November 3, 2015
Red Velvet Cake!
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A delicious & light and moreish red velvet cake smothered in cream cheese frosting – hello cake heaven!
HAPPY 1ST BIRTHDAY TO MY BLOG – Jane’s Patisserie! Just want to say a MASSIVE thank you to everyone that supports my blog, likes my posts, comments on my posts, and especially to those who bake & share my recipes – I love you all!!
Red velvet cake is one of those ‘in things’ that all coffee shops will sell at some point, and the recipe that everyone wants to have and use, but its one of the most inconsistent cakes to make at home that I have come across! I use this as a base for all things red velvet – red velvet NYC cookies, red velvet brownies, red velvet loaf cake and red velvet cupcakes… the list goes on!
After trying out a few recipes from other websites and such I decided that developing my own was best – as some recipes were so unreliable I just didn’t feel comfortable! It really is science when it comes to red velvet, and whilst the classic was really a beetroot cake, this is my more modern version of a red velvet cake.
I would definitely say the key to the recipe is good quality food colouring – using the little liquid bottles you can buy from the supermarket, will NOT work! You will end up having to use about 5 bottle to make it work, and it’ll just taste nasty.
I use Sugarflair food colouring for all of my baking, and this is no different! I use the Sugarflair Red Extra food colouring which you can buy, which comes in at about £5/£6 a pot, but it lasts for sooooo long that this doesn’t matter! Also, the key of using the buttermilk, bicarbonate of soda, and vinegar means that the red colouring will be brought out even more, and you will get the classic velvet cake texture!
I find the reason that peoples red velvet cakes can fail is because of using lower quality food colouring, not mixing it with the cocoa powder (which is the ingredient that makes the colouring not work sometimes!!) and then not taking their time with the making of the cake. Gradually adding in all of the ingredients in the order specified makes a deliciously moist cake, that comes out super super SUPER bright red!
The cake has a delicious mix of the flavours of chocolate and vanilla, which is utter heaven to me!! The cream cheese frosting on top is sweet, delicious, and marries with the cake perfectly – but cream cheese frosting can always be a liiiittle bit runny in comparison to others, thats its nature, however – as long as you don’t over beat it too much – it’ll be lovely and delicious!
I love this cake so so so much, so I really hope you guys do too! For the cream cheese frosting, you have to make sure that your cream cheese has no extra excess liquid, and try not to over mix the mixture. Also, room temperature butter is important so there is no lumps. Take a look at this blog post for a whole post dedicated to cream cheese frosting.
Red Velvet Cake!
- 125 g unsalted butter
- 300 g caster sugar
- 3 medium eggs
- 30 g cocoa powder
- 1 heaped tsp Sugarflair Red Extra food colouring
- 1 tsp vanilla extract
- 250 ml buttermilk
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp white wine vinegar
Cream Cheese Frosting
- 150 g unsalted butter (room temperature)
- 150 g icing sugar
- 300 g full fat cream cheese
- 1 tsp vanilla extract
- Preheat your oven to 170ºC/150ºC fan and line/grease two 8" cake tins - leave to the side for now.
- Beat together the unsalted butter and caster sugar in a stand mixer until smooth and fluffy like you would a normal cake, and then gradually beat in the egg so that it doesn't curdle (if it doesn't curdle, beat in a little flour to bring it back)
- In a small bowl, mix together the cocoa powder, Sugarflair red extra food colouring, and vanilla extract to a thick dark paste (if it is struggling to become a paste, then add in a little milk to make it runnier and mix better - it needs to be smooth!) - it may take a couple of minutes but this will make it easier to add to the rest of the mixture if you do it this way - and the sponge will be more red!
- Add this mixture to the unsalted butter and caster sugar mixture and beat until combined and evenly coloured.
- Turn the speed down to slow, and pour in half of the buttermilk.
- Add in half of the plain flour and beat again, and then the other half of the buttermilk & beat, and then the other half of the flour & beat (I realise this is faffy, but it works!).
- Beat in the bicarbonate of soda and white wine vinegar.
- Beat again for a couple of minutes until everything is smooth and incorporated well.
- Separate into the two tins and bake in the oven for 30-35 minutes until the middle of the cake comes out clean when poked with a skewer!
- Once the cakes are baked, leave to cool fully on a wire rack.
Cream Cheese Frosting
- Make sure your unsalted butter is at room temperature. I leave mine out overnight when it's cold weather, but in the hotter months this can take as little as 30 minutes!
- Beat your butter on it's own for a few minutes to loosen it.
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- Add in the cream cheese, vanilla and beat. At first, it may look a little weird, but just keep on beating.
- I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually the lumps beat out and it's smooth and thick!
- Once beaten - it should be lovely and thick.
- Pipe/spread 1/2 of the frosting onto the top of one sponge.
- Add the other sponge on top, then pipe/spread the other half of the frosting onto the top and decorate with sponge crumbs if you fancy!
- I really really really recommend in investing in good quality Sugarflair Red Extra food colouring for a red velvet cake - I use Sugarflair paste colours which you can buy online, or in cake decorating shops etc - but they don't have a funny taste to them, you use far less to make them work, and they last so much longer!!
- This cake will last in the fridge for up to 3 days, covered, or you can freeze it for up to 3 months!
- I use these 8" Cake Tins
- I use this red food colouring
- I use this Vanilla extract
- I use these piping bags
- I use this Medium 2D Closed Star Piping Tip
- If you would like the original cream cheese frosting recipe it is:
- 125g room temperature unsalted butter, 280g full fat cream cheese, 1 tsp vanilla extract, 400-600g icing sugar.
- Beat the butter and cream cheese together until smooth, and add the vanilla extract.
- Gradually add the icing sugar until thick and delicious.
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I was going to make this but was going to make it with normal butter cream instead, what would the measurements be for that? Thanks
I want to use this to recipe in a giant cupcake tin . What quantities would I use? For a wedding cake Many thanks Danielle
I need to bake the cake for Sunday. How far in advance can I bake the cake in ?
