Red Velvet Cupcakes have been so popular recently. But what is red velvet cake? It’s a light cocoa and vanilla flavoured moist cake that’s tinted red and topped with a fluffy cream cheese frosting. This Red Velvet Cupcake recipe is one of the most popular ones on the site and has a comprehensive tip section below. If you are looking for a Red Velvet Layer Cake recipe we have one here too! 

Recipe adapted from the Hummingbird Bakery Cookbook

How to make Red Velvet Cupcakes (video tutorial)

Red Velvet Cupcakes

Red Velvet Cupcakes
Cake Mistress Print Recipe
Print Recipe
Red Velvet Cake is an immensely popular cake variety in recent times. But what is a red velvet cake? It’s a light cocoa and vanilla flavoured moist cake, tinted red, and topped with a fluffy cream cheese frosting. This Red Velvet Cake recipe is one of the most popular ones on the site.
Servings: cupcakes


Red Velvet Cupcakes
Cream Cheese Frosting


  1. Preheat the oven to 170 degrees Celsius (150 fan-forced; 340F). Grease and line either a 20cm round cake tin or a 12-hole muffin tray.
  2. Preheat the oven to 170 degrees Celsius (150 fan-forced; 340F). Grease and line either a 20cm round cake tin or a 12-hole muffin tray.
  3. Add the softened butter and sugar to the bowl of an electric mixer. Use a paddle attachment to beat them together on medium speed until the mixture is light and fluffy. Slowly add the egg and beat together until everything is well mixed.
  4. In a small bowl sift in the cocoa powder. Add the vanilla extract and liquid food colouring. Stir them together until well combined. It will look like a thick dirty red paste.
  5. Scoop the red paste into the bowl of the electric mixer. Beat until the red colour has been mixed evenly throughout. Use a spatula to scrape down the sides of the bowl so all the batter is included.
  6. Slowly pour in half of the buttermilk. Stir in gently with a spatula. Add half of the flour and fold in until just combined. Repeat with the remaining buttermilk and flour.
  7. Add the salt, bicarbonate soda and vinegar to the bowl. Beat very lightly until they are incorporated.
  8. Immediately place the batter into the muffin tin hole so that it’s no more than two-thirds full. Check that the oven has reached the correct temperature, then place the tray on the middle rack of the oven. Bake for 20-25 minutes. When ready, the top of the cupcakes should bounce back when lightly touched and a skewer inserted into the middle should come out clean.
  9. Remove cake from the oven. Let it cool in the pan for at least 10 minutes. Turn the cake or cupcakes onto a wire rack to cool completely.
  10. Make the cream cheese frosting. Add the icing sugar mixture and softened butter to the bowl of an electric mixer. Beat with a paddle attachment until the butter has coated the icing sugar and there’s a sandy texture to the mix. With the beaters running on medium speed add cubes of softened cream cheese one at a time. The frosting will start quite thick then thin out as more cream cheese is added.On medium-high speed beat the frosting until it becomes light and fluffy.
  11. When the cupcakes are cool pipe the cream cheese frosting on top or slather the top of your cake with frosting.

Baking Tips

  • Only use liquid red food colouring. I’ve found using a gel or paste gives mixed results. I like the Queen brand colouring best so far. Other brands have had a strong bitter taste to the colour, which ruined the cupcakes.
  • The key to this cake (and most cake recipes) is to know when to stop beating. The only time it’s ok to whip things into a frenzy is when creaming the butter and sugar together, and whisking eggs. This is adding volume to your cake by whipping air into the batter. But from that point onwards, you really want to minimise mixing, because you might be beating the air out, which will deflate your cupcakes. Overbeating in flour will give you a tough cake.
  • Weigh all ingredients carefully. No guessing! Baking cake is like chemistry and a certain ratio of fat and sugar to starch is needed for the cake to work.
  • Substitutions or omissions: any change to the published quantity or ingredients listed will alter the results and quality. Even substituting full-fat products for their low-fat alternative can ruin some cakes. Feel free to experiment but don’t be surprised if it doesn’t work as well.
  • Ensure your butter is soft, but not melted to a liquid when using it in either the cake or the frosting.
  • Over-whipping the frosting can make it runny.


