Red Velvet Cake

By Tessa Arias
  |  
February 1st, 2022
4.92 from 223 votes
4.92 from 223 votes

The BEST Red Velvet Cake recipe ever! Ultra moist, buttery, tender and soft cake with the most perfect red velvet flavor. Topped with easy cream cheese frosting. This cake is perfect for Valentine's Day or for any red velvet lover in your life!

Yield: 12 servings

Prep Time: 15 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: Sweet but not overly so with that tang from the cream cheese.
Texture: This is definitely the (and I hate to use this word) most MOIST red velvet cake I’ve ever tasted.
Ease: You are going to dirty dishes and spend a couple of hours to get this cake made but it is definitely worth it, especially if you or your family are red velvet lovers.
Appearance: This is what red velvet cake is all about. I’ve experimented and only red gel food coloring gives that intensely red hue.
Pros: Super moist cake with an unbelievable frosting. My go-to recipe for red velvet now.
Cons: None.
Would I make this again? Yes, especially for birthdays.

I’m very excited to share this recipe for Red Velvet Cake with Cream Cheese Frosting with you today, but first, I have something to say that may shock you…

I’m not a huge fan of red velvet.

I know it’s tremendously popular. But most red velvet type desserts that I’ve tasted have always been bland, dry, or sickeningly sweet. Plus, there can never be enough chocolate in my book so the tease of cocoa in red velvet cake kind of angers me if I’m being honest!

I’m happy to say I created a fabulous recipe that even I enjoy eating. This doesn’t mean I plan on giving up my chocolate cake anytime soon, but now I have a go-to red velvet cake recipe.

This cake is absolutely perfect for birthdays, Valentine’s Day, 4th of July, or any time the red velvet flavor craving strikes.

How to Make Red Velvet Cake

What is Red Velvet Cake?

Red Velvet Cake is a popular dish in the Southern United States. Although traditional recipes vary from modern ones, it’s now typically made with a small amount of cocoa powder, buttermilk, vinegar, and red food coloring as staple ingredients. Its name references both its color as well as its soft, velvety smooth texture.

Best Red Velvet Cake Baking Tip: Use ROOM TEMPERATURE Ingredients!

With the exception of the hot coffee / hot water, you really want to make sure your eggs and buttermilk are brought completely to room temperature. This will help to form a uniform and cohesive batter and cake.

Why use hot coffee or hot water in a cake recipe?

Just like in my Best Chocolate Cake recipe, this Red Velvet Cake uses hot coffee as a staple ingredient. If you don’t have coffee, you can just use hot water. The coffee does help to enhance that hint of chocolate flavor, and the heat of the liquid helps to ‘bloom’ the cocoa, bringing out its full flavor.

What if I don’t have buttermilk?

Buttermilk works best in this recipe to provide a rich and tender cake. It is traditional (along with the vinegar too!). You can learn more about the science of buttermilk in my Buttermilk 101 article here. I would not recommend using a buttermilk substitute. If you must, use whole milk instead but note the cake’s final taste and texture will be different.

What kind of food coloring is best for Red Velvet Cake?

I would highly recommend using gel food coloring for red velvet cake and not liquid or ‘natural’ food coloring. You’ll need at least 3 teaspoons, possibly more depending on the brand, so don’t buy just one small bottle (0.75 oz). Opt for a larger bottle or buy two smaller ones. I like Americolor or Chefmaster gel food coloring.

Overview of how to make Red Velvet Cake:

Make the red velvet cake batter:

  1. Prepare three 8-inch cake pans with parchment rounds, spraying parchment and sides of pans generously with nonstick cooking spray.
  2. Whisk together the hot coffee and cocoa powder, setting aside for 5 minutes. Whisk in a separate medium mixing bowl the dry ingredients of the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in eggs and egg yolk, whisking until well combined. Add buttermilk, vanilla, and food coloring, and whisk to combine.
  4. Whisk in the vinegar and coffee mixture. Sift the flour mixture in thirds into the batter until incorporated.
  5. Pour the batter evenly between your prepared pans. Tap the bottoms against the counter several times.
  6. Bake at 325°F for 25-30 minutes, or until a cake tester comes out clean.
  7. Place the cake pans on cooling racks. Once cool to the touch, run a thin knife around the edges to loosen the cake, and invert onto the cooling racks. Cool completely.

