Last week I made the Red Velvet Cake with Ganache and Chocolate Dipped Strawberries and since that was my very own recipe, I thought I’d share it. I worked from 3 different recipes/cookbooks in coming up with my final recipe.
I started with my vanilla cake recipe, added in some of my Aunt Carol’s Red Velvet recipe, and took a couple of hints from The Pioneer Woman cookbook recipe.
Due to a nut allergy, the cake last week did not have the almond extract, but for my family and friends around here, almond is a must in a Red Velvet Cake. Honestly though, the almond flavoring is probably why I don’t care for Red Velvet. Almond flavoring is just not my thing.
I made this cake for a small family birthday get-together and I decided to “keep it simple”. So… instead of any fancy decorations, I used some leftover fondant flowers from this cake. It was simple, but my daughter thought “soooo pretty Mommy”. I liked it too!
So here it is:
PrintRed Velvet Cake with Cream Cheese Buttercream
Print Recipe
Pin RecipeIngredients
- 1 white or yellow cake mix (I use Pillsbury)
- 1 cup (8 oz.) sour cream
- ½ cup buttermilk
- 1/3 cup oil
- 3 eggs
- 1 oz. red food coloring
- ½ tbsp. almond extract
- ½ tbsp. vanilla extract
- 1 tbsp. vinegar
- 2 tbsp. cocoa powder
- 1 box instant vanilla pudding
Instructions
- Spray your pan with non-stick spray or use parchment paper (see how to do this perfectly here). Thoroughly mix all ingredients together (I like to mix it for at least 3 minutes). Bake at 325° for about 35-45 minutes (for 8″ or 9″ round pans). Allow to cool for 10 minutes in the pan, then flip out and completely cool on a cooling rack.
- Instead of my Aunt Carols Cream Cheese frosting (which is delicious, but not made for decorating), I used my Cream Cheese Buttercream recipe and added 1 Tbsp. of Almond extract to make it more traditional. You can also add nuts to the frosting if you like… something very popular around where I live!
Did I miss any details? Do you have any questions about this cake? Please leave them in the comments!
Wife to Richy. Mommy to 6 kids. Homeschool Teacher. Jesus Freak. Good Books. Baker. Friend. Loves to Laugh. Photographer. Chocolate Addict. Mathematician. Pink. Diet Dr. Pepper-aholic. Cook. Flip-Flops. Ponytails. Loud Music. Writer. Budget-er. Chocolate Milk. Pillow Hog. Late-night TV & Junk Food.
SO pretty!
Thanks Amanda!
Just use the red velvet cake mix and save some money on the red food color Rose. Use chocolate pudding instead of the vanilla and no need to add cocoa.
Rose is this recipe for an 18 oz box of mix?
Yes ma’am! I always add a little extra mix to adjust for the new smaller packages. See that here: https://rosebakes.com/smaller-cake-mixes-how-to-adjust-recipe-recipes-fix/.
Does it have to include instant vanilla pudding mix?
Not necessarily. The pudding mix makes for a denser cake which I prefer for stacking and carving. If you’re doing a single layer cake then it would be fine to leave it out.
Hi Rose, found no save link to Zip List so that I can try your Red Velvet Cake recipe. Can you fix that and I will check back later? Thanks, and I love your website and Cake Journal site. Made my first wedding cake for my son’s wedding and everyone raved and said I should be doing for a living as well. Not ready for that yet, just practicing for now.
I changed the recipe to the Ziplist format!
Thanks babe. I can’t believe I’ve spent all evening on your website. Love it and you! Can’t wait to try your Cream Cheese Potato Soup. Nothing better than cream cheese, huh?
This recipe is a hit with my clients! Thanks for sharing! Just a quick question, after baking the cake..it doesn’t rise as my other cakes? I follow the recipe to the t, maybe its my oven? Once again, thanks…for all your tips!
do you have the eggless version of red velvet or chocolate vanilla ckes
No, I’m sorry.
What’s better, the white or yellow cake mix?
I much prefer yellow!
Can you use less red gel food color (whatever is needed but I would think less than an oz) instead of the typical (runny) red food coloring I assume you’re talking about? Or does that alter it too much? Thanks!
Probably!? I’d recommend just playing with it, adding a little at a time until you get a “red” that you like. I’ve started using air brush food coloring (about 1 Tbsp.) because it’s much cheaper to buy in bulk and it works just as well.
Hi Rose! My question is, if I use a red velvet cake mix what else do I add to it? Or do I not add anything except for what it calls for on the box?
Thanks in advance!
I would adapt it like I do this vanilla cake recipe.
Thanks! Would I still use the vanilla pudding? I thought I read somewhere to use chocolate pudding instead? Btw that was a beautiful wedding cake!
I think chocolate or vanilla would work great! I’ve never made it with the Red Velvet Box mix so I can’t tell you for sure if one or the other would be better.
Thank you!
