Red Velvet & Raspberry Supreme Cake

Red Velvet Supreme Cake via Sweetapolita

Cake! It’s been a little while since I’ve shared a cake with you, I just realized. But don’t worry, it’s not for lack of making them. I’ve been experimenting with red velvet layer cake for about 2 weeks now (which usually means a lot confused looks from my husband), because I somehow became rather fixated on creating the most addictive version I could. I made one a day for about 8 days, and then spent a few days coming up with what I felt would be the yummiest flavour and texture combination. (Don’t worry, the runner-up versions are now frozen and eagerly await turning into red velvet cake pops).

I know we’ve chatted about red velvet before (you might remember this Red Velvet & Cinnamon Layer Cake or these Black Velvet Cupcakes with Cherry Cream Cheese Frosting), and as much as I loved those recipes, I just felt compelled to experiment. A lot. And then it happened — just in time for Valentine’s Day, I fell in love. I fell in love with layers of super-moist red velvet cake, fluffy pink whipped vanilla cream filling with fresh raspberries, creamy marshmallow cream cheese frosting , satiny Belgian chocolate frosting and a pile of fresh raspberries on top.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

So what is red velvet cake? Well it’s was said to originate at the Waldorf Hotel in New York, but has become a southern staple. Essentially it’s a vanilla buttermilk cake with a touch of cocoa powder and then boosted with heaps of deep red colour (and typically paired with a classic cream cheese frosting). I have always made the cake using the traditional vanilla extract and super red gel colour paste, but my flurry of red velvet attempts this month were inspired by this Red Velvet Cake Bakery Emulsion Flavor. It’s a colour and flavour all-in-one, but the flavour has this amazing citrus-y-ness to it, that I find rather addictive and pleasing. I love emulsions of this kind because they keep their taste even through baking, yielding the most delicious cakes and cookies. You can certainly make this recipe without it by substituting vanilla extract and red colour, but I feel it’s worth trying. I’ll likely use it every time I make the beloved red velvet cake from now on.

The thing was I couldn’t decide if I wanted the cake to be a towering 6-layer cake with seemingly endless layers of alternating filling (as it is with this cake I made some time ago), or if I wanted to keep those 3 cake layers as they were and make it a little simpler with a really generous layer of each type of filling sandwiched inside. So . . . I did it both ways.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

This is the 6-layer version, which is essentially the same 3 layers split into two each, so each version technically has the same amount of cake, but more filling. I should tell you that this, as far as I can remember, the only cake in the history of Sweetapolita from which my husband has eaten more than one piece. Can you even dream of something so unthinkable? The man doesn’t really like cake. Or chooses not to, I’m not sure. But we’ll try to overlook that (good thing he’s so hot). He said that he couldn’t quite figure out what it was about it, but he couldn’t stop. Yes! Now is that too much to ask on a regular basis?

Red Velvet & Raspberry Supreme Cake via Sweetapolita

One of my favourite components of this cake is the light-as-air pink whipped vanilla cream and fresh raspberry filling. With the moist density of the red velvet cake, the tangy sweetness of the marshmallow cream cheese filling and depth of the dark chocolate frosting, that hit of cloud-like raspberry cream balances every bite.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

So why did I have to make so many cake layers before settling on a winner? Well, I found that if they were butter cakes, they would dry out, especially when I refrigerated them, which wasn’t going to work since this cake should be refrigerated (due to the whipping cream, raspberries and cream cheese). I tried a few that were oil-based, like my favourite one-bowl chocolate cake recipe, but as moist as they were, they tasted so oily to me — almost like carrot cake minus the carrots. Maybe that’s just my heightened taste buds, but I couldn’t get past it.

So I knew I had to go back to a butter-based cake, and then I remembered the devil’s food cake from my Inside-Out Neapolitan Cake — it’s moist and decadent. So I started with that and gave it the old red velvet treatment by altering the quantities and incorporating the flavor emulsion, an extra hit of red colour, etc. With a mix of brown and white sugar along with a dollop of mayonnaise, the cake is so flavourful and moist.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

Here’s the 3-layer version, which is no less delightful, but rather a tad shorter and has more cake representation with its thicker layers.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

Trust me that what this dessert lacks in neat-and-tidyness, it makes up for in taste and addictive messiness. ♥

Red Velvet & Raspberry Supreme Cake

Yield: One 6-layer (6 thin cake layers + 5 thin filling layers) 8-inch round cake *or* one 3-layer, 8-inch round cake

Super-moist and decadent red velvet cake filled with pink whipped vanilla cream with raspberries, creamy marshmallow cream cheese filling and smothered in a satiny and fluffy chocolate frosting topped with more fresh raspberries.