Make the cream cheese icing:

  1. Using an electric mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light, creamy, and smooth.
  2. Scrape down the sides and bottom of the bowl to ensure no clumps remain.
  3. Add vanilla and beat until combined.
  4. Gradually add in the sugar on low speed and beat until the buttercream frosting is fluffy.

What kind of baking pans to use for Red Velvet Cake?

Use three 8-inch cake pans for this recipe. My favorite brand of cake pan is Fat Daddio’s, they bake evenly and wash up easily. Don’t use darkly coated nonstick cake pans or you may end up with dry or overbaked cake edges.

Can I use 9-inch cake pans instead?

Although this recipe was specifically designed for 8-inch cake pans, you may be able to bake in two 9-inch cake pans. Fill each 3/4 full and increase the baking time by about 5 to 10 minutes because there will be more batter in each pan.

How to prevent Red Velvet Cake from sticking:

Be sure to line each cake pan with parchment rounds. I like these ones which have tabs to easily pull out the baked cake layers. Spray the sides of the cake pan and the parchment generously with nonstick cooking spray.

What kind of frosting is best with Red Velvet Cake?

Cream cheese frosting is the classic choice for red velvet cake! Its tangy flavor complements the sweetness of the cake layers. If you’d prefer something more sturdy or want to make special cake decorations, opt for my Best Buttercream instead.

Favorite Tools for Layer Cakes:

Can I Make Red Velvet Cupcakes Instead?

Although this recipe was developed for cake layers, you can turn it into cupcakes in a pinch. Divide the batter among about 24 cupcake cavities, filling each 3/4 full, and bake for 17 to 20 minutes.

How to Make Cake Ahead of Time:

You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 4 days or freeze for up to 2 months. Defrost overnight in the fridge (do not defrost at room temperature or you will end up with mushy cake).

How to Store Homemade Red Velvet Cake Recipe:

Cover with a cake keeper and store at room temperature for up to 6 hours, then refrigerate for up to 3 days.

More Red Velvet Recipes:

4.92 from 223 votes

How to make
Red Velvet Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
The BEST Red Velvet Cake recipe ever! Ultra moist, buttery, tender and soft cake with the most perfect red velvet flavor. Topped with easy cream cheese frosting. This cake is perfect for Valentine's Day or for any red velvet lover in your life!

Ingredients

For the cake:

  • 1/2 cup of plain hot coffee or boiling water
  • 1/4 cup (21 grams) unsweetened natural cocoa powder
  • 2 1/4 cups (279 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon, optional
  • 2 cups (400 grams) granulated sugar
  • 1/2 cup (109 grams) fresh vegetable oil
  • 1 stick (113 grams) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 3 teaspoons red gel food coloring, plus more if needed*
  • 1 teaspoon distilled white vinegar

For the cream cheese frosting:

  • 16 ounces (454 grams) cream cheese, at room temperature
  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 4 cups (500 grams) powdered sugar, sifted

Directions

For the cake:

  1. Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray.
  2. In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.
  5. Divide the batter equally between the prepared pans. Tap the bottoms of the pans against the counter several times to release any air bubbles.

  6. Bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean. It’s normal for the cake to look slightly spongy on top. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the wire racks. Let cool completely.

For the frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain. Add in the vanilla and beat until combined. On low speed, gradually add in the sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.

To assemble:

  1. Lay one cake layer flat-side up on a cake plate or pedestal. Tuck in strips of baking paper under the cake edges to keep the plate clean.
  2. Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat. Place the final cake layer flat-side up. Use the rest of the frosting to ice the whole cake. Serve.

