The Most Amazing Yellow Velvet Cake recipe is moist, fluffy, and has the perfect balance between acidity and chocolate. Top it off with cream cheeses frosting for the perfect Yellow Velvet Cake you’ve been dreaming of just in time for Spring. Paired with simple buttercream daisies, this yellow velvet cake will be a scrumptious addition to your next Spring get together.

A light chocolate cake with lots of luscious cream cheese frosting and decorated with the simplest of daisy flower decorations. This cake is moist but so light and fluffy, it really is the perfect match for all that scrumptious frosting! You can make this without any food coloring and it will be a light tan color, not quite red, but it eaten all up just as quickly!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.



It’s a much lighter chocolate cake with a tangy note from the cream cheese frosting. Some people have stopped adding chocolate to the batter as it interferes with the desired bright red color. It’s the vinegar that makes a huge difference, acid reacts with the leavening agents to give you a fluffier cake.

Many people wonder, is red velvet cake really just a chocolate cake? While it certainly has a chocolate flavor and cocoa powder as a main ingredient, a red velvet cake is not a chocolate cake. It has far less cocoa powder in it than a traditional chocolate cake recipe.


Aside from having MUCH less chocolate, a red velvet cake will also have vinegar and buttermilk in the batter, which reacts with the leavening agents to give you a fluffier cake. Originally the cakes had a dusty maroon hue from the acid reacting with cocoa powder but as time went on that became a bright red color with the addition of red dye to the batter.


Red velvet cake is indeed a very mild chocolate flavor since it possesses very little cocoa powder. The main flavor note actually comes from the cream cheese frosting. You’re getting bites of fluffy moist cake with a very creamy delicate frosting giving a really wonderful mouthfeel.



  1. Sift and whisk dry ingredients together.
  2. Mix wet ingredients in a separate bowl.
  3. Color your buttercream and white vinegar mixture.
  4. Add wet to dry mixture and mix until combined.
  5. Bake in prepared pans until centers are springy to the touch.

Use Room Temperature Ingredients

Cold ingredients do not mix well with room temperature ingredients. As with any recipe that calls for dairy products, always be sure to take the time to bring ingredients to room temperature because it will result in a lighter, fluffier bake. 

Proper Measurements

Proper measuring of ingredients is key to perfectly baked cakes & cupcakes, especially when you are making them from scratch. Take a moment to kneel down, get face to face with your measuring cup, and measure liquids at eye level in standard liquid measuring cups.

When it comes to dry ingredients, measure by spooning the ingredient into a measuring cup or spoon, then leveling off the top with a knife or straight edge spatula.

Don’t Overmix the Batter

No matter what you will be placing into your oven, over-mixing the batter can lead to over-developing the gluten, which means your cake or cupcakes will come out dense and heavy.

Bake Immediately

Bake your desserts immediately after mixing the batter. Letting batter stand for too long can cause some of the air you’ve beaten in to escape, making for a denser bake.

No Peeking!

While it can be tempting, resist the urge to peek in the oven on your dessert’s progress. Opening or closing the oven door before the baking time is complete can cause fragile air bubbles in the batter to burst, preventing the bakes from rising. Even if you are gentle with the oven door, a rush of cold air can affect the bake while it is trying to set up, resulting in dense, deflated bake. Try to resist the urge to peek until your bakes are at least 2/3 through their baking time.

How to Test if Your Baked Treats are Done

Test your bakes for doneness while they’re still in the oven by inserting a cake tester or wooden toothpick into the center. Your bakes are done when the tester or toothpick comes out with no more than a few moist crumbs clinging to it; you should see no wet batter. You can also gently press down on the bake and, if it bounces back leaving no dent, then it is done. If removed too early, the bake will sink in the center as it cools and, if over baked, it will be dry.



  • Adding the right amount of fat gives chocolate cake a moist crumb. Fluffiness comes from using the right amount of leavening agent; too much and the cake will collapse, too little and it will be dense.
  • Another way to get a moist and fluffy crumb? Creaming the butter and sugar coupled with whipping egg whites until they reach the soft peak stage then folding them into the batter.



Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!


Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.


I used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. I’m also fond of using higher quality cocoa powders like Ghiradelli’s or cocoa powders from specialty chocolatier shops, but those are pretty pricey. I don’t recommend using cheap store brands.


  • Buttermilk can be annoying to keep on hand as it expires quickly and most recipes use very little. I often use powdered buttermilk reconstituted with water or add a tablespoon of lemon juice into some whole milk to curdle it.

Cake Troubleshooting

Why are the Baking Pans Sticking to the Cake?

While spring form pans make it easy to get the cakes out of the pan with minimal cleanup, they can sometimes stick to the cake. A high sugar content recipe can cause the batter to caramelize against the baking pan, and a lower fat recipe tends to stick more than a batter higher in fat.

If you notice your cakes are sticking to the baking pans, try placing a deep baking pan filled with water on the bottom rack of your oven. This added moisture my help prevent sticking.  A cake is also more likely to stick to the baking pan if it has not cooled completely before trying to unwrap it.

How to Store Cakes

Cakes are at their best within the first 2 days of baking. While they can last up to 5 days at room temperature in an airtight container, they will start to dry out after 3-4 days.

