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    Home

    Red Velvet Cake Recipe

    July 6, 2022 By Aarthi 89 Comments

    Jump to Recipe Print Recipe

    Red Velvet Cake Recipe with step by step pictures. This recipe produces the best ever red velvet cake with buttery, vanilla and cocoa flavors, as well as a delicious tang from buttermilk.

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    TABLE OF CONTENTS
    1. Red Velvet Cake Recipe
    2. Red Velvet Cake Recipe Step by Step

    Red Velvet Cake

    This is one of the most requested cake recipe in yummy tummy. Finally i got a chance to make it and i have managed to share it before valentine's day. Yay, now you can surprise your loved ones with this.

    Similar Recipes,
    6 Layer Rainbow Cake
    Rum Chocolate Cake
    Strawberry Shortcake
    Carrot Cake
    Black Forest Cake
    Strawberry Sparkle Cake

    Ingredients for Red Velvet Cake

    • All Purpose Flour / Maida - 21/4 cup / 300 grams
    • Sugar - 11/2 cup / 300 grams
    • Unsalted Butter - ¼ cup / 60 grams
    • Oil - ¼ cup / 60 ml
    • Eggs - 2
    • Cocoa Power - 2 tbsp
    • Red Food Coloring - 1.5 tbsp or as needed
    • Buttermilk - 1 cup / 240 ml
    • Baking Soda - 1 tsp
    • Vinegar - 1 tbsp (white)
    • Vanilla Essence - 1 tsp
    • Salt - ½ tsp
    • Flour Buttercream as needed (CHECK THIS)
    Pin
     

    This cake gets all its glory with the frosting you make for it. Please make a white frosting for this, because that what makes it standout. I recommend you to frost it with either my cream cheese frosting or flour buttercream. YUM YUM..Hope you will give this a try and let me know how it turns out for you.

    How to Make Red Velvet Cake

    1. Start by preparing three 8-inch pan, by buttering on all sides, dusting it with flour and tap off the excess flour. Set this aside.
    2. Preheat oven to 180 degree C.
    3. Take cocoa, food colouring powder, ¼ cup of buttermilk and mix to a paste. Set aside.
    4. Now take butter, oil, sugar, vanilla in a large bowl, Use a electric beater to cream this up.
    5. Now add in eggs and cream again.
    6. Add in cocoa food colour mix and mix well.
    7. Add in flour, salt, buttermilk and fold gently.
    8. Now take baking soda in a bowl, add in vinegar. It will bubble up. pour this into the batter and mix gently. This will lighten the batter.
    9. Divide this between the cake pan and bake for 25 to 30 mins.
    10. Remove it and let it cool completely.
    11. Meanwhile prepare your frosting, check this link for all frosting recipe in this blog.
    12. Spread frosting between each layer of cake, sandwich the cakes, spread frosting all around the sides and serve.
     
    Pin
     

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

     

    Pin

    Red Velvet Cake Recipe

    Red Velvet Cake Recipe with step by step pictures. This recipe produces the best ever red velvet cake with buttery, vanilla and cocoa flavors, as well as a delicious tang from buttermilk.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 14 mins
    Baking Time 30 mins
    Total Time 44 mins
    Course Baking
    Servings 12 servings
    Calories 12 kcal

    Ingredients
      

    • 2 ¼ cup / 300 grams All Purpose Flour / Maida
    • 1 ½ cup / 300 grams Sugar
    • ¼ cup / 60 grams Unsalted Butter
    • ¼ cup / 60 ml Oil
    • 2 Eggs
    • 2 tbsp Cocoa Power
    • 1.5 tbsp or as needed Red Food Coloring
    • 1 cup / 240 ml Buttermilk
    • 1 tsp Baking Soda
    • 1 tbsp Vinegar white
    • 1 tsp Vanilla Essence
    • ½ tsp Salt
    • as needed Flour Buttercream CHECK THIS