Hiya! As this cake needs to be stored in the fridge it’s best to bake as close to the day as possible to prevent too dry a sponge x
can I use self raising flour instead ? thanks
Heya need some advice, If I was to make this recipe for a giant cupcake tin would these qualities work? Thank you
I only have 1 cake tin. Would it be okay for me to bake 1 layer at a time, meaning I have to leave half the cake mixture in the bowl whilst the first cake bakes?
Hiya! Ideally I don’t recommend leaving cake mixture sat – it may be best to mix half the batter at a time then bake! Hope this helps! x
Tried a couple recipes before but have to say this was perfect 👌👌 I had to use a good bit more milk to make the paste but it was fine. I also made this into cupcakes and they were fabulous, light and fluffy. I work for the NHS and baked it for my colleagues for valentine’s day. To say the loved them is an understatement 😍
Would it be possible to make this red velvet cake with “cake flour” instead. Love your new book by the way keeping it in box of goodies to give to my daughter when she’s off to Uni this September.
Hiya! The extra raising agent in the flour would result in a different textured cake. Hope this helps! Also, thank you so much! Hope she loves it! x
Hi Jane, how would you make this recipe gluten free please? I’ve seen your gluten free recipes and the flour you recommend as well as custard powder but I’m unsure on quantities? Thanks in advance x
Hiya! For this recipe it is best to use gluten free flour and add in xanthan gum! Hope this helps! x
Would I be able to use apple cider vinegar instead of white wine vinegar?
Yes absolutely you can! x
Hi Jane, what can I substitute white wine vinegar for please as I can’t have any type of alcohol? X
Hiya! Try using lemon juice, however it won’t be quite the same! Hope this helps1 x
Hi Jane 🙂 Can you freeze the cake with cream cheese buttercream already applied? Or only without?
Thanks, B x
Hiya! Either way would be fine! Enjoy x
Advice please. I am upsizing the cake to 9″. How will this affect the cooking time, please? Don’t want to test with the skewer too early, and am using an oven I’m not familiar with, and on otp of that I think it is not completely accurate.
Thank you! Hope you see this in time for me to benefit from it!
I want to make a red velvet drip cake for a Ruby anniversary. Was planning on using this sponge mix with a vanilla butter cream. I would like it to be 4 tier. Can I just double the quantity or do I need to make the mix in two batches? Thanks x
hi Jane i was wondering what the quantities would be to make a 3 tier red velvet rather than the 2 ?
How much quantities would I need for a rectangle pan 12in x 8in please
Hi Jane lovely this recipe but need to make a Swiss meringue cream cheese buttercream but not sure how can you help x
Hi Jane, I love your red velvet recipes along with the cream cheese frosting they taste so good, but I have to make a 3 tier red velvet birthday cake for a friend and would like to put buttercream on the outside to make it more stable to decorate with. What buttercream recipe would you recommend to go with the red velvet cake? Many thanks.
Hiya! I’d probably just go with vanilla if im honest! Enjoy x
Hi Jane, please can you let me know ingredient measurements for just a buttercream frosting, my boyfriend doesn’t like cream cheese! Thanks :).
Hiya! Use 200g unsalted butter and 400g icing sugar. Hope this helps! x
[…] for the sponge beneath match this in order that’s why it’s a bit of completely different to my purple velvet cake recipe, and my purple velvet loaf cake […]
I’ve made this cake loads before and never had a problem, but recently I’ve been taking them out of the oven and they’ve shrunk back and become quite dense! I’ve done eveything the same and can’t figure out what’s happening
Hiya! I’m not too sure – it may be worth double checking your oven temp and all of your ingredients just incase! Hope this helps x
I need to use this recipe to make a 12” heart shaped cake and a 10” heart shaped cake – both 2 layers. How would I multiply your recipe for these size/shape cakes???
Hi Jane, if I wanted to make this a blue velvet cake, would I remove the cocoa powder and swap the red sugarflair for blue??
Hi Jane. Would love to make this for my little girls birthday, do you think it would be ok to cover in fondant or is the cake too delicate? Thanks
It would be fine if you use buttercream! X
Hi Jane! How would I adapt this recipe to make enough for a 6” 3 layer tall cake? Thank you x
Hi Jane, just wondered is there a reason this recipe doesn’t say unsalted butter/stork for the cake ingredients? Could stork be used? Thank-you!xx
I really would like to know that too please Jane ?
Yes it can – either is fine! Hope this helps! x
I made my niece your red velvet cake for her 1st birthday and have now been asked to make it again on a larger scale for her mummy and daddy’s wedding next weekend because they loved it so much.
How much mixture would I need for 3 10 inch round tins and how long should I bake it for please?
Book is amazing…..congratulations! Thank you xx
I’m so excited to try this recipe! If I wanted to create a 12” cake could I just double this recipe?
This is the only recipe Iv tried that didn’t work for me! Still a nice cake but just turned out too chocolate-ey and the food colouring didn’t show up at all even after I added extra! Will have to try again using less coco powder x
What brand of food colouring did you use?
Hi Jane simply superb and the moistest red velvet I’ve ever had!! Also it tastes soo goodddd!
I’ve made it twice now and have had a bit of an issue getting the cake out of the tin, it tears/ breaks off because it’s so beautifully soft! Any tips on this not happening? So second time I tried to bake it slightly longer even cos I thought maybe first time round it may have been tad underbaked hence that issue, but if anything it was worse second time round :,(
what do you suggest I do next time to ensure it comes out whole without breaking?
Hi I’m lactose intolerant so can’t use pure butter. I use Arla butter but it’s very soft is there any thing else l can use. It’s for the top tear of our wedding cake.
Hi, my daughter wants a purple cake, could I use purple food colouring instead of red?
Yes its worth a go – you need a really high quality purple though just like the red to make sure it stays purple! x
My first time making this cake and I know my family will love it. My question is, how much should I increase the mixture by for two 23cm (9”) tins please?
