had to go on it. It was good, but I think it is def better with the other icing option. But I guess that is a personal preference thing. Over all a great cake!! THANKS!!7:07 pm May 1st, 2010
Hi, I would really love to use this recipe for my friend's birthday cake. However, I'm trying to make it into a bag cake (juicy couture purse) without marzipan. So, I would need the cake to be dense/firm so I can carve it. Would this recipe be good for that? If not, what can I change in this recipe to make it more firm for carving?10:09 pm May 8th, 2010
Hey, I made this cake for mothers day and it was gone in less then 30 min! It was so good that my cousin wanted me to make it for her sons birthday party. The thing is I wanted to make two 10 x 14 in cake pan with two layers. So basically making two 2 layer cakes if that makes sense. How many times would i have to double the recipe? I was thinking just double? but Im open to any suggestions. Thanks!6:35 pm May 14th, 2010
Those that make the milk and flour icing. I really wanted to try it out today but to my dismay it defiantly didn't turn out right. I did the 1 cup milk and 5T flour until it was think as pudding. and cooled COMPLETLY then mixed 1 cup of butter and pwd sugar until it was creamy then mixed them together but what I ended up with was a thin runny consistency that looks much like clobbered milk. WHAT DID I DO WRONG?!?!?!?! On a plus side it still tasted really good lol9:06 pm May 14th, 2010
One of the comments here said to lightly press down the cake to make it denser and keep it moist. This might work for your purse. Make sure you use cardboard and dowels for supports if you start to get to 3 layers. I made this mistake once and my cake started to collapse under the weight of the fondant.2:52 am May 15th, 2010
I made this cake today ….it's tasty…but kind of dry…8:55 pm May 16th, 2010
where did I go wrong?
I followed every step 🙁
@ CandyMaze, I've used this recipe SEVERAL TIMES….. I tweaked a bit by adding 1/4 cup of Vegetable Oil for moisture… I also added one extra teaspoon of cocoa powder…. And I use these additions EACH TIME I make this cake!5:55 pm May 18th, 2010
[…] be at cross purposes with the cake's raison d'etre. So, I've decided to follow this lady's lead. Her cake turned out […]9:52 am May 19th, 2010
Hi, I am trying this cake out today, but have a question about the baking soda. It is stated in the recipe prep at the bottom, but when you read the recipe it doesnt state it at all. Is it even used in this recipe or was it added by mistake?9:52 am May 21st, 2010
thank you
The baking soda is added with the vinegar at the end of the recipe.
4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.2:25 pm May 21st, 2010
I found your recipe and tried it out for a friend's birthday cake and everyone LOVED it! so moist, and sooo amazing. A lot of people up here in Canada don't know what red velvet is yet, and they were so pleasantly surprised to find out how delicious it is! Thank you so much for posting this recipe, I now use it ALL the time!5:51 pm May 27th, 2010
I have made this recipe many times and always with raves from everyone who has eaten it. Thanks for the great recipe.2:01 pm Jun 18th, 2010
If you are new at making this cake, please do not alter it in anyway. It is perfect the way it is.
it is my son girlfrind 21st birthday is in july and i want to do something special,so i though i will make her a cake, so i am going to make her a 3 tire cake of different flavour, then i came across your red velvet cake,and i though that looks amazing so i am going to add it as one of the tire but instead of using cream cheese frosting i will be using fondant icing instead and will also decorating it so it will be very special.10:11 am Jun 20th, 2010
amazing recipe! canadian red velvet lover here and it turned out perfect!11:56 pm Jun 23rd, 2010
I would like to make this recipe a Hot Pink Velvet cake. Any tips? I don't want a washed out red, but very hot pink. I know can get a paste fuschia food coloring that I thnk will work, but would rather hear from someone that has tried it.11:04 pm Jul 1st, 2010
This cake is amazing. I never made Red Velvet Cake before but I remember it from Steel Magnolia's and the armadillo. My daughters first birthday was coming up and I wanted to do a special cake for her. It was awesome. The cake was moist, delicious and it made a great surprise under the Mickey Mouse Clubhouse Fondant. Everyone loved it. =) The Best Recipe I've come across. A gold star.12:34 am Jul 3rd, 2010
This was the first made from scratch cake I have ever made and I love the recipe! Thank you for posting it. The directions were easy to follow; even my husband enjoyed making it 🙂3:56 pm Jul 5th, 2010
i came across your red velvet cake,and i though that looks amazing so i am going to add it as one of the tire but instead of using cream cheese frosting i will be using fondant icing instead and will also decorating it so it will be very special.5:08 am Jul 6th, 2010
this was my first attempt ever at baking a cake… right now its in the freezer covered in icing (that i think i might have messed up because it seems a bit… runny?) lol the top layer also split down the middle and well i'm just hoping it tastes good. i was curious if there's anyway i could fix the icing if i did make this cake again (which i probably will) and after making the icing, are you supposed to let it cool in the freezer? so many questions!10:28 am Jul 7th, 2010
How many servings does this cake produce?12:29 pm Jul 8th, 2010
When baking this, what was the measurments of the cake pan?
[…] Red Velvet Cake, barely adapted from Pinch My Salt […]4:43 am Jul 13th, 2010
I've tried making this cake a few times and each time it comes out kinda dry. I have a couple of questions: 1) is baking flour the same as cake flour? 2) I've heard adding sour cream makes it moist, what specific proportion should be added to this recipe? Thanks!2:02 pm Jul 21st, 2010
this is the most beautfiul cake i have ever seen!4:42 pm Jul 27th, 2010
I'm from UK and very frustrated because I've read this all the way through (WAY more time than I wanted to spend!) but can't find any place where anyone has responded to the question: what if I can't use buttermilk? Can I use something else to replace this? I saw that someone mentioned condensed milk above……………. is that a good substitute? Or evaporated milk? Anyone??? I'm DESPERATE to have a crack at making this!7:48 am Jul 30th, 2010
Use two tablespoon vinager then fill rest of cup up with milk. This is what I do instead of actual buttermilk3:59 pm Jul 30th, 2010
JUST made this yesterday. LOVED IT! so i accidentally put one tbs instead of one tsp of salt and baking powder (i messed up the mixing the flour and baking powder and salt part cuz i was in a hurry) so it came out saltier then usually lol. i'm eating it now, one day later, and i cant taste it so much? the only thing i didnt really fall in love with was the cream cheese frosting. it was yummy, yes, but i've made cream cheese frosting before using the food network recipe (http://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe/index.html) and both my boyfriend and i favor that one over this one just a tad bit more. other than my stupid mistakes, the cake came out beautifully and your instructions were sooo easy to follow! i too have never make a cake from scratch so i'm thankful that my first cake came out just as your picture!10:54 am Jul 31st, 2010
Hi really enjoyed reading your post.5:27 am Aug 2nd, 2010
Does anyone have a recipe for red velvet cake, like we use to get at school instead of store bought?
I just followed ur recipe today and it turned out perfect. My pan size was 11 inches so it was a little flat but if I did two portions of this and had four layers it would of look insane. The cream cheese frosting is yummy but it was a little too sweat for me. Overall I loved ur homestyle recipe. Thank you.12:55 am Aug 4th, 2010
@Pauline: You can get Buttermilk in Tesco, if you have one near by (it's St Ivel, it will be on the milk aisle). Failing that, try mixing milk with vinegar or lemon juice as mentioned.
Another tip is not to use 'natural' red food colouring, it isn't red enough – you'll end up with something looking like a chocolate cake (like I just did). Oh well, will need to try it again 😉6:11 am Aug 7th, 2010
[…] Red Velvet Cake & True Blood: OMG, is this not the GREATEST idea ever? I'm going to make myself a red velvet cake sometime this week. Then I'm going to camp out in front of the TV and watch tonight's TiVo'd True Blood. If I had local girlsfriends, I'd totally have them over for this, but I'm a crunchy preggo SAHM blogger. Nuff said, and more for me in the meantime… 😉 […]2:53 pm Aug 8th, 2010
I have made this recipe 3 times(twice for parties at home)and each time I have people come to tell me how great it us. My husband is a big fan of it.
I have a pic of the cupcake version of it as a header on my blog.
Next, I am planning to make Cake balls out of this recipe. Thanks for sharing it.11:37 am Aug 12th, 2010
Hey all. Have made several times…. one with just one bottle of red and it's almost as red. Is the best cake! I have had many requests for it since it's debut. It seems if you try to make cupcakes there are TOO FEW! Ha! it really is a great cake…. and I agree: watch carefully or will get overdone. It seems to be a really short cooking time, but is just right. So nice…….! Thanks for this awesome recipe…. yum8:05 pm Aug 13th, 2010
I really am looking foward to this recipe,I am a baking crazy mom and I love red velvet I hope it turns out super moist.3:59 pm Aug 21st, 2010
wow it's really a delicious, thanks for the recipes anyways.2:32 am Aug 23rd, 2010
thanks for shearing.
