Buttery three-layer Red Velvet Cake or Red Velvet Cupcakes, slathered with Perfect Cream Cheese Buttercream and drizzled with Chocolate Ganache. This recipe creates super fluffy and tender cake, with just the right amount of chocolate flavor and red color.
Why This Recipe Works
I love the name of this cake. Red Velvet just sounds like the kind of cake that will be buttery, elegant, plush and luxurious. It's a title worthy of something that melts on your tongue, tasting both rich and delicate.
In reality, Red Velvet Cake is often just red-tinted chocolate cake that's either kind of oily or kind of dry, not at all worthy of the name "velvet". But, here's the thing: Baking a cake that is all of the things red velvet cake should be - buttery, tender, light, fluffy, moist, delicate, rich - is not so easy.
If the crumb is too tender, moist, and delicate, the center will fall in on itself. Add too much chocolate, and you might as well just make a Devil's Food Cake. Add too little chocolate, and you'd be better off making Vanilla Cake, or Buttermilk Cake.
Using all butter gives you a flavorful cake... that's also kind of dry. Using all oil gives you a super moist cake... that's also kind of flavorless.
Red Velvet Cake is a Delicate Balance of ingredients and techniques
But, get it right and it's 100% worth every. single. bite.
In my case, getting it right required baking batch after batch for about 3 days straight. I would get what I thought was the perfect Red Velvet Cake, only to change my mind and decide that it wasn't good enough. My daughter got a bit frustrated with me. "Mom. Stop baking more cake. It tastes great already." (No one feels sorry for her, by the way.)
The important part of the story is that I finally got there. I am so super happy with this recipe. It makes the most buttery, moist, and flavorful Red Velvet Cake I've ever eaten. It's red, of course, but not in a radioactive kind of way.
Also, the same recipe bakes perfectly flat cake layers AND cupcakes, the right shape for staking and icing with a generous amount of Cream Cheese Buttercream.
Also, there's Chocolate Ganache, which is optional, but VERY highly recommended.
How to make the perfect Red Velvet Cake or Cupcakes
#1. The perfect balance of flavors.
The flavor of Red Velvet cake should be a delicate balance of chocolate, vanilla, and butter, with the mild tang of buttermilk.
I tested recipes with as little as 1 tablespoon of cocoa powder and as much as ½ cup. To my tastebuds, 3 tablespoons is the perfect amount, contributing a mild chocolate flavor without stealing the show.
Accentuating the chocolate flavor and adding complexity in the sneakiest of ways is a touch of instant espresso powder.
No one will ever in a million years guess that there's espresso power in there. But, you'll be amazed at how much a half teaspoon brings out the flavor of this cake. Don't leave it out. It really does make a difference in the cake's flavor.
#2. The right balance of acid and fat.
Buttermilk, sour cream, and yogurt all add acidity and fat to cake batter, in varying degrees. Acid creates a tender crumb while adding flavor and providing balance to the sweetness of cakes.
Fat also contributes to how tender a cake is by getting in the way of gluten formation. In addition, fat adds moisture, richness, and sometimes (hello, butter) flavor.
Both sour cream and yogurt contain lower amounts of acid than buttermilk, making them perfect for things like Devil's Food Cake or Blueberry Muffins. But, full-fat buttermilk contains a high level of acidity, giving Red Velvet cake that gentle tang while also boosting the fat content and adding richness.
Please don't substitute low-fat buttermilk. The little bit of extra fat really does make a difference in how moist and tender this cake is.
#3. This recipe contains both butter and oil - butter for flavor and oil for lightness and moisture.
Oil is wonderful in cakes. When compared to butter, cakes baked with oil are loftier, have a more even crumb and stay moist and fresh tasting much longer. A great example is Olive Oil Cake, which is super moist and flavorful, and stays fresh for much longer than all-butter cakes.
But, butter adds flavor. Butter is also better at trapping air when you beat it with sugar, giving red velvet cake a lofty, fluffy texture. This recipe uses a combination of both - butter that's beaten with sugar to incorporate some air into the batter, and oil that's added later with the eggs.
What Causes Red Velvet Cake to be Red?
Almost every Red Velvet Cake recipe I've ever read calls for red food coloring to give the batter it's signature red tint. That's fine, except that food coloring does absolutly nothing for the cake's flavor.
Also, obviously, red velvet cake should be red. But, food coloring can take it a bit too far. One reader recently left a comment saying, "Finally, a red velvet cake that doesn’t look radioactive."
