Recipe by luvn-n-the-oven
My mom has always made the best red velvet cake you've ever put in your mouth - really! I've had her recipe for years, and recently I searched other red velvet cake recipes to see what the differences were between those and mom's. The only difference I could find was in the amount of vinegar. I pointed out the difference to my mom, and she pulled out the old hand-written recipe that was given to her by one of her long-time friends and co-workers. Additionally, she pulled out the recipe where she re-wrote her friend's recipe. It was then that we discovered my mom had accidentally written "1 tablespoon" instead of "1 teaspoon" of white vinegar. I suppose it was an "OOPS" on her part, but it's the tastiest OOPS you've ever had. Prep time includes the approximate time to frost the cake.
Top Review by Pinay0618
Baked this for a potluck at work and it was quite popular! I don't eat red velvet cake myself, but in the south, it's a no-brainer for picnics, potlucks and parties. All I brought home was a cake plate with a few smudges of frosting left. Thanks for posting! Made and reviewed for Fall '09 PAC.
- 1 1⁄2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 2 1⁄4 cups sifted cake flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 (1 ounce) bottles red food coloring
- 1 tablespoon white vinegar
- 1 (16 ounce) box powdered sugar
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup margarine, softened
- 1 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cream sugar and oil.
- Add eggs one at a time, beating well after each.
- Sift flour three times (re-measure flour to get 2 1/4 cups after sifting -- flour seems to grow after it's been sifted); add salt and baking soda to dry mixture.
- Add 1/4 of flour and 1/4 of buttermilk to mixture. Beat well.
- Repeat until all is incorporated.
- Add vanilla and vinegar; beat well.
- Slowly add food coloring, stirring by hand until well mixed.
- Pour into three greased and floured (or just use the cooking spray designed for baking) 8-inch pans.
- Bake 21-25 minutes, or until sides begin to pull away from pan; cool thoroughly on wire rack.
- For frosting: cream together the margarine and cream cheese.
- Gradually add the box of powdered sugar.
- Add vanilla and mix well.
- Spread evenly over cooled cake layers.
- NOTE: This amount of frosting is a little sparse for me. I usually make an additional half batch to frost the cake. Hope you enjoy!