[…] Red Velvet Cake, barely adapted from Pinch My Salt […]11:44 am Aug 23rd, 2010
[…] from pinchmysalt.com .. and let me tell you this, the steps are crystal clear and easy to follow! I'm changing […]1:59 pm Aug 28th, 2010
If i were to make the red velvet cupcakes how would i go about storeing them? Would it be diffrent because of the creamcheese frosting?7:10 am Aug 30th, 2010
[…] Red Velvet Cupcakes makes 12 adapted from: Pinch My Salt […]7:08 pm Sep 1st, 2010
I loved this so much I added my version to my own blog. Thanks for sharing!7:10 pm Sep 1st, 2010
my boyfriends birthday is coming up in about five days and he specifically asked for red velvet cake. i hadn't heard about this type of cake until about 3 years ago and when i tried it i thought it was delicious. so im definitely going to use this recipe to bake for him and i think it'll turn out well. thanks for the recipe!10:56 am Sep 5th, 2010
My son and I often have cook-offs. He made the Red Velvet Cake from a recipe he found on another source. I saw these pictures and had to try this one. Needless to say, I won this contest hands down. What a delicious, moist and beautiful cake. I'm looking forward to trying many recipes from Pinch My Salt.2:57 pm Sep 7th, 2010
I am about to try out this recipe for the first time, but I only have one Springform 8-inch pan. It is about 4 inches high. Do you think I can put all the batter in one pan instead of splitting it into two layers? How long will I have to bake it for?8:21 pm Sep 10th, 2010
Christine, I don't think that's going to work for you. Maybe a 9-inch Springform would work, but I don't think you'll get the full moistness of the cake that way. I'd wait until I purchased two 9 inch cake pans. You'll use them a lot in the future too.8:44 am Sep 11th, 2010
I am a pretty avid adventurist and need to admit that I'm anal about my gear. If there is one nuance that I don't like, it is when my equipment break. That's why I always buy quality equipment to gear myself up and be prepared for most anything the trail throws at me.8:39 pm Sep 12th, 2010
Hi, i followed this recipe exactly but my sponge cake isnt red at all, more like a browny red! I have tried another recipe for Red Velvet and exactly the same happened. how do u truly get the bright red colour. HELP !!!!!7:28 am Oct 1st, 2010
Lisa, I'll bet you didn't use the full amount of red food coloring stated in the recipe. Two ounces. One large bottle or two small bottles of red food coloring. Your cake should be bright red if you use the called-for amount.9:22 am Oct 1st, 2010
looks so delicious4:01 am Oct 4th, 2010
I just made this cake last night and it was delicious! My neighbors loved it! She made the comment of "this is one million" lol, thanks for the recipe, its awesome and I love the pictures, its what turned me on to make it, very stunning!6:15 am Oct 8th, 2010
I baked this yesterday and served it at a family dinner tonight. The cake tasted wonderful and the frosting recipe made /just/ the right amount for two 9-layer cakes. The only thing I would recommend to those baking it, is getting the batter to evenly settle in the pan before popping them in the oven. Mine turned out a little hilly, but it was nothing the frosting couldn't hide. I also froze the cake about 30 minutes between the crumbing layer and the final layer of frosting. Everyone was very impressed by the look, as well as the flavor – I would highly recommend!7:57 pm Oct 10th, 2010
Hi, I just tried your receipt and I loved it, it came out perfect, I was so proud. The cream cheese frosting was finger liking good. I'm just stating in the baking thing and I have made a couple of fondant decorated cakes for my friends, now I want to make a Twilight theme cake for my best friend and I thought that it would look awesome with a red velvet cake. The problem is that the cream cheese filing calls for refrigerating and fondant can't be in the fridge. What do I do? I really want to keep the frosting. How long do I have to work with the cake/frosting? Will it go bad?7:37 pm Oct 11th, 2010
I don't refrigerate the cake once I've frosted it with the cream cheese frosting. It's fine. I don't see where it says to refrigerate the frosting. It does say "If refrigerated, the frosting will need to be brought to room temperature before using." I'm not sure if the fondant will improve the cake and might detract, but I don't think you have to worry about refrigeration.9:49 pm Oct 11th, 2010
[…] for this fine birthday month, so am preparing to bake that most iconic of Southern specialties, a red velvet cake. According to my surly pastry chef pal, the best red food coloring for red velvet cake is red dye […]3:11 pm Oct 12th, 2010
I'm about to make this cake. I live at 7k feet. Is there anything I should do different for the optimal red velvet cake experience? A response as soon as possible would be greatly appreciated. Thank you in advance! Cheers11:35 am Oct 15th, 2010
Just wanted to share to you guys another recipe for red velvet cake: http://www.foodista.com/recipe/3SS7NVWF/red-velvet-cake
Happy baking everyone! 😀12:48 am Oct 19th, 2010
You can't seriously be comparing these two recipes, can you? Where's the cream cheese frosting, where's the butter? What's with the packaged hot chocolate mix and the Crisco? Ewwww. Foodnetwork has a recipe that's good; this one is far superior.10:21 am Oct 19th, 2010
Let me preface this by saying that I am NOT a baker. I don't profess to be, nor do I brag about being one. So when my boyfriends soon to be 17 year old niece asked for a Red Velvet cake for her birthday, I just about panicked! As I entered to store to get all the ingredients, I had to pass by the bakery department. It was very tempting to just purchase the Red Velvet Cake they had on display for $12.99. But I really wanted to prove to everyone that I could do this! And so I bought everything I would need. And I followed your directions to a fault! Measuring exactly, sifting, beating, etc. And you know what? I did it! I made this absolutely beautiful three layer Red Velvet Cake!!! And it was DELICIOUS!! There were 10 people here for her birthday party and there wasn't a crumb left! THANK YOU! You've inspired me to do this more often!4:17 pm Oct 27th, 2010
You you should make changes to the page subject Red Velvet Cake Recipe — Pinch My Salt to more specific for your subject you create. I liked the blog post still.5:36 pm Oct 29th, 2010
Summer Camps, what is it you're trying to say?????8:50 am Oct 30th, 2010
THANK YOU for this recipe. I am an avid baker, however, I can say I've never attempted red velvet until I came across this recipe. It was actually the recipe that brought me to this blog after doing a search for a great red velvet cake. I actually did the cupcake version instead, and on accident, I added an extra stick of butter…oops:) But I wouldn't be surprised if that made it even better. The girls I work with have claimed to this day that it was the best red velvet they've ever had, and I've had to make them several times since then! I'll never use a different recipe. Cheers!6:02 pm Nov 6th, 2010
My creamcheese icing continues to melt as soon as I put in on a very cool cake. Do I gave too much butter or creamcheese?12:13 pm Nov 7th, 2010
Joan, you say your cake is very cool, but it needs to be out of the oven at least two hours. And is your kitchen too warm? If you follow the recipe given, it should not melt.12:27 pm Nov 7th, 2010
OK…so I've spent the last hour reading all the comments and while I have been making red velvet cake as part of the Thanksgiving feast over the past 4 years and have decided to make it tradition I can say that the cakes have not been the best and I think maybe because the recipes arent the best or maybe I overcook the cakes. I am going o try this recipe this thanksgiving but I was wondering what the cooking mulk and flour was about…I must have skipped a few comments or something so I am not sure why I would be cooking milk and flour?? I am also undecided about using beets or food coloring to make the cake red….Can someone give me any insight to any differences …texture..taste etc..???10:44 pm Nov 13th, 2010
Starla, I must admit I'm so confused by your post. Are you reading the same recipe? What is "cooking mulk"? Make the recipe exactly as is and don't substitute anything. It's perfect just the way it is. Why oh why would you use beets instead of food coloring? You won't go wrong if you make it the way it's set out. I think you're overthinking it.10:09 am Nov 14th, 2010
nice blog n reference.. I also made velvet cake..some parts I use my own version ^^12:07 am Nov 21st, 2010
really good contens and easy to navigate site, awesome recipe i really enjoyed it…12:36 am Nov 21st, 2010
THAT CAKE LOOKS REALLY GOOOOOOOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!10:45 am Nov 22nd, 2010
This recipe is really good I'm going to make it in school sometime probably next week or so. Can't wait!!!(:10:47 am Nov 22nd, 2010
[…] fiance is a pie guy. For his birthday last year, I made a blueberry pie. (For mine, I went for red velvet cupcakes.) This is one issue we'll never […]12:14 pm Nov 24th, 2010
[…] girl gets her wish! I googled "best red velvet cake recipe" and opted for this one from pinchmysalt.com mainly because the pictures looked so good. Well, lo and behold this cake really surprised me. It […]12:03 pm Nov 27th, 2010
Read through several red velvet cake recipes and I must say this one was outstanding. The only thing I changed was I didn't have buttermilk on hand so I substituted sour cream and it came out perfect!6:40 pm Dec 1st, 2010
How du you freeze the rede velvet cake? thanks7:15 pm Dec 27th, 2010
How do you freeze the red velvet cake? thanks7:16 pm Dec 27th, 2010
Thanks for the recipe of red valet cake, it will be very nice and delicious for the future program.2:11 am Dec 28th, 2010
Thanks so much. I had my Aunt Audrey's Waldorf Red Cake recipe, which I copied from her in 1969, but hers had only 1 tsp. of cocoa!!! That would be a disaster. So, I'm combining yours with hers and will post it on my blog in a few days.