To get a non-radioactive red color AND boost the cake's flavor, I like to use Red Velvet Bakery Emulsion, a product that contributes gentle red color AND flavor. I love the color this product gives the cake, but what I love even more is that it also adds flavor. More flavor is almost always a good idea.
The Secret to a Soft and Creamy Red Velvet Cake
One of my favorite baking books of all time is BakeWise by Shirley O’Corriher. The book breaks down the how's and why's of baking in a way that makes me almost giddy with inspiration.
Shirley explains that when folded gently into the batter right before baking, whipped cream adds additional air, giving cakes a soft, silky texture.
Plus (remember our little discussion about fat, flavor, and texture?), that little bit of extra fat pushes the richness level up even higher while contributing even more moisture and flavor. Win, win, win.
Simply whip half a cup of heavy whipping cream until soft peaks form when you lift the beaters from the cream, then fold it into the cake batter right before baking. Shirley, you're a genius.
Top Red Velvet Cake with Cream Cheese Buttercream and Chocolate Ganache
Red Velvet Cake and Cream Cheese Buttercream belong together. They are a perfect match - as long as the buttercream isn't so sweet it overtakes the flavor of the cake.
My absolute favorite Cream Cheese Buttercream recipe contains almost equal amounts of butter and cream cheese plus a touch of sour cream, which gives it a bit of extra tang and balances the sweetness of the powdered sugar.
Oh, chocolate ganache, how I love what you do to this cake. Notice the pictures of cupcakes in this post do not have chocolate ganache drizzled over their tops? They should.
They don't because I shot the cupcake and layer cake pictures on two different days and didn't think of adding chocolate ganache until I was staring at the layer cake, wondering how to decorate it.
Suddenly it hit me: Chocolate ganache, poured over the cream cheese buttercream so that it drips down over the sides of this cake would be SO decadent and delicious.
And it is.
If you're making cupcakes, I urge you to drizzle some over the top of the cream cheese buttercream, just like you see here in the layer cake. I mean, the sprinkles are adorable, but cream cheese + chocolate + red velvet cake is to die for.
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If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
Red Velvet Cake or Cupcakes
Buttery three-layer Red Velvet Cake or Red Velvet Cupcakes, slathered with Cream Cheese Buttercream and drizzled with Chocolate Ganache. This recipe creates super fluffy and tender cake, with just the right amount of chocolate flavor and red color.
Ingredients
For the Red Velvet Cake or Cupcakes:
- 3 cups cake flour (*See note)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 tablespoon natural unsweetened cocoa powder - not dutch process
- ½ teaspoon instant espresso powder
- 1 cup full-fat buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon white distilled vinegar
- 3 tablespoon Red Velvet Emulsion
- 4 ounces (1 stick/ ½ cup) unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- ½ cup dark brown sugar
- 1 cup vegetable or canola oil
- 3 large eggs + 2 large egg yolks, at room temperature
- ½ cup heavy whipping cream, cold
- 1 recipe Perfect Cream Cheese Buttercream, at room temperature (See note.)
- 1 recipe Chocolate Ganache
Instructions
Make Red Velvet Cake or Cupcakes:
- If making cake layers, preheat the oven to 325 degrees. Using vegetable shortening, grease the inside of three 8 or 9-inch round cake pans. Use the pan to trace circles on a piece of parchment paper. Cut out the circles and place one in each pan to cover the bottom. Lightly grease the top of the parchment paper. Sprinkle some flour inside the pans and shake it around to completely coat the bottom and sides of the pan. Shake out excess flour.
- If making cupcakes, preheat the oven to 400 degrees. Line three non-stick 12-cup muffin pans with paper liners and spray the pan lightly with non-stick baking spray.
- Add the flour, baking soda, salt, cocoa powder, and espresso powder to a medium size bowl and stir with a wire whisk to combine. Set aside.
- Add the buttermilk, vanilla, vinegar, and red velvet emulsion to a bowl or measuring cup and stir to combine. Set aside.
- Add the butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat on high for 2 minutes, until the mixture is lighted in color and somewhat fluffy in texture. Scrape down the sides of the bowl and add the oil and the 3 whole eggs and beat on high for about 30 seconds, until combined. Scrape down the sides of the bowl and add the egg yolks. Beat on high for another 2 minutes.