  1. Simon Food Favourites

    i tried red velvet cake just the other week at Sharon Wee Creations but I couldn’t really taste anything distinctive. if you use cocoa rather than red colouring then is it supposed to have a particular taste? looks very eye-catching never-the-less :-)

  2. Cake Mistress

    This version has a little bit of cocoa, plus red colouring added. It’s more like a zingy vanilla cake, with the chocolate being very weak and more like a colourant than a flavour.

    So hard to describe exactly how these taste, but the buttermilk, white wine vinegar & bicarb adds a surprising flavour dimension. Kind of like a choc-vanilla fruit-tingle? Intriguing anyway, and definitely eye-catching :)

  3. Heavenly Housewife

    These look absolutely darling! Got any extras? I can help you LOL.
    Hope you are having a great weekend.
    *kisses* HH

  4. betty

    this is my most fav cupcake ever everyone whos tried them absolutely love them!

  5. Celeste @ Berrytravels

    I used the hummingbird recipe too, but my cupcakes came out tasting really heavily of chocolate =( I ended up upping the quantity of vanilla essence lol.

  6. MaryMoh

    I have not tried this cake. Looks fabulous! Thanks for sharing.

  7. Conor @ HoldtheBeef

    Ooh la la! Would you believe I’ve NEVER eaten a red velvet anything? I guess the whole red attraction thing doesn’t work on me. Perhaps I’m immune. Probably not, seeing as I am now feeling a desperate urge to eat one of your cupcakes. And put on a red dress.

  8. Megan

    I love red velvet cupcakes! The taste is kinda hard to describe. It’s like chocolate but it’s not. Like it’s kinda confused. But I most certainly recommend red velvet cupcakes! I do add a bit of coconut flakes on mine.

  9. Lisa

    oooohh. i love the color theme going on.
    gah, the cupcakes look soooo good. :D

  10. Ladybird

    Thanks for sharing this recipe! I too tried red velvet for the first time at Sharon’s tasting, Simon and wondered the same thing. Now I can try it for myself :) I love the name!

  11. Laetitia

    yummy yummy!! I wish I could eat one right know!!!!

  12. Tamz

    I made these on Valentine’s day.. (haha YES I ate half of them) but found that the red colouring taste overpowering. I only used one of those little bottles.. and that was only to get the bold red colour I was use to seeing in recipes for Red velvet cupcakes.

    I was more taken by the light cocoa and cream cheese frosting combination. Loved it.

    Have you heard people going on about using beetroot instead of red colouring? I might have to try it

  13. Cake Mistress

    Well, in love you share everything equally. Even cupcakes. The sacrifices we make, he he ;)
    Did you use those little squeezy bottles of liquid colour? I moved to a gel and didn’t need much colouring at all, so avoided the taste.
    Beetroot would be interesting. My concern, apart from using vegetables of course, is the taste and texture. I’m curious though. Let me know if you try the beetroot Tamz

  14. shaz

    Very pretty indeed! I’ve tried beetroot before – long story short, a chemical reaction will cause it to turn brown instead of the pretty red that’s intended. Love all the red pics too – is that your car? Wowza!

  15. Trissa

    Such a seductive looking cupcake – I have never tried red velvet cupcakes (yes, never tasted them!) – I need to rectify ASAP!

  16. Ellie

    I absolutely adore red velvet cake. From the colour to the texture and taste. Love it.

  17. akithefoodie

    So I was craving red velvet cup cakes and decided to use this recipe. it is EXCELLENT! really delicious and the color is incredible! my father, who generally is not a fan of red velvet cake/cupcakes, could not stop eating these!

  18. Shanti

    I’m not a baker (yet), but wow. Starting with the easy part first, that cream cheese frosting makes me wonder why I shouldn’t just top strawberries, cookies, toast, or pancakes with it? Oh the temptations this post/recipe has inspired!

  19. Cathlin

    Fantastic recipe. Easy and turned out beautifully! Just the thing for a Twilight / Eclipse 14yr birthday party. Thanks for a great web site. I have bookmarked you as a favourite and I will come back again and again!.