  3. The cake can be covered and stored in the refrigerator for up to 3 days.

Recipe Video

Recipe Notes

*Don’t skimp on the food coloring. You will likely need more than one bottle if using a small container. I prefer Americolor or Chefmaster
Course : Dessert
Cuisine : American
Keyword : red velvet cake, red velvet cake recipe

This post was originally published in 2013 and updated in 2022 with recipe improvements and new photos. Photos by Ashley McLaughlin.

February Baking Challenge

This recipe was the February 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s cakes (and cupcakes!):

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Jill thompson — February 16, 2022 at 11:20 am

    Absolutely delicious cake. Icing a little harder to perfect. But all in all, a very tasty cake.

  2. #
    Carla — February 16, 2022 at 11:13 am

    This is definitely the most moist and luscious red velvet recipe I’ve tried. I definitely think it’s best in a cake recipe but I also tried a couple of cupcakes and they were also delicious!

  3. #
    Connie O’Reilly — February 16, 2022 at 10:14 am

    This is absolutely, hands down, the best red velvet cake I have ever had. So says everyone who tried it as well. It was such a hit, I made one two days in a row. It’s so moist and delicious! Thanks for another fabulous recipe, Tessa!

    • #
      Emily — February 16, 2022 at 11:55 am

      Amazing! Happy to hear you loved this recipe so much!

  4. #
    Amy — February 16, 2022 at 9:34 am

    The cake was so delicious and moist, but not overly sweet. It was a great mix with the cream cheese frosting. Easy to make and to assemble.

  5. #
    Erin Sweeney — February 16, 2022 at 8:10 am

    This was the perfect Red Velvet cake recipe! My family gobbled it up!

    • #
      Emily — February 16, 2022 at 9:41 am

      So happy they enjoyed this recipe!

  6. #
    Laura Fingal-Surma — February 16, 2022 at 1:41 am

    Delish! Very helpful tips to help get good results.

  7. #
    Jamie — February 15, 2022 at 4:32 pm

    This was so good and actually really easy. As others have said the frosting makes this cake! I ended up baking my cakes for roughly 24 minutes and it was perfection.

    • #
      Emily — February 16, 2022 at 9:49 am

      So happy you loved the frosting!

  8. #
    Karen VandenBos — February 15, 2022 at 4:25 pm

    This cake did not last long at all!! I almost didn’t get a picture of it to send in! I added sprinkles to make a confetti frosting for one of my grandson’s first birthday, and was asked to make it again later this month for my granddaughter’s second birthday! Another wonderful recipe that was easy to follow with outstanding results!!

    • #
      Emily — February 16, 2022 at 9:49 am

      Aw that’s so great to hear! Glad everyone loved it so much 🙂

  9. #
    Kathy Terzian — February 15, 2022 at 4:13 pm

    The BEST!!
    Posted pic on my Instagram
    kitcheykat

  10. #
    hannan — February 15, 2022 at 2:33 pm

    i love how soft this cake is. one of the best recipes!

  11. #
    Jodi — February 15, 2022 at 12:48 pm

    This was one of the vest red velvet cakes I have made. Very moist and good flavor.

  12. #
    Rose D. — February 15, 2022 at 12:31 pm

    I made the red velvet in cupcake form to make it easier to share. They ended up quite tasty. The only reason for 4 stars instead of 5 is that my cupcakes ended up with bubbles on the top and very flat. I’m sure it was something I did but I was careful measuring out the ingredients. They were delicious!

    • #
      Emily — February 16, 2022 at 9:52 am

      Thanks for your feedback! It sounds like your batter may have been a bit over mixed. Did you tap your cupcake tin on the counter to release bubbles prior to baking? I’m so glad they were still delicious!

  13. #
    Terri Cuomo — February 15, 2022 at 11:26 am

    This cake was amazing!!! The texture and taste were outstanding. The vanilla bean paste made the cream cheese frosting so delicious!!!

