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Red Velvet Cake

This gorgeous Red Velvet Cake is just so moist and it’s perfectly paired with my cream cheese frosting. I get asked all the time what my favourite cupcake or cake flavour is. This is it!

Red Velvet Cake

Red Velvet Cake

Serves 20

4.65 from 14 votes
Prep Time: 1 hr 15 mins
Cook Time: 1 hr
Total Time: 2 hrs 15 mins
Course: Dessert, American
Cuisine: American



  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar (caster - superfine sugar)
  • 2 tbsp unsweetened coca powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 2 tsp vanilla extract
  • 2 tbsp red liquid food dye


  • 3 batches Cream Cheese Frosting



  • Please note: To make the 6 layered cake you see pictured; you’ll need to triple the cake recipe only. All other measurements are enough to fill, crumb coat and finish decorating the cake.
  • Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Spray three 20 cm (8 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside.
  • Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.
  • Next, add the eggs, oil, buttermilk, vanilla and red food dye and continue mixing on low speed until everything is well combined. Scrape down the bowl and mix for a final 20 seconds on low speed.
  • Divide the cake mixture between the three tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
  • Bake for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If the toothpick is coated with wet batter, continue baking for 10 minutes at a time until fully baked.
  • Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
  • To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake. Then trim each cake in half. You’ll end up with 6 layers.
  • To crumb coat your cake, add a dab of frosting onto a 10” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
  • Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
  • Add more frosting around the sides and top of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
  • Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
  • Your cake is now crumb coated and ready to be decorated any way you like!


Different cake size Conversions
Cake x.5 (1 layer, 8” cake OR 2 Layer, 6” Cake)
200g (1 ¼ cups) plain (all-purpose) flour
160g (¾ cup) caster (superfine) sugar
1 tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp fine salt
2 eggs
95 ml (1/3 cup) vegetable oil
150 ml (¾ cup) buttermilk
1 tsp vanilla extract
1 tbsp red liquid food dye
1 batch cream cheese frosting
Cake x1 (2 layer, 8” cake OR 6 layer, 6” Cake)
400g (2 ½ cups) plain (all-purpose) flour
320g (1 ½ cups) caster (superfine) sugar
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
½ tsp fine salt
3 eggs
190 ml (¾ cup) vegetable oil
300 ml (1 ½ cups) buttermilk
2 tsp vanilla extract
2 tbsp red liquid food dye
1 batch cream cheese frosting
Cake x1.5 (3 layer, 7” Cake)
600g (3 ½ cups) plain (all-purpose) flour
480g (2 ¼ cups) caster (superfine) sugar
3 tbsp unsweetened cocoa powder
3 tsp baking powder
1 ½ tsp bicarbonate of soda (baking soda)
1 tsp fine salt
5 eggs
285 ml (1 cup) vegetable oil
450 ml (2 ¼ cups) buttermilk
2 tsp vanilla extract
3 tbsp red liquid food dye
2 ¼ batches cream cheese frosting
Cake x2 (6 layer, 8” cake)
800g (5 cups) plain (all-purpose) flour
640g (3 cups) caster (superfine) sugar
4 tbsp unsweetened cocoa powder
4 tsp baking powder
2 tsp bicarbonate of soda (baking soda)
1 ½ tsp fine salt
6 eggs
380 ml (1 ½ cup) vegetable oil
300 ml (1 ½ cups) buttermilk
4 tsp vanilla extract
4 tbsp red liquid food dye
3 batches cream cheese frosting


Serving: 20g
Calories : 208kcal
Carbonhydrates: 28g
Protein: 3g
Fat: 10g
Saturated Fat: 7g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 27mg
Sodium: 142mg
Potassium : 50mg
Fiber: 1g
Sugar : 16g
Vitamin A: 65IU
Vitamin C: 0.1mg
Calcium: 27mg
Iron: 1mg
Nutrition Disclosure

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Anissa April 30, 2021 - 12:14 pm

5 stars
Hello I can use one cake pans 8 inch x 5 inch please ? A French fan

Nick Makrides April 30, 2021 - 9:25 pm

Hi Anissa! You can certainly use that cake pan, but you would still need to bake the cake three times of type making the cake pictures on this page (3 layered, each one cut into two, 6 layered cake)

selina May 12, 2021 - 3:31 pm

hi, how much of the ingredients would i need to make a 20cm pan 6 layer cake? thx

Nick Makrides May 19, 2021 - 8:18 am

Three batches of this recipe. I’d carefully read through the recipe as it is mentioned in there. Happy baking!


Jenny June 4, 2021 - 10:57 pm

Hi Nick! Thank you so much for the recipe and the video. I’m wondering if I could add more cocoa powder (two more spoons?), since I’d really like to be able to taste the chocolate in this cake but without compromising the red color of the cake.

