20 velvet cake recipes

Red Velvet Cocoa Cake made with buttermilk, cocoa powder, and vinegar for a tender, tangy crumb with that classic crimson color. A Southern layer cake staple.

Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Famous Brown Derby red velvet cake with buttermilk-cocoa cake layers, vinegar reaction, and the original cooked-flour ermine frosting. Hollywood diner classic from the 1940s Wilshire icon.

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Mother's Oh and Ah! cake is a vintage red velvet-style chocolate sour cream cake with deep cocoa flavor and a tender crumb. Cake flour and sour cream make it pillow-soft. A drop of red food coloring gives it that signature reddish hue.

Gold cake is a rich, egg yolk-based layer cake with lemon zest, frosted and sprinkled with shredded coconut. Six egg yolks give this two-layer cake its golden color and tender, velvety crumb.

A from-scratch chocolate layer cake made with cocoa, buttermilk, cake flour, and both white and brown sugar. Creamed butter method for a velvety, tender crumb. Frost with your favorite icing.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.

Buttery cinnamon pound cake studded with toasted almonds, baked in a Bundt pan until golden. Dense, velvety crumb with nutty crunch in every slice.