Happy New Year and happy Hogamanay!
Sharon Lovejoy Writes from Sunflower House and a Little Green Island1:07 pm Dec 31st, 2010
It look delicious. I like your content. Good job. Hope you could visit my site it has a lot of cool stuff about money making. You'll like the content.10:28 pm Jan 2nd, 2011
WOW this looks awesome im going to make this on thursday for my friends birthday and this is just undiscrible8:59 pm Jan 4th, 2011
I have been searching for a Red Velvet cake that works for ages! This one is absolutely fantastic and after making a taste test cake earlier this week(which everyone LOVED) I am baking one today for my daughters 21st tomorrow!9:13 pm Jan 20th, 2011
Thank you so much for a wonderful recipe and an absolutely awesome site which I am now visiting daily!
Thanks for the recipe. It turned out wonderful and made my 18 y.o. very happy on her birthday.6:44 am Jan 21st, 2011
Thanks for the recipe. It turned out wonderfully and made my 18 y.o. very happy on her birthday.6:45 am Jan 21st, 2011
Can i use milk instead of buttermilk ??10:06 am Jan 24th, 2011
Can i use milk instead of buttermilk ??10:06 am Jan 24th, 2011
Can you please help me out
can i use all purpose flour instead of cake flour ??10:26 am Jan 24th, 2011
thank you soo much for a fab recipe , i would be baking this cake for my lil boy's birthday 🙂 , would do a test bake dou… am sure it would turn out good.. any ideas please for size of tin as am expecting about 20 people..
thank you in advance 🙂5:16 am Jan 26th, 2011
I made this cake recipe…but the red coloring was too strong and the cake wasn't to moist like the photo. What do you think that i did wrong??? What I need to substitute if only want to use just one bottle of McCormick???? Thank you 🙂4:14 pm Jan 26th, 2011
How many people does the three layer cake serve?11:09 am Jan 31st, 2011
Really good recipe. Thank you very much. Btw, adding some lemon zest into the cream cheese frosting makes it even more wonderful 😉5:29 pm Feb 1st, 2011
I loved this recipe! i made cupcakes with it and they were absolutetly fantastic!! I LOVE VERY MUCH YOUR BLOG AND ALL THE PICS. You really bake and cook amazing things! 😀9:37 am Feb 7th, 2011
Delicious! And that's putting it mildly! This is my first time w/RV. It is my daughters favorite and I researched the web for days before deciding on this one. So glad I did! Only thing I changed is added one more tbsp. Cocoa. Just my preference. I wouldn't change another thing! Perfect! However, I did make the mistake of not lining my pans with parchment paper. Cake was so moist I had to fix it a little as it broke coming out of pan. My stupidity. I did use a different recipe for frosting. We wanted the traditional milk, flour, sugar frosting. Which was excellent as well. I would like to try this frosting next time too! 🙂 It was gone in two days and I am already being bugged for another. This will be made often! Thanks so much for sharing this awesome delicious recipe!!7:16 pm Feb 8th, 2011
Hey…..im gonna make this very soon, but was wondering if i can bake all the batter at once in one pan and then slice it?….the reason is that i only have one pan of the size i want it……..pls respond….thanks3:06 pm Feb 9th, 2011
Gee, since when is this a "Southern" cake? We were making this in California forty years ago . . . always used two bottles of red food coloring and a fair amount of cocoa powder, and ALWAYS used cream cheese frosting with chopped pecans.5:03 pm Feb 9th, 2011
My mom had an old family recipe that went missing. About a year ago, she went online looking at various RVC recipes to piece together the recipe she originally had. I don't know if she found this site or not. I don't have the recipe from her yet, which is why I went searching on my own. One thing I would like to add (and I don't know if it was mentioned in an earlier comment, I haven't had time to read them all) is that with the vanilla extract, you want to use pure vanilla extract. EVERY time I've had a RVC with imitation vanilla, it was HORRIBLE! I know the pure extract is more expensive, but I do believe its worth it!6:50 pm Feb 9th, 2011
How do you cream the butter and sugar..because it have more sugar than butter?? I can't get it smooth, mine is grainy2:35 pm Feb 11th, 2011
You need to use a mixer. It's hard to do by hand, unless you have a great wooden spoon, a strong wrist and lots of time. A mixer makes quick work of it.2:59 pm Feb 11th, 2011
I used my KitchenAid.. 🙁10:54 am Feb 12th, 2011
Amazing recipe! I found it very very easy to make! And to make it easier and less messy I used the food coloring gel. Made very little mess and still beautiful color! Thank you so much for sharing the recipe!9:34 pm Feb 18th, 2011
Well I have also been searching for The Red Velvet Cake receipe. A friend of mine made this for a graduation party over 10 yrs ago. It was the best cake I have ever had. So I have been looking for a receipe. Here I saw so many good comments about this receipe I decided to make it today. My friend was right when she said that this cake has some steps to it and you need patience!! She also said that this is not a cake that she could make everyday due to the time that it takes to make it. After making this cake myself I must say that it does take time and patience but… to have that smooth, rich, velvety, sweet yumminess pass your lips… It is well worth the effort. I will post my findings once I have eaten my little piece of heaven.10:25 am Feb 20th, 2011
[…] Recipe Via Pinch My Salt […]1:40 pm Feb 23rd, 2011
I too, had looked through several websites looking for a Red Velvet cake recipe that didn't look too difficult.
This was easy to follow and didn't disappoint I made it for a family Sunday lunch and everyone loved it. Although I think I expected it to taste more chocolatey.
Will be making this again no doubt!2:11 pm Feb 27th, 2011
[…] i found out that all the recipes out there are basically the same. i ended up working from this recipe because she has the best laid out instructions. and because the pictures were the […]7:48 pm Mar 3rd, 2011
This was a wonderful recipe. An absolutely delicious and beautiful cake. The only thing I would change is the next time I make it I will make another 1/2 recipe of the frosting. Don't double the frosting, just make another 1/2. I just love the frosting. Also I would line the pans with wax paper. The outside of mine got just a little dry. I used 3 8 inch pans, but the layers were too thin. Next time I will just use two.2:32 pm Mar 4th, 2011
Does anyone have the buttercream frosting reciepe?1:33 pm Mar 9th, 2011
Sry for a delay in my response. I made the cake Feb 20 and it was awesome. The frosting was OHHHH so good and the cake was tasty and moist. Couple things that I do suggest one like Brenda said… Make extra frosting!!! 2 add an extra egg, butter, and vanilla to this receipe. It comes out even better. 3 Lining the pans with wax paper is also better. Vanilla does bring out your flavor of the cake and brings extra yumminess to the frosting. I am making this cake again today. The nieces and nephews want some now. Oh boy what have I started???? I am going be making this everyday I think. Great receipe and if you can post the Buttercream Frosting receipe I would like to try that too. Thank you so much for the time you out into posting these.6:57 am Mar 13th, 2011
[…] Red Velvet Cake (adapted from Pinch My Salt) […]6:14 am Mar 15th, 2011
This is Directed toward John who wrote about his 97 year old grandmother and WW 2…Can you tell me more about this? I am doing a speech on how to make this and came across the legend.. tell me more! thanks!!2:41 pm Mar 16th, 2011
wow! first time baking a cake from scratch and i'm hella proud of myself! this cake is so sexy!!! 😀2:41 pm Mar 16th, 2011
I followed this recipe to the tee and it came out awesome! i made it for my 5 yr old girl's birthday and the kids and adults loved it!. I did a sheet cake (9x13x2 pan) and i doubled the recipe to fill 2 pans;sliced each cake in half and came out w/a 4 layer cake…i ended up doubling the frosting recipe too. it took about 30 mins to cook each pan (i only had 1 sheet pan) but start watching it around 25 mins so you don't overbake it. Thank you for this wonderful recipe! i already got a request to make my niece's cake in may 🙂3:57 pm Mar 17th, 2011
forgot to mention that i only used 1 oz of red food coloring for each cake and it still had the intense red color ;-P3:58 pm Mar 17th, 2011
I used this recipe for my brother's 21st birthday cake. It was Man vs. Wild themed and I really wanted to make a huhu grub. My desktop pic is of a red velvet cake iced with fondant to look like a nikon camera – which made me really want to do something similar. The recipe is perfect however, I doubled the recipe and had to bake it on 2 levels in the oven. The bottom tins burnt black around the edges. Nonetheless, the cake turned out awesome and the cake was demolished! Thanks for the recipe and the tips! That was my first time making red velvet cake! I can't believe how much food colouring was required!2:36 am Mar 19th, 2011
Just wanted to let you know that I am making this cake again! I have probably made it at least 20 times in the last few years. The kids LOVE it! Thank you for a winner!8:16 pm Mar 20th, 2011
As a new food blogger, I have come across your blog quite a few times now. I was so happy to find this recipe! I tried it this afternoon and it came out absolutely wonderful. I did, however, add a sliced and fanned strawberry on top of the cake to add a bit to the presentation. Fantastic recipe!1:27 pm Mar 23rd, 2011