Normally by 1/3! x
What quantities would I need for a 2 layer 8 inch square cake please?
You would need to add another third of the recipe – and the baking times may change slightly!
Best cake I’ve made to date thanks to this recipe! Split between 3 6 inch cake tins and turned it into a 6 layer stacked cake. So tasty, thank you!
Aw this is so lovely, you are very welcome I am so glad you enjoyed!x
I’m obsessed with all your bakes I’ve made a few now!
What quantity’s would I need for a 3 layer 8” cake
Many thanks 😊x
Hiya, Aww thanks so much! 1.5 time x the recipe x
Hiya, would you double the recipe to make this a four layered cake or?
Hi Jane!! I absolutely love your recipes. I have been asked to make my friend her birthday cake and she wants a red velvet cake. I want to make a 10 inch square cake and 8 cupcakes. I was thinking about doubling the mixture, making the cupcakes and then halving the rest? Is it a mixture, because of the chemical reaction between the vinegar and bicarbonate of soda, that needs to be baked as soon as you have made the mixture or can it wait as I only have 1 tin? Or am I better off making the mixture, making four cupcakes and 1 layer and then repeating? Or making a larger cake in the one tin and slicing it in half? Thanks for your help!!
Hiya!! So I think a 10″ sqaure is double the mixture of an 8″ round, so that’s perfect for that, so you may need to do extra for the cupcakes! I would definitely only make half first if you have one tin because it is that sort of cake mixture and I don’t want it to fail on you haha! xx
I can’t wait to try this recipe – I have not seen buttermilk before, is there an alternative I could use/somewhere you recommend buying it?
Most supermarkets have buttermilk!x
Hi Jane I want to make this into a 3 layer 6 inch cake, what quantities would i use ?!
I would split the mixture as it is!
I made this for my sisters birthday as a 10″ rectangular cake. It was absolutely delicious. She loved it.
Hey! Ooo how lovely, I am so pleased she enjoyed it!xx
I’m really enjoying trying lots of your recipes. I’m trying the red velvet cake for my friend’s birthday next week… can I use apple cider vinegar instead of white wine vinegar? Love the recipe for the cream frosting it works every time .
Hiya! Ahh yayy this makes me so so happy! Yes you can! Good luck I hope it goes well xx
Hi Jane, I wanted to make 2 layers of this cake both being 3inchs tall. Should I double the recipe? x
Hello, I am unsure on this one, sorry xx
So I made the cake very tasty but not a very stronge red colour I used sugarflair red also the cake had a thin layer of chocolate mix around the edges not sure what caused it could I add less cocoa and add extra flour instead
Hello! This sounds like it is not mixed well, xx
Hi Jane, I love your cakes and I want to try this one for my parents ruby wedding anniversary. I want to do a four tier drip cake type, do you think the cream cheese frosting would be ok to decorate the whole cake (sides included) or would you recommend using something different? Thanks
Hey! Ahh how lovely. For the outside I wold recommend a buttercream because cream cheese frosting may be too soft for a drip xx
Hi Jane, my friend has asked me to make her wedding cake and at the last minute has asked me to change from a chocolate cake to a red velvet cake. Don’t have the time for a full practice of freezing and stacking the cake layers. Do you think this sponge recipe could be the base of a two tier cake (4 layers to each tier, 8inch and 6 inch) with a butter cream frosting? Or do you think 4 layers of this cake would be too heavy? Thanks for your help! X
Hey! It will be fine as long as you dowel the cake. Good luck!xx
Hi jane Im a baker and I use this recipe for my red velvet cakes it always turns out amazing however yesterday I made it 3 times because everytime it was not rising and sinking slightly after baking parts of the cake were almost doughy still, I have no idea why this kept happening I’m going crazy Oven temp is fine ingredients are fine?! I’m thinking what can it be 😫
Ive had this issue too and i cant figure it out x
Hi Jane, I was just wondering if after making this into a three tiered cake I would be able to coat the outside in cream cheese frosting as I know it’s a slightly runnier consistency than buttercream! If so how much more frosting would I need? X
If you use my new cream cheese frosting recipe and not this one, I would double it! x
Hi I was just wondering how many eggs would need to be used as I only have medium sized eggs! Thanks
Hello! 3 medium eggs should work :)x
Hey, can I leave the white wine vinegar out or is there something else I can substitute it for? Xx
You need a white vinegar – it’s important! Lemon juice can sometimes be used x
I made this last night! First time but turned out fab! I could just do with one more layer! Would I half the recipe for one 8 inch tin?
Thank you xx
Hi Jane, I want to make this cake tomorrow but with 7inch tins and 3 layers. If I do 1.5 of the mix will that be okay? Thanks! Love ur recipes🥰
Hiya! Yeah I’m sure that would work x
Did you use sandwich tins for this? Or deep cake tins?
Hiya! I use deep 8″ cake tins. Hope this helps! x
Thanks for this recipe! If i wanted to make a 3 layer 4inch cake, how should I scale the recipe?
Ooh gosh I am not sure! That is a very small cake!
I have been asked to make this cake as a gluten free version – would I simply swap the plain flour for a gluten free plain flour?
That should be fine yes! x
Can this recipe be used in 2×6″. I want to double the recipe to make a 4 layer 6″ would that work?
It would probably be too much for a 6″ cake, as its designed for an 8″ (which is about 1/3 bigger!). I would suggest using just another half rather than doubling x
Can i use this recipe in 2 x 6″ to create 4 layer cake? Or should i double your recipe.
Thanks so much for this recipe and the detailed instructions- this recipe worked a treat and the cake is delicious! I only had regular Sainsbury’s food colouring so used 3 teaspoons and it worked great! I really struggled to make the paste though – is it ok to use a good bit of milk? I used regular milk but should it have been buttermilk? And finally, does it matter if it’s salted or unsalted block butter – is one better than the other for cakes generally? Thanks so much x
I always use unsalted butter when baking personally – and if you struggle to make a paste that’s okay, if you have a good mixer you can add it in! I use the buttermilk for the paste bit x
Thanks for all the recipes I love them!