- Add the flour and buttermilk mixtures in alternating additions: ⅓ of the flour, ½ of the buttermilk, ⅓ of the flour, ½ of the buttermilk, ⅓ of the flour. After each addition beat on the lowest speed just until incorporated. Do not overbeat.
- Add the heavy cream to a bowl and beat with a handheld mixer until soft peaks form when you lift the beaters up from the bowl. Gently fold the whipped cream into the batter, just until it's barely incorporated. Be gentle so that you can preserve as much air in the cream as possible.
- If baking cake layers, distribute the batter evenly between the prepared pans and bake for 40-45 minutes until the cakes are pulling away from the sides of the pan slightly and a toothpick inserted in the center of one of the cakes comes out without any batter on it. Remove the cakes from the oven and place them on a wire rack. Let them cool in their pans for 5 minutes, then turn them out onto the wire rack and let them cool completely before frosting and assembling.
- If baking cupcakes, distribute the batter between the paper-lined baking cups. Bake the cupcakes for 5 minutes at 400 degrees. Turn down the temperature to 350 degrees, and bake the cupcakes for 15 more minutes, until a toothpick inserted in the center of one of the cupcakes comes away without any raw batter on it. Let the cupcakes cool inside the baking pan before removing them.
- Frost red velvet cake with cream cheese buttercream. Chill the frosted cake for 30 minutes to 1 hour to firm up the buttercream then pour the chocolate ganache over the top of the cake, allowing it to drip down the sides of the cake.
Notes
- To Make Cake Flour: For each cup of flour, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch.
- You'll need a full recipe of Cream Cheese Buttercream to ice 36 cupcakes. For the layer cake, you'll only need a half recipe.
- Decorating idea! One reader sent me a photo of her cupcakes which she had decorated with crushed red velvet Oreos and pieces of Red Velvet Kit Kats. They looked so adorable (and delicious!) that I had to share such a fantastic idea.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 566Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 119mgSodium: 339mgCarbohydrates: 56gFiber: 4gSugar: 29gProtein: 9g
Claudia Rico says
Can I stack this cake in tiers? It's delicious but seems too delicate for stacking. Id love to make a 3 tier cake using this recipe
Rebecca Blackwell says
Hi Claudia! Yes! You can stack this cake in tiers as long as you use dowel rods to support each tier. The texture of this cake is soft, but the layers are actually quite sturdy. In my cake decorating days I used to freeze layers partially or completely before stacking and decorating, which always made it easier. Just make sure to put the dowel rods in the cake layers before freezing or it will be impossible to get them in. 🙂 I hope that helps! Please let me know if you have any other questions! xo
Colleen says
Hi I love trying new recipes and really want to try this. I’ll do the math and convert this but would you consider adding the weights to this recipe? I love baking by weight. 😁
Rebecca Blackwell says
Hi Colleen! Thank you for the request! I am slowly working my way through all the recipes on this site and adding weight measurements. I just haven't gotten to this one yet. 🙂 Hopefully, in a few months, I'll have them all done. Please let me know if you ever have any other questions or requests. And, I'd love to hear what you think of this cake after you make it! xo
Yaslin Dhillon says
Hi,
I am making these now and saw that I dont have heavy cream at home. Is there any way I can substitute this or use anything else?
Rebecca Blackwell says
Hi there! It's been a couple of hours since you left this comment, Yasmin, so I'm guessing it might be too late to answer... But, you can just leave the whipped cream out if you don't have any. The cake won't be quite as moist and light without the whipped cream, but it should still bake up well and taste delicious. Is that what you decided to do?
Miriam says
I plan on baking this soon for a family get together and I have questions before I bake it. I wanted to know if I can use organic olive oil became I don't have any other oil and also if I can down size the recipe for a single layer?
I appreciate your time in answering.
The cake looks so delicious, can't wait to let my family try it!
Rebecca Blackwell says
Hi Miriam! You can use olive oil in this cake as long as you know that the oil will affect the flavor of the cake. Olive oil has a relatively strong flavor, which is why neutral tasting oils like canola oil are often used in baking. This is not always a bad thing! One of my favorite cakes in the world is Olive Oil Cake with Lemon Mascarpone Cream. In that cake, the olive oil flavor is quite pronounced and absolutely delicious. Having said all that, I think that the flavor of olive oil in Red Velvet cake might be lovely. It's just important to know at the start that the flavor of olive oil will come through in the cake itself. 🙂
If you want to make a single layer cake, you have a couple of options. You can cut the recipe in half (use 2 eggs plus 1 egg yolk) and bake it in one 8-inch round cake pan. Because the recipe is written for three 8-inch layers, baking half the recipe in one layer will result in a slightly thicker layer, but this shouldn't be a problem. You might have to bake it a bit longer, however. Just pay attention to the cake, and know that it might need to stay in the oven for longer than 40 minutes.