    For the Cake:
  • 3/4 cup (170 g) unsalted butter, at room temperature
  • 1 cup (225 g) packed light brown sugar
  • 1 cup (200 g) white sugar
  • 3 tablespoons (45 ml) *red velvet flavor
  • 1 teaspoon super red soft gel paste, optional
  • 3 eggs, at room temperature
  • 2 cups (260 g) all-purpose flour
  • 1/2 cup (55 g) cake flour
  • 1 tablespoon (8 g) Dutch-process cocoa powder
  • 1 teaspoon (8 g) kosher salt
  • 1-1/2 cups (360 ml) buttermilk, warm
  • 1/4 cup (60 ml) mayonnaise
  • 1 tablespoon (15 ml) vinegar
  • 1-1/4 teaspoons (8 g) baking soda
  • For the Marshmallow Cream Cheese Filling:
  • 1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
  • 1/2 cup butter (115 g), at room temperature
  • 1/4 cup (57 g) cream cheese, softened
  • 1/2 teaspoon (2.5 mL) pure vanilla extract
  • 1/2 jar (106 g) marshmallow cream (such as Marshmallow Fluff)
  • A pinch of salt
  • For the Pink Whipped Vanilla Cream Filling:
  • 2 tablespoons (30 ml) cold water
  • 1-1/2 teaspoons unflavoured gelatin (such as Knox brand)
  • 1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
  • 1/2 cup (63 g) icing sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • A pinch of salt
  • A drop or two of red or pink gel paste
  • For the Chocolate Frosting
  • 2 cups (454 g)(4 sticks) unsalted butter, at room temperature
  • 4 cups (500 g) icing sugar sifted
  • 1 tablespoon (15 mL) pure vanilla extract
  • Pinch of salt
  • 8 oz (250 g) quality dark or extra dark chocolate, chopped, melted and slightly cooled
  • 1/2 cup (120 ml) whipping cream (35-37% fat)
  • 2 cups fresh raspberries, washed and dried


    For the Cake:
  1. Preheat oven to 350° F. Butter the bottom of three 8-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, sugars, red velvet flavor, and red gel paste on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
  3. Sift the flour and cocoa powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently. Fold in mayonnaise.
  4. In a small cup or bowl, combine the vinegar and baking soda until it fizzes, then quickly add the batter and whisk until blended.
  5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 460 g each (excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake on top of a baking sheet (two pans on sheet for first round, then the final pan) until a toothpick inserted in the center comes out clean, about 25 minutes. Try not to over-bake.
  6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
  7. For the Marshmallow Cream Cheese Frosting:
  8. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and salt and mix on medium speed for about 3 minutes.
  9. Add marshmallow cream and cream cheese and beat until combined and creamy, about 1 minute.
  10. For the Pink Whipped Vanilla Cream Filling:
  11. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/2 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
  12. In a chilled stainless steel bowl, beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens slightly and soft peaks form. Slowly add the gelatin mixture and food colouring and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.
  13. For the Chocolate Frosting:
  14. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute.
  15. Assembly of the Red Velvet & Raspberry Supreme Cake:
  16. On an 8"inch round cake board (or cake plate), put a small dollop of frosting.
  17. For a 3-layer cake (3 cake layers + 2 layers of filling):
  18. Place your first layer face-up on the board (or plate) and spread the Marshmallow Cream Cheese Frosting, leaving about 1/2" around the edge, using an offset palette knife. Place the second cake layer face-up and repeat with a thick layer of Pink Whipped Vanilla Cream Filling. Gently press a layer of fresh raspberries into the filling, slightly spaced apart. Top with another thick layer of the Pink Whipped Vanilla Cream Filling and spread evenly using your offset palette knife.
  19. Place your third cake layer atop the pink filling, face-down. Gently adjust the cake so that it is straight and lined up properly. Cover with plastic wrap and refrigerate for about 30 minutes.
  20. Stir the Chocolate Frosting well with a rubber spatula to remove air bubbles, and then frost the entire outside of the cake until you have a smooth layer, sealing in all crumbs. Refrigerate until the frosting firms up, about 30 minutes. Repeat with thick and even layer of the frosting, adding some swirls or patterns using a large spatula. Top with fresh raspberries and a sprinkling of icing sugar, if desired.
  21. Keep refrigerated (this cake will stay moist!) but serve at room temperature.
  22. For the 6-layer version:
  23. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers (layers will be thin).
  24. On an 8"inch round cake board (or cake plate), put a small dollop of chocolate frosting. Place your first layer face-up on the board (or plate) and cover with 1/6 of the Pink Whipped Vanilla Cream Filling, leaving about 1/2" clearance around the edge. Gently press a layer of fresh raspberries into the filling, and then cover with another 1/6th of the filling, spreading until even. Place another cake layer face-up and cover with 1/2 of the Marshmallow Cream Cheese Frosting, spreading until even.
  25. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
  26. Cover the entire cake gently with plastic wrap, and then, once covered, use your hands to carefully ensure the cake is lined up straight. Chill for at least 30 minutes.
  27. Stir the Chocolate Frosting well with a rubber spatula to remove air bubbles, and then frost the entire outside of the cake until you have a smooth layer, sealing in all crumbs. Refrigerate until the frosting firms up, at least 30 minutes. Repeat with thick and even layer of the frosting, adding some swirls or patterns using a large spatula. Top with fresh raspberries and a sprinkling of icing sugar, if desired


I have recently started using Lorann Red Velvet Flavor, which gives the cake its dark, red colour and just slightly-citrus taste that doesn't fade once the cake is baked. If you can't get this ingredient, you can replace with 1 oz of red liquid food colouring, or 1-2 tablespoons of a super red gel paste colour along with 1 tablespoon of pure vanilla extract.