Nick Makrides June 5, 2021 - 5:49 am

Hi Jenny! You certainly can do that. it will make the cake more of a chocolate colour. Can i suggest something else? These cupcakes go really well with chocolate frosting! Or for an added hit of chocolate you could core the centre and fill with chocolate sauce 🙂 Happy Baking! N x

russell June 14, 2021 - 4:15 am

5 stars
hii i would like to ask, is it better to use melted butter instead of the vegetable oil you call for?

Nick Makrides June 15, 2021 - 10:49 am

For this recipe. No. I would recommend sticking tot he oil 🙂 N x

Jennifer July 26, 2021 - 5:23 am

Please tell me what red dye you use!! My caked kee coming out almost brown!😭😭

Nick Makrides July 27, 2021 - 6:25 am

Hi Jennifer. The brand I used is Queen Fine Foods brand. Is the inside brown too? N x

Arzoo July 27, 2021 - 12:49 am

5 stars
Oh my god! This is absolutely delicious. I had to use vegan egg substitute (dietary req) and it was just so good. Made it for my partner’s ‘lockdown’ birthday and he loved it (never compliments in life, ugh). Also made a few cupcakes with the same batter (amazing too). Thank you for this recipe! ❤️

Nick Makrides July 27, 2021 - 6:23 am

How Wonderful! N x

Kausar August 5, 2021 - 3:10 pm

I have a 9inch pan So how many times i have to make the recipe???

Nick Makrides August 9, 2021 - 12:23 pm

Same as the 8-inch one. It’ll just be slightly shorter. N x

Marcia Hart August 14, 2021 - 10:16 pm

5 stars
I loved the video and all the tips! Best cream cheese frosting ever!!!

Nick Makrides August 15, 2021 - 10:33 am

Thanks so much N x

Liz August 27, 2021 - 3:37 pm

Please may I ask what size eggs to use, medium or large? as it just says 3 eggs. Thanks x

Nick Makrides September 19, 2021 - 2:56 am

Hi Liz! For this recipe large eggs will work. N x

Anita September 9, 2021 - 8:32 am

Good day i have 10 inch and what did you use for the red crumbs

Nick Makrides September 19, 2021 - 1:55 am

Hi Anita. if you’re going to make a 3 layered 10-inch cake (which is going to be quite large) you’ll need to double the recipe. Otherwise use the same recipe but make it just a two layered cake (shorter). I used the cake crumbs from the actual cake. It’s left over from when I trimmed the tops of the cakes off. Hope that helps! N x

Neetha September 18, 2021 - 5:32 am

5 stars
Nick, I tried your recipe for my friend’s birthday.. It was awesome and everyone thought it was store bought one.. you explained each step so clearly that it came out really perfect..

Nick Makrides September 19, 2021 - 12:20 am

Thanks Neetha! I’m glad you enjoyed it! N x

Shuang December 27, 2021 - 4:38 pm

Hi,Nick, may I ask how much buttermilk should be used for 6 layer 8” cake? After reading thru, I found the buttermilk is same amount for 3-layer and the 6 layer recipes.

If I double the recipe of 3 layer, it comes to 480 ml (3cups). But in the description of 6 layer 8”, it is mentioned 300ml 1.5 cup buttermilk.
Could you advise? Thanks

Nick Makrides January 4, 2022 - 1:03 pm

Sorry about the mix up! The ingredients listed are for one batch which will make a 2 layered cake not 3 layered. You’ll need to triple the amounts to get the 6 layers 🙂 Have fixed the measurements in the recipe card! N x

Ricardo Pires March 26, 2022 - 6:22 pm

Hi Nick, do you think it’s ok to make the cake 1 day before you serve it and take out of the fridge 1 hour or so before so that the frosting dont get too hard? Its ok too refrigerate the cake for that long (24hrs) or do you think it will change the texture of the frosting? Maybe it’s better to frost the cake the same day you are going to eat it?

Nick Makrides April 27, 2022 - 1:26 am

Absolutely! That’s completely fine N x

Michael April 20, 2022 - 12:47 pm

Where’s the cream cheese icing recipe?

Nick Makrides April 26, 2022 - 12:34 pm Reply
Deborah May 8, 2022 - 3:58 pm

Hi Nick!
A little question for you….so to frost this cake (I’d like to do the 6 layers version) do I have to triple the ingredients of the tour cream cheese frosting, as you write “3 batches” of it in the ingredients list???
And again -probably you already answered this question, but ai want to be super sure :))- I will have to triple the ingredients for a 6 layer cake? Like 1200 gr of flour, 960 gr of sugar and so on????
Thanks in advance dear!!!

Nick Makrides May 10, 2022 - 12:04 pm

Yep, that’s right. You’ll need to triple the recipe of the cake and triple the recipe of the frosting. It’s a lot, but it’s a big cake.


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