Be sure to let the cakes cool completely. Packing un-iced cakes while still warm can create sticky tops, making it more difficult to get the icing to stick when you are ready to frost them.

Choose an airtight container that is tall enough, so the container lid doesn’t touch the icing. Typically, the container can be left out at room temperature; however, if you are experiencing hot and humid weather that is causing the icing to melt or if the cakes are filled or decorated with something that requires refrigeration (like lemon curd or a meringue buttercream), you can store them in the refrigerator. If you must refrigerate your cakes, bring them back to room temperature before serving.

Freezing Baked Cakes

Un-iced cakes can be frozen for up to 3 months. Be sure the cakes are completely cooled to room temperature before freezing to avoid condensation forming, which can result in soggy cakes when it’s time to defrost them.

While simply placing the cakes in an airtight container is enough, individually wrapping each cake before placing them in the airtight container will better help preserve the freshness and taste. After removing them from the freezer, let them defrost uncovered to prevent the tops from getting sticky.

What I Use To Make Cakes

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Daisy Yellow Velvet Cake

Daisy Yellow Velvet Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour


  • 2 & 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick butter at room temperature
  • 1 & 1/2 cups white granulated sugar
  • 2 eggs at room temperature
  • 1 & 1/2 teaspoons vanilla extract
  • 3 tablespoons cocoa powder
  • 1 cup buttermilk at room temperature
  • 1 tablespoon white vinegar
  • 3 tablespoons yellow food gel color
  • 3 sticks butter at room temperature
  • 4 & 1/2 cups powdered sugar, sifted
  • 16 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 stick butter at room temperature (see notes)
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted (see notes)
  • 4 tablespoons heavy cream at room temperature (see notes)


  1. Preheat oven to 350 degrees.
  2. Coat your cake pans with shortening and give a light dusting of flour or cocoa powder.

Velvet Cake

  1. In a large bowl cream your butter with your hand mixer on a medium high speed.
  2. Add in sugar. Lower hand mixer speed to a medium and mix sugar into the butter until combined.
  3. Switching to a medium low speed with your hand mixer, add eggs in one at a time and beat into the butter mixture.
  4. Blend in vanilla extract.
  5. Add in cocoa powder, switch your hand mixer to a low speed, and slowly work cocoa powder into mixture. Set aside.
  6. Whisk together your flour, baking soda, and salt in a medium sized bowl. Set aside
  7. In a small bowl, combine your buttermilk along with your white vinegar and food gel color.
  8. Whisk your buttermilk mixture until the color has fully incorporated.
  9. Add a third of your dry and 1/2 of your buttermilk mixture to your large bowl mixed wet ingredients.
  10. Switch your hand mixer to the lowest possible speed and begin to incorporate all your ingredients together for a few seconds. Add in your remaining dry and buttermilk mixtures to the cake batter and continue to mix on a low speed until you have a smooth, just combined, cake batter.
  11. Pour the batter into your prepared pans and bake for 35 - 40 minutes or until your cake tester comes out clean.

Cream Cheese Frosting

  1. In a large bowl, cream your butter on a high speed with your hand mixer.
  2. Add in your cream cheese and continue to beat until combined and smooth.
  3. Blend in vanilla and salt.
  4. Switching your hand mixer to a low speed, mix in your sifted powdered sugar 1 cup at a time.
  5. Once all your powdered sugar has been added, give a quick whip on a high speed for no more than 30 seconds.


  1. If not already done prior, sift 4 cups of powdered sugar. When finished, measure out 4 cups of sifted powdered sugar and put away what’s left.
  2. Beat butter and shortening together until both are well combined, light, and fluffy.
  3. Beat in the vanilla extract.
  4. Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
  5. Add in heavy cream, 1 tablespoon at a time, while beating buttercream at a medium speed until light & fluffy. (see notes)

Assembly / Decorating

  1. Once your cakes have cooled, level each cake and move the top cake portions to bowl. These will be used for the crumbs. To create the crumbs, you can either break up the removed cake tops by hand or use a cheese grater to get a more consistent crumb.
  2. Half each cake and place the first cake layer on your cake turntable.
  3. Fill this first layer with a generous amount of cream cheese frosting and top with your next layer of cake. You will continue this step until you have all of your desired layers.
  4. Starting from the bottom, and while rotating your cake turntable, pipe on cream cheese frosting in an upward motion.
  5. Using a cake frosting scraper, straight spatula, or offset spatula you will want to smooth your cream cheese frosting. The best way is to hold your smoothing tool upright and gently pressed against your cake while rotating your cake turntable.
  6. Smooth the top of your cake with an offset spatula.
  7. Set in fridge and allow to chill and set for 5 minutes.
  8. Tint 1 small batch of buttercream yellow for flower center. Fit one decorating bag with large round decorating tip and fill with white buttercream. Fit second decorating bag with round decorating tip 1 and fill 1/4 full or less with yellow tinted icing.
  9. With your white buttercream, pipe on 4 dots in a circle. Using the back of a small spoon or offset spatula, gently press down on each petal dot and stroke inward.
  10. Give each daisy 1 yellow dot in the center of the flower. Then just repeat these two steps until your cake is decorated with these easy buttercream daises.


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.

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More Cake Theme Tutorials👉’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉

Posted by Man Cake on Wednesday, July 10, 2019

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