By Red Velvet Cake From Scratch – This is a perfectly moist, delicate crumb cake with addictive ermine frosting – It’s one of the best experiences you can have for dessert!
Rich and Moist Red Velvet Cake
Red velvet always carries an air of high society and elegance, but making a rich, never dry red velvet cake is not reserved only for the master bakers. Follow this recipe, and you will be sure to impress anyone with your red rich, moist, easy, and delicious red velvet cake.
You can make this cake for Thanksgiving, Christmas, valentine’s day, birthday, any festive season, or just make it when you need a good dessert for indulgence!
What is Velvet Cake made of?
The red velvet cake is technically chocolate cake, originally coming from non-alkalized cocoa powder that is a lighter color than regular cocoa powder. The term “velvet” comes from the light, fluffy texture of the cake.
Is Red Velvet Cake chocolate cake?
Red velvet cake is just chocolate cake that has been tinted red from the acid in cocoa powder. These days, most cocoa powder brands have been stripped of acid, hence the need to add food coloring.
If you can find the non-alkaline cocoa powder, you can use it but bear it in mind that your cake will turn out with more of a rustic brownish-red color instead of bright red color.
Does Red Velvet Cake need food coloring?
Nope! It is purely for aesthetics. The cake will be more of a rust-brown color if you choose to skip the food coloring. Other alternatives to the food coloring are beet juice, beet powder, or pomegranate juice!
What frosting is best for Velvet Cake?
I completed this cake with a coat of bright white ermine frosting (Flour Buttercream). It’s more traditional, and it creates a perfect complement for the light cake because of it’s richer and denser texture. Cream cheese frosting is also perfect for this!
Why Use Yogurt?
I used yogurt in this recipe to give it a more old fashioned flavor. The yogurt helps keep the cake moist, fluffy, and light, and it also imparts a tangy undertone in the cake.
Tips for best Red Velvet Cake:
- For best results, have all ingredients at room temperature.
- Let the frosting cool completely before using it to decorate the cake.
- Buttermilk is also a good option if you don’t have yogurt.
Here are some of my favorite cake recipes:
- Easy vanilla pound cake
- Lemon Yogurt Cake
- Easy Moist Carrot Cake From Scratch
- Easy Vanilla Cupcake recipe from scratch
Red Velvet Cake
Ingredients
For the Cake:
- 2-1/2 cups all-purpose flour
- 1 Tsp salt
- 2 Tsp baking Powder
- 1/4 cup unsweetened cocoa powder
- 2 Tbs red food coloring
- 1 cup unsalted butter
- 2 cups Sugar
- 4 Eggs large
- 2 Tsp Vanilla extract
- 1 cup whole Milk
- 1/2 cup whole Yogurt
For the Frosting
- 4 Tbsp all-purpose flour
- 1 Cup whole Milk
- 1 Cup sugar
- 1 Cup unsalted butter
- 1 Tsp Vanilla extract
Instructions
- Preheat your oven to 350°F then grease and dust two cake pans with some flour and set it aside.
- Sift together the flour, cocoa powder, baking powder, and salt and set it aside as well.
- Cream the butter with sugar until it's light and Fluffy then whisk the eggs one at a time until all the eggs are completely incorporated.
- Combine the milk, yogurt, vanilla extract, and food coloring - mix thoroughly to make sure the yogurt is completely dissolved into the mixture.
- Begin to alternate the addition of the dry ingredients and wet ingredients into the creamed butter starting with the flour and ending with the flour - about 5 additions in all is good (3 times for the flour and 2 times for the liquid) then use a spatula to gently fold the cake batter a couple of times just to ensure the mixture is well incorporated.
- Divide the batter among the two pans and bake for 25 to 30 minutes or till a toothpick inserted in the middle of the Cake comes out clean
- Leave it to cool completely before frosting - VERY IMPORTANT!
For the Frosting
- Whisk together the milk and flour and cook till it thickens up like custard. Remove it from heat, pour it in a bowl, and add the Vanilla extract. Mix together.Note: please don't overcook. This process should just take a couple of minutes on medium heat.
- Place a plastic wrap directly over the surface of the flour custard so it doesn't dry out and leave it to cool completely to room temperature.
