Red Velvet Cake

Yield: 12 servings

Prep Time: 15 minutes

Cook: 1 hour 30 minutes

Tessa Arias Red Velvet Cake is super moist with an unbelievable frosting. This is what Red Velvet Cake is all about! [caption id="attachment_1702" align="aligncenter" width="533"] Red Velvet Cake[/caption] I have something to...

38 Responses to “Red Velvet Cake”

  1. #
    Abby @ The Frosted Vegan — April 3, 2013 at 5:18 am

    I love that Cons= none!

  2. #
    marcie@flavorhtemoments — April 3, 2013 at 8:59 am

    This looks perfect! I make red velvet cupcakes all the time, but I haven’t made them with coffee. I like that idea. I think coffee belongs anywhere that chocolate does!

  3. #
    Mimi @ Culinary Couture — April 3, 2013 at 9:58 am

    I too am not a fan of red velvet–and i HATE how much red food coloring it always uses!

  4. #
    Nicole — April 3, 2013 at 10:12 am

    My friends have always asked me to make them a red velvet… something. I will give it a try with this recipe :) It looks great!

  5. #
    Rachel @ Bakerita — April 3, 2013 at 1:06 pm

    I’m not the biggest red velvet fan either (it’s always crumbly!) but this does look super moist, and I love how red it is! So pretty. Next time I need a red velvet cake, I’ll try this! Pinned :)

  6. #
    Tieghan — April 3, 2013 at 7:36 pm

    I have never made red velvet anything! can you believe it! So i NEED to make this!

  7. #
    Ariel — April 14, 2013 at 10:45 am

    I want to make this for my boyfriends birthday.I dont understand the fraction 11/4 cup of confectioners sugar?Also 12 ounces of greek yogurt? I dont have a scale in my house. Maybe its the diffrent metric systems because im canadian.

  8. #
    Kenny Salberg — April 27, 2013 at 6:20 am

    Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake..

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  9. #
    Zareen — June 1, 2013 at 4:37 am

    Hey Tessa! i tried this cake and it was absolutely amazing! the only thing is my icing was runny and i had a hard time icing the cake as i didnt have the stiffness. i left it in the fridge as well for about an hour and it was still runny. What did I do wrong? :(

    • #
      Tessa — June 8, 2013 at 1:33 pm

      Hmm… maybe the cream wasn’t whipped enough?

  10. #
    Elizabeth — June 7, 2013 at 7:12 pm

    My mum used this recipe for my birthday cake and it turned out terrible. There was too much sugar and the no lining in the tin made it stick even more. And it wasn’t my mums baking as she has been baking for over 40 years and ran a cake business. Shame.

    • #
      Tessa — June 8, 2013 at 1:36 pm

      Hi Elizabeth,

      If you look at other red velvet cake recipes you’ll find that 2 cups of sugar (what’s called for in this recipe) is about the average for the cake as it is meant to be sweet. Same with the icing, you need sugar to balance the tang of the cream cheese. You could try reducing the sugar by a 1/4 cup or a 1/2 cup to suit your flavor profile. As for the cake sticking… using butter and flour to coat the pan always works perfectly for me.

  11. #
    Jackie — June 12, 2013 at 12:25 am

    Hi Tessa

    What brand of red food gel did you use in this recipe.

  12. #
    Joie — July 8, 2013 at 2:18 am

    Hi, How much tsp of coffee will I use for half a cup of water if I’ll be using(powdered or instant coffee). Thank you.

  13. #
    zara asif — August 31, 2013 at 2:43 pm

    you make your coffee with milk or water?

  14. #
    Krystle — September 6, 2013 at 2:15 pm

    This cake has turned out perfect for me every time :)
    Thank you so much for this recipe I have been looking forever for one to come out completely red and this one is perfect!

    As for people who are Canadian 1 1/4 cup is equal to 300 ml or 300 grams
    And 12oz is roughly one package of cream cheese
    I am Canadian but I studied to be a baker and know metric and imperial measuring systems

  15. #
    Holly — December 10, 2013 at 7:20 pm

    Found your recipe through Pinterest – and so glad I did! It was wonderful and has actually gotten better after being in the fridge a day.
    I just wanted to say thanks for the great recipe!

    Oh – the one tinnny problem I had was my cream cheese frosting was a little lumpy, but I’m guessing that was because it wasn’t very softened when I mixed it up! Rookie mistake. Still tasted deelish though and let’s face it, that’s all that matters! Thanks again :) happy holidays!

    • #
      Tessa — December 15, 2013 at 9:41 am

      Yes, sometimes too cold cream cheese can create lumps. You should be able to beat the heck out of this cream cheese frosting with an electric mixer until the lumps are gone, though. Glad you enjoyed the recipe otherwise!