  20. Cake Mistress

    I’m so glad these were a hit at the Twilight party! What a great idea :)

  21. Khaddy

    ive always wanted to know hwo to make the creeam cheese frosting thanks for the recipe!

  22. cupcakelover

    I made these yesterday and they were INCREDIBLE! So moist and tasty and the cream cheese icing was an absolute hit. They were quick and easy – I highly highly HIGHLY reccomend this recipe, thanks so much cakemistress!

  23. Sparklefairy

    I have just finished baking these. I panicked a few times as the amounts didn’t seem quite right to me at first glance. However, they turned out beautifully! Lovely light, fluffy cupcakes with a sweet, tangy whipped topping. I will make these again at christmas time and pop a fresh black cherry on top of each of them for extra oomph! Can’t wait for the compliments!

  24. Anonymous

    Oh, so glad to hear it all came together. I might amend the description to let people know the frosting in particular looks a little sad and dry at first, but with a good whipping it turns out good. They would be beautiful at Christmas, especially with a cherry on top of course :)

  25. Nic@diningwithastud

    I just made these for a charity high tea I was cohosting and they turned out fab!! The batter looked a little iffy at first but they cane out so fluffy and light. I didnt have buttermilk so substituted normal milk with cream of tarter (thank you google haha) and they turned out just fine :)

  26. Baking Belle

    Ooh! I’ve been looking for the perfect red velvet cupcake recipe to bake for my special someone! I can’t wait to get into the kitchen!

  27. Darrren

    trust me they are to die for. yum

  28. Cat

    This recipe was devine! The best cupcake I’ve ever made at home. One question about the icing – I am thinking of adapting this recipe for my annual pink Christmas party, and using pink food colouring instead of the red, and piping the icing in the ‘soft serve’ star tipped swirl to emulate a tree. I am wondering how to get the icing to that kind of consistency (as mine seemed.. very soft) or if I would have to use a stiffer buttercream icing?

  29. mimilozi

    Is there an alternative to using white wine vinegar?

  30. Sammy

    Made these last night for work morning tea and they have gone down an absolute treat!

    The best friend wants a red velvet cake for her birthday, just wondering how much the recipe would change (if at all) to make a cake instead?

  31. An Earnest Cupcake Amateur.

    I tried these out today, for Valentine’s Day tomorrow, and I didn’t really get the colour I wanted (although I think that was my own fault), but the taste is amazing and unique. It’s chocolate one minute, and then vanilla the next, haha. Haven’t put the cream cheese icing on yet though. :P

  32. Karina Thomas

    Just made these to share with workmates for Valentines day, mouth watering success. Thanks for the recipe.

  33. Anonymous

    Instead of using white wine vinegar in the red velvet cupcakes it’s fine to use regular vinegar to react with the bicarb soda instead.
    Happy Baking!

    The Cake Mistress

  34. Dani_jules

    I can never get my cream cheese frosting to work!! It always ends up tasting like butter….Im looking for a think and creamy frosting without the buttery taste!!

  35. Anonymous

    I really like this frosting recipe for this very reason. Tastes far more like a sweet vanilla cream cheese than a hunk of butter :)

  36. nat

    Made these cupcakes today! The recipe worked so well, tasted delicious and looked great!
    Thanks for the recipe! so many recipes from cookbooks dont work but this was AMAZING!

  37. Gnatt

    This cake is extremely good!

  38. wel0012

    my cupcakes just failled because in the steps you forgot to say when to add a egg..

  39. Anonymous


    I’m sorry to hear that your Red Velvet Cupcakes did not work this time. The directions state that the egg is slowly added in step 2. It’s a very reliable and delicious recipe, and I hope it goes well for you next time.

    Kind Regards,

  40. Fiona O

    Thank you so much for this recipe. I’d never eaten nor made Red Velvet cupcakes before today (but had heard they were divine) and these were just lovely! So light and fluffy – and the frosting is perfect. I used Wiltons Pink Terracotta colouring because my only red option was the cheap & nasty Queens Pillar Box Red and they still turned out beautifully red. Will definitely be making this again and again!!!