Are you still adding in the extra 3oz of mix? I’m sure you’ve had many chances to tweak it since the cake mix change. On the Cake Central forum, many people were saying that the actual formula had changed and not just the size of the box. What has been your experience?
I love your cake blog!
Thanks so much Lee! Yes, I still add the extra 3 oz. of cake mix to every recipe. I sort of lean toward the philosophy, “If it ain’t broke, don’t fix it” so I have left it alone since it’s working!
Hi Rose,
I love all your stuff! I have to make my first red velvet cake for 100 people. Is this recipe good for stacked cakes, 3 tiers?
Thanks for your help,
Erica
Yes – I’ve used it for many multi-tiered cakes! Best of luck!
Thank you!
Hi Rose…can this recipe be used as a wedding cake? I have a bride that wants red velvet as her cake…
Absolutely! I’ve used this exact recipe for wedding and groom’s cakes!
Hi Rose,
I was wondering if you can help me. When ever I make a red velvet cake it shrinks, not sure why or what I’m doing wrong. I follow the recipe and it’s only red velvet that it happens to me.
Thanks for your help
Erica
Does it shrink in the oven, or after removing it? If it’s shrinking in the oven, you may be baking it too long. If it’s shrinking after removing, then maybe flip it out the pan sooner.
In the oven. My timer goes off and I open to check the cake and it looks nice, then I take out a few minutes later if not cooked through and it literal falls and shrinks away from pan!
Is this a good recipe for cupcakes? If not how should I alter it?
Yes, I use it as is for cupcakes!
Hi Rose. I’ve not ever used fondant myself. I’ve had it on bakery made cakes and it tastes awful!!!!! Does your marshmallow fondant taste good? Thanks
It just tastes like marshmallows!
Hi Rose:
How can i make a denser cake without pudding, cause here in México we can´t get pudding mix.
Would you use thisexact recipe for cup cakes? How would you differ it? I ‘m making some for my husbands Christmas Party
Hi Rose, first of all THANK YOU!!! You are so helpful and giving of your knowledge. I’m fairly new to the cake world so I have loved all of your advice and recipes especially the sour cream vanilla cake
Hi Rose, first of all THANK YOU!!! You are so helpful and giving of your knowledge. I’m fairly new to the cake world so I have loved all of your advice and recipes especially the sour cream vanilla cake
You’re very welcome!!
Hello, I want ot make this cake but only find low fat buttermilk…will this cause an issue?
It will work just fine!
Hi rose. I found your site a few months ago and now your are my go to for cakes. =) I am making my first cake for a paying customer and I don’t want to screw it up.. I am thinking about switching out the yellow cake for red velvet and vanilla pudding for chocolate. My question is, Do I still need to add the butter milk if I switch the cake mix? Also have you made it with out the almond extract? Does it taste fine without it cause I don’t like using almond extract. And one more thing. The customer asked for coconut cream cheese frosting. Will that taste good together and will fondant lay ok with the coconut frosting?
Oooh, I’d hate to tell you for sure on all of those questions. You could certainly switch the cake mix and pudding mix but I’m not 100% sure on how it would taste. As for skipping the buttermilk… you could but you need to replace the liquid with water or milk. Almond can be skipped but here where I live, it’s not red velvet if it doesn’t have that hint of almond.
For the frosting – I don’t know. I’ve never added coconut to a frosting. You could add coconut flavoring or extract and it would be okay but I don’t think I’d add real coconut then try to cover in fondant.
I just had a somewhat unhappy realization. I’ve been using your red velvet recipe since my first order for a red velvet cake… I hate to admit that, prior to making the RV cake, I had never, ever even tasted red velvet, so I had absolutely no idea what it was supposed to taste like! The more I taste it though, the more I really really like it! I’m doing the cake for my niece’s wedding in August, and she wants a purple velvet as one of her flavors. I did a taste test for her a few weekends ago, and everyone loved the cake flavors, but my niece’s fiancee (darn him) said that he thought the RV tasted…. odd…. I had no idea why, since I just thought your recipe is what RV cake is supposed to taste like… and I like it very much! After doing (very) little research though, and having re-read your blog above, I realize that ALMOND flavoring must be the ingredient that my niece’s fiancee was tasting and that he didn’t think belonged… *Heavy sigh*…. Now I’m disappointed because, since it’s not *my* wedding, I will probably end up making the cake sans the almond flavoring added (insert eye roll!), even though I firmly believe that the almond makes it all the more better! Thank you for sharing your recipes, and thank you for taking the time that you do to blog and share with all of your followers! Love your recipes!
★★★★★
Awww, I hate that. I know a few people that make it without almond but around where I live, it’s definitely more common to have it with the almond. Maybe you could do one tier without it for him and the others with it!? Best of luck!
Hello Rose,
I have a question in this recipe you dont add the 3 oz of extra flour?
thaks for you recipes, allways a hit
Regards from Mexico
Honestly, I do sometimes and don’t other times. The recipe works either way – you just a touch more volume and stability in the cake if you add the extra!