I have a question i've looked at my moms recipe and it calls for 1 TBsp. of vinegar but the rest is the same as yours with 2 1/4 cups of ap flour that you later stated you could do…. Will the 1 TBsp of vinegar make a different's rather than the 1 teaspoon???? Ive seen a few with just one tsp of vinegar ..Could that be a problem with it drying out with not being over cooked its only cooked for 15 mins in her oven …Trying to have the best red velvet ever please help7:57 am Mar 25th, 2011
In search of perfection…Having volunteered to make this cake for my sister's birthday (her favorite for over 30 years) I decided to understand why my mother has had varied success through out the years, sometimes perfection and other times bombed. It seems her recipe doesn't vary significantly from this recipe. The only difference appears to be AP versus cake flour and mixing the baking soda with the vinegar versus her recipe putting the baking soda into the dry ingredients and adding the vinegar to the liquid. Now that might make a difference and changes the chemistry slightly from an immediate process to a much slower gradual levening process. Can that make much a difference? I think its possible. I also know she will freely substitute or deviate from a procedure which can affect the science of the baking process. (Can you tell I follow Alton Browns program? He explains so much!) So I followed the recipe with the addition of the vinegar and bk soda at the end of the mixing. I also had to use 9″ round cake pans. I think that was part of the reason the cake fell duringing the baking process. The structure or cell walls of the cake didn't have long enough time to set up before the gasses escaped. It could also be that I'm in Boulder CO and altitude had an impact. I also didn't use my Wilton Cake evening strips (insulating strips that go on the outside of a cake pan which also helps in high altitude baking by helping to ensure an even heating of the batter) Trial 2 begins when my son returns from purchasing more food coloring and the chololate icing he wants to ice my first trial. Not my choice, his!! He eats my mishaps as a reward for extra trips to the store. More in a few hours……just broke into the first cake to check the texture, it was light and moist, unlike my mother's which tended to be a denser heavy crumb (she uses AP flour). I think this was because I used cake flour and did my sifting!! If it weren't for the depression in the middle of the cake I would declare the first go round a success, Ok it was a success in terms of flavor, crumb, and moistness, just not shape……1:39 pm Mar 28th, 2011
Trial 2. After checking with the local extenstion office and doing some reading on adapting scratch cakes at high altitude (which I think was responsible for my center collapse) I increased the cake flour by 2Tbl and added 1 egg white. It was too late to decrease the fat and sugar which would also strengthen the cell walls to prevent collapse nor did I increase my oven temperature because of the previous postings about the cake finishing the cooking process quickly. I didn't want to risk over baking. I also added my cake pan insulating strips to help even the baking temperature for the batter. The results were much better! Still not a perfect even top, but I'll continue to experiment with small adjustments until I hit on the right amounts for my area. For those of you who are below 3000 feet, this recipe is a winner! Anyway, tonight I will freeze the cake as suggested to minimize the crumbs in the frosting. I believe my sister will be delighted with the results! For those at higher altitudes i would definitely recommend checking with your local extenstion office (on line for my area http://www.ext.colostate.edu/pubs/foodnut/p41.html#3k) Working with alternate and/or multiple levening agents have proved tricky.4:30 pm Mar 28th, 2011
First time baking a cake from scratch upside down and backwards here in Canberra, Australia (which is also high altitude, similar to Boulder, CO). I had two big dimples in the middle of my 8″ pans like Valerie. I didn't read this blog down far enough to realize that things like jostling the pans can cause the protien structure to collapse. Crikey, who knew? Although mine is not nearly as pretty as the one in PMS's pictures, I suspect it will taste just fine, which is all that really matters to the two guys whose birthdays will be celebrated tomorrow with this little red and white heap…6:53 am Apr 9th, 2011
Going to try this cake for my grandson's 15th birthday.Hope it turns out and looks as good as yours.2:38 pm Apr 13th, 2011
I made your red velvet cake last weekend and it was a huge hit in the office! (I think I am the most popular one in the office now!) Thanks for the great recipe, it was fantastic! (You can check it out on my blog http://oneapron.blogspot.com/2011/04/red-velvet-cake.html)12:17 am Apr 20th, 2011
I made red velvet cake this evening, and as always, I only use about 3/4 of 1 ounce of food coloring. The red is still vibrant and deep. I am always nervous putting a lot of coloring in my recipes.7:20 pm Apr 21st, 2011
Okay, first off, I have NEVER commented on websites/blogs/recipes/etc. However, I truly felt compelled to write something! This recipe is easier then I thought. I am an avid cook/baker and oddly I have never made a Red Velvet cake before. This turned out absolutely amazing. I made it for my best friend's birthday, but made a second one for Easter Sunday after my boyfriend polished off the left over batter! So, thanks very much! I am glad I stumbled upon this. (absolutely love your pictures too!)
I added a ton of red food coloring without fear! Sure, I made a mess…but it was worth it in the end! Gorgeous color!4:27 pm Apr 22nd, 2011
hi! i just wanted to ask what are the brands of the ingredients did you used in making your red velvet cake cause i wanted my cake to be like just yours. it looks so good. at first i was hesitating to bake red velvet because this is my first time to bake a cake and in some recipes it was so hard to do but when i saw your site, i was attracted to the photos and make me want to do it 😀 thank you and God bless always! 😀6:23 am May 6th, 2011
hi! i just wanted to ask what are the brands of the ingredients did you used in making your red velvet cake cause i wanted my cake to be like just yours. it looks so good. at first i was hesitating to bake red velvet because this is my first time to bake a cake and in some recipes it was so hard to do but when i saw your site, i was attracted to the photos and make me want to do it 😀 thank you and God bless always! 😀6:23 am May 6th, 2011
So I wanted to try something new for my husband, we absolutely love Red Velvet Cake however I want to be sure that I'm doing it right so to be clear when buttering and flouring the pans is it a light sprinkle or am I covering the pan in flour?3:04 pm May 31st, 2011
You know, Jen; I think if you have to ask that question that this cake is a bit above your attempts to make right now. It's a standard baking term, and this cake takes a bit of expertise. Why don't you make the cupcakes? They're really yummy too, and with them all you need are those cute little paper holders. I think that would be equally as fun and festive. To answer your question, you butter the pan, sprinkle it was flour, and rotate it around the pan to cover the butter and then you tap out the excess–just exactly like you would do when making any other cake, except Angel Food, of course. Good Luck.3:31 pm May 31st, 2011
[…] nome em inglês soa atraente, veludo vermelho. Em Nova York, a moda do Red Velvet cake pegou mesmo há pelo menos duas décadas e, claro, que com a onda dos bolinhos, ganhou rapidamente […]9:29 pm Jun 7th, 2011
Yesterday I baked this cake for a party and it was a major success! It is absolutely fabulous! All my guests were amazed at how good it is! Thanks, writing from México.11:03 am Jun 11th, 2011
Thank you for the wonderful recipe..I did the cup cakes with the cream cheese frosting!! They were heavenly. I love the recipes on your site and the fact that you make them so simple yo follow.7:35 am Jun 26th, 2011
[…] Velvet Cake from Pinch My Salt I followed her recipe exactly. The only thing I changed was that I used 2 1/4 cup whole wheat flour […]1:48 am Jun 29th, 2011
I'm going to be making this cake for a party soon. Could you tell me how many servings there are based on this recipe? Thanks!4:19 am Jul 9th, 2011
I love this color and it looks so delicious2:32 am Jul 13th, 2011
[…] cake before… it's pictured above right courtesy of Pinch My Salt – get her recipe here), and the delectable hummingbird cake (as shown above left courtesy of Martha Stewart – get […]5:11 am Jul 13th, 2011
[…] in case you too have a hankering for red velvet cake, you can find a yummy recipe here. And yes, you do need that much food coloring. I know, try not to think about it! Red Velvet Cakes […]6:07 pm Aug 2nd, 2011
I'm going to try Red Valvet Cake on this Sunday and I really hope it will comes out perfectly like yours.11:59 pm Aug 3rd, 2011
[…] Not-So-Chocolate Red Velvet Cake Adapted from Pinch My Salt […]8:19 am Aug 11th, 2011
hey there. i ve made this cake before and it was totally scrumptious. a friend of mine wants me to bake a 12 inch 4 layer red velvet cake. So i was htinking id bake 2 12 inch cakes and split each into 2 making 4 layers of cake.9:01 am Aug 16th, 2011
My question is this. Would the recipe amount stated above ( for 2 9 inch pans ) be sufficient for one 12 inch cake? or do i need to double the amount to bake a single 12 inch cake which can be levelled into 2 layers. ?
