Red velvet is one of those desserts that just feels like love!
It looks fancy enough that people think you planned ahead, which is funny because most of the time it’s a box mix situation over here.
I like it for Valentine’s Day, birthdays, or honestly any random week where everyone needs a treat.
It’s chocolatey but not too chocolatey, sweet without being too much, and the color does half the work for you.
These are all things you can make without special tools or weird ingredients you’ll never use again.
1. Red Velvet Cake
I usually make this red velvet cake with a boxed mix because honestly it saves my sanity, then I add eggs, oil, and water and actually swap the water for milk if I have it.
Bake it in two round pans until the center doesn’t jiggle and the edges pull back just a bit, you know the look.
Let the cakes cool completely because I’ve rushed this before and melted the frosting everywhere.
For the frosting, beat softened cream cheese and butter with powdered sugar and vanilla until it’s fluffy and so good.
Stack the layers, slather it generously, and don’t stress if it’s messy because red velvet cake is forgiving like that.
2. Red Velvet Crinkle Cookies
Mix a red velvet cake mix with eggs and oil until the dough is thick and sticky, then cover it and chill it because warm dough is just annoying to work with.
Scoop small balls and roll them in powdered sugar, really coating them so you don’t see any red through it.
Bake until the tops crack open and look set but the centers still look soft, which is exactly what you want.
Let the cookies cool on the baking sheet for a few minutes because they’re fragile right out of the oven.
Move them to a rack once they firm up a bit.
3. Red Velvet Cake Roll
Spread red velvet batter evenly in a jelly roll pan, taking a minute to smooth it out so it bakes flat.
Bake just until the cake springs back when touched, then turn it out onto a towel dusted with powdered sugar.
Roll the cake up while it’s still warm, towel and all, and let it cool completely like that so it holds its shape.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and spread it gently once the cake is cool.
Roll it back up slowly, using the towel to help guide it.
4. Red Velvet Cheesecake Brownies
Prepare red velvet brownie batter using a mix or homemade, then spread it evenly into a lined baking pan.
Beat cream cheese with sugar and an egg until smooth and spoon it over the batter in random spots.
Drag a knife through the layers to swirl them together without fully mixing them.
Bake until the edges look set and the center still has a slight jiggle.
Let the pan cool completely before slicing or it’ll be a mess.
5. Red Velvet Cinnamon Rolls
Make red velvet dough using warm milk, yeast, cocoa powder, and red food coloring until it’s soft and stretchy.
Roll the dough out into a rectangle and spread softened butter all over the surface.
Sprinkle cinnamon and brown sugar evenly, then roll it up tightly from the long side.
Slice into rolls and place them into a greased baking dish with a little space between each one.
Bake until they’re puffed and cooked through, then frost while they’re still warm.
6. Red Velvet Truffles
Crumble baked red velvet cake into fine crumbs, making sure there aren’t any big chunks left.
Mix the crumbs with cream cheese until the mixture holds together and feels rollable.
Roll into small balls and place them on a lined baking sheet, then chill until firm.
Melt chocolate slowly, stirring often so it stays smooth.
Dip each truffle and set it back on parchment to set.
7. Red Velvet Blossom Cookies
Stir together red velvet cookie dough using cake mix, eggs, and oil until it’s thick and slightly sticky.
Scoop the dough into balls and bake just until the tops look set and the edges are barely golden.
Press a chocolate kiss into the center of each cookie while they’re still warm so it sinks in slightly.
Leave the cookies on the baking sheet for a few minutes to firm up.
Move them once they hold their shape.
8. Red Velvet Bundt Cake
Prepare red velvet batter and pour it into a well greased bundt pan, making sure it gets into all the grooves.
Bake until a toothpick comes out with just a few moist crumbs attached.
Let the cake cool in the pan before flipping it out because bundt cakes like to stick.
Whisk powdered sugar with milk and vanilla until smooth and pourable.
Spoon the glaze over the cooled cake and let it run down the sides.
9. Red Velvet Cupcakes
Prepare red velvet batter using a mix or from scratch and line a muffin pan with paper liners.
Fill each cup about three quarters full so they rise evenly and don’t spill over.
Bake until the tops spring back lightly when touched, then let them cool completely before frosting.
Beat cream cheese, butter, powdered sugar, and vanilla until fluffy and spreadable.
Frost generously and don’t stress about making them look perfect.
10. Red Velvet Cheesecake
Mix crushed chocolate cookies with melted butter and press the mixture firmly into the bottom of a springform pan.
Beat cream cheese and sugar until smooth, then add eggs one at a time without overmixing.
Stir in cocoa powder and red food coloring until the batter is evenly colored.
Pour it over the crust and bake until the edges look set but the center still jiggles slightly.
