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!


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


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. #
    Dhwani Gandhi — February 25, 2022 at 11:19 pm

    Loved the recipe

  2. #
    Suzanne Holup — February 25, 2022 at 11:02 pm

    Best Red Velvet Cake I ever tasted! Super moist!

  3. #
    Sandra Fernelius — February 25, 2022 at 10:53 pm

    Don’t let the list of ingredients deter your motivation. This is easy to follow and quick to pull together. The cake is moist and holds together well. Frosting is a beautiful mix of the cream cheese and butter, not too sweet or too tangy. I made 3 6” layers.

  4. #
    Stephanie Smitley — February 25, 2022 at 8:47 pm

    Best red velvet ever! First time I’ve ever made it. Easy to follow directions. Cake is moist and flavorful. Yum!

  5. #
    Pamela R. — February 25, 2022 at 7:28 pm

    My husband and my mom both liked it. It was okay but it seemed to me the cream cheese frosting was a little too tart for the cake.

  6. #
    Samantha E — February 25, 2022 at 3:05 pm

    I have always been a fan of red velvet treats. I’ve heard some people it tastes like garbage and the only redeeming quality is the pairing of cream cheese with it. Lately, I’ve started to wonder if I have romanticized this rejected flavor too much…. And then I made this cake. I’m positive it’s the addition of the coffee to enhance the chocolate flavor. This cake was SO rich and decadent. I made myself sick from eating the leftover batter, but I couldn’t stop. It was incredible. I didn’t want to share with anyone. The smooth, moist red velvet paired with the tangy cream cheese frosting made me feel sorry for the haters of this particular cake. Thank you, Tessa, for giving me a recipe that rests my doubts and fears about this underrated gem.

    • #
      Emily — February 28, 2022 at 9:57 am

      YAY!! So happy to hear how much you loved this recipe!

  7. #
    Renee G. — February 25, 2022 at 2:07 pm

    Delicious snd easy to make recipe!!

  8. #
    Rawan Naamani — February 25, 2022 at 1:14 pm

    OH MY GOSH! BEST RED VELVET CAKE I’VE EVER HAD! There is this depth of flavor that I have never tasted in any other cake AND it’s super easy to make! Definitely making it again!

    • #
      Emily — February 28, 2022 at 9:55 am

      Glad you enjoyed the cake 🙂

  9. #
    Emily Schroeder — February 25, 2022 at 11:24 am

    I made this recipe for Valentine’s Day, and it was a hit! The recipe was simple, and the results were moist and had a great texture. Absolutely will make again.

  10. #
    Paul H — February 24, 2022 at 4:59 pm

    Excellent recipe. Very simple and quick.

  11. #
    Barbara Paradise — February 24, 2022 at 2:00 pm

    Very nice and moist. Love the hint of coffee.

  12. #
    Annemarie — February 24, 2022 at 12:38 pm

    What a fun recipe! I made these into heart shaped cupcakes for the teachers at my kids’ schools. Of course we kept a few at home and they were gone so fast. The flavor of the cupcake is lovely – it doesn’t just taste like a chocolate cake that’s been dyed red (as so many red velvet cakes do).

    The frosting was a real surprise for me. I’ve been making carrot cake with cream cheese frosting for my kids’ birthdays for 18+ years, and the frosting is always over the top sweet and not as spreadable as I’d like. This frosting was the creamiest cream cheese frosting I’ve ever had, and the taste was perfect! It wasn’t overly sweet, so there was no need to leave any behind on the plate (as sometimes happens with the recipe I used previously). I’m sure I’ll be making the red velvet recipe again, and the cream cheese frosting will be my “go-to” for all future carrot cakes.

    • #
      Emily — February 25, 2022 at 9:09 am

      Wonderful! So happy to hear how much you loved this recipe, especially the cream cheese frosting!

