Red Velvet Layer Cake

Red velvet cake…it has eluded me for so long!! You’ve been asking me to share my favorite red velvet layer cake recipe, and I’ve wanted to. I wasn’t procrastinating, I just hadn’t made a red velvet cake I was truly happy with.

I made an oreo red velvet cake based on my vanilla layer cake recipe, which was good. It had great structure, tasted great, but the texture was the same as my vanilla layer cake recipe.

It’s a butter cake recipe, and a bit denser than I like a red velvet cake to be. While I thought it tasted great, it just wasn’t quite what I imagine when I think of a classic red velvet cake.

I wanted moist, spongy, tender cake layers, sandwiched between generous layers of cream cheese frosting. So I continued my red velvet experiments.

I tried tons of different recipes to see what ratios I preferred, played around with the amount of leavening agents, and went through 4 iterations of recipe testing.

And here we have it. A delicious red velvet cake recipe that is super moist, and has a delicate, tender crumb.

image of sliced red velvet cake, decorated with cake crumbs

Oil Vs. Butter, or Oil & Butter?

While most of my cake recipes use butter as the fat, this recipes uses oil. Butter can add a lot of flavor to a cake, but oil adds a lot of moisture. Not to say that a butter cake is dry, but the texture is far from that of a cake recipe made with oil.

Oil gives the cake a fluffier texture. While I love a good butter cake, that’s not the texture I associate with a red velvet cake. That’s why this cake recipe uses only oil.

Red Food Coloring

When you make a red velvet cake, you expect it to have that gorgeous, deep red color when you cut in. I’ve found that it’s a lot easier to achieve that using gel food coloring.

I prefer americolor, but any gel food coloring will work! If you don’t have gel food coloring on hand, you can also use liquid food coloring.

image of red velvet cake batter being whisked together

I’ve found that you need to use an entire bottle of liquid food coloring to get the deep red color, so be sure you have a full bottle if you go this route.

The Cream Cheese Frosting

This red velvet cake recipe would taste great with just about any frosting, but I wanted to stick with the classic combination of cream cheese frosting and red velvet cake.

My cream cheese buttercream is a dream to frost with. Itโ€™s thick, has great structure, and pipes like a dream. It’s wonderful for layer cakes, because it is stiff enough to support the weight of the cake layers.

image of border being piped on red velvet layer cake

This cream cheese frosting recipe is also stiff enough to pipe a beautiful border around the top of the cake, which is exactly what I did for this cake!

Decorating This Red Velvet Layer Cake

While I love making challenging cake designs, sometimes it’s nice to just make a classic layer cake. I kept things simple with this cake, and used crumbled cake tops to decorate the sides of the cake.

This cake decoration screams red velvet! It’s also super easy to make, and gives the cake such a classic look.

image of red velvet layer cake

Tips for Making Tender, Moist Cakes:

  • Don’t overmix your batter, and stir until the flour is just combined into the batter
  • Be sure to properly measure your flour (spoon into the cup measure, then level), or even better, use a kitchen scale when making the cake batter
  • Make sure your ingredients are at room temp
  • Bang your pans on the counter before popping them into the oven, to bring any air bubbles that are trapped in the batter to the surface
  • Don’t over bake you layers! Keep an eye on them, and be sure to set a timer

Let Me Know What You Think!

If you try this red velvet layer cake recipe, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts in the comments section ๐Ÿ™‚

Surprisingly, my husband actually ate this cake! He rarely tries my cakes, but he had several bites of this one ๐Ÿ˜› I think that means he approves!

image of happy husband with red velvet layer cake
Yield: 24

Red Velvet Layer Cake

image of moist red velvet cake, decorated with reserved red velvet crumbs

This classic red velvet layer cake recipe is moist, tender, and delicious! It's frosted with the best cream cheese frosting, and is irresistable!