I was wondering if it is possible to use Christmas red food colouring instead of red extra?
yes that should work! Just might need a little more x
I love all your recipes and want to try this one for my birthday. I know you have had loads of comments saying the same but I want to make 3 layers but do you recommend making the batch as normal and then a half one to make the third layer or just put 1.5x all ingredients in a batch together? I’m just worried about overmixing xx
You would be able to make the 1.5x in one batch! Xx
I have loved all of your recipes that I have baked so far. Never made a red velvet cake before, can I use vanilla American buttercream with this instead of the frosting or does it not go so well?
Thank you x
Oh yes you definitely can! Buttercream lasts much longer and you don’t have to refrigerate the cake x
Thank you xx
I tried making this cake last week & used the extra red food colouring suggested. However, it was more of a burgundy colour than a bright red like yours. Do you have any tips? X
It might have been a bit less than I used, or you used a bit more cocoa powder so it darkened it slightly!
Would more food colouring work?
Likely, yes!! x
Would it help if I used more food colouring?
Likely, yes!! x
Hi Jane love your blog!! I’m going to make this for my sisters birthday does it matter what type of butter to use? which is the butter you use? thank you 🙂
For the cake you can use block butter or spread, for the topping you need to use block butter x
Hi, I’ve been asked to make this for a friend for her birthday. How many days will this cake last? Also, can I use cream cheese frosting round the sides or do I need to use buttercream and cream cheese frosting in middle?
Hiya! This will last for around 3 days covered in the fridge, and you can absolutely use cream cheese frosting for the entire cake! Enjoy! x
Hi Jane I’m making this tomorrow for my mums birthday and I only have baking powder not bicarbonate soda will this still work?
Unfortunately not – the bicarb reacts with the vinegar and baking powder doesn’t work the same x
Hi Jane, thank you for sharing so many good recipes! Could you please advise me how much cake mix I need to bake it in 9×9 inch tin?
Did you want one layer or two still?
One layer with frosting on top. Hope it will be fine as well. What do you think?
Ooh I’m not actually too sure! I would say the recipe as it is should be okay measurements wise, but I’m unsure on timings! x
Thank you Jane! I will need to try, possibly couple of times, to get it right 😊
Hi Jane, just a quick update. I have used the recipe as per your advice and baked the cake 55 minutes at 150 degrees (fan oven). It is perfect! Thank you 🙂
Hi jane I wanted to make this cake for my brothers birthday but instead use 3 8 inch cake slices as I want the cake to be tall so need the sponge to be thick. Would would I need to change please ? Thank you
You would need to use another half of the recipe and split between three tins!
Made this today with my daughter and it turned out perfectly. Another fab recipe, thank you x
Hi Jane. Just wondering if it possible to freeze this cake (just the sponges, not decorated). I’ve baked it for a birthday tomorrow but someone has tested positive for covid so the party isn’t going ahead to next week. Love this recipe have used it lots of times before just never have frozen.
Yes they can definitely be frozen!! xx
Can this cake be frozen? If so, how long for? Thanks in advance!
I usually say cakes can freeze up to 3 months if wrapped well and stored correctly!
Made this and was lovely!!! Easy to make if you follow the instructions!
Lovely cake, only problem was the icing was a bit runny, used the right amount of icing sugar but put it in the fridge for a bit and was fine!
Ohhh no! I’m glad it was fine in the end – I have a new and completely different version of cream cheese frosting which I have now linked on the post if you wanted to try that one in the future instead!
Hi, going to attempt a Spider-Man cake for my sons birthday, one red sponge and one blue, do you think for the blue sponge I could follow the above and just sub the red for blue food colouring?
As long as the blue colouring as as strong as the red one I have mentioned, it should be fine! x
I’ve followed many of your recipes and they always turn out delicious! I want to make a red velvet cake but on a few recipes online they recommend to use oil instead of butter or a combination to make it moister. Would you recommend adapting your recipe to add in some oil or is it safer to just stick to the butter recommended in yours.
Personally I would recommend just sticking to the butter! x
I wish I had read the comments regarding the frosting before failing at making it twice and ruining a whole cake… it turned out far too runny both times. 😢 Jane can you update the recipe to show the revised ingredients and instructions for your updated frosting?
Hiya – I don’t update recipes until I have had a chance to actually bake it again and photograph it again unfortunately but it is on my list to do at some point!
Hi Jane. I adore your website. I am having some bother with the cake coming out too different colours (around the edges one time) and throughout last time. Any tips to avoid this?
Coloured cakes will always have the outside edge slightly darker or browner than the inside as that’s just natural – however what colour are you using, and how are you mixing it?
Just wanted to say that I made this recipe on the weekend and it was amazing! It came out perfectly! So thank you very much x
I would like to make this into 3, 4 inch cakes, how much mixture would i need to use?
I’m really unsure I’m afraid as I never make cakes that small!
Hi Jane, love your recipes! Can normal vanilla extract be used instead of vanilla bean extract?
Yes it can!
Hey Jane 👋 I’m looking to make this as a 4 layer 6 inch cake should I just double the mixture or just an extra 1/2?
I would say only an extra half (As typically I’d recommend using 2/3 of a recipe for just the size change, so double would definitely be too much) x
Hi Jane! I absolutely love your recipes. I wanted to make this cake but split it into two deep 6 inch tins. Would I need to alter the recipe at all? Also do you have an idea on baking times?
It would work in two deep 6 tins – I’m not sure on baking time though but maybe 45 minutes?! I could be wrong though! x
H!! Would I be able to add food colouring to the cream cheese frosting or would it make it too liquidy? Thank you x
You would need to use a really good quality colour such as sugar flair or colour splash or wilton, nothing from a supermarket – and I would recommend the new cream cheese frosting recipe on my blog x
Hi Jane, love love love all of your recipes!