  41. Darrena

    I finally tasted what Ive been baking from the Magnolia Bakery Cook book, from Magnolia Bakery in NYC. And yes My creations taste the same. Im soooooo happy. MIssion accomplished.

  42. Fiona O

    Just wanted to let you know that I’ve linked back to the post on my blog where I displayed my baking efforts.
    Thanks again!

  43. Steff Kennedy

    YUMMMMMM!!!!!! these were delicious!! a huge hit with my work collegues!!! 

  44. Reddydee

    These cupcakes are amazing!!
    Just wanted to know if substituted the red food colouring for blue would that alter the taste at all? Thanks!!

  45. lanie

    would there be any substitute for white wine vinegar?

  46. Anonymous

    Hi Lanie,
    Instead of using white wine vinegar you could try lemon juice instead. The acidity should still react with the bicarbonate soda for the cupcakes.


  47. Pauline

    I’m going to try these with blue colouring instead for my son for school. Do love red velvet cakes though, so delicious.

  48. Tg111

    Hi there,

    Can this be made with different frosting?

  49. Marissa

    I just made these, deeee-lish!! :) Never had red velvet cupcakes before so not sure what to compare it to, but it kinda has a hint of cocoa and a hint of zing to it… and the cream cheese frosting just tops it all off! (scuse the pun)

  50. Anonymous

    The Red Velvet Cupcakes can be made with a different frosting. They’re a spongey cake with a light choc/vanilla flavour, so a vanilla or choc buttercream would work if you don’t like cream cheese frosting.

    Happy baking!
    The Cake Mistress

  51. Muscat Tracey T

    These cakes are absolutely fantastic. All my family say they are the best cakes I have ever made! I add more red dye t make them even brighter.thanks heaps Tracey

  52. Brigitte Nesci

    Thank you Cake Mistress for a wonderful, delicious and easy to make recipe. I made them for my dad’s birthday. He loved them!! They looked so beautiful and tasted divine!

  53. Heatherbensted

    Hi! The first time I made this recipe my cupcakes flattened so they were almost concave, so the next time I set the oven to 185’C and they rose and cooked in beautiful red domes, they were cooked perfectly with a crispy outside and soft, light inside. Fantastic recipe. :)

  54. Asha_brimage

    really delicious especially the icing!

  55. Denbeck11

    try substituting the vinegar for apple cider vinegar. Sweeter tasting and much more flavoursome. 

  56. Tiahna22

    how come when i did the icing it turned out yellow???

  57. Nieves Fernandez

    Hi, I notice that this recipe doesn’t have baking powder. I just made mine from another website, and turned out a flop. I will definitely try this recipe from this web page, and fingers crossed it works out!! Yours look divine and soooo yummy!! 

  58. Leesa

    Hello. I made these cupcakes yesterday and they were a hit. I used cider vinegar instead of the white wine and came out perfect. Thank you so much. :-)

  59. Vanessa

    Hi Emma, I have not tried your recipe yet however I am wanting to make these for my sons’ 5th birthday party next week. I just wanted to know if you can use same quantities to make one cake instead of cupcakes? I also wanted to attempt cake pops. Thank you for posting the recipe, your cupcakes look devine, can’t wait to try!

  60. Vicster

    OMG! These are the best cupcakes I have every tasted! So light & moist. I dont usually eat cupcakes because they tend to be a bit dry but not these, they taste as good as they look! I made them today for a family dinner and they were a real hit! They turned out exactly like the photo, everyone was so impressed. I sacrificed half of one of these lovelies to crumble into tiny pieces to decorate on top of the frosting, they looked magnificent. Thank you for the best little cakes ever! :-)

  61. linda

    Hi there – thank you for this great recipe. Id like to make them for a party about 80 of them. Can you tell me best way to store them if i make day before and also frost them on the day or prior?? thank you – linda

  62. Delia

    Hi there! This looks great. I was just wondering if this recipe would work for a whole cake? I am thinking a 9inch? Thank! :)

  63. Elyse Clarke

    I’ve had these on my to do list for ages and finally got around to it. They are delicious, so much better than my previous recipe. Now I want to make another batch.

