The Best Red Velvet Cake Recipe - You'll Love It!
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- Опубликовано: 16 апр 2018
- This is the best handmade Red Velvet Cake recipe you'll ever try. My family fights over it and I think you'll love it. I use a Vanilla Bean Icing and a few little tricks to make it the best. Both the color and taste will be spectacular. Let me know what you think. All recipes in metric and US measurements.
**RECIPES & METHOD BELOW**
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
RECIPES & METHOD BELOW
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Red Velvet Cake:
3 ⅛ cups (400g) all-purpose flour, sifted
1 ¾ cups (325g) sugar
1 ¼ teaspoon (t) (6g) baking soda
1 ¼ teaspoon (t) (7g) salt
2 ½ tablespoon (T) Cocoa
1 ¾ cups (415mL) Oil
1 ¼ cups (295mL) Buttermilk
2 Eggs
2 ½ tablespoon (T) (35g) Red Food Colouring
1 ¼ teaspoon (t) (5g) Vanilla
Prep
Preheat oven to 180°C and line pans.
Bowl - combine all wet ingredients and whisk until combined. It will be really liquidy but make sure the oil and eggs are fully combined.
Bowl #2 - Sift all dry ingredients several times to ensure cocoa is thoroughly combined.
Sprinkle the dry ingredients into the wet ingredients and mix gradually until all ingredients are incorporated. Scrape after each addition. DO NOT over mix.
Scale the batter evenly into pans and bake until springy on top.
Ice with Creamy Vanilla Bean frosting and swirl the sides and front.
Garnish with red crumbs on the bottom and top edges.
Creamy Vanilla Bean Icing
2 cups (500g) Butter, room temp
1 cups (250g) Cream Cheese, room temp
3 ½ (448g) cups Icing Sugar
1 teaspoon (t) Vanilla Bean Paste or 1 Vanilla Pod
1 pinch of Salt
Prep
Mixing bowl - with a paddle attachment, cream butter until soft then add cream cheese and mix until very light and fluffy (approx. 5min)
Add salt and vanilla and mix well.
Gradually add icing sugar and beat well, scraping sides regularly until the consistency is smooth and light.
#CakeTips #JillianButler #MoistCakeTips #JillianButlerRecipes
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This is a must what before you bake your next cake. I guarantee a couple of the tips will surprise you: "5 Tips to a Moist Cake Every Time - Never Dry Again! (2018)"
• 5 Moist Cake Tips that...
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You made our wedding cake and we choose the Red Velvet. It was SO good! Everyone gave compliments!
I made this cake for my father's birthday, everybody loved this💖
The bestest red velvet cake I've ever made😊
I made this recipe and it is the beeeest red velvet cake I have ever eaten. I wish I could send a picture. It is simply amaaaaazing.
Oh wow,I'm wanna make this on my wedding day I guess all my guest everybody love this.thanks😘
Hi Germalyn, that sounds wonderful. It does indeed make for a spectacular wedding cake. The colours pop, and the taste is divine. Please, please let me know how it is. Thanks for tuning in. J
I love your videos and recipes so much 💓 I hope one day I can visit your bakery!! Love from Austria 🇦🇹
Just looking at it you can see it's very moist . Thanks for sharing
I made this cake it was absolutely AMAZING!!
I was first nervous with the amount of oil but yh i trusted her since she is a reputed pastry chef and was not at all dissappointed .Aside from that i made a mistake of adding baking powder instead of soda so the cake didnt rise much but it was adjustable .Another mistake I did was quickly removing the cakes from the pan which caused the cakes to crack but i repaired the damage by using the frosting between the cracks and it worked really well .Coming to the taste i must say it was absolutely delicious and everyone at school loved it alot .Somehow i was able to line up the damage cake and decorate it with rossette's red and white roses with star tip.Another tip i would say is that not to place the cake batter in too hot oven as it also one of the reason the cake cracked.
Anyone Reading this, Good Luck with baking!!!😀
Thanks for the tips and so happy you loved the cake!
what size of the pan did you use?
what size of the pan did you use?
@@janinedelima5243 hi there,
I used three 8 inch pans.
@@rafatsultana1814 thank you so much!!
Wow, this is an amazing recipe. Love this women. Excellent baker.
Thank you very much.I love your recipe and I will defiantly try it..
Hello Jillian, I made this cake and it came out perfect. Thank you for sharing, wish I could post a picture of it 🙂
That's great news Tracey!