    Instructions
     

    • Start by preparing three 8-inch pan, by buttering on all sides, dusting it with flour and tap off the excess flour. Set this aside.
    • Preheat oven to 180 degree C.
    • Take cocoa, food colouring powder, ¼ cup of buttermilk and mix to a paste. Set aside.
    • Now take butter, oil, sugar, vanilla in a large bowl, Use a electric beater to cream this up.
    • Now add in eggs and cream again.
    • Add in cocoa food colour mix and mix well.
    • Add in flour, salt, buttermilk and fold gently.
    • Now take baking soda in a bowl, add in vinegar. It will bubble up. pour this into the batter and mix gently. This will lighten the batter.
    • Divide this between the cake pan and bake for 25 to 30 mins.
    • Remove it and let it cool comepletely
    • Meanwhile prepare your frosting, check this link for all frosting recipe in this blog.
    • Spread frosting between each layer of cake, sandwich the cakes, spread frosting all around the sides and serve.
    Nutrition Facts
    Red Velvet Cake Recipe
    Amount Per Serving (1 g)
    Calories 12 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.2g1%
    Trans Fat 0.003g
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.3g
    Cholesterol 27mg9%
    Sodium 199mg9%
    Potassium 11mg0%
    Carbohydrates 0.1g0%
    Sugar 0.1g0%
    Protein 1g2%
    Vitamin A 40IU1%
    Calcium 4mg0%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Cake recipes, red velvet cake recipe
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Red Velvet Cake Recipe Step by Step

     

    Pin
    Take all your ingredients
    Pin
    Start by preparing three cake pans,
    CHECK THIS TO SEE HOW
    Pin
    Now take your food colouring, i used this orange red colour
    Pin
    take it in a bowl
    Pin
    add in cocoa powder
    Pin
    i added few spoons of buttermilk to mix it up, if you are using liquid food colour, you dont have to add any buttermilk

     

    Pin
    mix well
    Pin
    Now take soft unsalted butter in a bowl
    Pin
    add in oil
    Pin
    and sugar
    Pin
    add in vanilla
    Pin
    use a beater to cream this up
    Pin
    once it is creamy
    Pin
    add in eggs
    Pin
    beat this up
    Pin
    now add in the cocoa food colour mix
    Pin
    cream again
    Pin
    now add in maida
    Pin
    Add in buttermilk..If you dont have buttermilk,
    mix ½ cup thick yogurt with ½ cup of milk
    Pin
    salt
    Pin
    fold gently till mixed up
    Pin
    Now take baking soda in a jug
    Pin
    like this
    Pin
    pour in vinegar over it
    Pin
    it will bubble up
    Pin
    pour that bubbly liquid straight into the batter
    Pin
    mix gently, this will lighten up the batter
    Pin
    divide it between the tins
    Pin
    add baked
    Pin
    When the cake is cooling,
    i made this FLOUR BUTTERCREAM
    Pin
    Now place the cake over a plate,place strips
    of parchment paper on the sides of the cake
    Pin
    spoon some frosting over
    Pin
    spread it out
    Pin
    place another cake
    Pin
    spread some more frosting
    Pin
    place third layer
    Pin
    spoon some more frosting
    Pin
    spread it all over the sides
    Pin
    cover the entire cake
    Pin
    i made little swirls on the top
    Pin
    remove the strips of parchment paper
    Pin
    slice and serve
    Pin
    Put the cake in the fridge for 30 mins before slicing, 
    for clean slice.
     
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. bhuvana yahoo

      at

      its looks yummy...for to prepare buttercream i dont have beater wt can do?

      Reply
    2. Anonymous

      at

      Thanks for sharing this recipe.....Is white vinegar & synthetic vinegar (which is used in pickles) the same....

      Reply
    3. Anonymous

      at

      u r very kind aarchi. i m dying to have this recipe for a long time :)....

      sabiha, from Bangladesh

      Reply
    4. Ganga Devi

      at

      Awesome Arthi.
      Is there any substitute for egg

      Reply
    5. Aarthi

      at

      @Ganga DeviI dont think there is sub for eggs

      Reply
    6. Aarthi

      at

      @bhuvana yahoobeater helps you to get creamy butter cream. You can use manual wishk, but it wont be that creamy.

      Reply
    7. Aarthi

      at

      @Anonymousyes u can use synthetic vinegar.

      Reply
    8. urmimala ghatak

      at

      Hi Aarthi...I use a microwave convection and can bake only one cake at a time..is that alright or will the batter not rise well if left for long?

      Reply
    9. Aarthi

      at

      @urmimala ghatakyes u can bake one cake at time. it will work good.