Looking at making this but only have a 6 inch tins, if I wanted to make 6in 3 tier how much mixture/bake time would you recommend please
I would use the recipe as it is for there 3×6″ but baking time I am really unsure as I don’t often bake them sorry! x
Sorry last question I can’t find buttermilk anywhere would I use 250ml of whole milk with 2tbs of lemon juice to make my own for this recipe?
Yes, but 1 tbsp of lemon juice is fine! x
Hi Jane I’m looking to make this cake for my cousins graduation I would like to decorate it more in a drip style I have read through the reviews and seen were you suggested to use your white chocolate ganache recipe from the biscoff drip cake, would I do a crumb coat of the cream cheese frosting? If so do I need to increase the amount of cream cheese frosting I make? Also shall I use your new cream cheese frosting recipe? Is this red velvet recipe the same as your spider cake not sure which one to follow just know I want some cream cheese frosting involved because I think it makes a red velvet cake.
I’ve never used cream cheese frosting as a crumb coat, but if you follow the new method and recipe it should be fine! xx
I Have the sugerflair velvet red paste and the wilton red paste but I’m either using too much or too little because the colour is never the colour I would like. Can you advise how much paste/gel I should use and should it be mixed with liquid?
I use the listed amount – 1 heaped tsp of the red extra. I use the same type of colouring for my other red velvet bakes as well so it may just be that you need to change it until you find what works for the colours you are using as all reds can vary, but I find the red extra the best by absolute far!
Hey! I’m making this this weekend, but can’t find buttermilk anywhere, is this simple enough to make yourself? Do you have a recipe you’d recommend using for it? TIA x
Theres notes on the post about making your own xx
Hi Jane, my cake tins are 9” springform tins, if I wanted to use this recipe to do a 3 layer cake in these tins how much would you recommend increasing the recipe by to get next size layers. Thanks
Hey! So I’m not certain, but usually a 9″ tin is about 1/3 bigger, but as you want another layer as well you would need to increase it quite a large amount. Maybe double it? x
Is there any other vinegar you could use as I don’t have white wine vinegar?
You need a white vinegar of sorts, so a good alternative is apple cider vinegar!
Hi jane i want to make a 6″ cake 2 layers how much batter would i need? Thank you in Advance
I would use about 2/3 of the recipe x
Always wanted to make red velvet successfully. Made once and wasn’t very red. Followed your method and came out beautifully. I found vanilla bean extract in the cupboard too which worked do much better than the usual vanilla flavourings I tend to use. Will store this recipe for future use.
Hi love your recipes recently I tried your chocolate cake which turned out so well! Today I tried the red velvet cake the sponge was lovely but for some reason the cream cheese icing was too runny, I tried to make it twice but both times I got the same result. I tried to add more icing sugar but that didn’t work either. Would you have any tips on Improvement xx
You can have a look at my new cream cheese frosting on this post – https://www.janespatisserie.com/2020/05/02/how-to-make-cream-cheese-frosting/ – as it’s different. It may be a better method for you xx
Love your cake recipes, have baked a few now and my family always love them.
I am going to try this recipe soon for my friends birthday. However I need some inspiration as i would ideally like to make it pretty…like a drip cake style. I am just not sure what chocolate would taste best, or what else I could pop on the top to make it more of a statement. Any ideas would be amazing
Thank you xx
I would basically use 1.5x the recipe to get three layers, and then use the ganache outside from my Biscoff Drip Cake recipe (White chocolate ganache) as you can then fill it with cream cheese frosting still! (use my new cream cheese frosting recipe on my blog) x
Hi I’m looking to do the same with my red velvet cake how did yours turn out? Did you use the white chocolate ganche do you still need to do a crumb coat of the cream cheese frosting? If so do I need to increase the amount of cream cheese frosting I make?
Hi Jane I adore all your recipes thank you so much!! I was wondering if I could use powdered red food colouring instead of the paste?
Honestly, I have no idea – I have never used a powdered red food colouring in such a way.
Hi Jane! Do you still recommend that red colouring mentioned in the recipe? I want a super intense red, like a blood red (sorry!) so should I use the colouring recommend or is there others I could use that you have perhaps used and liked?
Yep, still the same one!! x
Is cultured buttermilk ok with This?
Hi Jane would it be possible for me to use this recipe in a 2lb loaf tin at all?
If I wanted to make this three layered how much More ingredients would I need?
I would use 1.5x the recipe, so another half x
I just adore your recipes, your website is my go to’ when wanting inspiration for a new or different recipe and they ALWAYS go down an absolute treat! I’m going to make your Red Velvet cake for an anniversary and wondered is the PME Berry Red Paste a strong enough colour to use? X
I haven’t used that one before, and do believe the red extra is by far the best, but it should be okay! x
Hi, may sound silly but do you recommend sandwich tins to bake this cake in. Also what brand of cocoa powder do you use as been reading about non ducked cocoa powder but reading through your notes you haven’t mentioned anything specific.
Generally I use cake tins that are 2.5″ or deeper, so not sandwich tins (As sometimes they are incredibly shallow). I don’t use anything specific for cocoa powder – I swap between Barry cacao, and dr Oetker x
Hi Jane want to do this in as a traybake/square. Could you help me please with the recipe.
Hiya.. I was just wondering if this recipe makes a dense enough cake to use it for a ‘semi-naked’ iced cake?
Yes it should be fine!!
Hi, I’m unable to find the food colouring you recommend and it won’t come in time if I order it online, does a food colour gel work the same?
It really does depend on the brand as mentioned on the post – any supermarket brand will not work. Places such as hobby craft sell good quality colours!
Hi Jane, does it have to be block butter for the cake? Thanks
I tend to use it, but for the cake it can be a baking spread like stork!
Hi Jane I loved your red velvet nyc cookies recipe and wondered if you could tell me how long this might take to bake if I put it all in one 10 inch pan instead of 2 pans? So excited to try! Thanks in advance 👍
Hey! I’m really sorry but I am not sure – I don’t often bake 10″ cakes. x
Hi, I made this with 1.5 mix to put in two 9” tins. However, cakes ‘domed’ and cracked in middle! I used a slightly hotter over because of bigger tins?