I watched a lot's of video with red velvet cake receipeis,but this one is the BEST!!! Thank you very much!!?😘😘😘🤗🤗🤗
Hi I tried your recipe many times and everyone loved it thanks for sharing
Hie Jillian tried the recipe ts so delicious....thank you so much
You look so pretty while baking wow amazing
Love that you add cheese to the icing 👌😘
Gotta make this classic cake for Valentine's Day 2023! 💖
Great idea Calvin, I’m sure your sweetheart will love the effort you put into baking a cake for them!! Thanks for watching! J
Your recipes are so good.thanks
Hi new to your channel, the cake looks delicious. Thanks for sharing
Thank you for the reply to my question. Yes I had made it and I used you recipe in my 10” (25cm) square tin and I made three layers of your recipe. The only thing I notice is that you have no vinegar and I didn’t put it in is that a mistake? Well the cake has been made into a black and white Gucci cAke and the client loved it. I look forward to you doing more on RUclips, as I do love local grown bakers. I am a self taught baker and decorator, and while I lived in London I was lucky enough to work with some of the best over there aspecially learning the art of sugar flowers etc Thank you 😊 continued good baking.
Yummy yummy nice cakes especially red valvet cakes.I love it so taste nd delicious
Loving your recipes so far, well done, hope there are many more to come. Oh and when I'm in Sydney I'll be sure to visit your bakery.
How about a video tour in the meantime?
Great idea John, we'll add it to the "videos to come" list! Make sure you introduce yourself when you get to Sydney!
I love the next option... 🤤
Hi Jillian thanks for this Awesome recipe 😍❤ tried it&its so Delicious#this recipe is a keeper 😍❤👌my fmly Loves it 😍
Your cake looks delish😋
If possible, Jillian please teach the easy way of making puff pastry at home specially in this summer season..
your cakes r awesome
Hello Jillian, i love your recipes n love the way u xplain things with fun! I was juss looking for a new cake recipe n i came across wid urs.actually i always bake a chocolate cake.. Red velvet is goin to be so kool this time. Ohh... Sorry Ruby Red velvet! 😊
I might try to bake it for my boyfriend's bday next month 😊 thank u soo much. Its a really beautiful cake and i hope i can make even a little close to ur cake.
N about the grams n evrything that everybody else is talkin abt in da comments. I think i can give it a try.. Thank u. Cheers.. Keep bakin luvlei cakes 😀
I'm going to make this right now!
hi Lady Midnight...love the name by the way. Thanks for watching. Let me know how it went. Cheers. J
@@JillianButler It was delicious! Thank you!
Love this recipe Thanks for sharing this recipe!!! Subbing
I usually use white chocolate frosting with my red velvet cake and it tastes absolutely delicious, you should try it too if you want😊 but definitely try to use your recipe :)
Hello Fátima, can you tell me your white chocolate frosting please ??? I want to make my daughter's birthday cake
Hi Jillian, great recipe, thank you. Best of luck on your new channel.
A question please, can we substitute oil with butter or use a smaller amount of oil or something? Thank you.
this recipe is the bomb. made 3 different cakes this weekend and this one is all gone. everyone loved it. thank you
If I want to pour the batter in one cake pan, what size would be best for that? Thanks for this recipe and thanks for sharing.
Hi jillian, what flour to use, all purpose flour or cake flour? Thanks
Heyy. If I have to make the whole cake as one( instead of three), then for how much time do I have to bake it ?
so were do you get buttermilk from.that cake is amazing is it rearly your secend vidilo.
for how long do we have to bake if we are using one pan
I would like to have one with butter and vinegar added in.
More videos!!!!!
Hi Jillian, I tried your recipe and it came out awesome. Thanks. Can you do red velvet cup cakes without vinegar? Eagerly looking forward to that.
Hi Sylvia, Oh that's so great, thanks for sharing!! We actually use the same recipe for our red velvet cupcakes as in this video. If you aren't a fan of vinegar, then substitue the milk+vinegar with pure buttermilk.
hello Jillian, can you recommend a very good red food coloring? ive tried different brands but im not sure i get it as red as i see in your video. thanks
Hi Jullian,
I love your videos❤️
I would like to bake this today and this will be my first time, one question though, how long should i bake the cake(you know what i mean) in the oven?
I hope youll see my comment and hear from you soon.
Ruth from denmark
Hi Jillian, nice recipe. Do you have a recipe for a banana cake? Or do you guys make one at the cakery at all?
Hi Anthony, thanks for your kind feedback, we make two banana recipes at the Cakery.
1)Caramelised Banana Loaves; and
2)Hummingbird cake.