  14. #
    Abigail Vasher — February 15, 2022 at 11:14 am

    Yummy cake with a delicious frosting! I kept sneaking some out of the bowl as I was decorating. I would definitely make again!

  15. #
    Jackie Ashworth — February 15, 2022 at 10:50 am

    Super moist cake and delicious creamy smooth cream cheese frosting to go with it. The recipe was also super simple and easy to follow as a baking novice.

  16. #
    Danielle Flynn — February 15, 2022 at 9:53 am

    Super moist and delicious! Made the cupcakes and divided into 24 and they overflowed a bit. Would definitely make again and fill them less and have a few more cupcakes!

  17. #
    Theresa M — February 15, 2022 at 9:36 am

    This cake melts in your mouth! I didn’t want to use red food dye, so I used 6 tbsp is organic Beet Root powder, and changed the leavening agents to 2 tsp baking powder to activate the red color.

    It turned out great, and the icing is delicious. I can taste the hint of beet flavor, but my husband can’t. Would definitely use this recipe again!

    • #
      Emily — February 16, 2022 at 9:44 am

      Thanks for sharing your adjustments, happy they worked out well for you!

  18. #
    Taline Aydinian — February 15, 2022 at 7:56 am

    This recipe is mind-blowing good and pretty easy! I blew everyone away with it including family members that aren’t big sweets fans like me! I cant recommend it enough

  19. #
    Robin L. — February 15, 2022 at 6:55 am

    This is a fantastic red velvet cake! Very flavorful, soft and perfectly moist. Hard to not eat the whole thing in one sitting!

  20. #
    Isabel — February 15, 2022 at 6:54 am

    Amazing recipe! The sponge comes out so moist and soft and the tangy cream cheese frosting compliments it perfectly

  21. #
    Alice Gallagher-Noce — February 15, 2022 at 5:29 am

    I fell in love with Red Velvet Cake the first time my former mother-in-law made it for me 30 years ago. I’ve had other Red Velvet Cakes since then but none tasted as good as the first until now. I used Tessa’s recipe, which was simple to follow, and the cake is the best I’ve ever had. It is moist, has fantastic flavor, and does not disappoint. This was my first attempt making Red Velvet Cake and I definitely will be using the recipe again.

    • #
      Emily — February 15, 2022 at 9:37 am

      So happy to hear how much you love this recipe, yay!!

  22. #
    Laura — February 15, 2022 at 5:16 am

    This really is the best red velvet cake I have ever had. It was so moist and had great flavor.

  23. #
    Jen Willox — February 15, 2022 at 3:47 am

    Easy to make. Nice and moist.

  24. #
    Lees73 — February 14, 2022 at 10:37 pm

    I am not a fan of red velvet but this recipe has changed my mind.. My husband doesn’t usually like red velvet either and he liked this one.. My sons girlfriend said it was the best she has ever had. Thank you Tessa for another great recipe,

    • #
      Emily — February 15, 2022 at 9:39 am

      Same here!! So happy everyone loved this recipe 🙂

  25. #
    LISA W — February 14, 2022 at 10:26 pm

    I am not a fan of red velvet neither is my husband but this recipe was so good. My husband even liked it,,, MY sons girlfriend said it was the best she has ever had.. Thank you Tessa for another awesome recipe,,

  26. #
    Kelsey Holmes — February 14, 2022 at 7:29 pm

    OMG. The best cake I’ve ever made. I will definitely be making this one again!

  27. #
    Julie — February 14, 2022 at 6:27 pm

    This cake was easy to make and oh so delicious!!

  28. #
    Kathy T — February 14, 2022 at 5:24 pm

    This was the best red velvet cake I’ve ever had or baked. My only hiccup was my frosting turned out runny. So I for refrigerate and it helped. Def making this again.

