Before you start
Red velvet isn't just coloured chocolate cake. It's a soft, buttery sponge with just a whisper of cocoa and a tang from buttermilk and vinegar, which also brightens the red. Oil keeps the crumb moist, and the cream cheese frosting is the classic, non-negotiable finish.
Everything you need
- 1¼ cups (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (109 g) vegetable oil
- ½ cup (123 g) buttermilk
- 1 large egg
- 1 tbsp cocoa powder
- 1 tbsp red food colouring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp fine salt
- 1 cup (232 g) cream cheese, for frosting
- 2 cups (240 g) powdered sugar, for frosting
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 180°C / 350°F and line a 12-hole tin with paper cases.
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Whisk the oil, sugar and egg until smooth. Whisk in the buttermilk, food colouring, vanilla and vinegar.
For this step
- 1 cup (200 g) granulated sugar
- ½ cup (123 g) buttermilk
- 1 tbsp red food colouring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 cups (240 g) powdered sugar
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Sift in the flour, cocoa, baking soda and salt and whisk gently just until smooth and evenly red.
For this step
- 1¼ cups (156 g) all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ¼ tsp fine salt
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Fill the cases two-thirds full. Bake for 16 to 20 minutes, until a skewer comes out clean and the tops spring back.
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Cool completely. Beat a little softened butter into the cream cheese if you like, then beat in the powdered sugar until smooth and thick.
For this step
- 1 cup (200 g) granulated sugar
- 1 tbsp cocoa powder
- 1 cup (232 g) cream cheese
- 2 cups (240 g) powdered sugar
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Pipe or swirl the frosting onto the cooled cupcakes.
Baker's tips
- Use gel food colouring rather than liquid for a deeper red without thinning the batter.
- Frost only once fully cool, and keep frosted cakes chilled, since cream cheese frosting is soft.
Make it your own
- Bake as a two-layer cake, adding about 8 to 10 minutes to the time.
- Skip the colouring for a naturally pale cocoa 'velvet' cupcake.
Storing & freezing
Keep frosted cupcakes airtight in the fridge for 4 days. Bring to room temperature before serving.
Frequently asked
What makes red velvet different from chocolate cake?
Only a small amount of cocoa, plus the tang of buttermilk and vinegar and a very soft, oil-based crumb. It's milder and more tender than chocolate cake.
Do I have to use food colouring?
No. The flavour is the same without it; the cake will just be a natural pale brown rather than red.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.