What makes red velvet different
Red velvet is often described as a chocolate cake that has been dyed red, but that is not quite right. A traditional red velvet cake uses only a small amount of cocoa, so the chocolate flavour is faint. The character comes from the combination of tangy buttermilk, a touch of vinegar, vanilla and butter, usually finished with a cream cheese frosting. The texture is soft and tender, and the red colour comes mainly from food colouring.
This version is scaled down for a small gathering. It makes a two-layer 6-inch cake that serves roughly four to six slices, depending on how generous you are. It is a good size for a birthday for two, an anniversary or a small Valentine’s Day dessert.
Pan sizes and servings
- Two 6-inch (15 cm) round pans: a small two-layer cake, as in the recipe below.
- One 6-inch pan: halve the batter for a single-layer cake with a thin coat of frosting.
- Cupcakes: the full batter should make roughly 6 to 8 cupcakes, though yields vary, so fill the cases about two-thirds full.
Line the bottom of each pan with parchment, and grease the sides, so the layers release cleanly.
Ingredients
Cake
- 150 g (about 1 1/4 cups) plain (all-purpose) flour, or use cake flour if you have it
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1/4 teaspoon fine salt
- 60 g (4 tablespoons) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk, at room temperature
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red gel food colouring, to taste
Cream cheese frosting
- 115 g (4 oz) full-fat block cream cheese, cold but not hard
- 55 g (4 tablespoons) unsalted butter, softened
- 190 g (about 1 1/2 cups) icing (powdered) sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Method
- Heat the oven to 175 C (350 F), or 155 C fan. Prepare two 6-inch pans.
- Whisk the flour, cocoa, baking soda and salt together.
- In a separate bowl, beat the butter and sugar for about 3 minutes, until pale and fluffy. Beat in the egg and vanilla.
- Stir the vinegar and food colouring into the buttermilk. Add the dry ingredients to the butter mixture in two or three batches, alternating with the buttermilk, and mix until just combined. The batter will be fairly thick.
- Divide the batter between the pans and smooth the tops.
- Bake for about 20 to 25 minutes, checking early. The cakes are ready when a skewer comes out clean and the tops spring back lightly.
- Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
Frosting and assembling
- Beat the butter until smooth. Add the cream cheese and beat just until combined, because overbeating can make cream cheese frosting loose.
- Add the icing sugar, vanilla and salt and mix on low, then briefly on medium until smooth. If it feels too soft, chill it for 15 to 20 minutes.
- Trim the domed tops off the cakes if they are uneven. Place one layer on a plate, spread with about a third of the frosting, top with the second layer and cover the top and sides with the rest. A rustic swirl looks lovely on a small cake.
- Chill for 20 to 30 minutes to set before slicing.
Natural colour options
If you would rather avoid synthetic dyes, beet powder is a common alternative. Be prepared for a more muted, brownish-red tone than you will get from gel colouring, and sometimes a faint earthy flavour. Some brands also sell natural red food colour gels. Add gradually and judge by eye. You can also omit colour entirely, in which case the cake will be a light cocoa-brown with the same tangy flavour. Colouring rules and ingredient lists vary by country and brand, so check the label of any colour you buy.
Common red velvet mistakes
- Too much flour. Measure by weight when you can. Too much flour gives a dry, heavy cake.
- Too much cocoa. A tablespoon is plenty here. More turns it into a chocolate cake.
- Cold ingredients. Cold eggs and buttermilk do not blend well with creamed butter.
- Skipping the creaming. Beat the butter and sugar until genuinely pale and fluffy.
- Overbaking. Small cakes bake fast. Start checking at 20 minutes.
- Frosting too warm or too soft. Cream cheese frosting needs full-fat block cream cheese rather than the spreadable kind, and a short chill before use. For a citrus twist, see the orange cream cheese variation in our orange buttercream frosting guide.
Making a box red velvet mix taste homemade
If you want to start with a packet, a few simple upgrades are commonly suggested: replace the water with buttermilk, use melted butter in place of some or all of the oil, and add an extra egg or a spoonful of sour cream. These changes can alter the bake time and texture, so follow the packet as your baseline and watch the cake closely. Finish it with homemade cream cheese frosting, which makes the biggest difference. The same upgrade ideas apply to other boxed mixes, as in our easy cinnamon coffee cake with cake mix.
Storing the cake
Because of the cream cheese frosting, keep the cake covered in the refrigerator. Let slices sit at room temperature for about 20 to 30 minutes before serving so the crumb softens. It is best eaten within a few days. Unfrosted layers can be wrapped well and frozen, then thawed before frosting.
Frequently asked questions
Is red velvet just chocolate cake dyed red?
Not exactly. It contains a little cocoa, but the signature flavour is more tangy and buttery than chocolatey. The colour is mostly from food colouring, and the cream cheese frosting is a big part of the identity.
What’s the big deal about red velvet cake?
It is the combination of a soft, velvety crumb, a mild cocoa and buttermilk tang, and a bold colour that makes it a popular choice for celebrations.
Can I make it as cupcakes or a single layer?
Yes. Halve the batter for a single 6-inch layer or fill cupcake cases about two-thirds and shorten the bake time, checking early.
For other cakes in this series, see our breakfast spice cake for a simpler one-pan bake, or the all-in-one method guide if you prefer fewer steps.