Can I use baking powder instead of baking soda in red velvet cake?

Not for this recipe. The acid–alkaline reaction between vinegar and baking soda is key to the cake’s signature lift and color. Baking powder won’t create the same reaction.

Can I use mayonnaise in red velvet cake?

Absolutely — it’s an old-school trick. Substitute up to ¼ cup of mayo in place of oil or butter for extra moistness. Ideal for day-old cakes or if refrigerating before serving.

Can I color red velvet cake naturally?

Yes! You can use: Beet powder or purée (½ tsp powder + 2 tsp water works best) Natural food colorings made from berries or pomegranate Note: These will taste slightly more earthy and appear less vibrant, but still beautiful and delicious.

Why does my red velvet cake come out brown, not red?

A few possible culprits: Using Dutch-process cocoa (darker and alkaline)Too much cocoa powder in generalNot enough or weak food coloring (especially with beetroot) Stick with natural cocoa and a gel dye (or intensified beet mix) for better results.

Easy Red Velvet Cake Recipe From Scratch – Perfect For Birthdays & More

Description

Moist and tender red velvet cake with cream cheese frosting, made from pantry staples and ideal for birthdays or special moments.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon white vinegar
2 large eggs
1/2 cup unsalted butter, softened
1/2 cup neutral oil (like canola or avocado oil)
2 teaspoons pure vanilla extract
1–2 teaspoons red gel food coloring
8 oz full-fat cream cheese
1/2 cup butter
3.5–4 cups powdered sugar (adjust for sweetness)
1 tsp vanilla extract
Small pinch of salt

Instructions

Preheat oven & prep pans: Preheat to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line bottoms with parchment paper.
Cream butter and sugar: Beat butter and sugar until fluffy (about 3–5 mins). Add eggs one at a time; mix until well combined.
Add vanilla and coloring: Mix in vanilla extract and red food coloring (or natural beet alternative if using).
Mix dry ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
Incorporate with buttermilk: Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Do not overmix.
Optional – Fold whipped egg whites: Separate and whip 2 egg whites to medium peaks. Gently fold into batter with a spatula until just combined.
Bake: Divide batter between pans and bake at 350°F for 30–35 minutes, or until a toothpick comes out clean.
Cool and frost: Let layers cool completely before frosting with cream cheese frosting.

Notes

You can replace buttermilk with milk + lemon juice (1 cup milk + 1 tsp lemon).
For a natural red hue, use 1/2 tsp beetroot powder with 2 tsp water.
Folded egg whites give a lighter crumb but can be skipped for a simpler version.
Frosting must be refrigerated if cake is stored more than 2 hours at room temp.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 360mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: red velvet cake