  16. #
    Kathy Hudson — December 16, 2013 at 8:52 am

    I made this Red Velvet Cake this pass weekend and I must say this truly is the very best I have ever made. Every one said it was great! I too have been looking for a moist Red Velvet Cake for a long time and I have found it.
    I did not try the Cream Chees Frosting becasue I alread have one I love.
    Love this cake. I am trying the Chocolate Cake next week and will let you know on that one as well.
    Thank you so much for sharing this recipe with all of us!
    Merry Christmas!


    • #
      Tessa — December 16, 2013 at 10:18 pm

      So glad to hear that!! Hope you enjoy the chocolate cake. Merry Christmas!

  17. #
    Andrea — December 19, 2013 at 9:19 pm

    I’d like to try this recipe, but 2 cups of liquid (1 c. oil, 1 c. buttermilk) sounds like too much in comparison to 2 c. flour. Just wan to make sure it’s not a misprint. Thanks.

    • #
      Tessa — December 20, 2013 at 9:04 am

      Nope, no misprint. Feel free to read some of the comments above yours, this is a crowd pleasing recipe!

  18. #
    Nadiyah — December 24, 2013 at 6:06 pm

    Hello! This cake looks delicious and I plan on making it very soon. I live in Colorado, so I was wondering if you had high altitude adjustments.

    Merry Christmas!

  19. #
    Shavonda — December 24, 2013 at 9:13 pm

    Could I omit the coffee?

  20. #
    Megan — January 23, 2014 at 9:05 pm

    I made this cake and it turned out really oily and tasted odd to me. Also, an two tablespoons of vanilla seems like entirely too much, are you sure that’s right?

    • #
      Tessa — February 4, 2014 at 10:02 am

      Hi Megan, I’ve fixed the vanilla amount to 2 teaspoons. I once made red velvet cupcakes that had a weird oily taste and when I did some investigation to figure out why it was because my vegetable oil had expired. Maybe the same thing happened to you!

  21. #
    Shannon — February 4, 2014 at 9:50 am

    Can’t say I’ve ever seen anything call for 2 Tbsp of vanilla ~ before I add that much, is this correct or should it read 2 tsp.?

    • #
      Tessa — February 4, 2014 at 10:01 am

      Hi Shannon, thanks for pointing that out! It is 2 teaspoons NOT 2 tablespoons – I fixed the error :)

  22. #
    Sarah — April 25, 2014 at 12:39 pm

    I made this cake and it turned out terrible! I’m not a novice baker either. It just had a very very oily, greasy taste to it. Not sure what the problem was, but it was definitely not a success over here :(

  23. #
    Lindsey — May 20, 2014 at 6:18 am

    Sorry Tessa, I hate oil in cakes :( . It is absolutely nothing compared to the rich melt-in-your-mouth feel of butter. Can I use melted butter instead of oil in this recipe? Or just creamed butter and sugar?

    • #
      Tessa — May 22, 2014 at 10:42 am

      I’ve never tried this recipe with butter instead of oil so I can’t say for sure. I’d definitely try creaming the butter and sugar together if you give it a go.

  24. #
    Elizabeth — May 20, 2014 at 8:46 am

    I have a question for you – if I were to make these into cupcakes, do you know what the adjusted cooking time should be?

    • #
      Tessa — May 22, 2014 at 10:41 am

      About 15 to 20 minutes.

  25. #
    Felicia — May 23, 2014 at 11:51 pm

    Is you red Velvet cupcake cupcake recipe better or is this one better?

    • #
      Tessa — May 24, 2014 at 1:53 pm

      They’re both great in their own ways!

  26. #
    Ali — October 18, 2014 at 3:02 am

    Dear Tessa,

    I only began to learn to bake one month ago. This cake was my first try. I have since made 10 cakes using this recipe. I have a long waiting list of people who want one. I quote “this is the best red velvet cake we have ever tried”

    I also have a friend who doesn’t like red velvet but she loved this cake. Thank you so much for putting this recipe together. I know you will appreciate this comment as much as I have appreciated all the comments from friends and family.

    My wife also loves this cake (and that the fact that her Husband is baking it)

    Thank you so much.

  27. #
    Maya — February 28, 2015 at 6:20 am

    If I were to add more cocoa powder, and ditch the food coloring, baking powder, and vinegar, would that for sure make a chocolate cake?

  28. #
    rooha — April 13, 2015 at 10:18 am

    i have made this cake a couple of times and it is THE BEST VELVET CAKE i have tasted…i don’t even like red velvet cake but this just melts in mouth…i got so many compliments when i made this…..i have one question about the colour though..i wanted to make a reddish red velvet instead of dark red so should i omit coffee and just use hot water or should i reduce the amount of colour…i get exact colour you have..i use sugar flair extra red…im making it in a day so please reply if u can thank you very much

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