  64. lucy

    hey thanks so much for such a great recipe, just wondering how long do they keep for in just a regular container, or is it better to store them in the fridge? xx

  65. Dani

    Hi Emma,
    this was my first time making red velvet cupcakes and I was a bit nervous but the recipe turned out perfectly :) I love how bright red they are and as I am a sucker for anything cream cheese, loved the icing. Thanks so much!

  66. Maslina

    Wow!!! it looks tasty!!!! Yummy!!!

  67. Sez

    I made these and everybody loved them! :)

  68. Racheldarken

    I loved this recipie!!! My granddaughter cooked for the family and everyone thought they were super delicious thank you soooooooo much!
    If you are gluten free try using gluten free self raising flour and instead of using 1/2 teaspoon use 1/8 it works just as well and are scrumptious!

    My granddaughter accidentally read the recipie wrong and instead of using 1/2 teaspoon she used 1/2 TABLESPOON! But you know what they turned out to taste even better!

    I rate this recipie a 5 stars out of 5!

    They are suuuuuuper delicious and i recommend them to all my friends out there!!!!!! 

  69. Lance

    Is this really any good?

  70. Matt

    You can essentially half the amount of icing sugar and add a little bit of lemon zest to the icing sugar to make it more enjoyable and less sickly sweet. 

  71. Sally Westerman

    My cupcakes were not so good, I followed the recipe but they had holes in the bottom- why would this be? They are not light and fluffy but  a bit chewy!

  72. Anonymous

    Sorry to hear they didn’t work out so good. Chewiness might happen if they were over-beaten. I also had a bad experience with a certain brand of red gel colouring making them denser than usual. But the holes in the bottom part has me stumped sorry. I haven’t heard of what might cause them to bake that way.

    Kind Regards,

  73. Anita Sweeney

    I’ve just made these wonderful red velvet cupcakes.  They turned out absolutely perfect!  Now I just have to make the frosting.  Thanks for a great blog – I have just discovered you and I am sure to be making more of your recipes!

  74. Joy

    Not impressed with this recipe… tried other ones and this one has got to be the worst!! took way too long to cook and the taste was terrible!!! NEVER AGAIN

  75. Explotion Cooker

    Mine look like they exploded ..the bottom is nice and cake like but the tops are crazy and hard and yer look like they exploded… solutions?

  76. Explotion Cooker

    My cupcakes exploded .. help!!

  77. The Cake Mistress

    Hi Kris,
    Oh dear. Not 100% sure, but that sounds like what happens when the oven is too hot and/or the cupcakes weren’t on the centre rack. If the oven is too hot, the top crust hardens and cooks too quickly. When the batter underneath starts to rise up it breaks apart the crust, forming weird domes and large cracks. I’ve actually just done a red velvet video tutorial here:
    Hope that helps!

  78. Anonymous

    Hi Joy,

    I’m sorry the cupcakes were a huge disappointment. I’m puzzled as to why things went off course. These have been baked many times with great results and shouldn’t take more than 25 minutes to be done. I have had a bad experience with a certain brand of food colouring before, but if you’ve used the same ingredient in the other recipes it can’t be that.
    The ingredient list is directly from the Hummingbird Bakery, and I stand by the quality of the recipe. I wish I could tell what happened. Thanks for your feedback though. It’s inspired me to video record recipes so I can communicate them far better than through plain words. The first one is actually this Red Velvet recipe. The link is here if you’re curious to compare methods.


  79. Ashleigh Ellson

    Love the video tutorial! I will be madly baking away the week before our wedding making these little beauties (from this recipe!) as our wedding “cake” in 5 weeks time! Have already road tested them and the bridesmaids approve :-)

  80. Southparkeminem

    Hi! Thanks so much for the recipe!! This is the best recipe I’ve tried by far. The cake is moist and spongy without being too airy, unlike the Martha Stewart one! However I’m facing some problems with cream cheese frostings. I can never get it the right fluffy n stiff consistency although I’ve followed ur video entirely. It ends like looking like cream cheese frosting for carrot cake that is a bit translucent and yellowish. Is there anything that I could have done wrong? I did not use philadelphia cheese though, I used another brand of cream cheese. Would really appreciate if u can give me some tips on frostings! Thank u!