Than you !
Hi Rose.. I want to make a half sheet 12×18 red velvet cake ..Should I do this recipe 3 times , When I use Pillsbury cake mix by cake box instructions and no addtional ingredients, I use 3 boxes for this size pan…thanks in advance,,
Pamela
Hi Pamela, thanks for stopping by the blog. When I do this size cake, I make 3 times the recipe, and it comes out great!
Thank you Rose now they want little smaller so.I’m gonna double it and you said if sheet don’t add the box of instant pudding?
No, you do add the pudding – just double the written recipe.
the pudding makes a dense cake ..right? so should I leave it out since it’s a sheet cake ..one post you had said to leave out for sheet but put in for tier cake layers? ( I’m little confused lol).
You don’t think it makes the sheet cake to dense with the instant pudding added to it?
Hi Pamela, I never leave the pudding out. You probably could if you want to, but I use it for all cakes, no matter the shape or size.
Hi when I saw this is got do excited as I thought you were not going to use any ready made mixes. .. it would be nice to use flour..? No instant pudding etc
★
Made this for my niece’s birthday. I made it a week before I needed it, then froze it. It turned out so moist, and I had several compliments. I used 1 TBSP of vanilla and no almond. I used a different cream cheese icing that uses more cream cheese. This is going into my favorite cake recipe box. Thank you.
★★★★★
Hi Lea! Thanks for stopping by the blog! So glad you enjoyed this recipe!
I don’t know what I did wrong. My cake came out so dense! I checked and double checked all ingredients. Could it be the red food gel coloring? I measured it out to 1oz on a food scale. I was making your red velvet strawberry shortcake recipe. I had to omit the red velvet bc of how it turned out. My event is tomorrow so no time to try again. 🙁
It shrunk down and pulled away from sides and was so dense it tasted like cake batter and seemed underdone but the outside was completely done, if not overdone.
Has this happened to anyone else before?
I love this recipe! Quick question…I have a bride that wants a blue velvet cake. I’m going to try to modify this recipe. Should I leave out the cocoa powder? Any other suggestions.
I think the cocoa would be okay – it would just make it a deeper/richer shade of blue. So glad you love it – thanks for reading!!
Making my granddaughters wedding cake. We like naked cakes, and kind of thinking of tiered, vanilla, chocolate, red velvet, carrot, with scroll work on the sides, have never made red velvet before, and this looks like my recipe to use. Have you noticed how the outside looks?
It’s pretty dark red, but I can’t find any pics of it exposed.
Thank you! I’m going to make a test run cake soon, only smaller :), to have an idea how it may look.
Hi Rose!
I love your recipes..they work and taste fantastic!
the one question I have is, how do you make the cakes without them having the dome on top. I’ve tried to get them to come out flat but I guess I just don’t know the trick!
Thank you!! I have a post about that here: https://rosebakes.com/how-to-bake-a-level-cake-for-cheap-works-for-me-wednesday/
Can i make cupcakes with this too.
Yes!
Looks delicious!!!! I will try it!!!
I didn’t know the box of cake needed to be 18 oz. Do you think it’ll be ok? I used the 15.5 oz box
If I didn’t use a box cake mix, how would I substitute with cake flour? Or is that not possible? Thanks in advance!
God bless!! ♡
Not possible for this one.
Hi rose! How many 9″ round cakes does this recipe produce?
Sounds wonderful! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Hi Rose! Love your blog and all your amazingly beautiful cakes. I’m curious if this recipe is sturdy enough to hold up for a fondant covered ball cake? I have a cake coming up this weekend and they’ve requested a Poke-ball cake.
Yes ma’am!
Hi rose! How many 8″ round cakes will this recipe produce?
Two.
How can I use a red velvet box mix?
Do I need to follow your super moist durable vanilla cake recipe?
Will it turn out alright?
I also don’t know how to measure out the red food coloring. Do I need a scale or can I just eye it? LOL I read some comments about the cake not turning out right and they thought it was too much food coloring.
Are you using regular food coloring or the gel? Does it matter?
I am sorry for all the questions. I am making a cake for my girls birthday this weekend and I want it all to work out. I don’t have time to play around and see what works for me.
You could either just follow the box directions on a red velvet cake mix or if you want to doctor it up, you can use a red velvet cake mix (skip their instructions), 3 eggs, 1/2 water, 1/3 cup oil, 1 cup sour cream, 3.4 oz box of instant vanilla pudding mix (do NOT make it), and 1/2 cup all-purpose flour. Bake in (2) 8″ pans at 325°F for around 35-45 mins (check at 35).
Is your cream cheese buttercream approved for sale under your state’s cottage law? I live in KY and just this year it was made legal to bake from my home, yay!! But my most beloved recipes have cream cheese in the frosting so I’m looking for an alternative recipe, but still high in flavor.