Prep Time 20 minutes
Cook Time 26 minutes
Additional Time 30 minutes
Total Time 1 hour 16 minutes

Ingredients

Red Velvet Cake

  • 1 cup vegetable oil (224 grams)
  • 2 eggs (112 grams)
  • 1 cup buttermilk, room temperature (228 grams)
  • 1 Tbsp white vinegar (9 grams)
  • 2 tsp vanilla extract (6 grams)
  • 2 cups granulated sugar (400 grams)
  • 2 tsp. unsweetened cocoa powder (8 grams)
  • 1 tsp salt (6 grams)
  • 1 tsp baking soda (6 grams)
  • 2 1/2 cups all-purpose flour (325 grams)
  • 2 squirts of red gel food coloring (or 1 Tbsp liquid food coloring)

Cream Cheese Buttercream Frosting

  • 2 cups unsalted butter, room temperature (452 grams) - 4 sticks
  • 1 cup full-fat cream cheese, room temperature (225 grams or 8 oz.)
  • 11 cups powdered sugar (1375 grams)
  • 1 tsp salt (6 grams)
  • 2 Tbsp heavy cream (or whipping cream) (29 grams)
  • 1 Tbsp vanilla extract (12 grams)

Additional Tools

  • piping bag
  • wilton 1M frosting tip

Instructions

Red Velvet Cake

  1. Preheat oven to 350 degrees F (175 degree C).
  2. Grease and line three 6-inch, or 3 7-inch cake pans.
  3. In a large bowl, whisk together the vegetable oil, eggs, buttermilk, white vinegar and vanilla extract.
  4. Add granulated sugar, and whisk for 30 seconds to help the dissolve the sugar.
  5. Mix in the cocoa powder, salt and baking soda, and whisk until no clumps remain.
  6. Add red gel food coloring, and mix until the batter is evenly colored a deep shade of red.
  7. Mix the flour into the batter in two installments.
  8. Divide the batter evenly between the prepared pans, and bake for 27-30 minutes.
  9. Remove pans from oven, and allow them to cool in the pans for 10 minutes.
  10. Carefully flip the layers out of the pans, and place on a wire rack to finish cooling.
  11. Level the cake tops with a serrated knife once they're fully cooled.
  12. Use a fork to crumble the cake tops, and cover and set aside.

Cream Cheese Buttercream Frosting:

  1. Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.
  2. Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.
  3. Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Alternate with small splashes of cream. 
  4. If the frosting is too thick, add in additional cream (1 tablespoon at a time).
  5. If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  6. Cover the cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

Red Velvet Cake Assembly:

  1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Add an even layer of buttercream between each cake layer.
  3. Add a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  4. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
  5. Carefully press the reserved red velvet crumbs along the side of the cake with you hand.
  6. Place the remaining cream cheese buttercream into a frosting bag fit with a Wilton 1M frosting tip.
  7. Pipe a border around the top of the cake.

Notes

These cake layers can be made in advance! Learn how to properly wrap and freeze cake layers here.

If you have extra buttercream you don't use, it can be stored in the fridge.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 594Total Fat 29gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 15gCholesterol 68mgSodium 314mgCarbohydrates 83gFiber 0gSugar 71gProtein 3g

154 thoughts on “Red Velvet Layer Cake

  1. I’ve been waiting on this for so long. Yippee!!. I wanted to ask tho , what about for 8inch round pans . That won’t come out small .

    1. Haha I finally shared it!!!! ๐Ÿ™‚ The 7 inch layers weren’t super tall, so if you make 8 inch layers, I’d recommend only making 2 layers.

  2. Hey Chelsweets! If I am making my own buttermilk for this recipe by adding a TBsp of vinegar to my milk, do I still add the TBsp of vinegar the recipe calls for as well?

    1. Hi Humairaa! My 3, 7-inch layers that I made with one batch of batter weren’t super tall, so I’d recommend making 2, 8-inch cake layers if you want to make that size with one batch of batter!

  3. I do not know where to start for this recipe! First and foremost THANK YOU! I’ll give my full review:
    I saw your reply about using 2, 8 inch and not 3 after I made it, so I made it in 3, 8 inch rounds and it turned out great! I put a little over 600 grams in each pan. I also made another batch with using 2, 8 inch rounds because I needed crumbs to cover the sides of the cake. First thing was I did prefer using the 3, 8 inch pans. The cake was so soft after it baked! The only thing I had was that it got a little brown/ caramelized type around the cake so I ended up trimming the sides( if you have any tips to prevent this please let me know!), BUT one amazing thing was that the layer did not have a dome when I baked them so I didnt even have to level them! I did put them in the refrigerator for a bit before frosting them. The frosting was AMAZING, Pipes like a dream, taste even better. Although the layers were moist, I did make a simple syrup to soak into the layers to ensure it stays moist. Honestly, THE GREATEST red velvet cake recipe I have come across. I am not exaggerating, after this recipe it will be your GO TO! The layers and cream cheese frosting are very forgiving and easy to work with. Your hard work is truly appreciated. Thank you again for sharing!