[whipped cream filling adapted from Bon Appetit Desserts]

Sweetapolita’s Notes:

  • I now swear by this Lorann Flavoring Oil Red Velvet Cake Bakery Emulsion Flavor — with its concentrated colour/flavour all in one, it’s worth it (to me).
  • I always bake layer-by-layer (so 3 cake pans for 3 layers). For this cake I used three of these: 8″ Round Cake Pan — it’s a bit of an expense dishing out for 3 pans at once, but if you’re like me, you’ll find they’re always in use!
  • I also use these Parchment Rounds for ease and convenience.
  • If you don’t have access to Marshmallow Fluff (or other marshmallow creme), for the Marshmallow Cream Cheese Filling, you can simply omit it from the recipe and replace with extra cream cheese.
  • You can watch me frost a cake and add the same large frosting border in this video tutorial post.
  • This cake stays incredibly moist even after being refrigerated. Be sure to not leave it out for more than about 4 hours at room temperature (due to the fresh raspberries). Just be sure to remove the cake about two hours before serving, so that it’s at room temperature when eaten.

Good luck & enjoy!


Share the Sweetness!


    • Karen says

      Just made this cake for my family and in-laws tonight. The recipe is great except that I couldn’t get the pink whipped vanilla cream part right and attempted it twice but gave up. Made an extra batch of the cream cheese marshmallow filling instead – although added a bit more cream cheese to it and placed fresh raspberries throughout both layers of filling. Any tips for getting the pink whipped vanilla cream from curdling. I tried cooling the cream/gelatin mixture longer and streaming it in very slowly but each time it curdled.

      • Angel says

        I had the same problem with the whipping cream & gelatin, Karen! I also tried it twice and it just wouldn’t come together & eventually curdled :( I let the gelatin cream come to room temp before adding it to whipping cream w/ soft peaks. The soft peaks then kind of “melted” and wouldn’t stiffen up again. What are we doing wrong?

        • Penny says

          The same happened to me! Such a bummer. I ended up going with a different method the second time (after my hubby went to the store to get more cream :) to make stabilized whipped cream. I dissolved 1 tsp gelatin over 2 Tblsp cold water for 10 minutes while the beater and bowl were in the freezer. Then, I melted the gelatin in the microwave (you can also do it over the stove), watching it closely, just until melted (don’t let it boil or it loses it’s ability to harden). Then, I let it sit at room temp until it was just body temperature. When I put my finger in it, it wasn’t warm anymore. Don’t let it get too cool, or it will start to harden up. Then, I beat the cream with the sugar and vanilla and salt and food coloring, then slowly drizzled in the gelatin. Viola! It whipped up in just a couple of minutes. Not sure why Rosie’s method wasn’t working, but this way worked great! Hope that helps :)

  1. Marianna says

    Hi Rosie!
    This is the most beautiful cake I’ve ever seen!
    I have to bake a cake for my sister-in-law’s birthday, I’ll make a chocolate raspberry layer cake, and I hope it will be as beautiful as yours!
    Thank you so much for sharing!
    You’re such an inspiration to me, you’re the goddess of baking!


  2. Donna says

    That looks amazing! I think it’s going to be an option for my friend’s birthday that is coming up soon! (It’s a Valentine’s Day birthday, so a red velvet/chocolate/raspberry combo would be perfect!)

    I had a staple “best red velvet cake recipe”, but a few weeks back, I tried a new recipe. My original recipe was great, but the new one was fantastic! Both recipes were almost identcial, but the secret ingredient that made it SO much better was… coffee!

    I always use strong coffee in my chocolate cake recipe, but never thought to add it to Red Velvet. You don’t taste the coffee at all – it just makes the cake much more.. Red Velvety. And deeper in flavor. And a perfect crumb/texture. And just yummy! I strongly suggest giving it a try :)

      • Donna says

        I used 1/2 a cup of strong brewed coffee.

        The other liquid ingredients included 1 cup of buttermilk, 1 cup of vegetable oil, and 1 teaspoon of vinegar. And eggs of course. I know 1 cup of oil sounds like it would ruin the texture of the cake, but the crumb is fine and perfectly soft – not oily and overly dense at all. I would be happy to share the full recipe with you if you’re interested, but I’m sure you have the basics of red velvet down packed ;)

        Give the coffee a try in your next experiment session, you won’t be disappointed!

          • Denise says

            I think I know what recipe it is and I tried it. It’s good but…..something about that texture…it was moist but it wasn’t the texture I was looking for. Give it a try because I want to hear someone else feedback. Google everything in the parenthesis–> ‘yes divas can cook red velvet cake’
            I really want to know what u think of it so my email is
            I’m gonna give this one a try as soon as I go find some mayo because my miracle whip has garlic in it. :(

  3. Tricia says


    This looks amazing!!! thank you for sharing your recipes with us!! Love what you do and you such an inspiration :)

  4. lori says

    I’ve been a follower/superfan for awhile now. My first time commenting, I know shame on me! Red velvet is one of my favorite cakes. This cake looks heavenly!

  5. Hannah says

    This looks wonderful! Just curious which one is the one-bowl chocolate cake you mention in the post? Is it on your blog?