      Reply
    10. Ruchi sharma

      at

      Hi aarthi, I have tried a lot of your recipes and I love them all.I would like to request you to please post a recipe for crème brulé ( with flavors) .thank you 🙂

      Reply
    11. Ruchi sharma

      at

      Hi aarthi, I have tried a lot of your recipes and I love them all. I would like to request you to please post a recipe for crème brulé along with some flavors that can b added. You are doing a great job helping us with the amazing recipes. Thank you..will be waiting for your response.

      Reply
    12. Ruchi sharma

      at

      Hi aarthi, I have tried a lot of your recipes and I love them all.I would like to request you to please post a recipe for crème brulé ( with flavors) .thank you 🙂

      Reply
    13. Anonymous

      at

      Hello Aarthi,
      I tried this recipe yesterday with the same method as yours and did not change anything except that I used Baking powder instead of baking soda. But my cake did not fluff up as urs and looks like a sad brownie now.The taste is very good. Just that it did not rise and got baked well within 30 minutes. I use an electric oven. Can you let me know where I went wrong? Last week I tried your strawberry cupcakes and even then the cake did not rise. However, I also tried bakery honey cake and that rose very well, quite fluffy and enjoyed by everyone. Please advise me on this as to where I went wrong as I am not able to figure it out.

      Reply
    14. Aarthi

      at

      @AnonymousThat is the mistake, dont change the raising agent.Baking soda and baking powder are diff.

      Reply
    15. Anonymous

      at

      I made this on my wedding anniversay. Cake was superb but buttercream phat gye what was the reason??

      Reply
    16. Aarthi

      at

      @Anonymousenglish please.

      Reply
    17. Anonymous

      at

      Butter cream was not smooth as it should and look like split milk. Phutkian...

      Reply
    18. Anonymous

      at

      Dear aarthi ji.

      Thanks for the beautiful recipe.
      Plz tell me 1.5 tbsp red food color means whats the quantity and baking soda or baking powder is same thing or two diffrent this.
      Plz help me by answering this.

      Reply
    19. Aarthi

      at

      @AnonymousI think u must have added butter to hot mixture

      Reply
    20. Aarthi

      at

      @AnonymousRed food colouring depends on your liking. U can adjust it. And baking powder and baking soda, both are different.

      Reply
    21. Anonymous

      at

      Hey can u help this without agg
      And less quantity even

      Reply
    22. Anonymous

      at

      Plz Lemme Knw can this cake be done without eggs
      And how can I make in less quantity I mean less measures

      Reply
    23. Aarthi

      at

      @Anonymousno this needs eggs

      Reply
    24. Priyanka

      at

      Dear aarthi i cant able to get baking soda while i ask baking soda they are giving cooking soda shall i use cooking soda

      Reply
    25. Anonymous

      at

      Instead of egg wat else can we use.pls tell me.

      Reply
    26. Aarthi

      at

      @Anonymoussorry there is no sub for eggs in this

      Reply
    27. Aarthi

      at

      @Priyankabaking soda and cooking soda are same. u can use them

      Reply
    28. vineetaann

      at

      aarthi whats the substitute for buutermilk? I'm planning to bake this cake today .

      Reply
    29. Aarthi

      at

      @vineetaanntake curd and mix with little water to dilute it

      Reply
    30. Anonymous

      at

      Can i use 8inch pan to bake three times

      Reply
    31. Aarthi

      at

      @Anonymousyes u can use

      Reply
    32. Sunanda

      at

      I tried your recipe yesterday it was very nice ihave ever tasted such a good cake

      Reply
    33. Sunmeet

      at

      Hi aarthi, made this cake and it came out to be the yummiest and softest one ever since... But it did not rise although it was soft.. I used the same amount and ingredients as urs.. I have made this entire cake twice with same results.. Can u help me

      Reply
    34. Aarthi

      at

      @Sunmeet May be the baking soda must be expired, use a new batch

      Reply
    35. Anonymous

      at

      Is tiz possible to make in pressure cooker...
      can we skip baking powder...

      Reply
    36. Aarthi

      at

      @Anonymousu can make this in cooker, but u cannot skip baking soda

      Reply
    37. Anonymous

      at

      Thanks Arthi ,
      to bake in cooker is aluminum foil is mandatory

      Reply
    38. Anonymous

      at

      can we whipping cream foresting for this cake

      Reply
    39. Aarthi

      at

      @Anonymousyes u can use

      Reply
    40. Aarthi

      at

      @Anonymousu have to be this in alminum tin

      Reply
    41. Loftier

      at

      Can I use vegeatable oil instead of butter ?? If so than please tell the quantity?? Thanks in advance..