The Hummingbird cake has banana and pineapple in it but the predominate flavour is banana. We then ice it with a cream cheese icing. It's so moist and delicious!
Perhaps this may be my next tutorial, it's very easy to make:)
Hi Jillian, i noticed that some of the comments mentioned vinegar but I didn't see any vinegar in your recipe. Hope you can answer my question. Thank you.
Hi Jillian the recipe has butter milk so easy way to make butter milk For 1 cup of milk you can add 2 TSP of vinegar. I hope now you can understand why vinegar
Hi jillian, i have tried your recipe and it turned out super good. But this time i want to reduce to half the quantity as mentioned.
Could you plz guide the pan size for half ratio.
And if i use sugar syrup in the layer will it be good on taste and cake will able to hold its form.
And when using sugar syrup how much sugar should be added in the cake recipe.
Hi Mehvish, you can half the recipe for 1 x 9" round pan and it should be fine. You'll need to reduce your bake temperature by 20oC or 30oF and increase your bake time by about 20 minutes (you may need to add another 5 minutes if not baked)
Sugar syrup will not ruin the integrity of your cake crumb so long as you don't completely soak it with a bucket full.
Don't change the cake recipe. Sugar syrup is a separate thing you add afterwards and it wont effect the overall sweetness of the cake.
Hi there !
I wanted know if i can use cream cheese modified with vegetable oil?
Hi Jillian, can I add about 1/2 cup of buttermilk more to substitute eggs...?
Hi the only available cream cheese in my country is the spreadable can I just use this?If so is there any adjustments should I consider?
Can I half the reciepe x and is it self raising flour or all purpose ?
Thanks so much. Can I use prestige instead of oil.
Hi Madaina,
Great question. Since Prestige is a margarine, technically it's a solidified flavoured oil blend. You could try and melt it down and add it as normal. However, since it already contains added salt and flavouring maybe omit the added salt from the recipe. The flavour will be different but maybe just a bit richer. Give it a go and let me know how it turns out! J
What size pan did you use for this recipe and the amount of batter in each pan.
Thx.
Hi Jillian, what size pans are you using please?
Could i use a hand mixer instead of a machine?( automatic)?
Great tips and the recipes ......Thanks for sharing the recipes. Please share egg less cake recipes also.
Hi Prashant, thanks for the note. The eggless options are really popular in my cake shop. I will definitely be sharing eggless options soon.
Thanks for replying Jillian ....that is really great... yes please ,do share those.
Look forward the eggless recipes
Can we add some colour on top frosting to make beautiful for kids.
DO YOU USE THE PADDLE MIXER FOR THE CAKE?
Thanks lots for the awesome video. The cake looks soooo moist!!! What size tins were those? and also what did you mean 'bake' the crumbs? do they need re-baking?
Hi Micere, the tins in the video are 9-inch, but we also do a 6-inch size in the Cakery. Yes, I meant re-baking the crumbs to dry them out a bit for use as garnish. We hand-crumble them and place the crumbs on a baking tray on low heat to dry them. Once dry, they'll add that perfect red contrast to your creamy white icing.
@@JillianButler this is another tip for me, that i need to rebake the cake on a lowfire to use it as garnish. Glad i found your channel. Im a newbie cake baker and i want to learn more..
Hi Jillian! I am a newbie to your channel and the question that I have, did you omit the white vinegar in the batter of the red velvet cake recipe? If so, any reason why? Thanks! :)
💖💖🤩🤩
Hi Jillian Just making your cake love the look i have just one comment your cooking time is not listed on the recipe sheet. Thanks 🎂
Se ve delicioso pero no entiendo nada?
Beautiful cake
Can I use one 8" pan for this recipe
Hi Musa, you can but you'd need to fill the pan only 3/4 full and store the remaining batter for another cake. There's too much batter in this recipe to fit into the single 8" round pan all at once. Maybe try to half the recipe and see how it goes. J
I do not have stand mixer can i still make the icing? Thanks
Hi Jillian! That cake looks good and that frosting even better. Do you have your icing recipe in grams? Thank you!
Hi irsyad ab, sure do! If you click on the "show more" button below my initial comments on this video, you'll find the full recipe for both in grams!
Jillian Butler thank you!
i'd really love to try it hope you can help with detaisl for a smaller batch? tnx :-*
Hi Jillian. Pls how can I make homemade buttermilk? Any tips? Thanks
Where do you get the larger quantities of red food colouring from?
