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Prep 20 mins
Cook 35 mins
Oh...YUM, YUM, YUM!!!! Red Velvet Cake is my all-time favorite cake and this one is the best! I have had this recipe for years and it always comes out perfect every time. It is soooo moist it practically melts in your mouth. Try this one-you won't be disappointed.
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄2 cups sugar
- 1 cup buttermilk
- 1 teaspoon apple cider vinegar
- 1 3⁄4 cups vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1 (1 ounce) bottle red food coloring
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter, softened (no substitutes)
- 1 (16 ounce) box powdered sugar
- 1 teaspoon vanilla
- For Cake: Mix together flour, baking soda and salt in a medium bowl; set aside.
- In a separate large bowl cream together the sugar, buttermilk, eggs and vegetable oil.
- Add the flour mixture to the buttermilk mixture and mix thoroughly with a wooden spoon; add vanilla, red food coloring and vinegar and mix well.
- Pour batter into a lightly greased and floured 13x9 baking pan.
- Bake in preheated 350 degree oven until done, 30-35 minutes or until cake tests done.
- Cool completely on wire rack and frost with cream cheese frosting.
- Cream Cheese Frosting: Mix together all ingredients until smooth.
- Add vanilla and mix well.
- Spread on cooled cake.
This recipe is by far the best one I've tried. I did tweak it a bit too, and the end result was AMAZING. I could not be more satisfied with the results. SO light, SO moist! I used 2 1/s C cake/pastry flour, 1 1/2 C of vegetable oil instead of 1 3/4 C, and I added 1/2 C of sour cream (as suggested by another reader) and added 1 TBSP cocoa powder. I used this recipe to make mini cupcakes, however! Baking time was just 10 min. Turned out AWESOME, and now everybody else wants a copy of the recipe! Thanks for sharing!
Yes I experienced what someone said making a large cake the center remains uncooked. This is my second time making this recipe and now I put the mixture in 2 - 9 inch pans it is in the oven I hope it comes out great. I also reduced the oil to 1 1/8 and added 1 cup of sour cream. So lets see how it taste. I also agree that .3 red coloring is not enough - the cake needs to look "red" like its name!
Cake: Delicious, soft, tender, moist, rich, AMAZING Red Velvet Recipe. Be cautioned that the center will not be fully cooked in the recommended pan size, so two pans would be advised. Additionally, 2 tablespoons of cocoa powder adds a delightful undertone to the cake. Frosting: Never made so I don't know.