You can also make a full recipe of the batter and pour it into a 9 x 13 baking dish. Fill the baking dish about 2/3 full and if you have any batter left over, use it to make a couple of cupcakes.
I hope that answers your questions! Please let me know if you have any more! And, I'd love to hear what you think of this cake after you make it! xo
Ronak Mehta says
The is my favorite recipe for special occasions. It's definitely the best red velvet cake. Lovely!! Thank you!
Rebecca Blackwell says
I'm so happy to hear that you like this recipe Ronak! Thank you so much for taking the time to leave a comment for me! xo
Cindy says
Delicious cake! Just made this for my daughters 18th and it was a hit, so thank you 😊 Now I’m going to try the funfetti cake for my others daughters 16th🤞 Great to get the feeling of a real cake maker 😉
Rebecca Blackwell says
Hi Cindy! I am so happy to hear that this cake was a hit! I can't wait to hear what you think of the Funfetti cake. Happy birthday to both of your daughters! 🎉 They are lucky to have a mom who bakes birthday cakes for them! xo
Sunita Patel says
Hi Rebecca,
I want to try out your recipe using 4 inch and/or 6 inch cake pans and use egg substitute. I live in TX, it is hot where I live, can I use the cup cake recipe for the 4 inch cake pans? What should I use to substitute the eggs and egg yolk?
What temperature should I use for either pans and what are the ingredients and measurements for these cake pans?
Should I put sugar syrup to keep the cake moist?
I have low fat buttermilk, will that effect the texture of the cake?
Thank you,
Sunita
Rebecca Blackwell says
Hi there! Yes - you can bake this recipe in any size cake pan. I wouldn't suggest substituting anything for the eggs and egg yolk... is there a particular reason why you need to leave them out? If you're only going to make one 4-inch cake and one 6-inch cake, you could cut the recipe in half. If you mix up the batter as directed, you should get four 6-inch layers and seven or eight 4-inch layers. Using low-fat buttermilk will be just fine and you shouldn't need to use any sugar syrup. Please let me know if you have any other questions! xo
Ayanna Dillon says
hi Rebecca,
I love your site! I just found it and I am obessed! This red velvet cake looks amazing im making it tomorrow and wanted to ask you if I only have 1 cupcake pan will the batter be ok to sit between bakings? I ask because I'm not sure if that will deflate the whipping cream?
Thank you so much for this recipe I have no doubt its going to come out perfect I plan to make everything in your arsenal! And an extra thank you for explaining why you use certain ingredients in your recipes you often don't see that and its so refreshing to have you explain it within the receipe it really helps out us obsessive compulsive home bakers! Thank you again cant wait to make these cupcakes.
Rebecca Blackwell says
Hi Ayanna! Thank you so much for all the kind words! I'm so happy you found me.♥️ Good question! You might have some loss of air in the batter that sits out for a while, resulting in cupcakes that aren't quite as fluffy as the first batch. You have a couple of options. If you keep the extra batter in the refrigerator, that will probably help. You might still have some difference in "lift" between the first batch of cupcakes and the second, but probably not much.
You could also cut the recipe in half and mix up the batter twice. All the ingredients should cut in half pretty easily, except for the eggs. So, I'd suggesting adding all the eggs to a measuring cup and whisking them with a fork. Measure out half for the first batch of batter and then use the rest for the second half of the batter. Does that make sense?
Please let me know if you have any other questions! And, I'd love to hear what you think of this recipe after you make it! xo
Emily Leishman says
These were very tasty and a hit at my bake sale! I made this recipe into cupcakes, as well as halved the recipe. It perfectly made 36 cupcakes, but I might have overfilled them because some of the batter shot up out of the tops of the cupcakes while they were baking. Don't worry, I covered it up with frosting and they looked amazing!
Emily Leishman says
I meant 18 cupcakes! oops!
