Red velvet cake is a classic dessert loved by many for its rich flavor and vibrant color. Traditionally, this cake is made with cocoa powder, giving it its distinct taste. However, if you’re looking for a red velvet cake recipe without cocoa, we’ve got you covered. In this article, we will share an easy and delicious recipe for a cocoa-free red velvet cake that you can enjoy at any occasion.


– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon white vinegar
– Red food coloring (as desired)


1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.

3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and vinegar.

4. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.

5. Add the red food coloring to achieve the desired shade of red. Start with a few drops and gradually add more until you’re satisfied with the color.

6. Divide the batter evenly between the prepared cake pans.

7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

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9. Once cooled, you can frost the cakes with cream cheese frosting or any other frosting of your choice. Decorate as desired.

Now that you have your delicious cocoa-free red velvet cake ready to be enjoyed, let’s answer some common questions you may have:

Q1: Why would someone want to make a red velvet cake without cocoa?
A1: Some people have allergies or sensitivities to cocoa. Additionally, omitting cocoa can create a milder flavor that appeals to those who don’t enjoy the strong taste of chocolate.

Q2: Can I substitute cocoa powder with something else in this recipe?
A2: Instead of cocoa powder, you can use melted white chocolate to achieve a similar richness and color.

Q3: What kind of frosting works best with this cake?
A3: Cream cheese frosting is the classic choice for red velvet cake. However, you can also use buttercream frosting, whipped cream, or even a simple dusting of powdered sugar.

Q4: Can I freeze this cake?
A4: Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store in an airtight container for up to three months. Thaw them in the refrigerator overnight before frosting.

Q5: Can I make cupcakes instead of a cake?
A5: Absolutely! This recipe can be easily adapted to make delicious red velvet cupcakes. Adjust the baking time to approximately 15-20 minutes.

Q6: Can I use natural food coloring instead of artificial?
A6: Yes, you can use natural food coloring made from beet juice or other plant-based sources. However, keep in mind that the color may be less vibrant.

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Q7: Can I add other flavors to this cake?
A7: Absolutely! You can experiment with adding flavors like almond extract, lemon zest, or even a hint of cinnamon to enhance the taste of the cake.

Now that you have all the information you need, it’s time to start baking and enjoy a delicious cocoa-free red velvet cake. Happy baking!