  81. Elle

    am about to try this reciepe for the first time over valentines day!
    the video tutorial and music were both to die for – im such a fan of that genre and it really does help clarify the steps needed and to be properly followed.
    cant wait to see how these turn out – the reviews have make me uber excited!
    as an asipring “cupcake mistress” myself – i look forward to trying out more of these delights and creating some of my own.

    happy baking!

  82. Michelle

    Just made this recipe and it worked out great. However mine didn’t rise up as high as yours. I had trouble getting the butter and sugar to be light and fluffy (don’t know why, not usually a problem!!). Would this cause the cupcakes to be flat? Everything else wasn’t overmixed so can’t think of anything else.

  83. Anonymous

    Hi Michelle,
    That would be my first thought. Mixing the butter and sugar to be light and fluffy adds volume (air) into the cakes. If there was a problem there and not enough air was incorporated, they could be flat. Also, sometimes when I couldn’t be bothered waiting for the butter to go soft, I’ve microwaved it. It was then not quite right for whipping and I think the butter sinks to the bottom? Were they dense at the bottom and lighter at the top?
    Glad they worked out well otherwise!

    The Cake Mistress

  84. Anonymous

    Hmmm… Is the cream-cheese added cold straight from the fridge? Also, I know I advocate beating the frosting A LOT to get it whipped nicely. But there is advice in the original cookbook the recipe comes from warning about OVER-beating the frosting, where it can become runny. I haven’t seen it happen before, but maybe a combo of soft cream-cheese, high speed mixing and running the beaters for that bit too long will give it a translucent appearance? That would be my guess.

    Happy Baking,
    The Cake Mistress

  85. Michelle

    Thanks for the reply! I did leave the butter out overnight so that it would be a room temp but it is a little cold here so perhaps it wasn’t ready. After 20 mins of mixing I still didn’t have it light and fluffy so did put it in the microwave for 10secs but it didn’t make a difference to the mixing. I didn’t have time to wait any more so just continued on. But I just ate one and it’s the same density right through the cake so maybe my pattipans were just bigger and I didn’t fill them up enough. Do yours turn out with a flat top or dome up? I still love the flavour and texture so not too worried but just want to get them right for a kitchen tea I’m hosting next weekend.
    Thanks again!

  86. Newswrapup

    I made these fr the first time on the weekend and they were a HUGE hit. Thank you! I will definitely be adding your recipe to my collection of favourites :-D

  87. Anonymous

    20 minutes is a long time. Usually the beating of sugar and butter process takes about 5 minutes for me, so I’m not sure what went wrong there.
    Before I controlled my oven temperature, I used to get bigger domes on the cakes, but now they come out flat. Just watch the temperature inside is what it should be. If the oven is too hot, you’re more likely to get big peaks and cracks in the tops.
    Hope they’re a success at the kitchen tea!

  88. Sford15

    I made these today as per the above recipe. I have taken one to a friend who says she is an expert on them and she says they’re perfect!!! They taste and look gorgeous and will definately be making more very soon. Thanks for the recipe x

  89. Kaitlyn

    Just made them and the recipe is AWESOME! They turned out FANTASTIC! Amazing. :-)

  90. Katie

    Just for the pedants like myself, I found that 50g for a regular muffin-cake-wrapper and 12g for a mini-muffin worked best.
    (Yes, I weigh my cupcakes; I am incapable of measuring the same amount into each cup by eye.)

  91. Blardy_bakul

    Hi. Stumbled upon ur webbie n tried d recipe. Fell in love instantly. Cool!