Pls do reply asap. the cake is for day after!! =)
just wanted to ask that could we use normal milk instead of buttermilk as its not avalible in pakistan.. though the recipe looks great, am gonna try it reallyy soon..!!! hope u can solve the problem and answer soon…..8:42 am Aug 19th, 2011
You don't have to use buttermilk. Try this – •Milk (just under one cup)
•1 Tablespoon white vinegar or lemon juice
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
I've made this using buttermilk and once when I was out of it and wanted to make the cake and not go to the store, I tried this. It worked perfectly.9:14 am Aug 19th, 2011
[…] Source: pinchmysalt.com/ […]9:32 pm Aug 23rd, 2011
I made this cake for my brother's birthday and it was my first time ever baking a red velvet cake. I was super nervous as I didn't give it a test run first. But it turned out fantastically! Thank you so much for this recipe I will definitely be baking it again some time soon.6:17 am Aug 24th, 2011
[…] Velvet CakeRecipe adapted from Pinch my Salt2 1/2 cups all purpose flour1 teaspoon baking powder1 teaspoon salt2 Tablespoons cocoa powder […]8:51 am Aug 30th, 2011
I just have a question for you: I have made this cake from scratch as well as from a box I have adjusted the time / temperature and I still have an issue with my cakes falling in the center. Because I make them as cupcakes and can't turn the tops in on each other as you can with a cake, I need to know if anyone knows how I can remedy this problem. They always look beautiful coming out of the oven; but within minutes, the center is caved – – very frustrating! Any advice is appreciated!3:58 pm Sep 13th, 2011
Just found your fabulous recipe yesterday and made it today. Your recipe worked out wonderfully. The cake is delicious and delicate in texture. Yes, I agree! ALWAYS use cake flour. I was a little nervous about your comments about everything turning red and staining things, so I modified it a bit. I added the red food coloring to the wet mixture after the vanilla extract. I added the cocoa to the dry mixture. I followed the rest of the directions exactly. I am happy to say that only my fingertips got red and it has faded to pink already.7:58 pm Sep 23rd, 2011
This cake has great color combination that tempt everyone.3:03 am Sep 30th, 2011
[…] I borrowed the recipe from Pinch My Salt upon the recommendation of my blockmate in UPB, Len. I made the recipe in Tarlac because I […]6:24 pm Oct 2nd, 2011
HELP!!! my daughters birthday is today and I've baked this cake but they came out gooey and falling apart. I froze them for 45 minutes and when I took them out to frost them, I couldn't because they were so crummy. I don't know hat I did wrong or what to do and she's getting very impatient. : ( also do I have to use cocoa powder because she wants her cake white?8:36 pm Oct 3rd, 2011
Betty, I'm confused as to why you made this cake because it's red, not white. Why did you freeze them? You should make a vanilla cake…it'll be white.9:05 pm Oct 3rd, 2011
I just have a question for you: I have made this cake from scratch as well as from a box I have adjusted the time / temperature and I still have an issue with my cakes falling in the center. Because I make them as cupcakes and can't turn the tops in on each other as you can with a cake, I need to know if anyone knows how I can remedy this problem. They always look beautiful coming out of the oven; but within minutes, the center is caved – – very frustrating! Any advice is appreciated!9:55 pm Oct 3rd, 2011
i am going to try this in dark green color surly i will post that link to all of you12:37 am Oct 15th, 2011
your recipe was spot on and delicious, thank you so much. I'm going to make a vampire Halloween cake with the recipe and add black food coloring to the icing, I also prefer the cream cheese. Would the recipe be the same if was going to produce cupcakes also? Get call on the icing trick, I always have a problem with that, but no more.6:32 pm Oct 26th, 2011
Goodness gracious! I have always hated Red Velvet cake, and I mean ALWAYS! Until now. This cake is the bomb, moist and tasty, just darn delicious. I have never in my life made frosting, as a matter of fact I hated that too until now. I made both twice over this weekend. Just to die for, red velvet is now one of my favorites. Thank you so much, the recipe was very easy to follow and the color of the cake was remarkable. This is going to be a regular at my house.8:07 am Oct 31st, 2011
Bon Appetit has a very similar recipe, but it adds berries between the layers. It is an awesome cake, but the layers are thin, so I make a third layer to create a better presentation. The recipe is in the Bon Appetit dessert cookbook and online.2:16 pm Nov 4th, 2011
I'm trying to create the Red Velvet Cheesecake Cake that the Cheesecake Factory makes. Do you think this cake would hold up with the cheesecake layer between two layers of the red velvet cake? I can't afford the $55 for the cake at the Cheesecake Factory and my FIL has requested this particular cake.2:52 pm Nov 4th, 2011
What kind of camera do you use? Your photos are beautiful. I take food photographs, as well, and I am trying to figure out a better camera to purchase.6:46 pm Nov 13th, 2011
Nicole, I made this cake about 2 years ago and It was gone before dinner was over. LOL This was the first time i made a cake from scratch sooooo anybody have any doubts about how much flour to use and what type, i used AP flour and the cake was super moist and to die for. The only thing i regret was not making enough! This year I plan on making 2! So wish me luck! :o)3:38 pm Nov 21st, 2011
Years and years ago, the FDA did away with an agent used in red hair dye as well as red food coloring. It had been researched and they were sure it would cause cancer.4:15 pm Nov 23rd, 2011
So, you don't need to be afraid of eating a red devils food cake.
They are sooooooo yummy!
Hi…I am going to attempt to make this cake for my daughters second birthday party. However I have a couple questions. How many people can you serve with this particular recipe? And what is the appropriate pan size for it?9:51 am Nov 29th, 2011
I've learn a few just right stuff here. Certainly worth bookmarking for revisiting. I surprise how so much effort you set to create such a great informative web site.9:44 pm Nov 30th, 2011
I was looking for this recipe when I landed on your website. The first and only time I tried this cupcake was when I was in London. We paid £2.50 (a bit steep for a single cupcake) and strolled while eating. At one point we were literally trying to get the last remaining crumbs out of the paper on a street corner completely absorbed no talk – as if we never had cake before. Unbelievably moist, perfectly baked and oh the taste and cream topping. Oh My God. So I thought I should make them. Black forest cake is next on my list. Just the mere names of these cakes sound delicious. Thanks for sharing your recipe and notes. I look forward to finally digging into these cakes again.4:59 pm Dec 2nd, 2011
Letmewatchthis TV…
advantageous info. hope to see more good posts in the foreseeable future….6:59 am Dec 4th, 2011
I made this cake and it was ok but not what i was aiming for…ill keep looking for the right red velvet for me.12:44 am Dec 8th, 2011
Thanks for the recipe! I am unable to find liquid food coloring in Japan, so I thought I'd let you know that 1 small bottle of powdered red food dye works just as well. By weight, it's about 6 grams of powdered dye. I also had been accustomed to seeing only one tablespoon of cocoa powder, but I tried 2 as you did here, and the red color was still quite brilliant. Thanks again!4:35 am Dec 25th, 2011
I don't usually write review comments on recipes that I get from the Internet, but this cake came out so good that I just have to compliment it. I made this cake for Christmas this year and followed the directions exactly (except I only had to bake the cake for 21-22 minutes). The cake came out so moist that it melted in your mouth. I taste a lot of red velvet cakes but this may be one of the most delicious I've had! There was not one crumb left! Thanks for the recipe!9:34 am Dec 26th, 2011
I would like to make this cake but instead of making 2 (9-inch) cakes, since I am experimenting and not great at baking, I would like to just make 1 (9-inch) cake. Should I just half the measurements of ingredients equally to achieve the same quality of cake? Pls advise. Thank you.2:39 am Jan 1st, 2012
[…] Click Here for Pinch My Salt Recipe […]9:49 pm Jan 4th, 2012
What's the name of your food coloring? I've tried to bake the red velvet cupcakes, but I just can't get it red! I used the red no taste coloring, but it didn't get red at all, it got a light brown color. And I tottally love your red velvet cake! It looks so delicious and has a very nice red color! 🙂1:37 pm Jan 15th, 2012
I am having a "surprise birthday coctail party" for my husband next saturday. We live in Denmark where red velvet cake is an unknown delight, but it is my husband's (he is from Austin, Texas) all time favourite! I can't wait to surprise him with this cake, but will have to bake it myself in secrecy. I won't be able to do it on the actual day of the party, since this will disclose my little scheme, and I am therefore wondering if I can bake the cake in its entirety (i.e. put the layers together and frosting all around it) and then freeze it beforehand? Thank you so much in advance!3:15 am Feb 1st, 2012
[…] here for this […]11:11 pm Feb 1st, 2012
Am I the only one who finds this cake incredibly dry? The frosting is delicious, but the cake isn't moist at all. Moving on to another recipe that uses oil instead of butter… I'll see how that goes!7:34 am Feb 5th, 2012
Laura, maybe you're overbaking the cake? My cakes have always been very moist.9:50 am Feb 5th, 2012
[…] we finished off the day with this Red Velvet Cake. Whew, that was a lot of food for one day! Good thing birthdays only come around once a […]7:47 pm Feb 5th, 2012
[…] {Red…gulp…Velvet…gulp…Cake} […]4:32 pm Feb 9th, 2012
[…] back to the recipe, I've used a recipe by Pinch My Salt and I think it's a pretty good recipe. Looking at the ingredients, it's essentially a […]10:15 pm Feb 12th, 2012
[…] Red Velvet Cake, Red Velvet Crepes, Red Velvet Brownies, Red Velvet Whoppie Pies, Red Velvet Truffles, Red Velvet […]7:26 am Feb 14th, 2012
I've made this particular Red Velvet Cake recipe dozens of times for work (my job and my boss thank you) and for family events and it has never failed me. Never been dry, or tasteless. Always moist, delicious and dense. I feel like those who made this cake and had bad results probably just overmixed their batters or overbaked their cakes, or screwed up the amounts of the dry ingredients.