  6. Erica says

    Wow, this cake looks AMAZING! And just in time for v-day :) Thanks for being so obsessive, Rosie. We all benefit from your diligence and attention to detail.
    Here’s an unrelated question for you: do you ever use cake syrups? I noticed that not many of your recipes (if any?) include them. Just wondering if you avoid them for a particular reason?

  7. Martha says

    Oh my goodness! They both look so beautiful!
    But I am equally smitten with your tablecloth! Where did you ever find it?

  8. says

    Wow, this cake looks so decadent! With Valentine’s Day coming up, I’m sort of obsessed with anything red velvet (and I’ve only had one [mediocre] red velvet cupcake in my life – so I don’t know why I’m obsessing over it)

    I’ve always wondered what you do with all the leftover cakes you make. You always say you made at least two or three batches before you get it just right, but I guess now I know you make them into cake pops, which is a cute idea :) But what happens to the failed batches?

  9. Ally says

    OMG Rosie, you’ve done it again!! This looks AH-MAZING! I am addicted to all things sweet and Red Velvet cake is one of my all time favourites. I’m definitely going to try this recipe this weekend…tonight even as I feel the craving right now to dive through the screen and eat a piece!

    I LOVE your blog and am constantly revisiting every single one of your recipes and blogs! Any spare cakes, feel free to send my way! lol!

    Ally <3

  10. Leslie Gagne says

    This looks totally amazing! I love chocolate and raspberries! This cake looks totally divine! Thanks for the wonderful recipe!

  11. says

    Oh Rosie! I’m IN LOVE!! Red Velvet Cake is one of my favorite cake and you have taken this cake to a whole new level and I’m completely smitten right now. Can’t wait to bake this cake all to myself :P and maybe sharing it with my family and friends. LOL..Have a great week. ♥ Jo

  12. Debbi says

    You are an amazing cakery baker and teacher! I’m new at baking cakes and you give so many useful and instructional tips! Please, please write a cake cookbook in this exact same style!! I love the added links to baking and decorating tools too!

  13. Sabrina says

    I love u more and more every day! Does everything has to look this ridiculously perfect?! You amaze me with every single thing that you do. I can not get enough of you tutorials, particularly I would like to see more frosting techniques. THANKS! ;-)

  14. says

    I absolutely LOVE red velvet and this looks sooo very yummy with the raspberry and chocolate frosting additions. I am addicted to those emulsions, Rosie! I agree, the red velvet flavour is quite unique. I also have raspberry, coconut and butter vanilla! You should definitely give those a try if you haven’t!! As always, beautiful photos!!

  15. Aysh says

    This is seriously stunning! I am confused about the frosting by adding cream? Does it require a lot of beating to keep it stiff? It looks beautiful but how intense is the chocolate flavor? I am tempted to try this instead of my Sprinkles recipe.

    • says

      Thank you, Aysh! The cream in the chocolate frosting just gives it a nice sheen and creaminess, so it’s not so much about beating the cream to a thicker state. To you know what I mean? The chocolate frosting is very light and not fudgy, but at the same time the dark chocolate flavour comes through nicely. I hope that helps!

      • Aysh says

        Rosie!! I am so happy and honored your wrote back :). I will definitely try the frosting this Friday. Thanks again for the reassurance.

        Btw, did you get my email about my sprinkles search? I need your help!

  16. Hanifah AMM says

    Hye Rosie!

    Im Hanifah, from Malaysia (a country somewhere in South East Asia). lemme just tell u how much i ADORE ur blog, n ur cakes, n ur photos! Simply gorgeous. N ur cakelets! ADORABLE!
    Im gonna gv this cake a try, looks divine!
    Thnx for sharing yea.

  17. says

    It look, like always, amazing! I would love to try bake this cake! It could be that I just keep missing it when I read through the recipe, or that my lack of skills in english keep tricking me, but I can’t find out how many eggs you use?
    I dream and hope that this cake is as fantastic and fluffy as your supermoist vanilla cake, that is just breathtaking perfect!
    Thank you for all your inspiring posts!
    Greetings from Norway:)

  18. says

    Seriously gorgeous Rosie, as ever. And I do so appreciate the amount of work you put into each recipe that you post and all the research that you do. It makes me confident that I’m going to get a stellar result every time I try one of your recipes.

  19. says

    I’m in love! With a cake!! This is spectacular! Although I want to make the cake to try a cake with mayonnaise in, I will not be able to make it this amazing, so I’ll have to drool over your photos for longer! :D

  20. Jayne Hoque says

    Rosie, I just made your 6 layer strawberry buttercream and chocolate cake for a birthday tomorrow. Can’t wait to try it. I am definitely going to try this one next – beyond decadence!

  21. Bárbara Marichal says

    A W E S O M E!!!!!!

    Wonerful…I just fell in love!! <3
    Thanks for share it!! I hope to can prepare it ASAP!!!


  22. Diana says

    This WILL be my 35th birthday cake!!!!! Nothing like making it truly special! It sounds AMAZING!!!!! I will be making it myself, but I don’t mind! ;)

  23. Raquel says


    Love the new post and definitely plan on making this cake soon!

    Your thoughts on using a chocolate Swiss meringue buttercream instead of the one you posted? I just figured out how to make Swiss meringue buttercream (before I was too scared to even attempt it, but then I read your “demystifying” post), and now I don’t to go back!