  13. #
    Carol Baxter — February 24, 2022 at 11:37 am

    This cake had a beautiful, fine texture and flavor. The cream cheese frosting paired nicely with the cake. I had to transport the cake to a group event so made a sheet cake. It was enjoyed by all.

  14. #
    Kathleen cowley — February 24, 2022 at 10:33 am

    We made delicious cupcakes with this recipe. I finally have a keeper for Red Velvet! Thank you!

    • #
      Emily — February 25, 2022 at 9:06 am


  15. #
    Erica — February 24, 2022 at 10:29 am

    This is probably the most flavorful red velvet I’ve had. Everyone loved it!

    • #
      Emily — February 25, 2022 at 9:06 am

      So happy to hear that!

  16. #
    Wethab lessy — February 24, 2022 at 4:02 am

    Its the best red velvet cake i made it its really A amazing recipe

  17. #
    Grace — February 24, 2022 at 12:51 am

    hello what is the ℃ for baking the red velvet cake? I normally bake at 180℃ for the cakes

    How to prepare cream cheese?

    • #
      Emily — February 24, 2022 at 9:28 am

      Hi Grace! I had to look it up online as I bake using °F, but 325°F is about 163°C (you could adjust to 165). Can you please elaborate on your question regarding preparing the cream cheese? All directions to make the frosting can be found in this post 🙂

  18. #
    Sarah Oswald — February 23, 2022 at 4:07 pm

    This recipe was easy to make and tasted AWESOME!
    I can’t wait to make it again

  19. #
    Melissa Lankheet — February 23, 2022 at 10:43 am

    I made this for a 2.22.22 party and everyone was raving about this cake! Especially the cream cheese frosting!

  20. #
    Priyanka — February 22, 2022 at 2:20 pm

    I made red velvet cake with my own idea of substituting betrothed shot juice.

  21. #
    Katie Doan — February 22, 2022 at 1:03 pm

    I love the thought and work you put into each recipe! I went with cupcakes, and it turned out moist and so tasty. Above all, it was made with all the love!

  22. #
    Sarah Bomberger — February 22, 2022 at 12:04 pm

    To be honest, I’m not a big fan of red velvet in any form despite my Southern upbringing. But this recipe is definitely one of the best I’ve ever tried.

    • #
      Shakeela N — February 23, 2022 at 10:36 pm

      This is my first attempt at red velvet cake and it turned out so delicious! So easy to make and so yummy! My family loved it!

  23. #
    Erica Parrin — February 21, 2022 at 8:08 pm

    I had never made red velvet cake before, but this is the recipe I will use when I do from now on! The cake has a FANTASTIC moist texture and was everything I hoped for. The frosting was a good one for those who like a less sweet version of cream cheese frosting that is very light in texture.

  24. #
    Sarah — February 21, 2022 at 2:19 pm

    I didn’t know I could make this so easily – light, fluffy, and smooth! Make sure to use red food colouring gel, because regular food colouring doesn’t get it as vibrantly red

  25. #
    Brianna Newsom — February 21, 2022 at 2:06 pm

    I have never been a big fan of red velvet cakes. They’re nothing really special to me about them but THIDLS ONE will change your mind! So fun to make and more importantly so good

    • #
      Emily — February 22, 2022 at 4:25 pm

      Woohoo!! I actually completely agree with you, I wasn’t a fan before this cake either!

  26. #
    Amina — February 21, 2022 at 5:11 am

    The cake is really moist, but too much cocoa and coffee in it. Next time I will use water, no coffee 🙂

  27. #
    Cristina — February 21, 2022 at 3:23 am

    It was the first time I made red velvet, but the recipe is amazing!!! Everyone told me it’s the best red velvet they’re ever had! The dough is so moist and delicious & the creme cheese frosting.. just wow! I’m in love with the recipe, I’ve already made it 3 times this month, as I had friends requesting it.
    Thank you so much Handle the Heat team for the amazing recipes!

    • #
      Emily — February 22, 2022 at 4:47 pm

      That’s so great to hear, yay!!