Hiya – so I wouldn’t recommend making the temperature hotter, either keep it the same or maybe lower it. The larger sizes will take longer to bake either way, but the temperature is the reason it will have domed quite a bit!
Hiya I was wondering shag I would adjust this to to make a 3 tier cake!x
Was wondering what* oops!!
Hey! I would use 1.5x the recipe, and bake into three tins! x
Hey! What’s the red stuff you have sprinkled on top to decorate? I can’t tell what it is and it looks great hahah x
It’s crumbled cake crumbs!
Hi my son wants a velvet cake but multi coloured. Do you have any suggestions on hows best to do it? Do I divide the mixture into 3 batches then add the colours that way?
The risk of that is you will over mix the mixture because of where you are adding the colour at the end! You will also need to make sure they are good quality colours like mentioned xx
Jane I love u. I made ur recipe today and it is a huge mega HIT. Very tasty, moist and light. Thank u. Im from Mauritius.
Hi Jane! Would love to use this recipe for my sons birthday cake but was hoping to do a rainbow cake (6 small layers) do you think the cream cheese will hold them? Or shall I add something else in the middle? He loves cream cheese frosting! Thanks!
I would use the cream cheese from my new cream cheese frosting post compared to this one – then it should be okay! x
Hi Jane I’m planning on making this as a 3 tier cake and increasing the ingredients as you stated in earlier comments. I would like to cover the sides, would you recommend a buttercream to cover the top and side rather than the cream cheese frosting? Many thanks
Hey! Personally I would use buttercream yes! x
Would you be able to tell me how much I would need to create enough buttercream to cover up the sides and top of the cake?
I usually double it!
Hi love your recipes and am going to try this one out tomorrow. If I were to use 3 x 7 inch tins would you recommend change the recipe- increase or decrease? Thank you in advance x
Hey! I don’t often bake 7″ cakes I’m afraid – but I would say increase the recipe slightly as you want three layers! Maybe add on another 1/3? x
Am I able to alter this recipe slightly to make into a tray bake? If so, how?
Thank you x
Hey! That depends – what size tin did you want to use? x
It’s 13”x9” x
Ahh okay! So it’s probably best to just double it – if you have any leftover mix you’d be able to make a couple of cupcakes but double should be okay! X
Huge fan- your recipes are fab and such a crowd pleaser! Do you know if it would be possible to make this gluten free with substituting the flour and adding Xanthan gum?
Yes that should be fine!! Obviously double check all other ingredients for allergens too! x
Never done a red velvet cake before, what can I substitute buttermilk for? Finding it hard to find x
You can make it yourself with whole milk, and lemon juice! You whisk 1tbsp of lemon juice into the milk and let it set for about 5 minutes before using!! x
Hello, would i be able to freeze this cake without the frsoting?
Yes you can!!
I was so looking forward to making this cake for my father in laws birthday, but I can’t find red food colouring anywhere in the shops and ordering it online wont come in time. Can I still make the cake and just leave the red food colouring out? I know it wont be red, but will it still taste the same or should I leave the vinegar and cocoa out of the recipe?! HELP!
Hey! So you still want to use the other ingredients – just leave out the colouring! The taste will be the same! x
Can I use self-raising flour instead of plain flour and bicarbonate soda?
Hey! So the raising agent also comes somewhat from the vinegar, bicarbonate and even the buttermilk – so it won’t be a straight switch but it should be okay! The texture may just be slightly different! x
Hi will homemade buttermilk do? With just milk and lemon juice.
Yes – make sure it’s full fat milk, and whisk in the lemon juice and let it sit for 5 minutes before using x
Hi, do you have to use White vinegar? Because I’m finding it really hard to get hold of at the minute.
You definitely do need something similar – it’s part of what makes the cake rise and have a better colour!
I can only get a hold of medium eggs at the moment 😔 should I add an extra egg or leave it as 2 medium eggs?
I would use two medium, and maybe a yolk! x
How would I adapt the recipe for 3 layers at 8″? I would like to do a drip cake style so should i cover the cake in vanilla buttercream and do cream cheese frosting for the filling?
Hey! The easiest thing is to add on another half of the recipe for the third tin (so you do 1.5x) and yes that sounds perfect!!
Made this cake several times and is always a massive hit! Quick question and the answer is probably yes but with regards to the full fat cheese, I’ve always used Philadelphia full fat as your recipe says but my other half picked up the Lidl version of full fat cheese and I just want to check that this will be ok? I’ll just get rid of excess liquid if there is some? Thanks! Love allll your recipes btw!
As long as you get rid of the excess water like you say it should still be okay! Lots of my readers use aldi/lidl and say it works well!
If I don’t have white wine vinegar, can I use apple cider vinegar?
Hi Jane I would like to make a 3teir 6inch cake.. would the measurements for this recipe be enough or should i double it?
Hey, what could o use to substitute eggs?
Hi Jane, Would you recommend using storke or blocked butter for the sponge?
For the sponge, you can use either – for buttercream I recommend block butter.
Just made this, but I can never get my frosting spot on, its always too runny, but it still tastes great. I’ll get it right one day.
Love your recipes.
Unfortunately cream cheese frosting is the worst of them all for that – it’s very difficult to get right!
Hiya, is there a substitute for buttermilk? I live in spain and it’s impossible to get. I makecakes for an English Cafe here and I know this would be well loved! Love your blog and recipes btw!!
You can mix whole milk (full fat) with 2 tbsp of lemon juice to make your own substitute!
What icing nozzles and piping bags do you use?
Hi Jane, I’ve noticed that your recipes and instructions for the cream cheese frosting are different for this cake and for the red velvet cupcakes – I was wondering why this was? Is one of them easier to pipe? Thank you – I absolutely love your recipes!!