  4. Hi!! Iโ€™m planning on making this cake tonight but just now saw that itโ€™s for 3 6in pans or 2 8in. I was wondering if you could give me ingredient proportions for 3 9in?? Should I just double it? Let me know!

    1. Hi Demi! So sorry for the delayed response <3 I would recommend making 1.5 batches! Or if the the calculation is easier, you can double it too! The layers will just be a bit thicker. You also may want to put a flower nail in the center of the pans to help the cake layers bake faster. Hope that helps, happy baking! <3

  5. Hey Chesley! I had an idea to use your tips on your ferrero rocher cake to make an ornament cake but wanted to try with red velvet. Would you recommend using your other recipe at the beginning of your blog post or this one? Thank you for all you do!

    1. Hi Sarah! So sorry for the delayed response!! I personally prefer this recipe, so I’d recommend this one ๐Ÿ™‚ Happy baking!!

    1. Hi Suzanne,

      I haven’t actually tested it out for cupcakes yet, but it should! I’d think baking them for 16-18 minutes should work. I’ve never baked with coconut sugar before, so sadly I’m not sure about that part. Happy baking!

    1. Hi Chelly,

      I’d made a half batch of batter! I’m not quite sure how many cupcakes that would make, but a full batch of batter would make a ton!! I think that should make about 1 1/2 dozen. Hope that helps, happy baking!

  6. I made your vanilla cake which tasted delicious however it did not bake flat, the sides were slightly lifted, is that normal? I want to try this recipe and I want to make sure that doesn’t happen again, I felt like i had to trim a lot off because of it otherwise it sort of looked domed shaped.
    Also, could I refrigerate this cake if baking a day or two beforehand?

    1. Hi Amanda,

      I’m so sorry to hear that! Where your ingredients at room temp? What type of cake pan are you using? sometimes those things can affect how the cake bakes. I like use light colored pans, sometimes pans made from dark metal can conduct heat differently. Some ovens also run hot, have you tested yours to see if it bakes true to temp? The last resort would be to use cake strips, which help sometimes if nothing else does! I don’t like using them myself (they’re a bit a of a hassle), but some people swear by them. Hope that helps, fingers crossed your next try in a success! Please let me know how it goes <3

    1. Hi Macarena,

      You should be able to make cupcakes with this recipe, but sadly I haven’t tested it out yet! I would guess it would make 2-3 dozen! If you try it, please let me know how it goes! I’m planning to test it out next weekend ๐Ÿ™‚

    1. Hi Tiffany,

      I haven’t tested it out yet, but it should!! I’d think they should bake for 16-18 minutes! I’m going to test this recipe out as cupcakes next weekend, so stay tuned!

      Or if you try them in the mean time, let me know how they turn out ๐Ÿ™‚

    1. Hi Tamara,

      fun fact, I don’t own a bundt pan so I’ve never tried this recipe in one! I just ordered one on amazon though, and I plan to test it soon ๐Ÿ™‚ Stay tuned!!

  7. This sounds amazing! I know you have specific cupcakes recipes for your vanilla and chocolate cupcakes versus just using the cake recipe. Would you you recommend using this recipe as is for cupcakes? Thank you for sharing, your recipes are incredible!

    1. Hi Sonnie,

      2 8-inch cake layers should be about the same thickness as 3, 7-inch cake layers, so the bake time should be the same ๐Ÿ™‚ hope that helps, happy baking!

  8. I was able to make two dozen cupcakes using your recipe 1:1 scale – although I think I may have messed up baking soda measurement, the cupcakes didnโ€™t rise well

    1. Hi Jonathan! I finally tested them too!! I found a half batch perfectly makes 12 cupcakes ๐Ÿ™‚ Mine rose like normal!

    1. Hi Kiran,

      I would store this in the fridge, because it’s frosted with a cream cheese buttercream. Hope that helps, happy baking!

  9. Hello,

    I noticed that you have 1 tsp of salt listed for the cake recipe but the directions donโ€™t say when to add it. Is it listed by accident? Thanks!!