I never have deviated this recipe except for two things: I always use salted butter so I omit the salt; and one time that I didn't have enough liquid red food coloring and all I had was the ChefMasters gel paste (Super Red) that I use for fondant and gumpaste. I didn't water it down, just mixed it with the rest of the liquid red food coloring I had until I got to 2 oz. I didn't see or taste any difference, truth be told.
I've also baked these in cupcake pans using 3-oz liners (but in cupcake pans that might be the 2 1/2oz size), and I've always managed to get 24-26 cupcakes, depending on whether I've been too generous or not with the batter. So it's really easy whenever someone needs just a dozen red velvet cupcakes…I get the perfect baker's dozen.
As for the icing, I've never had it with the flour-milk cooked frosting; I must try that. I've always made it with cream cheese icing, as that is what's popular here (Philippines). However, since it gets extremely humid here, I find that the cream cheese-butter frosting melts easily and I don't want to add more powdered sugar because it will mask the cream cheese. What I do is mix cream cheese with my go-to basic buttercream recipe (powdered sugar, butter, flavorings, and egg white, although I used meringue powder/egg white powder instead of raw egg). I find the protein in the egg helps bind my frosting more and I haven't had a problem with my cream cheese icing since.
Out of all the red velvet recipes I saw on my Google results, I'm so glad I clicked on yours!3:41 am Feb 15th, 2012
may i know if this recipe makes how many KG? 2kg perhaps?9:49 am Feb 18th, 2012
can you use a pond cake pan if so how long to bake it1:16 pm Feb 19th, 2012
I made these into cupcakes and they were so, so, so good! Love the cream cheese frosting to every bite! Will try to substitute the red food colouring for something healthier the next time… maybe beetroot juice? (: Thanks for sharing such a wonderful recipe (:6:26 pm Feb 19th, 2012
Just so you Jasline, the red food coloring is not unhealthy. Red food dye that was considered harmful was banned by the FDA, and the red food dye you buy in the United States is perfectly safe. Well, as safe as anything can be in this day and age. I'm certain they'll discover that beetroot juice is bad for you someday. And really how much red food coloring are you consuming in a cupcake once in a while. I don't think the beetjuice would give you the same effect.6:35 pm Feb 19th, 2012
The recipe does not say where to add in the vanilla extract in the cake batter.6:10 am Feb 20th, 2012
Summer, instruction number 3…beat in the eggs one at a time, then add the vanilla, etc.8:36 am Feb 20th, 2012
Thanks for the red velvet cake recipe. It seems you made some great additions to the recipe.8:56 am Feb 21st, 2012
Urgent (as I am making this tomorrow noon PH time): would it come out all right if I use a 13×9 pan?
P.S. I emailed you too just in case your read your emails first. I hope you'd reply early! xx4:51 am Feb 24th, 2012
Wow! I made this tonight as cupcakes and they are amazing! This was my first red velvet attempt and it definitely won't be my last. Very, very moist.6:39 pm Feb 25th, 2012
I don't know if the cupcake question was answered already or not, but it made 30 cupcakes, but I under-filled them a little bit. I baked them at 350 F for 12-15 min. They were awesome!
Thank you for this great recipe!
I made this cake last weekend. First let me say I am not a baker, but was brave enough to give it a try especially after looking at all the tempting photos and reading comments. The cake came out fantastic. I used AP flour 2 1/4 as suggested and the cake came out moist and tender. The bad part is I ate half the cake myself. I had friends over the following weekend… yes the cake holds well in the fridge… i took it out let it get to room temperature and served it up. it was a hit!!!! they gave it an A++ and i was happy they finished the other half off as I did not need to eat another slice. I followed the recipe to the letter and it worked out perfectly.6:51 pm Mar 4th, 2012
Thank you for sharing this recipe and thanks for all the comments and tips.
Hi There!12:52 pm Mar 13th, 2012
I'm on the hunt for a perfect red velvet cake and have a 'search party' going on over at my blog and wanted to invite you to link up this and any other red velvet recipes you have! It ends at the end of the month.
Hope to see you there.
Cupcake Apothecary
i would like to try this recipe but i don't have a standing mixer or an electric one. is it possible if i'll beat it by hand? thanks.5:57 am Mar 16th, 2012
Hi9:45 am Mar 17th, 2012
i totally failed. i think the recipe contains too much cocoa powder and be sure you have enough red food coloring before you have to add purple food coloring. you will end up with brown crap.
respect to the person who baked the cakes in the pictures!9:55 am Mar 17th, 2012
I've always wanted to make red velvet cake becasue I adore it but never tried and can't think why! Thankyou so much! I'll have to try this soon! 🙂4:59 am Mar 30th, 2012
I just made this cake and although I haven't tasted it yet, it looks amazing. The instructions were step by step and well-explained. Thanks a lot. (P.s. I couldn't help myself but try the batter and the icing – DELISH!)9:17 am Apr 4th, 2012
I have to do it this sunday with just one 10″ mold, can I do it with the same amount of ingredients?8:30 am Apr 13th, 2012
The Color of cake was great2:52 am Apr 17th, 2012
I am a true southern man, and come from many generations of southerners. Cream cheese icing is wonderful on the right cake. RV is not the right cake. Carrot cake, Italian cream cheese, those are the right cakes for CC icing. RV cake deserves the effort spent to make the cooked white fluffy icing. It complements the cake where CC icing competes with it. In my extended family, consisting of hundreds or aunts, uncles cousins, all souther born and bred, we all go for the white fluffly icing. As dear cousin Susan says, "RV cake should have cooked white fluffy icing and be eaten from fine china." I totally agree,7:46 am Apr 30th, 2012
Happy eating to all!
Am trying this cake in about 1/2hr. Very excited…..6:14 am May 4th, 2012
Hey there! this recipe looks great! i havnt made the cake yet but i did make the frosting for some biscuits that had custard powder in them, and Oh. My. Gosh!!!!!!!!!! it was to die for thank you so much for this recipe im planing to make it for my sisters 18th which isnt too far away.1:12 am May 9th, 2012
hello!9:52 am May 14th, 2012
thank you for posting this recipe! i am looking for something special to make for my mum on her birthday and this could be it! thank you!
[…] absolutely no regrets. The frosting was slightly tangy and the sweetness was perfect. Recipe from PinchMySalt.Loved the crumbs and the edible pearls on the top.Ingredients – Red Velvet Cake2 1/2 cups […]8:55 pm May 14th, 2012
So I'm making this tomorrow but the problem is I only have one round pan… Is it okay if I wait for it to cook then I'll bake the other half? Does it change the consistency or something? I need help thank you7:26 am May 16th, 2012
Alessandra – I tried it a few weeks ago and was watching for any differences. The only difference I noticed was the color before it baked was different but afterwards they turned out the same. Both rose, looked and tasted the same. Delicious! Hope this helps!9:12 am May 16th, 2012
Hey! So I finally tried it but I ended up using 2 same size pan but in square shape.. The taste is great but the cake didn't rise evenly and one of the cake was bigger than the other. But overall this is a great recipe so thanks nicole! 🙂6:54 am May 17th, 2012
[…] Intrigued I decided that I had to give this a cake a try for myself. Luckily there is no shortage of recipes on the internet, all similar, and all using a rather large quantity of red food coloring!!! I finally opted to use a family recipe by Pinch My Salt. […]4:48 pm May 18th, 2012
Ok, perhaps it is the fact that I live in Virginia and thus am classified as a southerner by Northerners and a Northerner by Southerners, I must weigh in on the frosting topic. I love to make frosting and never use recipes I only go on what tastes right. My favorite icing for Red Velvet is a light whipped cream cheese frosting. I make mine by combining cream cheese and mascarpone cheese, then adding powdered sugar. Then whip whipping cream to form stiff peaks and add to the cream cheese mix. The mascarpone adds to the flavor in my opinion!9:51 pm Jun 5th, 2012
Jen, your recipe sounds wonderful. Would you post the ingredients?9:54 pm Jun 5th, 2012
How could I go about baking this in a jar? 🙂8:11 pm Jun 16th, 2012
I scoured the internet looking for a Red Velvet Cake recipe that appealed to me and looked great and settled on yours after looking at dozens of others. It turned out so delicious and a gorgeous rich red colour. I am glad I did a trial run for my hubbies 30th birthday this weekend though as the one little mistake I must have made was not mixing the colouring and cocoa together enough as there was a slight chocolate marbling to the cake. I am sure it will be a hit and I will be making it many more times in future! Thanks.7:36 pm Jun 18th, 2012
I admire the way you write your articles, i am huge fan of both eating and making food, and my favourite category is baking. I too have wanted to make a red velvet cake but i have not been make one till now which would probably be because i was not able to find the recipe that most suited me. I also love how you have added pictures, it just lets one know how the whole process went6:06 pm Jul 29th, 2012
and i also love the way u started with ure husband's story and ended at your mother-in-law's recipe, that was sweet
and i also love- gosh there sure are lots of things i love about your website- the name of your website. I am a regular surfer of food websites and i am surprised that i had never visited this website earlier before. Well now that im here, im gonna make sure i go through most of your recipes
This is the best recipe ever!!!!!!!! Thank you!10:08 am Aug 9th, 2012
hello, the cake looks superb1:38 pm Aug 11th, 2012
[…] the Red Velvet Cupcake Recipe Source: adapted from Pinch My Salt (makes 48 mini cupcakes or 24 regular […]9:18 am Aug 13th, 2012
Hey anyone have metric measurements for this recipe? Have no idea abt how variable cup measurements can get! And with such rave reviews dont want to screw it up!11:21 am Aug 14th, 2012
[…] Cake recipe adapted from Pinch my Salt Frosting recipe adapted from Savory Sweet Life Share this:TwitterFacebookLike this:LikeBe the […]7:55 pm Aug 21st, 2012
[…] Red Velvet Cake by Pinch My Salt […]9:21 am Sep 6th, 2012
Hi, i feel that i noticed you visited my site thus i came to1:39 pm Sep 15th, 2012
go back the choose?.I'm trying to in finding issues to enhance my site!I suppose its good enough to use some of your ideas!!