  28. #
    Zoe Liao — February 20, 2022 at 10:45 pm

    Best red velvet cake I’ve ever had. My family loved it.

  29. #
    Heather Chapin Plaxco — February 20, 2022 at 10:04 pm

    Awesome recipe! Super easy.

  30. #
    Becky Rudella — February 20, 2022 at 9:01 pm

    This red velvet cake recipe is perfect for Valentines Day or any special day! It’s flavorful, moist, and a perfect pairing with Tessa’s cream cheese frosting.

  31. #
    Sandra Lopez — February 20, 2022 at 6:36 pm

    Red velvet cake is my absolute favorite! This is the most delicious red velvet cake I’ve ever had! I will definitely be baking this again! Thank you for the recipe!

  32. #
    Karen — February 20, 2022 at 3:55 pm

    This cake was delicious! Super moist, a crowd favorite!

  33. #
    Lesa Cooper — February 20, 2022 at 2:25 pm

    Loved this recipe! Thanks Tessa!!

  34. #
    Lesa — February 20, 2022 at 2:22 pm

    Best RV cake ever!!

  35. #
    Lesa Cooper — February 20, 2022 at 2:21 pm

    Best RV cake I have ever made! Great recipe again Tessa!!!

  36. #
    Victoria — February 20, 2022 at 1:40 pm

    For a red velvet cake, this was quite surprisingly enjoying.
    And my sister said it was one of the best cakes she’d ever had!
    Fear not, my fellow red velvet skeptics, make this when you need a red velvet cake.

  37. #
    Megan — February 20, 2022 at 12:23 pm

    Super delicious!

  38. #
    Belinda Bazan-Lara — February 20, 2022 at 11:19 am

    This red velvet cake recipe was so easy to make and directions were well written. Cupcakes were very tender, delicious and cream cheese icing was over the top!!!!

  39. #
    Belinda Bazan-Lara — February 20, 2022 at 11:13 am

    Recipe was very easy to follow and cupcakes were so tender and delicious. Cream cheese icing was out of the park!!!! Thank you Tessa for another fabulous recipe.

  40. #
    Belinda Bazan-Lara — February 20, 2022 at 11:09 am

    This red velvet cake recipe is simple to make and directions easy to follow. The cupcakes were light and fluffy and cream cheese icing was delicious!!! Would definitely bake again. Thank you Tessa for another fabulous recipe ♥️♥️♥️♥️

  41. #
    Tiffany — February 20, 2022 at 8:26 am

    Moist, flavorful and the cream cheese icing is perfectly tangy. A perfect combination!

  42. #
    Kiersten Kilczewski — February 20, 2022 at 5:56 am

    Super easy to make, the cake was moist with great flavor and the frosting was perfect (not overly sweet!)

  43. #
    Nikki Robinson — February 20, 2022 at 5:33 am

    This red velvet cake was amazing! My son requested red velvet for his birthday, and this cake delivered. My husband said it was as good as any cake from a bakery, and mom described it at the “best red velvet cake she’s ever had”. I’ve found my go-to velvet cake recipe!

    • #
      Emily — February 22, 2022 at 4:12 pm

      Wow, that’s so great to hear! Happy your family loved this recipe so much 🙂

  44. #
    Lisa Villard — February 20, 2022 at 3:20 am

    I love this cake. I tried to make a cake like this one before and it was awful. This one bakes up beautifully! Took it to a party and got compliments all night, and there was none left over! I made it a two layer cake so that I could have batter left over for a few cupcakes for home. Worth it!

  45. #
    Santina Wolfe — February 19, 2022 at 7:51 pm

    My first time making a cake recipe from scratch and it turned out great! I made cupcakes and brought them to a friend’s house for dessert after dinner. They were a hit! They loved them!

  46. #
    Caroline — February 19, 2022 at 9:52 am

    Perfect, classic red velvet flavor and texture.

  47. #
    Chiara Pierno — February 19, 2022 at 8:25 am

    THE BEST RECIPE EVER! Very moist and just delicious!!