  24. Paige says

    Hi Rosie,

    This cake is beautiful– I’ve been reading you blog for a long time, but this is my first comment. I’d love to make this for my boyfriend for Valentines day, but as a recent college graduate, I don’t have the right equipment (nor can I afford to buy it plus all those ingredients, sadly). What I do have is a cupcake pan… do you have any advice for turning this cake into cupcakes? I’d love to incorporate all three fillings too. Do you think that’s possible, or should I stick to one?

    I’m happy to use your Black Velvet Cupcake recipe, of course, but I thought I would check to see if you had any ideas on this recipe in particular :).

    Thank you!

  25. cheryl says

    Fabulous cakes! How do you get the diagonal lines in the frosting of the 3-layer cake? I love it, and I can’t get my spatula to do anything like that! Thank you:)

  26. Melanie says

    Perfect timing! My daughter loves red velvet cake and her birthday is coming soon. I’ll be making this one for her! It looks heavenly. Thank you so much for this!!!

  27. says

    Happy Thursday
    this cake looks and sounds amazing. thankyou for sharing.
    is it ok if i share it on my blog ? [ linking back to your site of course ]

    i’m such a fan of your site.
    have a great day

  28. vahiné island says

    wow!!!this cake is mouthwatering!!!i have to try it,even if i know it won t be as beautiful as yours!!!
    i ve experimented a lot of red velvet recipes,and not one of those where good.
    i don t know if it s because i ve never eat a real red velvet cake(i m french)or if i tried the wrong recipes.
    i think this one is gonna be the last one i would try,and i ll see if it s good or not;
    one day i have to go to the States to taste a real one in order to compare;
    anyway,thanks a lot for sharing your wonderful cakes with us,your tips and recipes!!
    if i omit the mayonnaise,do i have to substitute with something else?
    as for the fluff(i can t get any where i live)can i just melt some marshmallows instead?
    thank you for helping,and one more time your cake is really really nice,i love the way you frost it,and the BC seems so firm !!!
    happy caking
    xo,vahiné island

  29. Kathy says

    Hi Rosie!! I just made this cake today, it was so easy! Thank you! If I wanted it to be a bit more “chocolate” flavored, could I just add more cocoa? Would I have to alter the other ingredients to accommodate for the extra cocoa? I made your other red velvet cake (recipe911) a few days ago and loved it too!

  30. Mpho says

    Hi Rosie, I absolutely love reading your posts, your writing style is exceptional! This cake is so tempting to try, will definately be surprising my husband with this one for valentine, he’s such a red velvet fan:-) keep up the good work!

  31. Marta says

    What a beautiful cake!! :)
    How can you transfer the cake from the turning platform to the platter??? You could make a video ;)
    Kisses, Marta

  32. says

    OMG this cake is amazing!!

    I’m french and we are not use to bake these cakes but we should do!! I must have to do this!

    Congrates for your cake and for your blog I am a big fan in the other side of ocean!!

  33. says

    I already re-pinned this on Pinterest, but as I’m going through my reader, I couldn’t help but comment on this post as well. Because this cake looks FABULOUS. I’ve never had red velvet with anything but cream cheese frosting. That needs to change :)

  34. Taylor says

    This cake is gorgeous! My best friend loves red velvet cake; I can’t wait to make this for her birthday! Also, do you think this emulsion would work for royal icing, as well? Red is always such a pain to make.

  35. says

    rosie this is the BEST LOOKING RED VELVET CAKE I’VE EVER SEEN OR HEARD OF! it sounds bonkers and i love the addition of marshmallow creamcheese, vanilla whipped and chocolate frosting… and fresh berries, too… i’ll say it again… BONKERS. your photos of cakes actually make me drool… heehee!


  36. Dorothy says

    Hi Rosie!

    Thank you soo much for this!

    Looks absolutely decadent! I have a question for you…
    I would like to use this recipe for a wedding cake. Say, it’s a Saturday wedding, will it be ok to bake on Tuesday, ganache Wednesday morning and cover with sugarpaste on Thursday ahead of the big day on Saturday?

    Thanking you and look forward to hearing from you.
    Dorothy x

  37. says

    Dear Rosie,

    What an amazing cake! I baked it over the weekend for my dad’s bday and it was just perfect!! (Minus the pink coloring, and 4 layers, two 10in pans) Everyone loved it and pleaded to take it away since they couldn’t stop eating it. My favorite new discovery was the marshmallow cream cheese filling. I can’t wait to tri it on some cupcakes as well. I’m still a bit on the fence about the emulsion. I had recently purchased it (Marshall’s/Home Goods find) and thought it ruined my previous red velvet. Your version was beyond amazing, but I can’t wait to try it again without the emulsion to see if I still find its flavoring somewhat odd. I’m thinking about making it naked next time and maybe just pouring some ganache on top of it… Mmmm, can’t wait to try it again!

    Thank you so much for all your hard work and amazing baking!

  38. says

    Just Stunnig, as always!!!! I love to use fresh raspberries in my red velvets but have never made chocolate frosting to go with it. Now you made in mandatory to give that a go!

    Thanks for the lovely inspiration!!!

  39. Christy says

    I’m not a huge red velvet fan, but this is irresistable. I’m going to try it for my birhtday this year. You have mad skills!