Hi there. Been following your blog ever since you were in Sicily because I visited twice and stayed amongst the locals. I am a cake decorator and was fascinated by red velvet cake until I made one. Not a fan of using preservatives and dyes, ESP Red but that's part of the business. In search of a natural alternative, I found that beet juice works wonderful for Red Velvet Cake. Not only the color is beautiful, it's so much healthier for you! Thanks for sharing your recipes!8:35 am Sep 23rd, 2012
Hi All! I am making red velvet cake for the first time. I have different pan sizes to fill & I was wondering if you can save the batter for a little while? If anyone could let me know I would really really appreciate it. Thanks so much!!1:28 pm Oct 8th, 2012
Sarah, in a couple of words, no you can't save the batter. Once you mix cake batter you must use it immediately or it won't rise properly, etc. Why don't you get two new pans that are the correct size. You are going to all the trouble to make this cake; you should have the right size pans.1:59 pm Oct 8th, 2012
Thanks Sherie!2:05 pm Oct 8th, 2012
This is the worst cake I've ever made.9:20 am Oct 22nd, 2012
I made this for the first time last week same recipe just a pinch of salt rather than 1 teaspoon.. i guess that wont make to much difference. Had the same problem with the colour everywhere especailly when I turned the mixer on high rather than off!!! Big mistake lol. I made cup cakes. I thought they were to moist and light but they were better the next day. I reduced the butter as the cup cake paper was greasy after cooking to 113g just under half a cup. I used white chocolate and cream cheese frosting, really yum! I am going to try this receipe for my sons birthday this Sunday for a 3 layer cake with the 2 different frostings. One things I came looking for, wether I can freeze this cake a couple of days before I use it? Will it be the same? I would be grateful if you knew if it would be ok? Ps. for those out there I used Self raising flour and organic apple cider vingar, all good.4:28 pm Oct 23rd, 2012
I want to thank you for this recipe. It is THE BEST red velvet cake I have EVER had. The number of compliments I receive when I make this is unbelievable. It is such a special and different recipe.6:45 am Nov 19th, 2012
Is this recipe for just 1 layer or 2? I followed the recipe and divided it between 2 9 inch cake tins but it didn't seem like enough as I poured and after they cooked they were very thin. When layered on top of each other they were the size of 1 of the layers in the photo. Just wondering if I have read this wrong and should have doubled the recipie for 2 tins or if i just went very wrong and it didn't rise as much as it should?Thanks in advance!2:02 pm Nov 24th, 2012
Emma it is for two layers. It sounds like your cake didn't rise for some reason. Once you mix the baking soda and vinager together you need to pour into the pans and put in the oven pretty quickly. hope your next try comes out better this really is one of my favorite reciepes….now if i could just master the icing thing lol10:26 pm Nov 24th, 2012
I can't cook at all. I burn the pop in cookies we ake 9 out of 10 times. I wanted to make red velvet cake for y moms birthday though as a suprise and it turned out wonderful. I followed the directions step for step and it took 3 hours because I had to bake the layers in two separate batches, but it was perfect. Thanks for posting! Worked like a charm.9:54 am Dec 2nd, 2012
I can't bake or cook at all but I follwed you're directions step for step and this turned out perfect. Thanks for posting, my mom will love it!9:56 am Dec 2nd, 2012
Hi – thanks for getting back to me Once I iced it it actually looked great and proportional to the photo. It tasted delicious too I'd make it again.12:10 pm Dec 2nd, 2012
[…] back to the recipe, I've used a recipe by Pinch My Salt and I think it's a pretty good recipe. Looking at the ingredients, it's essentially a […]9:14 am Dec 19th, 2012
HA! just made this earlier today & had a brainfart I am compelled to report. I removed two sticks of butter from the fridge to soften for both the cake & the cream cheese frosting. With all that goes on in a kitchen on a sunday morning with getting the kids out with dad so I can focus on holiday stuff, simultaneously starting my sauce for xmas eve, etc, etc, lo & behold BOTH sticks of butter went into the cake! Yikes!
While it did need some extra baking time, I gotta say the bottom stuck crumbs on the pan we sampled were AWESOME. Glad I could do my part to ADD to the caloric intake of my family for the holidays. I won't tell a soul but I WILL encourage the whole fan-damily to get up & go for a nice long walk after dessert!6:34 pm Dec 23rd, 2012
Carla^6:49 pm Dec 24th, 2012
Ha! I just did the exact same thing with the butter!! Waiting to see how it turns out…hope no one notices 😛
Hi…I tried ur recipe for Red Velvet Cake … Few times with all purpose flour it turned out well…and I used 2 1/4 th cup in place of cake flour….and I used shortening in cream cheese frosting…it was delicious. Thank you…<34:31 pm Jan 7th, 2013
[…] baked this last Sunday. This year I decided to bake my own cake: a red velvet cake. I used this recipe from Pinch My Salt and it was delicious. I didn't have the full two ounces of red food coloring, so my version […]11:45 am Jan 10th, 2013
"Red Velvet Cake Recipe – Pinch My Salt" was indeed a great blog post.2:47 pm Jan 11th, 2013
If solely there were much more weblogs such as this particular
one in the actual online world. At any rate, many thanks for ur precious time, Drusilla
[…] Red Velvet Cake recipe I use is from PinchMySalt.com but I'll surely make a post on it when I make a Red Velvet Cake in the future. […]9:23 am Jan 31st, 2013
[…] 4. Pinch My Salt's Red Velvet Cake […]2:41 pm Feb 3rd, 2013
I made this cake and it tastes and looks wonderful, however it fell in the middle. I live in Highlands Ranch CO and the altitude is high. Do you have any suggestions? I filled the hole with frosting, but it made it a little sweet in that area.12:01 pm Feb 9th, 2013
I've made this as cupcakes many times and they're always a hit! People have told me that other red velvet cake/cupcakes pale in comparison. I was wondering if a 9×13 pan would work for this or if it would need something bigger/smaller. I'm making it for a party and the single layer will go farther than a 2-layer cake when cutting it up. Thanks!10:58 am Mar 11th, 2013
Can you tell me how many eggs you used please.10:22 pm Mar 28th, 2013
red velvet is my sisters favorite cake. I've been looking to try to find the right recipe to make for her birthday. this is it! can't wait to make it. i'll try to remember to post a comment how it turns out but i'm sure it will be great! 🙂 thank you for sharing this.9:13 am Mar 30th, 2013
[…] cake's recipe (reproduced below) is that of Pinch My Salt, and makes about twenty four […]11:49 pm Jun 28th, 2013
[…] Source: pinchmysalt.com […]10:05 pm Jul 1st, 2013
[…] Source: pinchmysalt.com […]10:10 pm Jul 1st, 2013
[…] Source: pinchmysalt.com […]10:37 pm Jul 1st, 2013
I made the cake recipe but I only used half the coloring. It was still really red. I used no-taste Wilton Red. It was delicious and worked well for my flag cake.1:42 pm Jul 6th, 2013
the only issue I have is that the cake has been baking on 350 for 36 min and it is still not done11:10 am Jul 16th, 2013
This is by far the best red velvet cake recipe I've used.6:55 pm Aug 28th, 2013
The only thing different I've done, was adding mascaporne and a tinge of lemon juice to the cream cheese frosting for a smoother texture. You could also put white chocolate flakes to give an extra edge!