      Reply
    42. Loftier

      at

      Can I use vegeatable oil instead of butter??? If so than please tel me the quantity??

      Reply
    43. Aarthi

      at

      @Loftierbutter is what makes this light and fluffy

      Reply
    44. Aysha

      at

      Hi Aarthi,i am planning to cook this cake in pressure cooker.How much time should i keep it in flame? should i preheat the cooker??

      Reply
    45. Aarthi

      at

      @Ayshai think it will take more than 30 mins, yes u have to preheat it before putting in

      Reply
    46. sindhu naropanth

      at

      Hi AArthi,

      I love your recipes. This was the first I tried and was a success. 🙂 Thank you so much.
      Just a couple of questions-
      1. What should be the temperature of the oven while actually baking?
      2. I use Morphy Richards OTG. The cakes get burnt on the bottom always. Where am I going wrong? How do I avoid the bottom from being burnt. I tried placing an aluminium pan inverted and then placing the baking vessel over it. But it still gets burnt. I once burnt all my cup cakes 🙁

      Reply
    47. Aarthi

      at

      @sindhu naropanththe temp is 180 degree c...use both coil on in the oven.

      Reply
    48. sindhu naropanth

      at

      Hi Aarathi,
      Thanks for your reply. But I do keep both coils on. How do I avoid the burning?

      Reply
    49. Aarthi

      at

      @sindhu naropanthif the cake is getting lot of colour half way through the cooking. place a foil on top of it. Dont cover the cake completely, just place a foil on top..

      Reply
    50. Anonymous

      at

      Can you give the weight of 1 cup of maida, 1 cup of sugar & 1 cup of cocoa powder in grams....

      Reply
    51. Aarthi

      at

      @Anonymous

      1 cup maida weighs 120 grams
      1 cup sugar weighs 200 grams
      1 cup cocoa weighs 100 grams

      Reply
    52. Anonymous

      at

      Hi Aarthi,
      can u please give me the temperature and time for baking this in convection mode microwave? Also am using Self rising Flour(homepride), so i dont have to add baking soda separately rit?

      Reply
    53. Anonymous

      at

      Is vinegar a must?

      Reply
    54. Aarthi

      at

      @Anonymousyes vinegar is must

      Reply
    55. Aarthi

      at

      @Anonymoussame temp and same timing. Not sure about self rising flour

      Reply
    56. sumaiya

      at

      @Aarthi i have heard that substitution for egg is curd. Hope it helps every one i was just following this blog it has an amazing recipees i love going new dishes thanku so much for such wonderful recipees vl try it soon

      Reply
    57. Anonymous

      at

      For last Valentine's day I requested u for the REd velvet cake recipe & u posted it 1 week before the special day as u promised.......Thank u so much........

      For the coming Valentine's day I want to prepare some unique cake or any special dish for my hubby.....Please help....Also plz let me know abt ur plan (dish) as I have no idea abt what to do to make him surprise.

      Reply
    58. Agnelo Barreto

      at

      Hi Aarthi,
      What oil could be used for the recipe. Thank you.

      Reply
    59. Aarthi

      at

      @Agnelo Barretouse normal cooking oil

      Reply
    60. Anonymous

      at

      Can we use apple cider vinegar instead of vinegar that u mentioned

      Reply
    61. Rani.

      at

      Hi,I have tried the red velvet cake.taste was good but the cake didn't rise.used the same measurements.I did it in the cooker. When I cut the cake I can't get the triangle shape...I mean sharp edge.plz help

      Reply
    62. amreen

      at

      Hi
      Can we substitute baking soda for baking powder?

      Reply
    63. Aarthi

      at

      @amreenno u cannot sub

      Reply
    64. Aarthi

      at

      @Anonymousyes u can use cider vinegar

      Reply
    65. Aarthi

      at

      @Rani.chill this cake for few hours before sliceing for clean slice

      Reply
    66. Priya

      at

      This cake looks perfect Arthi. Can we use Beetroot juice for the colouring. If so how much should I add.

      Reply
    67. Priya

      at

      Hai Arthi,
      I am trying to make this cake but my oven is small. Can I prepare the batter and bake it 3 times. is it ok to sit the batter after mixing.