  92. guest

    Thanks for posting this recipe! Since trying my first red velvet cupcake in a cafe in Melbourne I’ve been in love and have tried to re-create them. After trying a few very different (and needlessly difficult) recipes which failed terribly I stumbled across your blog, made this version and they came out perfectly! :) going to try the milo cupcakes next! thanks again :D

  93. Karoline_rundell

    I tried this recipe and was amazing! I’m going to bake them again today as trials for my friends wedding. I was wondering if you can use this recipe as a cake? Does it just need longer cooking time? I’m also making a friends birthday cake and hoping to use the same mixture. Thanks :)

  94. Guest

    Followed the recipe exactly as it is written – and made the most beautiful delicious cupcakes ever!! Thanks for this! I’ll be making them again soon :)

  95. Anonymous

    Yay, glad it worked well! Yes you can use the recipe for a cake. The cookbook advises to double the ingredients, divide them between three 20cm cake tins and bake them for 25 minutes at the same temperature (they stacked a layered red velvet cake).
    Happy baking,

  96. Martin Clarke

    I made these for a BBQ and I must say that this is the best recipe I have found for Red Velvet Cupcakes. I am incredibly impressed and have passed this recipe along to my friends. Thank you!

  97. Kate :)

    I baked these cupcakes for my school musical cast. They all loved them! The only thing I found was that the icing was a tad runny… But apart from that they looked and tasted delicious :D thanks for this fabulous recipe, I will definitley be using it again :) xo

  98. PleaseReply

    I know this is an older post, but I’ve made these particular cupcakes before and they were AMAZING, and now I want to make a Red Velvet Cake, and I want to know if I can use the same recipe but bake it as a cake instead? or if I should try using a specific ‘cake’ recipe

  99. cakemistress

    The original recipe recommends doubling the cupcake ingredient quantities for making a cake and splitting the batter between 2 or 3 pans to create a layer cake. The baking time will be different as well, so keep an eye on it for doneness. I think the frosting also gets doubled so you have enough to cover the layers, top and sides of the cake.
    Hope that helps!

  100. Serenay

    Dear Cake Mistress,
    Just made your recipe- the cupcakes look amazing! however my palate is a tad confused about the tastes incorporated, the cupcake tastes a little sour/bitter- is this normal? i followed exact measurements, particularly for the bicarb and white wine vinegar.

    Thankyou in advance!

  101. Emma

    Hi Serenay,
    I guess it depends on your palate. It’s really hard to describe the sensation, but they’re like tingly fizzy mild cocoa/vanilla flavoured cupcakes. I’ve sometimes found accidental sourness or bitterness with different brands of food colouring. Some are tasteless and some are horrid! I love Queen liquid colouring.


  102. Lisa Harrison

    I have used your recipe numerous times (it really works) but my cakes never come out as red as yours.I have used Queens liquid, Americolor gel, Wilton paste and they all come out a dirty red/brown colour. Any ideas?

  103. Emma

    Hi Lisa,
    I think you’re doing it correctly if you’ve tried liquid gel and paste versions of food colouring. I do find mine get that reddish brown colouring on the tops from baking, and a richer red inside.
    I think the deeper red in the photo is more a side-effect of the photography and lighting, but they do turn out red. You can probably up the red food colouring slightly without too much drama: ge/paste will give you the best result colour-wise than the liquid.

    Kind Regards,

    The Cake Mistress

  104. Kuan

    oh so good. so simple! have made so many recipies of red velvet and the paste is the first ive come across- idiotproof for lumpy cocoa powder. you genius thank you
    am now going to try your other recipies

  105. Debra

    Hi there. I saw blue velvet cakes online, so thought I’d try it. It wasn’t a strong blue. More a teal colour. I was told to pop a small amount of violet with the blue to balance the colour. Also be careful of the after effects of the blue colouring to your body.

  106. Debra

    Hi Tiahna. My icing was yellow too. I would love it to look whiter but not sure how to fix the problem

  107. Debra

    Hi Emma. I have been making these cupcakes for quite some time. My recipe is exactly the same as yours and always a success.
    I came across your site as I was looking to see how I could make the frosting whiter. My recipe for frosting is the same and tastes great but it’s a bit cream in colour and I sometimes colour it pink or blue but it ends up a washed out colour.
    How can I make the icing whiter?

  108. Emma

    Hi Deb,
    I’m not sure you can get a pure white colour without compromising the texture in some way. The colouring is from the butter, so less butter will give you a whiter result (but different texture). I’ve heard of Titanium Dioxide being used to maintain whiteness. I’ve found it in cake decorating and specialty patisserie stores.