    1. Hi Kiesha,

      So sorry about that! The salt is added in with the baking powder. I just updated the instructions to reflect this. Thank you for pointing that out!! <3

  10. I loved this recipe! It was my first red velvet cake Iโ€™ve made, but both me and the client loved it! I think I doubled the batch for 3 8โ€ layers and it turned out great. I also doubled the icing and had way too much. Iโ€™ll be making the recipe into cupcakes for a Christmas baking contest this weekend and will be using the leftover icing. Thanks so much!!!

  11. 5 stars
    Can’t wait to try! A couple discrepancies I see… Written recipe states 1 cup buttermilk and (3 )6″ cake pans. Your video indicates 1 1/2 cups buttermilk and (3) 7″ pans. Could you clarify please? I will be using 7″ pans . Thank you!!!

    1. Hi Daniel!!

      I updated the recipe after a few more tests, but sadly I had already shot the video :/ My recipes are always more up to date than my videos, if there ever is a discrepancy between the two! It’s 1 cup of buttermilk, and you can use 6 inch or 7 inch pans. I’ve updated the recipe to reflect that you can use either pan size! I find that 7 inch pans bake for about 27 minutes in my oven, and 6 inch pans bake for 30 minutes with this recipe. Hope that helps, happy baking ๐Ÿ™‚

  12. Hey Chelsy
    Thanks so much for this recipe
    I wanted to ask
    If I wanted to make this recipe with your regular 4 layers with 7″ pans with the normal height your cakes usually have ,do u double the recipe .
    Thanks ??

  13. Hey Chelsy
    Thanks so much for this recipe
    I wanted to ask
    If I wanted to make this recipe with your regular 4 layers with 7″ pans with the normal height your cakes usually have ,do u double the recipe .
    Thanks ??

    1. Hi! If you want to make 4, 7-inch cake layers with this recipe, I’d recommend making 1 1/2 batches! Doubling it would make some really tall cake layers that would take a lot longer to bake. 1.5 batches should work great 4 layers that size. Happy baking!

  14. 5 stars
    Hey Chelsy
    Thanks so much for this recipe
    I wanted to ask
    If I wanted to make this recipe with your regular 4 layers with 7″ pans with the normal height your cakes usually have ,do u double the recipe .
    Thanks ??

  15. I wanted to provide some insight into using a bundt pan with this recipe! I tried it out in two different bundt pans, first one of the nice detailed ones and then a very simple rounded shape one. You DEFINITELY need to coat that pan because this recipe is so moist. It did not work well in the detailed pan and totally stuck despite me liberally coating it/flouring it. If you have a tube pan like they use for angel food cake I highly recommend this instead with a ring of parchment. It will make it MUCH easier to remove. I wonder if maybe the recipe that was just posted for the red velvet cupcakes (the grinch ones) would be better suited for the bundt pan as it has half butter instead of all oil. I plan on trying that next as I have so much frosting left over ๐Ÿ™‚ I ended up piecing together the top broken off pieces and then just covering it in frosting to mask the issue. No one seemed to mind but they raved on how moist and good the cake was! thank you for the recipe!

    1. Bailey you are the best ๐Ÿ™‚ Thank you for following up and sharing this!!

      It is a super moist recipe, so that doesn’t surprise me. I’m impressed by your perseverance, and happy to hear it still tasted great!

      My cupcake recipe might work better, but I’m not really sure! Clearly I just need to develop a proper red velvet bundt pan recipe for us! haha guess I know what I’ll be doing after Christmas ๐Ÿ˜› Happy holidays, and happy baking!! <3

    1. Hi Kayla,

      I haven’t tested it out myself, but I’d think it should still work. If you try it, you can use the same amount of coconut oil as the recipe calls for vegetable oil, just be sure to melt it so it’s a liquid before you add it into the batter. Hope that helps, happy baking!!

  16. Hi, Chelsy! I love your cake recipes and buttercream frosting! I made this recipe for Thanksgiving and it was great! One question, though. Anytime you mention buttermilk in your recipes, are you talking about cultured or uncultured buttermilk? (Sorry if you have answered this before) Thanks!!

    1. Hi Jacie,

      I’m so happy to hear that!! I use cultured buttermilk. That’s actually a great question! I’ve never gotten it before, or specified that in my recipes!!

      I’ll update the recipe card to reflect that ๐Ÿ™‚

  17. Just made this and it came out fantastic. I made it on Monday, served it on Wednesday and it was still excellent. Stored it in the fridge but took it out the night before to serve room temperature. Everyone loved it!!