  40. Laís Gomes Marcolongo says

    Oh My! I just GOTTA make this as a gift to myself on my upcoming birthday!
    One question: for the Pink Whipped Vanilla Cream Filling, you ask for the cream “divided”. Why is that?

    Congrats for the talent!

  41. Jade says

    Hi Rosie! I just sat down to write out the ingredients for this cake & realized I’ve baked a million of your desserts & never told you how wonderful they all are. In the past 2 years, I’ve made your Choco Choco Birthday Cake, your Winter Delight Peppermint Cake (as cupcakes), your Autumn Delight Cake, your Strawberry Layer Cake, the Salted Caramel Fudge Cake, Dark Chocolate Ruffle Cake, Orange Ginger Carrot Cake, and Baked’s Whiteout Cake. Every single recipe was flawless, each cake was beautiful and they all received raves. The Autumn Delight is by far the stand-out for my friends and family, I loved the Salted Caramel best, and my little daughters all beg for the “Strawberry Milkshake Cake” for every birthday. This one looks like a lot of steps, but I’m hoping its a big hit for a party on Monday! Thanks so much for your amazing blog & baking inspiration!

  42. says

    That looks amaaaaazing. And isn’t it surprising how well mayonnaise goes in chocolate cake! I might try a simplified version with just the cake and the chocolate icing with raspberries on it (mainly because I can’t seem to find marshmallow fluff here in this deprived nation ;) ).

  43. ASHLEY says


  44. Mpho says

    Hi Rosie,
    Today I’m test baking your red velvet cake and was wondering if there is any specific reason for using a combination of all purpose flour and cake flour.

    Greetings from South Africa

  45. Brittany says

    Hi Rosie,

    I baked this cake last weekend. Huge hit. The campfire cake is still the best according to the sampling group.

    When I combined the gelatin mixture to the cold whipping cream, it turned grainy, and lost all firmness…do you know what I did wrong??

    I love your cakes so much. This is the 7th cake I’ve made of yours. Keep ’em coming!!!

  46. says

    if your cakes taste even a quarter as good as they look, then i can only imagine how delicious they are! your photographs and styling are always stunning. this sounds so, so good.

  47. Ali says

    Hey Rosie,

    I’m trying to make this cake today, is there any way i can use something besides the red velvet flavoring oil? I can’t seem to find it at any grocery store around me!


    • says

      Hi Ali,
      Sure thing. Here are the notes from the post re: substitution for the flavor oil: “I have recently started using Lorann Red Velvet Flavor, which gives the cake its dark, red colour and just slightly-citrus taste that doesn’t fade once the cake is baked. If you can’t get this ingredient, you can replace with 1 oz of red liquid food colouring, or 1-2 tablespoons of a super red gel paste colour along with 1 tablespoon of pure vanilla extract.” Hope that helps!

  48. Laurie says

    I made this today and it tastes even better than it looks!! Your directions were spot on and super easy to follow! One of my dinner guests said I “made Paula Deen my b****” haha. Thank you!!

  49. Catherine says

    Hi Rosie,
    I measured out 1/4 c cake flour and it weighed about 28g. Then I measured 1/2 c which measured 55g. Directions have both measurements. Is it 1/2 cup cake flour or 1/4 cup? Thank you!! Looking forward to making this this weekend.

      • Catherine says

        THANK YOU!!!!!!!!!!!!!!!!! I have made so many of your delicious cakes and I’m never let down. You are such an inspiration to me (as well as others). THANK YOU, again!!!

  50. Lina Walid says

    Hi Rosie, thank you very much for sharing this amazing recipe. I baked the 3-layer cake on Valentine’s Day and my husband loved it! He took some to the office and all his colleagues were fighting for the last piece! THANK YOU SO MUCH :o)

  51. Megan K says

    I made this for a book club and everyone thought it was delicious. I loved the fillings and have already used the marshmallow cream cheese filling twice for filling chocolate cupcakes. I did 2 10″ cake layers and split them to make 4 thin layers because 10″ pans are the only nice round pans I have. It worked fine this way except that I almost didn’t have enough of the whipped cream filling. I made it work but I might make a little bit more next time just because it is delicious so I would rather have too much than too little.

  52. Lola says

    Hi Rosie,

    Very lovely cakes you make. Just started bakind and would love to bake this cake. Can I substitute the chocolate frosting with Swiss Meringue chocolate buttercream. I find icing sugar too sweet??

    Many thanks

  53. says

    “1 teaspoon super red soft gel paste, optional ”

    Hi there Rosie,
    Would you be able to share with me where I would find this ingredient that you used?

    Is this something that you can find at a grocery store in the baking aisle? Or need to order online?

    I would like to make this for my husband for his birthday on March 21st. Thank you so much for sharing the cake recipe and I look forward to hearing back when you have a moment.
    Melissa in South Carolina

  54. says

    Rosie, Rosie…what are you doing to me!
    You have set the bar so high…goodness!

    This red velvet cake is absolutely gorgeous. I can’t wait to make it and EAT it!

  55. Karlie says

    Hi Rosie, I would like to make this but use the marshmallow cream cheese filling to cover the cake as well, would that work or is that filling too soft to use on the outside? Thanks!