Let it cool slowly before chilling so it doesn’t crack.
11. Red Velvet Cookies with Cream Cheese Filling
Mix red velvet cookie dough until thick and scoop small portions onto a baking sheet.
Flatten each scoop slightly and add a small spoonful of sweetened cream cheese to the center.
Top with another piece of dough and seal the edges so the filling stays inside.
Bake until the cookies look set and slightly puffed.
Cool on the pan for a few minutes before moving them.
12. Red Velvet Chocolate Chip Cookies
Stir together red velvet cookie dough with cocoa powder and red food coloring until smooth.
Fold in chocolate chips, trying not to snack on them too much.
Scoop the dough onto a lined baking sheet, leaving a little space between each one.
Bake until the edges look done but the centers still look soft.
Let them cool on the pan so they finish setting.
13. Red Velvet Cookie Bars
Mix red velvet cookie dough and press it evenly into a lined baking pan, using your hands if that’s easier.
Smooth the top so it bakes evenly and reaches the corners.
I like to top with some white chocolate chips before throwing it in the oven.
Bake until the center looks set and no longer shiny.
Let the pan cool completely before cutting into squares.
Lift them out using the parchment so they don’t fall apart.
14. Red Velvet Trifle
Bake a red velvet cake and let it cool before cutting it into cubes.
Layer the cake pieces in a bowl with whipped topping and spoonfuls of cream cheese frosting.
I usually just eyeball the layers and don’t worry if they’re uneven.
Repeat the layers until the bowl is full, pressing things down gently as you go.
Chill for a bit before scooping.
15. Red Velvet Fudge
Melt chocolate chips and sweetened condensed milk together over low heat, stirring constantly so it doesn’t scorch.
Stir in red food coloring and a little cocoa powder until the color looks right.
Line a pan with parchment paper so it’s easier to remove later.
Spread the mixture evenly into the pan and smooth the top.
Chill until firm before slicing.
16. Red Velvet Cream Cheese Muffins
Mix red velvet muffin batter until smooth and line a muffin pan with paper liners.
Spoon the batter into the cups, filling them most of the way so they rise nicely.
Beat cream cheese with sugar and vanilla, then drop a spoonful into the center of each muffin.
Swirl it gently with a knife without mixing it all the way through.
Bake until the tops are set and a toothpick comes out mostly clean.
17. Red Velvet Cake Pops
Bake a red velvet cake and let it cool completely before crumbling it into fine pieces.
Mix the crumbs with cream cheese frosting until it holds together when pressed.
Roll the mixture into balls and place them on a lined baking sheet to chill.
Insert sticks once they’re firm, then dip into melted chocolate.
Let them set upright or on parchment until the coating hardens.
18. Red Velvet Poke Cake
Bake a red velvet cake in a rectangular pan and let it cool slightly before poking holes all over with the handle of a spoon.
Pour sweetened condensed milk over the cake, making sure it fills the holes and soaks in.
Spread whipped topping over the surface once the cake cools fully.
Chill for a few hours so everything settles together. Slice straight from the fridge.
19. Red Velvet Whoopie Pies
Mix red velvet batter and scoop it onto baking sheets in even rounds.
Bake until the cakes are set and spring back when lightly pressed.
Beat cream cheese, butter, powdered sugar, and vanilla until thick and spreadable.
Spread the filling onto one cake and sandwich it with another.
Let them sit for a bit so the filling firms up.
20. Red Velvet Cheesecake Bites
Press crushed chocolate cookies mixed with butter into the bottom of a lined pan.
Beat cream cheese with sugar, eggs, cocoa powder, and red food coloring until smooth.
Pour the batter over the crust and bake until just set.
Chill completely before cutting into small squares. Keep them cold until serving.
21. Red Velvet Loaf Cake
Prepare red velvet batter and pour it into a greased loaf pan, smoothing the top.
Bake until the center is set and a toothpick comes out with a few crumbs.
Let it cool in the pan before removing so it doesn’t break.
Whisk powdered sugar with milk and vanilla to make a glaze.
Drizzle it over the cooled loaf.
22. Red Velvet Dip
Mix softened cream cheese with powdered sugar until smooth and fluffy.
Stir in cocoa powder, red food coloring, and a splash of vanilla.
I usually just use a hand mixer and scrape the bowl a few times because it likes to stick.
Chill it for a bit so it thickens up.
Serve with cookies, graham crackers, or fruit.
Red Velvet Everything, Because Why Not?
Red velvet just feels right when you want something that looks special but doesn’t require a ton of effort or planning ahead.
Some of these are quick, some take a little more time, and none of them need to be perfect to be delicious.
Honestly, red velvet is forgiving like that and I love it for that reason.