    Kind Regards,

  109. Chanel

    Thanks for a wonderful recipe, they tast fabulous! Was just wondering how I go about doubling/tripling the quantities? Thanks so much :)

  110. Kelly Ross

    Hi Emma, I am just about to begin my first attempt at making these cupcakes, just wondering if you can substitute the white wine vinegar with regular white vinegar? will the taste/ texture be compromised? hope mine are as successful as yours look :)

  111. Nora

    Hi I’ve baked with this recipe once before and they turned out great! My icing was a bit runny though any tips for that? Also I was just wondering if I can use this recipe for the size of a giant cupcake? I wanted to bake a giant cupcake for my baby shower and I love red velvet cupcakes! Gotta satisfy those cravings. :)

  112. Danielle

    Why can’t I see recipe?

  113. The Cake Mistress

    The recipe should be at the very bottom of the post. I’ve copied and pasted it for you here:

    60 g Unsalted Butter, room temp
    150 g Caster Sugar
    1 large Egg, lightly beaten
    10 g Cocoa Powder
    20 ml Red Food colouring, liquid
    1/2 teaspoon Vanilla Extract
    120 ml Buttermilk
    150 g Plain flour
    1/2 teaspoon Salt
    1/2 teaspoon Bicarb Soda
    1 1/2 teaspoon White wine Vinegar

    Cream Cheese Frosting
    300 g Icing sugar, sifted
    50 g Unsalted butter, room temp
    125 g Cream Cheese, slightly softened

    Makes 12


    Preheat the oven to 170c. Line a 12-hole cupcake tin with patty cases.
    Place butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy. Slowly add the egg and beat until everything is well mixed.
    In a small bowl, mix the food colouring, cocoa powder and vanilla extract until it makes a thick paste.
    Add the paste to the butter mixture and beat thoroughly until the colour is mixed evenly through the batter. Be sure to scrape down any stray batter from the sides of the bowl with a rubber spatula. The mix should be a deep rose pink/red.
    On slow speed, slowly add half the buttermilk until just mixed then add half the flour until just mixed. Repeat for the remaining milk and flour.
    Add the salt, bicarb and vinegar, beating only until they are fully incorporated.
    Spoon a heaped tablespoon of mixture into each paper cases until no more than two-thirds full.
    Bake for 20-25 minutes on the centre oven rack, or until the top of a cupcake bounces back when lightly touched. (A skewer inserted in the centre should come out clean).
    Once the cupcakes have cooled slightly in the tray, remove them and place on a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting.
    In a food processor or electric mixer, beat the icing sugar and butter until it has a sandy texture.
    Dice the cream cheese into smaller cubes then add to the mix one-by-one, beating until completely combined. Do not worry if the mixture seems too thick halfway through; it will thin itself out as more and more cream cheese is added.
    On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes.
    When the cupcakes are cold, pipe the cream cheese frosting on top, or use an icecream scoop to dollop the frosting on the top.

  114. Merri

    Hi Emma,

    I made these lil mouthfuls of heaven the other day….the best cupcakes i have made ever!!!….just wanted to know if i can multiply the recipe sucessfully or should i do it in seperate batches… i want to make 60 cupcakes all together

  115. Maddie H

    yes my aunt gave me the recipe absolutely delightful!!!!!!

  116. Maddie H

    there amazing!!!!!! IT was so funny my other aunt lost weight when she ate them LOL… (not really) ;)))!

  117. Wendy Wang

    Absolutely love the pictures you included with the recipe… This is great, will be sure to try it very soon. The extra video and the tips at the end are, no pun intended, the “icing on the cake”. Thank you for this very informative and demonstrative blog post.

  118. ivi

    I have to tell you how amazing these cupcakes are!!! I’ve never had issues making them and all I do is follow the recipe. Every time I make them I get praise from anyone that tries them. People have even suggested I charge $12 for them with a cup of tea! Love your blog, always start here when I’m thinking of trying something new. :)

  119. ivi

    I abosultely LOVE these cup cakes! A friend told me she would pay $12 for one with a cup of tea hahaha. They have never failed me! I now want to make a red velvet cake that will be dense enough to hold a pretty decent topper. Do you think this recipe would work? If not, do you have any recommendations? Thanks so much! Ivi