Velvet cakes have stolen my heart over the years, and I’m beyond excited to share my top 10 favorites with you. These aren’t just pretty cakes with vibrant colors. Each one has that signature soft, tender crumb that makes velvet cakes so irresistible.
From the classic red velvet that started it all to fun color variations that’ll brighten any celebration, these recipes deliver on both flavor and texture. I’ve spent countless hours perfecting each one, and the result is a collection that covers every occasion from baby showers to holidays.
Why You’ll Love These Velvet Cake Recipes
These velvet cakes share one magical ingredient: buttermilk. It’s what creates that impossibly soft, moist texture.
The acidity in buttermilk works with the leavening agents to produce cakes so tender they practically melt on your tongue. Plus, most of these recipes are surprisingly straightforward to make.
1. Red Velvet Cake Recipe
This classic red velvet cake is where the magic began. The deep red color comes from a combination of cocoa powder and red food coloring, while buttermilk and vinegar create that signature tangy flavor and velvety texture that made this cake legendary.
Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons (14g) unsweetened cocoa powder
- 1 ½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons (30ml) red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Kitchen Equipment:
- Two 9-inch (23cm) round cake pans
- Stand mixer or electric hand mixer
- Mixing bowls
- Offset spatula
- Cooling racks
2. Red Velvet Cake Recipe With Cake Mix
Short on time but craving that classic red velvet flavor? This shortcut version uses a boxed cake mix as the base, then we doctor it up with pudding mix, sour cream, and eggs to create a cake that tastes completely homemade. The addition of cocoa powder and red food coloring gives it that authentic red velvet look and subtle chocolate hint.
Ingredients:
- 1 box (432g) white cake mix
- 1 package (99g) instant vanilla pudding mix
- 4 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) sour cream
- 2 tablespoons (14g) unsweetened cocoa powder
- 2 tablespoons (30ml) red food coloring
- 1 teaspoon vanilla extract
Kitchen Equipment:
- Two 9-inch (23cm) round cake pans
- Electric mixer
- Large mixing bowl
- Whisk
- Cooling racks
Read Also: Red Velvet Cheesecake Cake Recipe
3. Blue Velvet Cake Recipe
Blue velvet cake brings the same wonderful texture as red velvet but with a vibrant blue twist. This stunning cake uses blue food coloring to create layers that are absolutely mesmerizing when you cut into them. The hint of cocoa powder adds depth without overpowering the vanilla buttermilk flavor.
Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons (14g) unsweetened cocoa powder
- 1 ½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons (30ml) blue food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Kitchen Equipment:
- Three 8-inch (20cm) round cake pans
- Stand mixer or electric hand mixer
- Mixing bowls
- Whisk
- Cake leveler (optional)
4. Pink Velvet Cake Recipe
Pink velvet cake is pure elegance on a plate. Unlike red velvet, this one skips the cocoa powder entirely, creating a vanilla-forward flavor that’s sweet, tender, and just slightly tangy from the buttermilk. The gorgeous pink color makes it perfect for baby showers, Valentine’s Day, or any celebration that could use a pop of color.
Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 3 large eggs
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- Pink food coloring
Kitchen Equipment:
- Two 8-inch (20cm) round cake pans
- Electric mixer
- Mixing bowls
- Rubber spatula
- Parchment paper
Another favorite recipe: Pumpkin Cheesecake Recipe
5. White Velvet Cake Recipe
This white velvet cake is essentially red velvet’s sophisticated sister. By leaving out both the food coloring and cocoa powder, you get a pristine white cake with that same incredible velvety texture and subtle tang. I love pairing this with ermine frosting for a truly traditional experience.
Ingredients:
- 2 ¾ cups (330g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups (300ml) buttermilk
- ¾ cup (180ml) vegetable oil
- 3 large eggs
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
Kitchen Equipment:
- Three 8-inch (20cm) round cake pans
- Stand mixer
- Mixing bowls
- Whisk
- Cake strips (optional)
6. Lemon Velvet Cake Recipe
Lemon velvet cake is sunshine in cake form. The combination of fresh lemon zest, lemon extract, and that signature buttermilk tang creates a flavor that’s bright and refreshing. The texture is incredibly soft and moist, making each bite absolutely heavenly.
Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 4 large eggs
- 1 cup (240ml) buttermilk
- Zest of 2 lemons
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
Kitchen Equipment:
- Two 9-inch (23cm) round cake pans
- Stand mixer with paddle attachment
- Microplane zester
- Mixing bowls
- Cooling racks
Read Also: Creme Brulee Cheesecake Recipe
7. Orange Velvet Cake Recipe
Orange velvet cake delivers a citrusy twist on the classic formula. Fresh orange zest and orange extract infuse every bite with bright, sunny flavor. This cake has become my go-to for spring and summer celebrations.
Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 4 large eggs
- 1 cup (240ml) buttermilk
- Zest of 2 oranges
- 2 tablespoons (30ml) fresh orange juice
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
Kitchen Equipment:
- Two 9-inch (23cm) round cake pans
- Electric mixer
- Zester or grater
- Mixing bowls
- Wire whisk
8. Purple Velvet Cake Recipe
Purple velvet cake is as whimsical as it is delicious. The vibrant purple hue comes from purple food coloring, while the cake itself maintains that classic velvet texture. I’ve served this at birthday parties where it never fails to get oohs and aahs when I slice it.
Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons (14g) unsweetened cocoa powder
- 1 ½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 large eggs
- Purple food coloring (2-3 tablespoons/30-45ml)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Kitchen Equipment:
- Two 9-inch (23cm) round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Cooling racks
You might also enjoy: Fruit Cocktail Cake Recipe
9. Black Velvet Cake Recipe
Black velvet cake is dramatically dark and intensely chocolatey. Made with black cocoa powder, this cake has a deep, almost midnight color. The flavor is rich but not overwhelming, with that signature velvet texture that makes it stand out from regular chocolate cake.
Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) black cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) hot coffee
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
Kitchen Equipment:
- Two 9-inch (23cm) round cake pans
- Electric mixer
- Large mixing bowl
- Whisk
- Instant read thermometer (optional)
10. Red Velvet Cheesecake Cake Recipe
This showstopper combines two beloved desserts into one spectacular creation. Layers of classic red velvet cake alternate with creamy cheesecake, all topped with cream cheese frosting. It’s decadent, impressive, and absolutely worth the effort.
Ingredients:
For the Red Velvet Layers:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons (14g) cocoa powder
- 1 ½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 large eggs
- 2 tablespoons (30ml) red food coloring
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
For the Cheesecake Layers:
- 16 oz (450g) cream cheese, softened
- â…” cup (133g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Kitchen Equipment:
- Three 9-inch (23cm) round cake pans
- Stand mixer
- Springform pan
- Mixing bowls
- Offset spatula
- Cooling racks
Tips for Success
The secret to perfect velvet cakes is using room temperature ingredients. Cold eggs and buttermilk can cause the batter to curdle or result in dense cakes.
Don’t overmix the batter once you add the flour. Mix just until the dry ingredients are incorporated to keep your cakes light and tender.
For the most vibrant colors, use gel food coloring instead of liquid. Gel colors are more concentrated, so you’ll need less and won’t add extra liquid to your batter.
Storage and Reheating Tips
Store unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze wrapped layers for up to 3 months.
Frosted cakes with cream cheese frosting need to be refrigerated. Bring the cake to room temperature 30 minutes before serving for the best texture and flavor.
If you’re making these cakes ahead, bake the layers a day or two in advance. They actually frost more easily when they’re cold.
FAQs About Velvet Cake Recipes
1. What makes a cake a “velvet” cake?
Velvet cakes get their name from their incredibly soft, fine-crumbed texture. The combination of buttermilk, vinegar, and sometimes cocoa powder creates a tender cake with a velvety mouthfeel that’s quite different from standard layer cakes.
2. Can I make these cakes without buttermilk?
You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using. However, real buttermilk produces the best texture and authentic velvet cake flavor.
3. Why do some velvet cakes use oil instead of butter?
Oil keeps cakes moist longer than butter alone. Many velvet cake recipes use a combination of both to get the rich flavor of butter with the superior moisture retention of oil.
4. How do I get vibrant colors in my velvet cakes?
Use gel food coloring rather than liquid versions. Gel colors are highly concentrated, so you need less product and won’t add excess liquid to your batter. Start with less than you think you need and add more gradually until you reach your desired shade.
5. Can I turn these layer cakes into cupcakes?
Absolutely! Most of these recipes convert beautifully to cupcakes. Fill cupcake liners two-thirds full and bake at the same temperature for 18-22 minutes. Check for doneness with a toothpick inserted into the center.
Final Thoughts
These 10 velvet cake recipes have become staples in my baking repertoire for good reason. Each one brings something special to the table, from the classic red velvet that started the tradition to creative color variations that make any celebration memorable.
I hope you’ll try at least a few of these recipes and discover your own favorites. Let me know in the comments which one you’re most excited to bake, and don’t forget to share photos of your beautiful creations!
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