Comments on: Red Velvet Cake!

By: Sinéad

Sinéad — Sun, 08 Jun 2025 18:57:28 +0000

Greetings from Ireland This is an amazing recipe! Thank you so much for sharing it I'm making niece's wedding cake and this is definitely 1 of the tiers. You may have posted this already but would you have quantities for a 12 inch/30 cm version? If not no worries, I'll work on scaling it up. Thanks again! S

By: Jane's Patisserie

Jane's Patisserie — Thu, 22 May 2025 13:01:22 +0000

In reply to Megan. What exact cream cheese did you use, and what exact butter? This is usually why it's too soft (using low fat, or a baking margarine for example doesn't work). The recipe in the notes is the original recipe in case someone still wants to make it, but I use the updated version now x

By: Megan

Megan — Thu, 22 May 2025 12:01:54 +0000

In reply to Shirine Mahawish.

My cream cheese frosting so so runny I can’t pipe it? Is 150g icing sugar enough?
Why is it different on the recipe to what’s in the notes. at the bottom?
Thankyou

By: Helen

Helen — Thu, 08 May 2025 16:02:30 +0000

In reply to Jamie. Hi, I've just made this cake using pro gel concentrated food colour in red from Hobbycraft and it's worked a treat.

By: Jane's Patisserie

Jane's Patisserie — Fri, 02 May 2025 09:06:42 +0000

In reply to Jamie. I would say no - it's not strong enough and the bake will likely still be brown. x

By: Jamie

Jamie — Thu, 01 May 2025 09:20:23 +0000

Can I use dr oetker instead of sugar flair? If yes, how much should I use?

By: Allyson

Allyson — Wed, 09 Apr 2025 21:07:12 +0000

In reply to Phyllis Ryan. I’ve been requested to do a 10” cake for a wedding also, so this would be great x

By: Shirine Mahawish

Shirine Mahawish — Thu, 27 Mar 2025 19:11:20 +0000

In reply to Caitlyn. Hi There. Did you ever find this out, as I'm think of making this cake using gluten free flour, but don't want to mess it up, as it's for my friends birthday. Thank you. Shirine

By: Shirine Mahawish

Shirine Mahawish — Wed, 26 Mar 2025 19:40:26 +0000

Could I use gluten free flour instead and if so, is it the same quantity? I’m baking this for my friends birthday…..fingers crossed it looks like the pics!

By: Jane's Patisserie

Jane's Patisserie — Wed, 12 Mar 2025 08:48:28 +0000

In reply to Janine. Hey! You can use block unsalted butter at room temp, or any baking spread in the sponge x

By: Janine

Janine — Wed, 12 Mar 2025 08:08:55 +0000

In reply to Saz. Is the unsalted butter in cake batter just baking spread like stork? Would it work with the same amount in oil instead?

By: Nikki

Nikki — Thu, 06 Mar 2025 17:27:53 +0000

In reply to Phyllis Ryan. Hi Phyllis, I made this recipe last week in a 10" tin and the quantity above was more than enough for the tin. I am making it again tomorrow, so I will double the recipe for 2 cakes to be sandwiched together. I baked at 150 fan for an hour and it had a very slight crust to it. I usually bake a 10" for 45mins, but this was definitely not ready at that time. I might check tomorrow after 55mins. Hope this helps. Good luck with the wedding cake!

By: Phyllis Ryan

Phyllis Ryan — Sat, 01 Mar 2025 15:42:29 +0000

Hi jane would you be able to give me a recipe to make this red velvet cake as a 10 inch please
My son has asked me to make his wedding cake.. 10 inch red velvet and 8 inch lemon drizzle
I absolutely love your recipes they haven’t failed me yet thank you so much

By: Karen

Karen — Mon, 10 Feb 2025 14:21:27 +0000

I made this at the weekend and brought it to work today. I can’t tell you how well it’s gone down. So easy to make, looks amazing, deliciously moist and the cream cheese frosting, which I’m not normally a fan of as I find it too sweet, is absolutely delicious – really hard to believe there is any sugar in it. So many compliments I will definitely make this again as soon as possible. I used the red food colouring you recommended and the colour is very vibrant.