- Cream together the flour and sugar until it's light and fluffy (you can add a pinch of salt if you are not using salted butter) then add the flour custard and whisk again until it's light, fluffy and creamy.
- Frost your cake as desired and enjoy.
Nutrition
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Hi, what food colouring brand do you recommend?
I like the Watkins brand.
Keep it up 👍
This recipe really 😍 helped me
Thanks a bunch 😊❤️👍
This is great, Feranmi. I am happy it was helpful to you.
Thanks ma for the recipe,I tried it and comes out wonderfully.
Can I use fondant icing instead of frosting icing
Yes, you can.
Really good recipe ♥️ Love it
This recipe is God sent 🙂 question, can I use cake flour instead of all purpose flour?
Good evening Chef Lola. Please how do we know what the cup measurements are in grams? For someone who only has kitchen scales to measure. For instance the one cup butter is how many grams? The 2 and half cup all purpose flour is how many grams, the half cup of yogurt is how many grams. Help me. I really promised my kids I was going to make them a red velvet cake and now im stuck because im not sure about the measurements. Thank you in advance.
Sorry about that. Conversion will help you sort this out. You can check here for some conversions. 1/4cup of flour = 34g, 1/2cup = 68g and 1cup = 136g. I believe that this will help you.
My vanilla and red velvet cakes came out yummy. Thank you for this selfless act.
You are welcome. Glad it turned out well for you! 🙂
Can the frosting replace butter icing?
Yes, you can. They don’t taste the same but they are both good!
Thank you ma’am for this red velvet cake teaching
Ma can I use hollandia yogurt?
@Adorable,
Thank you
Nice work
Can the frosting used here b applied to other types of cake?
Yes, it can.
I have not tried any of your recipes yet that is because I just get them,but I wanted to know if I could substitute sour cream for yogurt if I don’t have yogurt. Thank
Apologies for the late response. Yes, you can.
I will try it and give you feed back ma thank you
I will be glad to hear all about it 🙂
Is the frosting what you used to ice the cake?. Can you make the cake and frosting same day and equally frost same day?
Yes, just be sure to let the cake come to room temperature before applying the frosting.
Thanks a lot.
It sounds so easy for me after reading this. Let me try it now.
😘
I will be glad to know the outcome 😊
This recipe is God sent! I made and got the cake only once after years of searching for the perfect recipes for my cakes. If it’s not too much to ask,please do for other types of cakes.
Thank you so much!
Thank you for the kind words Taiwo and I’m glad the recipe turned out well for you. I have more cake recipes here. You can type cake on the search box to see more options.
Is it compulsory to.use yogurt
Thanks a lot chef Lola may almighty God reward
Your recipes are so accurate😘😘. You are simply the best
Thanks aunty Lola. Please is it necessary to use yoghurt as I can’t get plain yogurt here?
@OYEWOLA TEMITOPE, You can use buttermilk, like the recipe says.
Thanks for sharing. I have a question. Did you use natural cocoa powder or dutch processed powder? Also, please can you recommend a good brand to use?
I so much love your recipe, its quite clear and concise.
Please ma, may I know if using baking soda is optional in cake recipe.
Thank you
Thanks for your nice words, Esther. Not all cakes require baking soda. Most cakes require baking powder. However, I will suggest you use the baking soda if the recipe specifically states it. Don’t skip baking powder, it’s the main ingredient that makes the cake light.
I love your recipes. My end product comes out so nice. Thanks
All the validation I need! Thank you 😍
Pls can one use margarine instead of butter?
No Bukky, it’s best to use Butter.
Pls the sticks of the butter is what in grams
1 stick of butter is approximately 113 grams
Hi, anty Lola, pls d yoghurt you used for d red velvet cake, is it plain yogurt or sweetened?
It’s plain Yoghurt.
It’s plain Yoghurt.
Hi, anty Lola, pls d yoghurt you used for d red velvet cake, is it plain yogurt or sweetened?
This is tantalizing am going to make it. God bless u ijn
Amen and you too dear.
This is lovely will give it a try
Amen and you too dear.
Thanks .is it compulsory to use yoghurt ma?
This is tantalizing am going to make it. God bless u ijn
Mam what else can I use if I don’t get a plain yoghurt.