  48. #
    Nancy — February 18, 2022 at 7:05 pm

    Red Velvet Cake, without the red, our family doesn’t do the artificial colors. That said, the cake was fabulous so moist more so than most. This recipe is on the top of my chocolate cake list

  49. #
    Morgan — February 18, 2022 at 6:35 pm

    This recipe is amazing! I did make it with buttercream frosting because the store was out of cream cheese, but the buttercream wasn’t too sweet or overwhelming for this delicious, moist cake!

  50. #
    Michelle — February 18, 2022 at 5:10 pm

    What a great cake! I normally don’t like red velvet, but I will definitely be making this again. It was the hit of the party. Easy to follow instructions. Simple recipe. Moist delicious cake and fantastic flavorful icing. And it’s pretty!

  51. #
    Fithria — February 18, 2022 at 4:57 pm

    Delicious and moist

  52. #
    Mackenzie Gingerich — February 18, 2022 at 2:16 pm

    I had so much fun making this cake! It was my first “from scratch” cake! The directions were very easy to follow. Thank you, Tessa for creating this recipe! It sparked my love of baking again!

    • #
      Emily — February 22, 2022 at 4:09 pm

      That’s so wonderful to hear, Mackenzie! I’ll be sure to pass this along to Tessa, it’ll make her day!

  53. #
    Antonella — February 18, 2022 at 1:52 am

    Very good recipe!It’s my favourite one, because the cake is fluffy and for the amazing coffee flavor that IMO marry beautifully with the flavor of the cream cheese!!I love it!

  54. #
    Christina — February 17, 2022 at 9:21 pm

    I’m not a fan of red velvet but I enjoyed this cake as well as my family.

  55. #
    Molly Harris — February 17, 2022 at 5:59 pm

    This cake was super easy to make! It was very interesting using coffee and vinegar but it was so good and tasty!!

  56. #
    Stephanie — February 17, 2022 at 5:13 pm

    I love this recipe. I originally made cupcakes for a Super Bowl party and they all disappeared. Got asked to make two more layer cakes for an upcoming birthday and anniversary party. This is going to be my go to Red Velvet Cake recipe. I made all with cream cheese frosting. Thank you!

    • #
      Emily — February 22, 2022 at 3:28 pm

      That’s amazing!! So happy to hear how much everyone loved your cupcakes!

  57. #
    vmarisela — February 17, 2022 at 10:19 am

    Best red velvet cake recipe I’ve ever tried! It was super easy to make and the cake is sooo delicious!

  58. #
    Elizabeth Brubaker — February 17, 2022 at 8:15 am

    I’d never eaten Red Velvet Cake before and this recipe made me a fan. The cake was moist and delicious. I followed the recipe for the icing except that I replaced the butter with another 8 ounce block of cream cheese. Beating the icing for three minutes was a key step. This will be my go-to icing recipe from now on.

    • #
      Emily — February 22, 2022 at 5:23 pm

      So happy you loved this recipe!

  59. #
    [email protected] — February 16, 2022 at 5:31 pm

    This was my first time making a red velvet cake and everything when extremely smoothly. I ordered the super red food coloring gel that was recommended, and the cake was absolutely delicious! I made it for my mother’s 88th birthday, and she was completely delighted! Wonderful and scrumptious cake!

    • #
      Emily — February 22, 2022 at 5:00 pm

      That’s fantastic to hear! Thanks so much for choosing our recipe to celebrate your mom’s birthday with! So happy she loved it 🙂

  60. #
    Chrissy Ross — February 16, 2022 at 1:32 pm

    DELICIOUS! Moist, fluffy with just the right amount of tang from the cream cheese frosting! I also love how this is actually a sturdy cream cheese frosting you can pipe with! My only ‘critisim’ would be that it makes TONS of frosting – I made 24 cupcakes, and easily could have halved the recipe. But leftover frosting is always a better alternative than running short!

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