  18. Hello!
    I would love to make this cake for my baby shower, I am having a son. Was wondering if you think replacing the red gel coloring with a blue one will be okay?
    Thank you for your help and any tips!

    1. Hi Nathalie,

      That’s an awesome idea! I think it would work great to swap the red gel food coloring for blue ๐Ÿ™‚ Hope your cake and baby shower turn out wonderfully! <3

  19. So i tried your red velvet cake recipe and the comments from my family and friends has been amazing! Thank you so much. Love from Nigeria.

    1. Hi Melissa,

      This recipe isn’t quite as sturdy as my vanilla or chocolate cake layers, but it should hold up in a wedding cake as long as the tiers are properly supported! Just be sure to also use a sturdy buttercream with it ๐Ÿ™‚

    1. Hi Melissa,

      This recipe isnโ€™t quite as sturdy as my vanilla or chocolate cake layers, but it should hold up in a wedding cake as long as the tiers are properly supported! Just be sure to also use a sturdy buttercream with it ?

  20. Hi Chelsy, I am looking to bake this for a 10” cake as I am making my best friends wedding cake. Would you suggest doubling the recipe and cooking it for longer? Ive never had to bake a 10” cake before ๐Ÿ™‚ love your recipes. Thank you
    Lisa

    1. Hi Lisa,

      For a 10 inch cake you’ll definitely need to at least double it! How many layers do you plan to make? I have a great post on figuring out how much batter you need for different sized cake layers here: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/

      In terms of baking them, I suggest adding a couple heating cores / flower nails (like these: https://amzn.to/2NMFsuP) into the center of each pan with the batter, to help the cake layers bake more evenly and quickly. I hope that helps, please let me know if you have any other questions!!

  21. Yes! I plan to follower your wedding cake videos (already did for 1 wedding cake) and plan on using your buttercream. So that should be good right???

    1. Hi Melissa,

      This recipe makes about 7.5 cups of batter! I add 2.5 cups into each of my 7 layer pans. Hope that helps, happy baking!

  22. Thank you so much!! I totally lied I have another question….. would this cake be fine being a semi naked wedding cake??? I did your other red velvet recipe semi naked and it was fine.

    1. Haha no worries Melissa! I think this would be great as a semi naked cake! It’s a super moist cake, so it shouldn’t dry out! And I think it would look great in that style ๐Ÿ™‚

    1. Hi Angela,

      I used it for a semi-naked cake last February and it worked great! I live in NYC so i didn’t have to deal with any heat or humidity.

      I think it would be a bit less stable if you live anywhere warm, or if you try it on a cake in the summer. Hope that helps, happy baking!

  23. I apologize if I missed this question before but is this served cold or room temperature. It is much better room temperature but I was worried about the cream cheese staying warm for too long.

    1. Hi Javier,

      I like to take the cake out about an hour before I plan to serve it, to let it coke to room temperature! The frosting won’t spoil in that short of a time, and it should allow the cake to thaw. Hope that helps, happy baking!

    1. Hi Diana,

      You can definitely add food coloring to this cream cheese frosting! I like to use gel food coloring (americolor is my favorite and I get it on amazon: https://amzn.to/2vIewWC), which doesn’t change the consistency or flavor of the frosting, and gives the frosting a vibrant color. Liquid food coloring can work if you’re trying to make a light color, but be careful not to add too much, or it can make the frosting too thin. Hope that helps, happy baking!

    1. Hi Mel,

      This recipe should work just fine under fondant / as a tiered cake. Just be sure each tier is properly supported with dowels or straws, and you’ll be good to go ๐Ÿ™‚ Hope that helps, happy baking!

  24. Hi Chelsea I just noticed the ingredients contained no baking powder.! …. Is it correct, no baking powder used in this recipe ??

    1. Hi Chantelle,

      Yup! This recipe uses just baking soda, which is activated by the buttermilk and vinegar in this recipe ๐Ÿ™‚ Hope that helps, happy baking!!

  25. Can I use two-eight inch pans? I donโ€™t have any six or seven inch pans.
    Can I also make cupcakes using this recipe?

    Thank a You

    1. Hi Dee,

      You can, but I’d bake two layers and save 1/3 of the batter, then bake the third cake layer after! I don’t usually recommend this recipe for cupcakes.