  56. says

    Thank you for the inspiration Rosie! I have always been intimidated by baking and had never made a cake from scratch. The delicious description of this Red Velvet Cake inspired me to try and I used this recipe with the Marshmallow Cream Cheese Filling as the frosting to make a cute Bunny Cake for Easter, see here…

  57. katia says

    Hi, i will try this recipe but it is the first time i see a recipe with mayo?? Does anyone knows who does the mayonesse works on the cake? does it give moisture??

  58. Susan says

    Hi Rosie,

    I love your blog, and am beginning to swear by your recipes. I trialled this recipe tonight, hoping it would be a good fit for my daughter’s upcoming birthday. It really is amazing, and I can’t wait to share it with our family and friends. I wanted to say thank-you, thank-you, thank-you! What you share with us is always so reliable, creative, and delicious – we all benefit from your obvious love of cake! :)

  59. Jodie Meyers says

    SO my friend pointed in the direction of your website just as I needed to make a cake for my Mother In Law and I am in LOVE!
    I came across this cake and it decided on the spot that this is the cake to make! and I did and it was AMAZING!
    Thankyou for haveing an Amazing website and for sharing your creations! I have now told my Mum she needs to come here and pick out a cake for me to make her.

  60. Laís Gomes Marcolongo says

    I finally made it! Turned out WONDERFUL and really loved by all the guests!
    Only I used frozen raspberries instead of fresh ones. Good anyway!
    Thank you a bunch for contributing for an even happier birthday of mine! =D

  61. says

    This sounds like a really great red velvet cake recipe, thank you!
    I was wondering about the Marshmallow cream cheese filling – do you think it would be suitable for a tiered wedding cake?? I.e. does it the marshmallow fluff make it stiffer and last longer?

    Thank you Rosie!

  62. says

    Hi Rosie! I’ve been reading your replies and I wanted to share with those who are having a hard time finding the Lorrainne emulsions, well, this is the second time that I walk into a Ross store(in the US) and I’ve been able to find the princess and red velvet emulsions for half the cost of what you can get them through amazon. Can’t wait to make your recipe! Hope this helps and thanks for sharing.

  63. Wendy says

    Hi Rosie,

    First of all, love your blog. Secondly, I’m dying to taste this cake when it’s all finished. However, it’s my 4th attempt to get the whipped vanilla cream filling right (yes, 4th attempt in the same evening and 2 trips to the grocery store later, still can’t get it right). Everything looks good up until I start adding the gelatin mixture to the whipped cream. It doesn’t thicken and the cream eventually starts to curdle as it becomes overwhipped. I’ve made sure the gelatin mixture has cooled completely before adding it. Maybe I’m adding the mixture too quickly????….how slowly should I be adding it? (eg 1tbsp at a time until incorporated????). Anyways, I hope you can give me some suggestions as I’m already drooling at the thought of what this cake will taste like when it’s done…lol!

  64. Lola says

    Hi Rosie,

    Lovely recipe – many thanks.
    I need to make red velvet cupcakes, have you tried this as cupcakes?

    Kind rgds,

  65. Lizzie says

    This cake looks incredible, thank you so much for sharing the recipe. I’m thinking of using it as my 21st birthday cake. However, as weird as it sounds I have a massive aversion of mayonnaise. Is there something I could use instead or should I emit this part of the recipe altogether?

    Many Thanks,


    • Denise says

      i know I hate mayo too and I have miracle whip (which I dislike but other pple use in my house) and garlic is one of the ingredients. I don’t know what to do.

  66. Wende says

    Hi Rosie, I let me husband pick out this cake from all the cakes I’d been pinning on Interest. I didn’t think I’d be able to find the emulsion but I did at Michael’s Arts & Crafts. I too had trouble with the whipped cream & had to try a second time. It made so much cream I had leftovers & it was squishing out the sides as I was assembling it. I just kept scraping it off to keep it as clean as I could in preparation for the frosting. That crumb layer was a godsend to having a beautiful cake in the end. I will make this cake again & do the 6 layer to help use up all the filling. As others have mentioned the marshmallow filling was divine. I might use that on layers next time instead. I’m also going to try it on my favorite banana cake

  67. Lisa Pina says

    I have a friend who’s been asking for a great red velvet cake recipe, but she’s set on making then into cupcakes. Would we bake these at the same temperature and time?

  68. Amanda H says

    so I made this last night but it was cupcakes instead of a cake. Well the batter tasted great. I made mine blue instead of red and the coloring had a separated look which baked out BUT it was so pretty in the bowl. when i cooked it went so dark and not pretty at all I am not sure what happened. and they are very flat, not domed even a little.

  69. Emily says

    I can honestly say I have never EVER left a comment online, but I felt I had to with this recipe. Everything about this recipe is wonderful, but the chocolate icing is hands down the most amazing icing I have ever made or tasted. And the best part is how much of it there is. Everytime I make a recipe I struggle with too little icing, but this recipe is the perfect amount of decadent, delicious icing. Thank you, thank you, thank you. It will make my friend’s birthday perfect!