Hi Jillian what brand of food colouring did you use?I used the normal red food colouring but the mixture turn to orange😐
Which brand of food colour do u recommend?
can you make a rum cake please, your cakes are so delicious please make one
Your cake looks amazing. I need to make a three layer red velvet cake but it has to be 10”square (25cm). How much batter would I need to make one layer? Would one portion of the batter be enough for each layer? I hope you will be able to help me. This is my first attempt at the red velvet. I do love your enthusiasim and passion for your cake baking.
Hi Gloria, Apologies for the late reply and maybe you've already baked the cake! However, as a rule of thumb when I'm baking at home, I always fill my baking tin at least halfway up the tin. The bigger the tin, the slower (time) and lower (temp) I bake it.
Your 10" square will use a whole lot more batter than a 10" round will, so figure about 1 1/2 x your recipe to be sure it's enough. Hope this helps for next time!
plz post more tutorial ..... ur tips anad recipes
Hi. I m from mauritius.
I would like to know if I can reduce the amount of oil or replace the oil with the same amount of melted butter
Hi Veronique, you can try it but I would recommend using ghee (clarified butter) instead. That way you wont have the added moisture that the dairy brings into it. I suspect the cake will turn out very rich and different in flavour then intended but let me know how you go! J
Hi! I really don't like oil in a cake. What would happen if I used butter instead? How much butter? Melt it?
Hi jillian,how about eggless redvelvet,what can i replace the eggs?
Hi
Love ur recipe. Can you use the same recipe to make muffins
Hi Aysha, great question! We make red velvet cupcakes out of this batter. So, yes you can! Hope this helps!
Dear how long u bake those cakes in the oven? Thx
Tnx for a great recipe. Can I use less sugar in this recipe pls?
Hi Hajara, the recipe is designed to work in poportion with each of the ingredients as a whole. If you reduvce the sugar it may result in a tough bread like texture or taste. But please experiment and let me know how you go. Maybe try 250g of sugar instead of 325g? J
I tried your recipe & it turn out so yummy ...just wondering is this recipe can b change to cup cakes ? How much cup cake roughly can get with this measurement ..thank u in advance
Hi Suzie, Yes you can, but not know how big you cupcake wrappers are I couldnt give you an exact weight. Best guide is to not fill the wrapper anymore than 3/4 full. Bake 1 cupcake off and see how it looks after baking. Then you can adjust the amount of batter you fill the remaining cupcakes with.
That cake looks so delicious. I wish I had some. I'm planning to make it soon but, I want to know is why you didn't add vinegar? Most red velvet cakes calls for vinegar that I know of. Thank you!
Hi Veronica, thanks for watching and great question! In this video I use buttermilk which is the acidic component that red velvet needs to become tender and help it rise. When I make red velvet cake at home, I hand make my buttermilk from scratch using whole milk with enough vinegar (or lemon juice) to curdle the milk. That's essentially what buttermilk is, a curdled milk! Happy baking! J
@@JillianButler I wondered why your buttermilk had lumps in it now I know. I can't wait to make it. Thank nk you for sharing.
Do you use red or white vinegar?
can you please tell me if i can use this same recipe for a chocolate cake and omit the red food coloring?
Hi Bernadette, thanks for your question! Unfortunately, you can't omit the red food colouring without replacing it with the same amount of liquid. The flour needs that moisture in order to expand, swell and set its structure.
I've never tried to substitute it before, but you could perhaps try just adding the same amount of water in place of the colour and see how it turns out. Let me know if you try it, I'll be interested to know.
And by the way, the red velvet cake most resembles a vanilla flavoured cake. It uses a small amount of cocoa which you can't really taste in the finished product. It's there to intensify the red colouring!
I have a delicious devil's food chocolate cake recipe that will be the subject of one of my next tutorials! Hope this helps!
Yes, that is what a Red Velvet cake is a choc cake.
Hey Jillian how long did you mix the batter in the mixer? I am very new to baking please help. Thanks for the recipe
Hi almas khan, thanks for your question!
It depends on which ingredients I'm mixing. If its the butter and sugar, I mix for a few minutes until its light and creamy. If I'm mixing in eggs, I add a few eggs at a time and mix until they're thoroughly incorporated which takes a few minutes. But when it comes to the flour, I only mix the batter just enough until I see the majority of the flour has disappeared and the batter is fairly smooth. Taking care to scrape down the sides of your bowl so no flour remains unmixed.
Always keep in mind that once you add your flour Your Goal is to Not mix too much. Because the more you mix a cake batter, the tougher and tighter the cake crumb will be. So you are aiming to have less mixing at the end of the recipe to avoid your cake becoming a sweet loaf of bread!