It’s just two different examples is all!
I’ve made this cake about six or seven times and it always goes down a storm.. I’ve had a little girl tell me its the best cake she’s ever tasted! It really is seriously good. Thank you for this fab recipe. I use cream cheese frosting as I’m not a fan of buttercream.. It really is a perfect red velvet cake.
Hi Jane when you say use a third of the frosting then layer it up from the picture it looks like it’s piped so I am confused sorry to sound silly but what do you mean by a third of the frosting?
Hi, do you have a print version of this recipe please. Thanks
Any recipe can be printed, using your computer print function.
Could this red velvet cake ever work as a drip cake? I’m really keen to try it with a white chocolate drip?
Yes it could! However I would use a vanilla buttercream to cover it, as cream cheese frosting won’t hold up enough!
What vanilla do you use? I’ve tried a few with varying success, would love your opinion! Thanks!
I only use Nielsen Massey!!
Hi, i’m going to be using 12’ square cake tins, do you recommend I alter the recipe and by how much?
That would typically be 3x the recipe, so lots and lots of cake mix – You would want to lower the temp to make sure it bakes evenly as it will take ages!
Hi Jane loving your blog, wanted to ask if making this red velvet cake for cake pops, would cream cheese frosting be okay to mix the cake with in to little balls or cakesicles?
I’ll be making this recipe tomorrow (first time making red velvet). My pans a 6” though, how should I adapt the recipe amounts to accommodate a smaller tin please?
YUMMY!! This recipe is DE-LICIOUS!! It was honestly so easy to follow, thanks to your amazing instructions Jane. I am loving the red velvet now! The colour was perfect, just as you imagine it to be, I used the extra red as recommended.
A big thank you for sharing Jane
Hi Jane, I love your blog and Instagram page, I always enjoy a read to see what delicious bakes you’ve made.
Your recipes are amazing and you cover everything step by step with such helpful information, thank you so much for sharing. I’ve always avoided the red velvet as it worries me for some reason, but am going to give it a go this week for my friends birthday – yikes! The plan is to make a two tier, the red velvet being on the bottom with 4 layers of sponge. Using all the usual dowels and everything for support do you foresee any problems with this? It will be covered with buttercream so can be kept in the fridge. Much appreciated
Red velvet has always been a weird one for bakers, I wouldn’t worry!! As long as you have the correct type of food colouring, and weigh everything well, it should be dandy!
And yes as long as it’s dowelled correctly then it should be absolutely fine!
I want to make this cake tomorrow but as three tiers rather than 2. Would you please advise me with regards to the increased quantities of the ingredients and also how long to bake it for please xx
Add on another 1/2 of the recipe, and bake into three tins! Should be the same baking time then!
Made this recipe yesterday, absolutely delicious and turned out beautifully! I’m making this recipe again but will divide into two 11 inch pans. Should I just double the recipe, or add another half of each ingredient? I complicate things too much in my brain haha.
I would double the recipe! x
Hi Jane! I was just wondering, if I wanted to double the recipe to make a 4 layered cake what would be the best way to bake them? In two pans and then cut through the middle or bake in four separate tins?
I would personally bake in four tins x
Hi Jane, amazing recipe! Family were huge fans when I made this. Have you ever tried to make red velvet brownies/cookies? I’ve had a look for a recipe online but it’s all cup/American measurements which never seem to work for me! Thanks!!
Hi Jane, I looovee your blog!! Amazing recipes and love how you explain and give tips! Will be baking this tomorrow for a bday cake. Would you recommend using cream cheese for in between the two layers and Swiss meringue for the top and outer layer? I will need to use the Swiss meringue on the outside so not sure if it will match well?xx
If you use the cream cheese frosting you’ll have to store it in the fridge, so if you’d rather avoid that then use the Swiss meringue for all of it, or just a regular buttercream in the middle xx
Hi, just wondered if this recipe would translate into cupcakes? Thanks 🙂 x
It can do! But I do have a red velvet cupcake recipe already on my blog if that would be easier.
Sorry to be a pain…can someone just clear up the cream cheese as I can only find the Philadelphia full fat soft cheese (is this what I’m meant to buy) forgive my naivety. Thanks for any help given x
I made this cake for hubby’s birthday today as he loves red velvet cakes. It tasted delicious, however I wish I had listened to you and bought the sugar flair red food colour as the cake wasn’t as red as I had hoped it would be (I used Dr Oetker extra red gel)! Love all your recipes!!
Ahh I’m so glad it was enjoyed! And yeah, I only use colours from sugar flair or progel because they really are the only ones that work well enough!
Hi Jane Can I ask where you get your cream cheese from? All the shops in the UK only sell tubs of cream cheese which is whipped and it’s doesn’t have a thick consistency like the blocks of cream cheese have. Thanks
I bought the philadelphia tubs from the supermarket – if you’re concerned, you can squeeze out the excess liquid using a Muslin Cloth.
Would this cake be sturdy enough to cover in sugarpaste?
I’ve never personally tried – but if you’re filling with cream cheese frosting it must be kept in the fridge, and sugar paste shouldn’t be in the fridge.
Can you buy Sugarflair colouring in any UK supermarkets or just online ? Thank you.
Just online x
Hi, just to let you know (and anyone else wondering) I went searching after I posted a comment and found a pack of 8 Sugarflair colours (including red) in Hobbycraft @ £15. A bit much for me so bought a Wilton Christmas Red from there instead . Will let you know how the cake turns out later!
Verdict – sponge turned out perfect – moist and velvety. Icing – too sweet for our liking so will have to reduce sugar next time. a winner overall and will definitely make it again! thank you.
Just made your lovely red velvet cake. I stuck to the letter and it came out perfect…..and yes, defiantely use the good quality red colouring, I ordered sugar flair from Amazon and came next day .
I was wondering why is it plain flour that one should use rather than self raising flour?
Because a red velvet rises through the buttermilk, vinegar, etc. Self raising flour would be too much.