Rebecca Blackwell says
I am so happy to hear this Emily! I just saw the photos of the cupcakes that you posted to Instagram - they are gorgeous! Thank you so much for taking the time to leave a comment for me! xo
Bronwyn says
Hi Rebecca! I'm going to bake red velvet cupcakes tonight for work tomorrow, and while I ordered the red velvet emulsion, it didn't make it in time!!! I saw from another review that you could use gel food coloring instead, but according to the emulsion description it also includes some flavoring as well... should I add some more vanilla? or something else? what would you recommend? I'll be sure to post a review and Instagram photos once I'm done!
Rebecca Blackwell says
Hi there! Not sure if I'm answering you in time... but yes, you can use gel food coloring for the red color and a bit of extra vanilla. You're totally on the right track! Other than that, just follow the recipe as is and it'll be great. Please keep me posted! xo
Rebekah H. says
Just made this today and it is excellent! This will be my go to Red Velvet recipe!!! Thanks for sharing ❤️
Rebecca Blackwell says
I am so happy to hear this Rebekah! Thank you so much for taking the time to let me know. Also, I love your name. 🙂 xo
Barbara says
I own a small bakery and this recipe has become my go-to red velvet cake. My customers love it! The cupcakes sell out every time. Thank you!
Jessica says
Also how did you get your layers to bake flat; did you use bake even strips or did you shave off the top layers?
Jessica says
Hello Rebecca, I just realized that you were baking at high altitude; I was wondering if when I make recipes from your blog do I need to adjust the ingredient amounts since I live in Florida? Also how would I scale this recipe down to two layers or 24 cupcakes? Thanks
Rebecca Blackwell says
Hi there! You shouldn't need to make any adjustments to accommodate baking at a lower altitude. If anything, your cake might rise more... which brings me to the other question you asked about getting the cake layers to bake flat. For me they bake up flat every single time, no baking strips necessary. At a lower altitude the layers might dome up a bit... I say might because I've heard from readers who've baked this cake at lower altitude and their layers have baked up perfectly flat. BUT, I know that can happen with cakes at times - what bakes flat at a higher altitude, domes up a bit at lower altitudes. If that happens to you, just slice off the tops to flatten them out.
Here's. how I would scale this down to make just 24 cupcakes:
2 cups flour
2/3 tsp baking soda
1/2 tsp salt
2 tbsp natural unsweetened cocoa powder
1/2 tsp instant espresso powder
2/3 cup full-fat buttermilk, at room temperature
2/3 tbsp pure vanilla extract
1 tsp white distilled vinegar
2 tbsp Red Velvet Emulsion
5 1/2 tbsp unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup dark brown sugar
2/3 cup vegetable or canola oil
2 large eggs + 1 large egg yolk, at room temperature
1/3 cup heavy whipping cream
Let me know if you have any other questions! And, I'd love to know what you think of this recipe after you make it! xo
Jessica says
Ok thanks, I will definitely let you know how it turns out.
Bonkam sangma says
Delicious red velvet cake! I've made several of your recipes and they are all so good. I used this recipe to make cupcakes for 50 people and they all loved it.
Rebecca Blackwell says
Hi there! Thank you so much! I am so glad you like this recipe! xo
Bonnie says
These cupcakes are the best! I've made them 4 times now and they always turn out perfectly. Thank you so much for such a great recipe!
Rebecca Blackwell says
Here you go! Red velvet cake recipe x3:
9 cups cake flour
3 tsp baking soda
2 1/4 tsp salt
9 tbsp natural unsweetened cocoa powder – not dutch process
1 1/2 tsp instant espresso powder
3 cup full-fat buttermilk, at room temperature
3 tbsp pure vanilla extract
3 tsp white distilled vinegar
9 tbsp Red Velvet Emulsion
1 1/2 cup unsalted butter (3 sticks, or 12 ounces), at room temperature
4 1/2 cups granulated sugar
1 1/2 cup dark brown sugar
3 cup vegetable or canola oil
9 large eggs + 6 large egg yolks, at room temperature
1 1/2 cup heavy whipping cream
Bonkam says
Thank you very much..... Can't wait to make this cake again.... And the another one it's that i wnt to make devils cake so i need to double and tripled recipe of devils cake.... Could you please help me...
Tasha says
I have regular ground espresso, will that work in place of the instant espresso?