      My cake recipes are designed to bake pretty flat, so it isnโ€™t ideal for cupcakes! It still works, but theyโ€™ll make super flat cupcakes! I suggest just using my vanilla cupcake recipe instead! Itโ€™s also delicious, and I highly recommend it! ๐Ÿ™‚ Hereโ€™ the link: https://chelsweets.com/2017/07/03/classic-vanilla-cupcake-recipe/

      Hope that helps, happy baking!!

    1. Hi Lisa,

      To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. DO you mean a 2 layer cake? I like to use one batch of batter to make 3 7-inch cake layers that are about 1 inch tall. You could also make 2 cake layers that are 8 inches! Hope that helps, happy baking!

  26. How many cups of batter does this recipe make? Is it the same as your Vanilla/Chocolate Layer Cake or the Small Batch versions? Thank you!

    1. Hi Rebecca,

      It’s actually between the two, it’s about 3/4 the amount of my regular vanilla/ chocolate layer cakes! I think ti makes about 7 cups of batter. Hope that helps, happy baking!

  27. I want to make a smaller version of the cheesecream buttercream I need to make a smaller size for 9 inch cakes

  28. My wedding is in August and me and fiancรฉ love red velvet. I plan on making a 4 tier cake but I am nervous about what kind of frosting to use. I donโ€™t want it to melt and I am afraid it will be too hot. What do you think I should do?

  29. My wedding is in August and me and fiancรฉ love red velvet. I plan on making a 4 tier cake but I am nervous about what kind of frosting to use. I donโ€™t want it to melt and I want it to hold up enough to do itโ€™s job. What do you think I should do?

    1. Hi Madison,

      I have a great sturdy cream cheese frosting that would work great! here’s the link: https://chelsweets.com/2017/11/24/the-best-cream-cheese-frosting/

      With that in mind, I always say that wedding cakes (esp in the summer) should never sit outside. No matter what frosting you use, if a cake sits out on a hot sunny day it will melt and collapse. I recommend chilling the cake at the venue as long as possible, and keeping it indoors. I hope that helps, happy baking!

  30. Hi! This cake looks great! Question: would this cake hold up as a two tier wedding cake? I’m making my sisters wedding cake and she wants a red velvet cake. I know you have experience with wedding cakes and I’m just looking for a trusted recipe!
    Thanks!

    1. Hi Catherine,

      Thanks! This cake should work great in a wedding cake as long as the each tier is properly supported and you use a central dowel ๐Ÿ™‚

    1. Hi Cathy,

      So sorry for the delayed response!! You can definitely make a drip cake using this cream cheese frosting! Happy baking ๐Ÿ™‚

  31. I made this recipe Chelsea and it is amazing. However, I find it that my red velvet cake never comes out that bright red color. Any suggestions?

    1. Hi Kymberlee,

      So happy to hear that! You can either add slightly less cocoa powder, or use a different type of food coloring that’s more potent! what type are you currently using? I find americolor super red works great! If you’re already using that and still want a stronger color, you can try adding in a bit more food coloring next time <3 hope that helps, happy baking!

    1. Hi Kelley,

      The frosting can def be make in advance and stored in the fridge in an airtight container! Thaw it to room temp the day of, and give it a really good stir to get it smooth again.

  32. Would this recipe be able to be converted into a gluten-free recipe by subbing the flour for a gluten-free flour with xanthan gum?

    1. Hi Katie,

      Yes! Just be sure to mix the batter really well (i.e. overmix!) to help give the cake structure, and let the batter sit for at least 30 minutes before baking to give the GF flour time to absorb some of the moisture from the batter. This will help prevent a gritty texture. Hope that helps, happy baking!

  33. Hi,
    Can I use this Red Velvet cake recipe for a wedding cake , or would it be to soft? I am using fondant to cover the cake.
    Thanks

    1. Hi Jeanene,

      As long as the cake is properly supported, this works great in a tiered fondant cake! Hope that helps, happy baking!

  34. Just wanna ask and clarify one, do i really need to put 11 cups of powdered sugar? Wouldn’t be too sweet? Thank you

    1. Hi Louriecel,

      This is an american based frosting recipe, which is based on a standard ratio of 2 cups of powdered sugar for every stick or 1/2 cup of butter or fat. If you want to add less powdered sugar you can, but it will change the consistency of the frosting and make it more difficult to decorate with. If you want to try a less sweet frosting I’d recommend using my swiss meringue buttercream or my russian buttercream recipe. Hope that helps, happy baking!

  35. Would you recommend this particular red velvet recipe to be used in a wedding cake or would you make alterations to support the weight?