    • #
      Emily — February 15, 2022 at 9:39 am

      Glad you were able to fix your frosting and that you enjoyed this recipe 🙂

  29. #
    Jessica Hung — February 14, 2022 at 5:21 pm

    This cake is so moist and delicious. Really great with the new improved best cream cheese icing as well. It was toddler approved.

  30. #
    Katie — February 14, 2022 at 3:29 pm

    Loved this cake and the icing was so good! Easy to follow instructions

  31. #
    Amanda Noel — February 14, 2022 at 2:32 pm

    Made the recipe as cupcakes, and they came out beautifully light and moist!

  32. #
    Bethany Avery — February 14, 2022 at 1:21 pm

    This was absolutely delicious, a straightforward recipe and now i will always use this cream cheese frosting recipe anytime I need it!!!!

    • #
      Emily — February 15, 2022 at 9:49 am

      Wonderful!!

  33. #
    Mordiat Lawal — February 14, 2022 at 11:37 am

    This was my first attempt at baking a whole cake and frosting . Everything about this recipe was the absolute bomb the cream cheese frosting wowed me . Thank you so much for sharing

  34. #
    Paul Carter — February 14, 2022 at 11:17 am

    Made this recipe as two 9″ cakes (because I didn’t have three 8″) and it came out delicious. The cream cheese frosting I could just eat with a spoon.

    • #
      Emily — February 14, 2022 at 12:06 pm

      So great to hear!

  35. #
    Josh Lawrence — February 14, 2022 at 8:32 am

    Having made this recipe at least 3 times, twice as a cake and once as cupcakes, I can say this is really a fantastic recipe that could sway some “I don’t like red velvet cake” people over to side of dark-red cake!

    I do have a few people in my family who really don’t like cream cheese, so I usually do a whipped cream icing that pairs perfectly with this cake. Also enjoy eating the cake without any icing at all!

    • #
      Emily — February 14, 2022 at 11:36 am

      Whipped cream icing sounds delicious! So happy to hear everyone loves this recipe 🙂

  36. #
    Barbara Juliano — February 14, 2022 at 8:24 am

    This was my first red velvet cake, Wow! This recipe is a keeper for sure. The cake is ultra moist and flavorful. It was a big hit with the family. Thank you!

  37. #
    Gwen — February 14, 2022 at 8:00 am

    Perfect cake!!! Super moist and chocolaty and the frosting turned out amaaaaaazing. Was so happy with how it all came out!

  38. #
    Crystal Kloth — February 14, 2022 at 3:41 am

    I made this as jumbo cupcakes and it turned out super yummy! The cream cheese frosting is just amazing.

  39. #
    Valentina Leon — February 14, 2022 at 3:08 am

    I did it! I didn’t have buttermilk (I’m a Venezuelan living in Argentina and here we don’t have that) so I made my own by mixing 1c of milk with 1tsp vinegar and letting it rest.. it turned out delicious! I believe I did something wrong with the measurements for the frosting because it was runny… but it tasted really good! 🙂 thanks for the recipe and the February challenge!

  40. #
    Sarah Carver — February 13, 2022 at 8:29 pm

    Best Red Velvet Cake recipe ever! Another wonderful Tessa creation! My cake turned out perfect!

  41. #
    Sara Tiffany — February 13, 2022 at 8:13 pm

    I opted to make this recipe as cupcakes because it is easier to bring them to school to share……..they taste good, but man there was a lot of moisture on the outside of my cup liners! Next time I will definitely make this as a cake, not cupcakes.

  42. #
    Sarah — February 13, 2022 at 7:50 pm

    Love this recipe! I made cupcakes for my coworkers for Valentine’s Day! The cake is so tender and fluffy!

  43. #
    Raquel Wynn — February 13, 2022 at 5:08 pm

    Love love love! Truly the best red velvet recipe I’ve ever followed. Blooming the cocoa powder in the hot coffee is a perfect flavor booster. Extremely moist as promised and baked up without a dome. This is my go to recipe now. Thank you!