Rebecca Blackwell says
Hi Tasha! Regular ground espresso won't dissolve quite like the instant variety and, even though there's only a 1/2 tsp in there, I'd be concerned that it might add a slight grainy texture. If I were you, I'd just leave the espresso out. The only reason it's in there is because it complements the chocolate flavor in the cake. The effect of leaving it out will be negligible. Please let me know if you have any other questions! And, I'd love to hear how the cake comes out for you. Happy baking! xo
Jessica says
The cake turned out really good and moist. I decided to go ahead and make the full recipe three layers; this is a really big cake. Big enough for me to share with friends and others. I will definitely share. I iced it with white chocolate buttercream because I wanted to try something different form the traditional cream cheese buttercream.
Rebecca Blackwell says
Hi Jessica! I am so happy to hear that your Red Velvet cake baked up well and that you enjoyed it! I LOVE that you iced it with White Chocolate Buttercream. That sounds delicious. The next time I make it, I just might have to do the same. It is a big cake and totally meant to be shared - whomever you choose to share it with are lucky people. 🙂 Thank you SO much for taking the time to leave a comment for me! I appreciate it so much! xo
Jessica says
Your welcome
Greg Beck says
Finally, a red velvet cake that doesn't look radioactive. LOL I can't wait to make this cake!!
Rebecca Blackwell says
Haha! Yaaaassss! I can't wait for YOU to make this cake. Let me know how it goes? xo
Jessica says
Can I substitute the red velvet emulsion for plain gel food coloring? I don’t really like the idea of using artificial coloring.
Rebecca Blackwell says
Hi Jessica! Most gel food coloring also uses artificial coloring. I believe there are a few brands that say they are all-natural, such as this brand by Chefmaster, but I don't have any personal experience with how well they work in cake batter. I have used gel food coloring that does use artificial coloring in this cake with some success; I just better luck with the red velvet emulsion. My suggestion would be to try it with a food coloring you feel comfortable with and just see what happens. Worst case scenario is that the cake doesn't have much of a red color - but, it will still taste great! 🙂 Will you keep me posted? xo
Judy says
I've never had any luck with Red Velvet Cake and so have avoided it for years. But your recipe looks like one I would like to try. However, I'm more comfortable baking by weight rather than volume. Have you ever considered writing your recipes to include weight?
Rebecca Blackwell says
Hi Judy! I totally should include both weighted and measured amounts for the recipes on this blog. I've been thinking it about it for a while and need to just bite the bullet and start doing both. Thanks for the reminder that there are people out there that would find it useful. Give me a day or so and I'll work out the weight for the ingredients in this Red Velvet cake recipe because I would totally LOVE for you to try it. 🙂
Melissa says
Hi there! I am making this cake for my mom's birthday tomorrow.
Quick question: How do you think I should adjust the recipe for high altitude (I am in Colorado)? I was considering adding an extra egg, increasing baking temp by 15 degrees, and decreasing baking time by 10 minutes.
Thanks, and I look forward to trying your recipe!
Rebecca Blackwell says
Hello Melissa! No need to make any adjustments - I am in Colorado as well. 🙂 Happy Birthday to your mom! Let me know if you have any other questions, and I would love to know what you think of this cake. Happy Baking! xo
Melissa says
Best news I've heard all day! 😉
I will definitely let you know how it turns out. Thanks for the quick response!
Cecília says
Hello! So you're baking on high altitude? What about who isn't? Should I make adjustements?
Rachel says
Beautiful!!! Which decorating tips did you use to decorate?
Rebecca Blackwell says
Thank you Rachel! I used the large open star tip in this Cupcake Kit. But, any large decorating tip would work. I hope you make it! And, if you do, I'd love to hear what you think about it! xoxo
Sandra says
Do you have to Swift the flour before you measure it
Rebecca Blackwell says
Great question Sandra. It depends. If your flour is somewhat compacted - maybe it's been sitting for a while or has been packed down into the container - then it's a good idea to sift it. An easy way to sift flour is to scoop it into a bowl and then just whisk it with a wire whisk. The goal with sifting is to ensure that the flour is airy and light - not compacted. I've found that whisking it works just as well as using a sifter and it's a bit easier. Will you let me know how this cake comes out for you? And, please let me know if you have any other questions! Happy Baking! xo
Meredith says
I don't have space for items I don't use often so I don't want to include the espresso mix. Is there a substitute or would you just suggest leaving it out?
Rebecca Blackwell says
Hi there Meredith. I'd suggest just leaving it out. It will be just as delicious without it. Let me know what you think of this cake after you make it! xoxo
thalia says
what a beautiful cake! i love classic red velvet anything - and this is so perfect for Valentines' day! Xx
Rebecca Blackwell says
Thank you Thalia! xoxo