I made this cake last week and its the first red velvet cake I’ve made that actually looks red!! It also tasted lovely but I did have some trouble with the cream cheese frosting (it still tasted lovely though!). It seemed quite runny which meant I had to keep the cake in the fridge. I was wondering whether I overdid it a bit when mixing? Any tips gratefully appreciated!!
I agree about the frosting, mine looked more like melted milky bar!
Next time I’m going to try less butter.
You over mixed the frosting if it was loose – the butter helps firm it up.
Hiya – If it was loose you over mixed the frosting. Its a common problem. Also, you need to keep the cake in the fridge anyway as it was cream cheese frosting.
Hi I love this recipe, but I was wondering if buttercream frosting can be used instead of the cream cheese as it’s my friends birthday cake and they love buttercream ? thanks x
Yeah of course! You can use any frosting you like 🙂
Hi Jane, love the blog so much!
Was just wondering about the white vinegar in this recipe, is it white wine vinegar or can I use distilled malt vinegar?
I’d use White Wine Vinegar 🙂 and thank you!
I went on a hunt for white vinager but had no luck at asda…is it just called white vinager?
I’d use white wine vinegar ?
Thank you…looking forward to this one after reading all the great reviews ??
I have made this cake a couple of times now and it always comes up trumps. Everyone loves it. Thank you Jane for sharing the recipe.
Ohh thank you Mary! I am so glad that you all love it and its successful, thank you! 🙂
Hi Jane! This recipe looks amaaaazing and I’m having a go at making it this week! I’m stuck though – I can’t find white vinegar and have distilled malt vinegar.. Are they they same? If not please help and tell me where I will find white vinegar!! Thank you! Xx
Hiya! I’m not 100% sure I’m I’m honest if they’re the same as I’ve never seen the vinegar you have already – but I know some people have bought white wine vinegar instead by accident but it’s worked? So maybe try that one? 🙂 xx
[…] recipe is from Jane’s Patisserie, I’d looked at lots and this seemed a more manageable recipe in terms of its method and […]
I’ve always been put off by the ingredients, but that has never kept me from enjoying red velvet cake! Yours is very pretty!
What ingredients put you off? 🙂 and thank you!
well mostly the food coloring, plus I don’t get the vinegar…
The vinegar reacts with the bicarbonate giving it the texture and bringing the colour out more I believe 🙂 but I get what you mean!
Hi Jane, I’ve tried a couple of your recipes and they are always great. Your Nutella stuffed cookies went down a treat in my house, even my brother panicked when he thought they were running out lol. I was hoping to use your red velvet cake recipe to make a giant cupcake. Could you tell me how much mixture you would recommend to use please. Also what oven temperature and how long for you would suggest. Thanks xx
Hey! I’m really sorry but I can’t really answer – giant cupcake moulds vary a lot, some are silicone some are metal and than can change it. The best thing to do is to just make a batch of the cake and just give it a go!
Happy birthday to the blog! I can’t believe you’ve only been doing this a year, hands down my favourite blog and I’m planning on trying one of your cheesecake recipes this weekend! This is definitely one to remember too 🙂
Awwwwh thank you so so much!! 🙂 I really hope you like the cheesecakes – let me know how you get on!!
Happy 1st Blogoversary….Red Velvet Cake is the perfect choice 🙂
Hehe thanks Marisa! 🙂
This is my husband’s favourite. I made him one for his birthday 🙂 http://abbiosbiston.com/2015/07/15/things-i-have-been-cooking-lately-120-red-velvet-cake/
Its amazing isn’t it!! 🙂
Only a year? Wow, you’ve come so far!!!
Thank you!! Haha 🙂
can this recipe be baked only for one cake? And not two baking trays?
The baking time will be considerably different if you do it one, and you potentially risk it drying out, but I don’t see why not.
Okay 🙂 and should I use self raising flour or just normal flour?
Stick with plain flour like the recipe states – the self raising side of things might make it rise too much and then fall in the middle!
Happy birthday to your blog and what a wonderful cake to celebrate with. 🙂
Hehe thank you so much!
Happy blogoversary, I do love a good red velvet cake. I have been disappointed with the recipes I have tried in the past. Your cake looks really perfect, next time I make one I will use your recipe. I do use good quality food coloring so I get that classic red color but am so glad you posted such detailed instructions. Thank you and Happy Birthday to your blog.
Aww thank you so much! 🙂 I really would say that getting the paste of cocoa powder, vanilla and colouring is helpful – otherwise the paste food colouring might not disperse and it ends up all icky coloured! And thank you again!! 🙂
Happy birthday! I agree, Red Velvet in the shops can be a hit or a miss. Well done! 🙂
Its always a gamble when you buy it!! And thank you so much! 🙂
Happy 1st Birthday to your fab blog. The cake looks delicious … i’ll be baking it for a friends birthday in a few weeks time.
Thanks Mary! And Oooh perfect, I hope everyone likes it!
Happy 1st birthday!!! That cake looks so delicious! Perfect way to celebrate ?
I agree 😉 hehe thank you!!
What a beautiful and delicious looking cake!!
Hehe thanks so much Lynz!! X
so pretty! I will try it
Happy 1st birthday hope you have many more so glad I came across your blog x
Can I ask do you use homemade buttermilk or shop bought please Jane? Many thanks xxx
I use shop bought 🙂 and thank you so much! xxx
Hi Jane, I love all your recipes!If I wanted to bake this cake in two 6” tins how much should I reduce the ingredients by and the cooking time? Thanks
This is the best website to use for conversions – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ – as for baking time I’m not 100% sure. It would obviously be less, so check 10 minutes earlier maybe?
Happy blogoversary! Looks incredibly delicious, as usual!
Thanks Haylee!! 😀
Happy birthday! (To your blog) and red velvet is a perfect way to celebrate! Yummmm
Thanks Cher!! 🙂
Hi Jane can you use stork instead of butter on the red velvet sponge?xx
For the sponge, yes! Not for the topping x