Red Velvet Cake Recipe

best red velvet cake recipe

Red velvet cake was the best selling cupcake at every store I visited recently in New York City.  But finding the perfect red velvet cake recipe is no easy task as there are so many variations.  Some I tried in NY were simply red-coloured vanilla cake with buttercream (which left me wondering what all the fuss was about) but others had a beautiful, unique flavour with rich cream cheese frosting.

If you’ve been searching for a good red velvet cake recipe then you’ll have read about the Waldorf Astoria recipe which has buttermilk and vinegar.  I tried that recipe too and it just didn’t have that New York taste (you can read my self guided sweet-tooth tour of NYC here).  Finally, after many experiments I discovered that morello sour cherry juice gave the flavour I was after.  Here’s my recipe.

Red Velvet Cake Recipe
1 cup or 150g (5.29 ounces) plain flour minus 2 tablespoons
2 tablespoons cocoa powder
3/4 cup or 165g (5.82 ounces) sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp gelatin
1/4 cup or 60ml oil
4 egg yolks
1/2 cup or 125ml concentrated morello cherry juice (made from 1 cup of juice boiled down)
1 tablespoon or 15ml red food colouring
4 egg whites
1/4 tsp cream of tartar

Red Velvet Cake Driections

Preheat the oven to 170C (338 degrees Fahrenheit)
Boil and concentrate the morello cherry juice form 1 cup down to 1/2 cup and set aside to cool.
Place the flour, cocoa powder, sugar, gelatin, salt and baking powder into a bowl and whisk together.
Make a well in the centre and add the egg yolks, oil, juice and red colouring but do not stir.
Whip the egg whites with the cream of tar tar until soft peaks form.
Using the same beaters mix the egg yolk and flour mixture on low speed until just combined.
Fold in the egg whites into the cake batter in three batches.
Use a soup ladle to fill each cupcake case to 3/4 full
Bake for 11 minutes or until they spring back when lightly touched. Cool completely.

Cream Cheese Frosting Recipe can be found here

Pipe cream cheese frosting onto the top of each cupcake and enjoy.

red velvet cake recipe how to cook that


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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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100 Responses to Red Velvet Cake Recipe

  1. Klarisse says:

    Hi Ann I was just wondering how many cupcakes this recipe makes? thnx

  2. silvia says:

    hei Ann, i just watched ur video tutorial…
    actually I really love them all, but in the mid of this video, did u still use food colouring? then, if you did, why should you use cherry juice too ? i just a bit confused… Thankyou !

    • Ann Ann says:

      the cherry is to get the real red velvet flavour … unfortunately many bakeries just add lots of red colouring and call it red velvet.

  3. Mary says:

    Will the cherries spoil if I take out the juice and keep the actual fruit in the fridge without any juice?

  4. Petra Reid says:

    Hi Ann, can I use your red velvet cup cake recipe to make a normal 8″ size cake or do you have another recipe I could use. Many thanks, Petra

  5. Sam says:

    Hi Ann I am wanting to make these cupcakes but I don’t know the amount of cupcakes it produces..1dozen? 2dozen?

  6. maelin yael says:

    Hi ann, can i refrigerate the excess creamcheese? How 4long will it last?

  7. Siel Salcedo says:

    Hi Ann,

    I watched your vid and it wast great! I’d like to know how many cupcakes can I make out of the ingredients? Would like to do these for Mother’s day as a giveaway. :) Thanks a lot!

  8. Julie says:

    Hi Ann,
    Thank you so much, for posting this recipe. My daughter requested a Red Velvet cake for her 20th Birthday next week. I have just had a practice run at it making full quantity but used half of the mix as cup cakes and half in a small round tin, to see which she prefers. Both have turned out perfectly even using vegetarian gelatin. I have decorated the cup cakes but have the round cake sitting in the fridge with its crumb coat on and tomorrow will have a go at icing it with roses.
    Thank you again,

  9. mallaurie says:

    hello :) is it possible to replace the cherry uice concentrate by rapsberry juice ? thank you :) :)

  10. Derek says:

    I noticed that you use gelatin in your cake recipes. Is there a reason for that. Also, when creating a recipe how much to you use. For example, would it be 3/4 tsp. for ach measured cup of flour? Thank you !

  11. Anna says:

    Hi Ann, I wonder, why mine sink after I take them out of the oven. I tried it three times by now, but it happens everytime. Do you have any idea how to avoid it?

  12. Mary says:

    Hi Ann, WOW you are amazing….. Can I use this recipe to make a 9 inch round cake?? How long should I bake it for and should I let it cool upside down as was done with the Victoria sponge.. The Victoria sponge was just FANTASTIC… Thank you for sharing..

  13. Victor says:

    I also wanted to ask, what size eggs are supposed to be used in this recipe?

    • Ann Ann says:

      Hi Victor I use large eggs

      • Victor says:

        sorry is that for an Australian sized egg? I have a feeling you are Australian but I can’t quite tell.

        So large being 600g for a dozen? Could I use extra large eggs (ones that come as 700g for a dozen?

        Also I found out a friend of mine is vegetarian, how much difference would leaving the gelatin out?

  14. Olivia Hadley says:

    Sorry bout that.

    So can I use Dutch processed cocoa powder instead?

  15. Olivia Hadley says:

    Hey Ann,
    Just wondering if you can use Dutch processed cocoa powder?

  16. Cindy says:

    Hi Ann! I made this quite few times and it was a hit! But I need to ask you why the top is so sticky?

  17. April says:

    Hi Ann, I just came across your video’s with the chocolate flower video. I am now hooked and love them, thank you so much! About this red velvet recipe, would this amount work for 2 round 9 inch cake pans?

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