Hope this helps, let me know how your cake turns out! J
Jillian Butler This info on how not to overmix cake batter once you add the flour helps. I've been doing it wrong all this time
@@ifeomanjoku93 ditto to the noovermixingafterflour. Ms. Jillian is so patient in answering questions and generous in giving tips.
Hi I want to make your red velvet cake but there's no buttercream in my province so what can I substitute to the 1 1/4 cup of buttermilk? please respond🙏
What was the original recipe measurements with milk and apple cider vinegar? I bought the ingredients that I could a few months back and now can’t seem to see the vinegar listed? Did something change?
Hurry up make a secend resapy oredy it's rearly goooooooooood yum.
Size of the pan please❤
How do you make the red velvet crumbs?
Hi. I am planning to bake a red velvet cake for my brother's birthday with cream cheese frosting. I might sound dumb, but can I use this frosting? I mean is the same cream cheese frosting we get at pastry shops or is this different?
Yes, the red velvet cake is classically iced with a cream cheese frosting. It will be amazing!
Is this good under fondant?summer day?
Hi Ann, yes it's good under fondant and the cake itself is good on a summers day. You'd want to consider using a white chocolate ganache underneath the fondant though (if its going to be served on a hot summers day).
Hi do you have a recipe for a smaller serving probably 1 layer? Planning to make this for my husband's birthday 😊
Hi Mara, apologies for the late reply. Try halving the recipe and that should work for the 1 x 9" round pan.
@@JillianButler thank you!! Appreciate it 😊♥
Hey Jillian! can I use that recipe and use instead of Cocoa I put lemon zest and juice?
Hi anamileiri, I wouldn't recommend it because although they are both an acidic ingredient the cocoa is a powder and soaks up moisture whereas lemon juice would add to your liquids and put your ratios out of balance.
However, in saying this, some of the BEST recipes have been invented because a famous chef made a huge mistake! Try it and let me know how it goes. But you may want to adjust the flour to balance the increased liquid. Hope this helps!
curious as to why you don't put baking powder or soda in this cake?
Hi, I'm in the UK, we have soft cheese only on plastic tubs, even Philadelphia is in tubs not a block is this okay to use? There is no way I can find block cream cheese.
i made this cake with my friend, we love to make food together, and it taste delicious! one of the best desserts i have ever made. we added simple syrup onto the cakes and even before, the cake was moist and delicious. although i am not the best cake decorator, it definitely is a recipe i will try again!
what size of the pan did you use?
may I thank you for being kind enough to share this cake recipe ... it is very delicious and I have made it for today at the most beautiful event on my family's Christmas day ... and all families really like this cake ... and I wish you always blessings always ...
Hi jillian. Can I replace the red food coloring for the blue one.. I want to make a blue velvet cake.. does the recipe stay the same? And can I use wilton gel food coloring?
Hi Megs, yes, you can substitute with other colours. We often make different colours for customers, depending on their special requests. If you use the standard colouring or the gel, you simply need to ensure the amount of liquid is still consistent, so the texture of the cake is still nice and moist. J
@@JillianButler thank you so much for the info! I'll definitely try it out! 😁
Can you make it a double layer cake. If so how long in the oven please.
Hi Gillie, yes you can. If you are putting the same amount of batter into 2 pans instead of 3 pans, I'd recommend that you
1) Lower the oven temperature by 20oC or 30oF; and
2) Bake for an additional 20 minutes. Check and bake for an additional 5 minutes and so on until the centre is still slightly moist but doesn't sink when you take it out.
Hope this helps. J
What is the size of your pan you used chef?
Hi Claire, I use 3 x 9" round cake pans for all of my recipes.
What is a better subsitute for a paddle attachment? A balloon whisk or the typical whisk that you would see on a electric hand mixer? Would appreciate the response! 😊
Or should I use my spatula instead? 😂
Hi Alaine, if you don't have a paddle attachment then I'd suggest the normal whisk attachments that come with a hand mixer. Just be careful to not mix too much after each dry addition. This will help to keep the cake from tasting like bread at the end. Good luck and happy baking! x
Or you can try to use a wooden spoon as well. Not sure the spatula would work.
Can you please let me know the size pans you used? I do not see it in the instructions or during your demo
Hi Mike, at my Cakery we use 3 x 9" round sized pans and divide the batter equally between the 3 pans. It makes for super speedy baking and turnaround time. Hope this helps. J
Excellent. Thank you!