    1. Hi Melissa,

      As long as the tiers are properly supported, this recipe should work great in a tiered cake!

    1. Hi Sandra,

      This recipe would actually work great to make 2, 9″ cake layers! Just keep an eye on them as they bake, as they might take slightly longer to bake through. Hope your cake turns out great ๐Ÿ™‚

    1. Hi Brooke,

      It should, but the cake layers will take slightly longer to bake. Hope that helps, happy baking!

  36. Hi! My first attempt was a flop. I used red gel coloring, but when I baked the cake it turned brown. What did I do wrong?

    1. Hi Danielle,

      Was the inside of the cake brown? Or just the surface and sides? As long as the cake inside is red, you’re good to go! A bit of browning is ok on the outside. If the inside was brown, you may have added too much cocoa powder. Be sure to carefully measure it, a little cocoa goes a long way and it will have a big impact on the color of the cake! Hope that helps <3

  37. The inside of the cake turned brown, so I must have not measured the coco carefully. Thanks for the tip!!!

    Love your recipes and tutorials. I have learned so much from you.

    1. Hi Flora,

      You can use other milk in place of the buttermilk in this recipe, but it will change the texture a bit! Below are some alternatives:

      1 cup buttermilk = 1 Tbsp lemon juice or white vinegar + enough whole milk or alternative milk to make 1 cup
      1 cup buttermilk = 1 cup alternative yogurt (soy, oat, almond, coconut, etc.)
      1 cup buttermilk = 1 cup plain yogurt
      1 cup buttermilk = 3/4 cup plain full-fat greek yogurt + 1/4 cup water
      1 cup buttermilk = 1 cup sour cream

  38. I am confused about the coco powder. It says to use 2 tsp which is 8g. But when using and measuring- 2 tsp only measures to be about half that at 4g. Iโ€™m going to go with the gram measurement and hope thatโ€™s right :)But Can you clarify this please.

  39. I just want to clarify, would this cake and frosting hold up okay in a tiered wedding cake at an outdoor July wedding in Ohio?

  40. Hey Chels! I was wondering if I would need to change how much batter to make if I wanted to make 3 8 inch cake layers? Thank you!

  41. Hey!
    I have tried this recipe recently and it’s amazing, but I am always ending up having a pinkish color rather than a vibrant red color which a red velvet cake should have. Initially the batter looks perfect but after baking the color just changes. I have tried using both gel food color and liquid food color but none of them is helping. Can you please tell me how can I get that vibrant red color?

    Thank you

  42. Hi there! I just wanted to know if you recommend this recipe for a sheet cake? I have tried it as a layer cake and it comes out perfect every time. Thank you! I would like a red velvet sheet cake. What are your thoughts?

  43. hi, if i halved the recipe could i turn it into a 4.5 inch three layer cake? if so, would i change the amount of time i cook it for?

  44. Send big love from the United States Virgin Islands. Made this cake one week ago for my husband’s surprise birthday dinner. He refuse to Share with anyone and said he WILL NEVER buy red velvet cake again!

    It was truly awesome and your video on YouTube is perfect.

  45. Hi, This was my 1st bake from your recipes. It turned out amazing! I have one question the cake was a bit dry. I like me cakes moist . Why do think that happened?
    Thanks

  46. Hi Chelsy your recipe does not specify if you’re using natural or dutched processed cocoa . I’m leaning towards using Dutched cocoa because of the extra acidic ingredients added to the mixture ie vinegar and buttermilk . What are your thoughts on using Dutched cocoa instead of natural cocoa ?

  47. I tried to bake this cake today and it didnโ€™t come out. There were small speckles of flour when I cut the tops to level my cake and it definitely doesnโ€™t look as fluffy. I baked for about 30-35 minutes and it almost tasted like it could have been under baked. I followed the recipe exactly. What did i do wrong? Maybe sift the flour in small increments?

  48. Hi chelsy! I tried the recipe turned out well. Just that the frosting started to melt wen spreaded on the cake. Is it ok to refrigerate this frosting? Can I use it again? If yes how long can it be kept? FYI I’m a beginner. 1st time trying layered cake actually! Your recipes are quite easy to follow. Fam lives the cake. It was really nice!

  49. Hi Chelsea! How much of the ingredients would I need for 3 layer 5 inch pans? What would be the baking time for the 5 inch pans? Thank you!

Let me know what you think!