[…] used this recipe from "Pinch My Salt." I swapped out the cake flour for regular AP flour + corn starch […]1:59 pm Sep 6th, 2013
Very Good, and it will be delicious 🙂11:15 am Oct 3rd, 2013
Hi! I'm trying to bake this cake based on this recipe, and I read temp on 350, is it on Fº or Cº. thanks, and sorry for my ignorance, i'm new in this 🙂2:00 pm Nov 1st, 2013
Have you ever used nuts in the cake batter?8:36 am Nov 17th, 2013
My daughter-in-law said she ate a RVC years ago that had nuts in it.
I wanted to leave this comment as I feel I finally should. I found this recipe a few years ago when I was looking for something to really WOW my boyfriend for his pot-luck birthday. I've made this recipe a few times, once i even turned them into what I called, "Blue velvet cookie monster cupcakes" as i had zero red food coloring and the stores were out! my cupcakes turned out AMAZING and were bluer than the sky, people are still talking about it.
It is now tradition for me to make this cake on my boyfriends birthday. I really love this cake. I tend to not like cakes as i find them dry but every time i make this cake it is sinfully moist and fantastic. Today I made this cake yet again for a girlfriends birthday. I have realized through trial and error that this is a cake best made in advanced, and baking it for the full time ( here in Canada) is essential. I am not a master froster, lol, so next time i make this (2 months from now!) I will be chilling the cakes over night in the fridge along with the frosting, which likes to become a bit too soft. I also think doing the first layer of icing, chilling, then doing the next one is a great idea. This time it took FOREVER to cover up all the red crumbs which truly have minds of their own and like to wander all over the place.
This recipe is truly amazing, in fact, it's given me a 'red-velvet cake snob' effect as I can't enjoy any red velvet but this one, the grocery stores just can't do it the same. I want to thank you so much for sharing your recipe with us all, my cakes will never be the same! (I also have a plan to make it purple sometime, the taste never changes!)
Yours Truly,
May (RainSmurf)2:51 pm Dec 7th, 2013
My dream retirement would involve a nice log cabin in the mountains. Who needs a beach?4:07 am Dec 30th, 2013
I made this recipe for a friend's birthday cake tonight….in tasting the crumbs, I really like it. I wanted to make a square or rectangular shaped 2 or 3 layer cake with it, so I baked it in a jelly roll pan. fit perfectly and I checked the timing while baking. It seemed (and tested with a toothpick) done at somewhere b/w 20 & 25 min. I let it cool on a rack for 20 min and then when turning it over, the cake fell apart in the middle…it was quite soft and compact in the middle (sides were perfect)!! After cooling in fridge, still the same. Any thoughts as to why this happened? I have a convection oven and baked it at a 300F temp (per conversion chart) on convection fan only setting. Any thoughts would be greatly appreciated…I want to make this again – but with a better texture! Thanks.4:51 pm Jan 9th, 2014
You baked it in a jelly roll pan? Well the recipe calls for three 8″ or two 9″ cake pans, which usually have at least 2″ insides. A jelly roll pan has about 3/4 inch sides and is made to create a sponge roll, with beaten egg whites, etc. If you had to have a square cake, you might have tried a 9 x 13 x 2 pan and cut the layers, but really the cake is fabulous if baked in cake pans with the yummy frosting between the layers. The answer to your dilemma is the pan you used was too small, and it didn't bake through in the center (you didn't test with your toothpick in the center, I'll bet), and thus was raw. If you had baked it through in the center, the sides would have been over-baked and dry.5:44 pm Jan 9th, 2014
Sherie – thanks for your response & stating the (clearly stated in recipe) point that it was meant to be baked in 8 or 9″ cake pans. As I noted above, I did in fact test the cake in the center – it came out clean and the sides were perfect – not overbaked!!. btw – the batter fit perfectly :)!! My goal was to bake this in a jelly roll pan to make a 2 or 3 layer cake (sorry – repeating myself), without having to cut cakes horizontally. I had actually found another rvc recipe (that didnt seem as good but ingr were similar and in similar or same amounts) baked in a jelly roll pan and there they called for 20 min baking time with toothpick testing to make sure. However, I wanted to use this recipe – it seemed better – and I'm glad I did…the cake was AWESOME – just as I said – overly moist in the middle. I thought maybe it had to do with a step in the process vs the pan? My butter at the start wasnt very soft…just sort of soft…and took forever to become fluffy with the sugar. Might that have been the problem? I will try this again and see what happens if I adjust that step. Otherwise, thank you Nicole, for the great recipe – great hit at my friend's b'day party!8:07 pm Jan 9th, 2014
I have made this cake over and over in various pan size formats for the past 4 years. It is by far one of the more authentic and genuinely tasty recipes I have made. Since cake flour is not available where I am, it has been All purpose flour all the way for me. In the past 6 months complacency has gotten the best of me and the resultant cake has come out dry like the Sahara. I was at one of the events when it was cut and it actually just crumbled…;(
I went back to this post and was very happy to see the lOooooong list of experiences and comments on here.
So my lessons from these are pretty much as all of you have stated…..I sift flour…..then measure our 2 1/4 cups…….sift again. The more air the better.
After I almost painted myself and my kitchen red the first time I made this cake, I have started adding the coloring directly to the mix and the cocoa along with the flour. I use the Americolor Super red gel paste and 1oz is more than sufficient for a lovely red color. I have a 1 oz measuring spoon to measure the gel paste and then rinse it with the buttermilk so there is no wastage of coloring.
The other significant thing is to make sure you do not make very deep layers. This cake is meant to be baked in shallow layers. Deeper layers means more batter, longer cooking time and higher domes also resulting in dry cake. I usually lower the temp to 325*C if I make deep cakes. Sandwich tins (2" deep) are better than the deep tins because it allows the top to cook faster.
Once the cakes come out of the oven. I let is sit about 10 mins in the pan before turning them out on to a wire rack. Another 10 mins to settle on their backs and put them on a board and cover them with cling film till fully cooled and ready to frost. This also helps retain moisture in the cake. You can also freeze the layers at this stage.
use sugar syrup when torting the layers before I add the frosting.
Here are some recipe amounts for various pan sizes:
1 recipe gives me 5 cups of batter. Remember I use all purpose flour
6" cakes – 1 recipe gives 4 layers approx. 1.5" high on sides with a pretty high dome.
7" cakes – 1 recipe gives 3 layers almost 1.75" high on sides with a fairly high dome
8" cakes – 1 recipe gives 2 layers about 1.5 on the sides with a gentle dome.
9" cakes – 1 recipe gives 2 layers 1.25 on the sides a gentle dome
10" cakes – 1.25 times recipe gives 2 layers about 1.25- 1.5 on the side with a gentle dome. Any deeper than this and the layers are dry as the size is so large
12" cakes – 1.5 times recipe gives 2 layers about 1.25 – 1.5 on the side with a gently dome. For deeper layers you will have to use a heat conductor in the center.
For all of the above baking times varies from 20 mins to 45mins (10"+) You can safely start checking from 20mins onwards for smaller formats and 30mins onwards for larger ones. This may vary from oven to oven.12:05 am Jan 29th, 2014
hi..im fara from Malaysia..i just want to ask a question..do you use measuring cup for measure the flour..its because when i checking for gram it is not same weight..im just confuse..please help me 🙁8:58 am Jan 30th, 2014
Ive been searching high and low for a moist redvelvet cake and I believe I have found it, after reading the reviews. The only issue im having is here in the uk we dont have cups we have grams so when I see 2 cups of butter im not sure what that is in grams. Any help? Looking forward to hearing from you!4:46 pm Feb 2nd, 2014
Mimi, it is indeed a really moist, wonderful cake that I have made many times. Often when using recipes originating from areas outside of the U.S. I have to convert grams to American measurements. I've found this site very helpful. http://allrecipes.com/howto/cup-to-gram-conversions/6:24 am Feb 3rd, 2014
Two cups of butter is equal to 452 grams.
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Baked this twice and both times it turned out extremely well! Family and friends loved it! A great moist red velvet cake. Thanks a lot!!8:40 pm Apr 20th, 2014
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Hi I was wondering if I can use the same recipe to make cupcakes?9:40 pm Sep 5th, 2014
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Oh my goodness, this cake is so, so delicious! My 12 year old son made this exact recipe for his 4-H project and it won a blue ribbon at the Indiana State Fair this year. It is a beautiful cake! He didn't ice it for the failr, because the level he was in requested the cake not be iced, but later he make it again and used your icing recipe and it is also delicious. Trust me folks, this cake is wonderful without the icing as well. Merry CHRISTmas to all! 🙂9:45 am Dec 23rd, 2014
want to try this cake this weekend. Can this recipe be batched up? i need to make a 12×18 size cake for the family.. Thanks 🙂4:38 am Jan 11th, 2015
i want to make this recipe this weekend. can it be batched up? I need to make a 12×18 size cake.5:40 am Jan 11th, 2015
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Is there any way to convert this beautiful cake in to a Red Velvet POUND cake?11:12 am Dec 16th, 2015
Is there anyway to make this beautiful cake in to a Red Velvet POUND cake???11:14 am Dec 16th, 2015
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