  44. #
    Shanna Morrill — February 13, 2022 at 4:00 pm

    This was super easy to make and so soft and delicious! It was my first time making red velvet cake and won’t be my last!

  45. #
    Alyssa Hahn — February 13, 2022 at 3:33 pm

    This cake was incredible!! I’m usually not one for cakes to be honest. The spongy cake part is usually too dry for me. THIS recipe however, is so moist and light. I was also afraid the amount of frosting would be too overpowering, but this was not the case. 5/5 hands down.

    • #
      Emily — February 14, 2022 at 11:31 am

      Yay!!

  46. #
    Kristin Kunz — February 13, 2022 at 2:31 pm

    Love all the HTH red velvet recipes this is no exception.

  47. #
    Leanne — February 13, 2022 at 1:45 pm

    Very yummy. It’s got really nice flavour…I made these into cupcakes…can’t wait for my class to try these tomorrow!

  48. #
    Stephanie — February 13, 2022 at 1:12 pm

    Great recipe! I made cupcakes for Valentine’s Day and a Super Bowl party. I already had one and these are going to be a hit.

  49. #
    Milica Duronjić — February 13, 2022 at 1:10 pm

    This the most delicious Red Velvet Cake ever! It’s easy to make it and my guests love it. I didn’t have a red food color but blue. And my cake end up Green Velvet Cake!

    • #
      Emily — February 14, 2022 at 10:51 am

      So fun!! Glad everyone enjoyed your cake 🙂

  50. #
    Katy — February 13, 2022 at 12:40 pm

    Cake was super light and moist, even after an overnight stay in the fridge. A keeper!

  51. #
    Lucille — February 13, 2022 at 12:17 pm

    Moist and delicious red velvet cake with a hint of chocolate flavor. Cream cheese icing is smooth and creamy without being too sweet. Perfect cake to impress guests!!

  52. #
    Caitlin — February 13, 2022 at 11:02 am

    I have never been a fan of red velvet cake, but this recipe changed my mind! My husband said it was the best cake he’s ever eaten!

    • #
      Emily — February 14, 2022 at 10:52 am

      That’s so great to hear!

  53. #
    Jacqueline — February 13, 2022 at 9:15 am

    Made this recipe as cupcakes for Valentine’s Day and they were a huge hit!

  54. #
    Casey Samuels — February 13, 2022 at 9:05 am

    So good and easy to make!!

  55. #
    Alyssa Williams — February 12, 2022 at 8:43 pm

    Super easy to make, very moist, and best of all extremely delicious! I made mine into cupcakes and used both cream cheese and regular vanilla buttercream for frosting. The coworkers had all 24 cupcakes gone by the end of the day!

  56. #
    Kelly D — February 12, 2022 at 8:38 pm

    My first red velvet cake from scratch. So moist and flavorful! Comes together pretty easily. Definitely worth the extra effort over the box cake. The cream cheese icing is delicious too!

  57. #
    Anna — February 12, 2022 at 8:32 pm

    I’ve tried many red velvet cake recipes in search to find the best, and I think I found it. This recipe is definitely my favorite! So out of all the recipes I have tried, this one takes the cake! Haha cake puns.

  58. #
    Vanessa Chesebro — February 12, 2022 at 8:18 pm

    This cake was very good. I am that person who had to make substitutions, but what are going to do when the grocery store is completely out of cream cheese? I don’t have another favorite recipe for red velvet currently. I appreciate that this recipe uses gel food coloring, but there’s so much of it! I’ll probably use it again!

  59. #
    Carly Thomas — February 12, 2022 at 8:12 pm

    So delicious! The frosting is perfect 🙂

  60. #
    Cassie — February 12, 2022 at 6:12 pm

    Delicious! Love how no mixer was needed so it made it that much easier to make!

    • #
      Emily — February 14, 2022 at 10:54 am

      So happy you loved this recipe!

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