  70. redpink says

    Hey there. i have made this cake 2 times but in 6 inch pans for which i hlved the quantities mentioned. LOVED it !! =) it was the most yummiest butteriest red velvet i ve ever tried to date ! I now need to to make this in a 12 inch pan and i was wondering how much i would need to double it to fill one 12 inch , 2 inches tall round pan ? Please do let me know asap cause i have an order i need to get back on =) Much love and thanks!

  71. Wendy says

    I want to make this cake for a birthday party on Saturday. Would it be possible to make the fillings and the frosting the 1 day before I assemble the cake?

  72. Wendy says

    Thank you for such an amazing recipe! My husband says this is the best cake I have made to date! It turned out amazingly delicious! I did make the fillings and the frosting the day before I assembled the cake and it seemed to work out better. When I made the pink whipped vanilla cream filling I was worried because it seemed very runny, but refrigerating it overnight firmed it up just perfect.

  73. Karen says

    This cake is FABULOUS!! I made it for a dinner party last night and got rave reviews (and requests by all for the recipe. It was wonderfully moist, with a fabulous crumb. Some of my friends took pictures of the cake. I need to make another by next weekend, but am very busy and must make the cake today. Can I bake, frost and freeze for a week?

  74. says


    I made this cake on the weekend and it was a massive hit. I used double the marshmallow cream cheese and eliminited the whipped cream (I don’t like cream on cakes) and also used sour cream instead of mayonnaise (just what I had in the fridge). My friends are still raving about how good it was.

  75. Irma says

    Love, love, love. Pink hearts all around, sprinkled with gold, shimmery, dust!
    Why do I spend hours going through gazillions of recipes, only to come back here and make yours? Because your recipes are perfect every time! Every. Single. Time!!!!!!!
    Thank you for all the hard work you put into experimenting and passing on the wisdom to us.
    I made your cake into a purple velvet cake. Used a combination of violet, regal purple, and electric purple gels. Didn’t know if using the Red Velvet Emulsion would interfere with the purple colour (would it?), so I used Lorann Cake and Cookie Bakery Emulsion.
    YUMMY!!!!!!! So perfectly purple, and soooo moist and delicious!!
    Thank you, thank you, thank you :) :) :)

  76. p bord says

    hi! I just made this cake and something really go wrong ..the batter overflow all the cake pans like a volcano :P . some advice? I really love the taste of it..

    • p bord says

      hahaha.. I could do it!! It was my convection oven. to hot for the cake. I made it at 140ºC and was perfect!.. Amazing recipe!! Thanks!

  77. Katie K says

    I came across this recipe when I was googling Lorann’s Red Velvet Emulsion (I wanted to see if real from-scratch bakers were using it and if they liked it). A friend asked me to make her red velvet cupcakes, which I had never made before, and I was uncomfortable with all the recipes saying to add an entire bottle of dye. Add to that reviews saying their cakes turned brown, and learning about how tricky getting the right pH can be, and I was getting kind of nervous.

    So when I found this recipe, and saw the great comments, I bought the Emulsion and decided to try it. HOLY CRAP this recipe is good. They came out delicious, and moist, and red, the very first time. You know what they were? They were velvety. That is the perfect word.

    To make this into cupcakes, I just followed the recipe and then watched them like a hawk in the oven (I set the timer for 15 minutes, checked, rotated, and then I think they only needed about 4 minutes or so more). I ended up with about 3 dozen cupcakes. Awesome. So, THANK YOU!

    • Denise land says

      Well I wanted cupcakes too and I used sour cream as well because when I used mayo, I didn’t like it that much. Umm…….OMG….. That cupcakes was awesome. THANK YOU to ROSIE and YOU. I didn’t have the food coloring or flavor called for in this recipe either, I just used 1 and 1/4 tsp of red food color and 1 and 1/2 tsp vanilla. Mine were done in 16 min. For the icing, I used 16 oz of cream cheese, 1 stick of butter, 4 cups of sugar. No flavor. Roasted me some pecans in butter, salt, sugar, and a lil cinnamon. I love her cakes….my goodness. I’m in awe.

  78. Sally says


    I’d like to make a 6″ double layer cake for my daughter’s 2nd birthday with your vanilla bean frosting. Would it work to halve this recipe to get 2 6″ layers?

    If so, how would I halve the 3 eggs? Thanks!

  79. Liz Bell says

    Hey Rosie, I love your recipes and your website. I have baked several of your cakes and they all turned out great. You are an inspiration! I made this cake and it tasted great but the layers seem small or not a thick as I thought they would be? I am not sure I would be able to make six layers. Is that normal or did I do something wrong. Thanks for your input,

  80. Julia says

    I want to try making this recipe for a friend of mine and decorate it with fondant. I want to just use the marshmallow cream cheese filling though not the raspberry one. Do you think this would be ok if I kept it out of the fridge to decorate? Or will it not be good with the cream cheese? Any help would be greatly appreciated :-)

  81. Andrea says

    For a bit of a fall twist, could you use pumpkin puree instead of mayonnaise in this recipe? I’m thinking of making mini red velvet pumpkin cupcakes for my annual Halloween party :)


  82. Eleni says

    This looks and sounds mouthwatering! And I had to laugh at that comment about your husband’s looks making up for his lack of sweet tooth, that’s pretty well how I feel about my fiancé!


Leave a Reply

Your email address will not be published. Required fields are marked *