      Reply
    68. Aarthi

      at

      @Priyabeetroot juice cannot be used

      Reply
    69. Aarthi

      at

      @Priyaya u can

      Reply
    70. Anonymous

      at

      @Anonymous hi you can use milkmaid as a substitute instead of eggs... Works the same way. 🙂

      Reply
    71. Anonymous

      at

      You can use milkmaid condensed milk instead of eggs. Works equally well. 🙂

      Reply
    72. Anonymous

      at

      can I use salted butter instead of unsalted one?? and if not can you tell me how can I make unsalted butter at home??

      Reply
    73. Aarthi

      at

      @Anonymousyes u can use salted butter

      Reply
    74. Anonymous

      at

      Hi arthi can you post recipie of red velvet cake with natural food colour,like with beetroot or something else

      Reply
    75. Anonymous

      at

      Hi aarthi,
      U r doing a grt job.
      Shd v not soak the cake?

      Reply
    76. Unknown

      at

      Hi Arthi..thanks a lot for your awesome recipes...even my 13 yr old daughter follows your recipes and have tried a few dishes. My prob is while using the food color...the cake tastes a bit salty. Is it natural or I have gone wrong somewhere. Used the same food color

      Reply
    77. Unknown

      at

      HI AARTHI AWESOME RECIPES..... I HAVE TROED MANY OF YOUR RECIPES THEY ARE SIMPLE AND YUMMY FOR TUMMY ... I WANT TO TRY YOUR CAKE RECIPES BUT DRAWBACK IS I DONT HAVE OVEN OR MICROWAVE TO BAKE THE CAKE IS THERE ANY ALTERNATIVE FOR IT..... AND TIME

      Reply
    78. Chandrakala

      at

      Hi aarthi I'm trying all ur recipes I want to try cakes but I don't have oven so pls can u tel me how to make it in pressure cooker and how much time it will take, plsssss

      Reply
    79. maheen ejaz

      at

      Hey... Can we make muffins from this recipe???

      Reply
    80. Ashwini R

      at

      Hi aarthi, can I use small sized eggs called natty eggs instead of regular egg. if yes how many I have to use.

      Reply
    81. Swami @ Rajan

      at

      The original red velvet cake uses beet juice and not food coloring. It's very much possible to use beet use. It's a matter few adjustments on the dry ingredients.

      Reply
    82. Esther

      at

      Hi Aarthi,
      Baked this cake twice and on both the occasions it vanished in seconds.. thanks for the great recipe..

      Reply
    83. delphia

      at

      Aarthi is it ok to use fresh cream for frosting

      Reply
    84. delphia

      at

      And also instead of buttermilk and vinegar can i use eno fruit salt

      Reply
    85. Sara

      at

      Hello Aarthi... I have bookmarked many of ur recipes and always tried it and I must say it always came out perfect .. I'm planning to bake a red velvet cake on occasion of my anniversary next week .. I wanna bake a heart shaped cake and I only have 1 6" heart shaped cake pan .. can I bake in 3 batches after mixing the batter or can I reduce the qty and bake 2 cakes since 3 cakes takes lots of time ...
      So wanna know if
      1..I can bake cakes one after other in batches
      2..can the mixtures be kept outside till then
      3.. can the qty b reduced to half to make 6" 2 heart shape cake
      4.. how much time will d heart shape takes to bake .. longer or lesser time ?
      Plz help me clarify my doubt's
      Thanks !

      Reply
    86. Usha

      at

      Hi aarthi.,want to thank u that your cake, pastry recipes are really awesome. I shared your web site link with my friends also. I tried black forest, pineapple and red velvet in a span of 15 days. The best thing with your recipes is u explain in simple ways, u also give options, and your pictures of preparation is too good. Thanks a ton.

      Reply
    87. Hathija

      at

      Hi. May i know in which rack shoukd i place the cake tin in otg oven. Mine is 30 ltr with fan and rotisserie function. When i tried the cakes and cupcakes became hard at the corners( too dry). Is it because of overbaking or wrong placement of cake tins?? Please reply

      Reply
    88. Benita

      at

      Hello aarthi , I hve a small OTG oven . So can I prepare the batter and then make the cakes one by one? Will making the batter wait affect the cakes and the result in any manner ?

      Reply
      • Aarthi

        at

        yes you can do that. The batter will stay good for few hours.

        Reply

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    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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