Recipe by lolablitz
This recipe from Divas Can Cook is TO DIE FOR! The BEST cake I've ever made, the second best I've ever eaten (next to my wedding cake :). I only used 15 drops of red food coloring because I ran out. Next time I won't add any because I don't like dyes in my food. Make it with the Divas Can Cook Cream Cheese frosting I've posted. She says: This is the best red velvet cake I’ve ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!
Top Review by brookeaedwards
I've been using this recipe from 'Divas Can Cook' for a couple years now. It always comes out AMAZING if and only if you follow the recipe exact. And don't over cook. One thing I don't see on this posting is the 1/2 cup of coffee. Any kind of coffee, no sugar or cream of course. From experience, let the coffee cool prior to adding it to the bowl. Also, the original recipe calls for something like 3 oz of food coloring. That is ridiculous. I put a few drops and my color is beautiful. Don't over color your cake, especially if this is going to be a gift. I made this cake once with the recommended amount of food coloring from the original website and everyone who ate it had red poo. Not exactly something you want to be known for. Seriously! that was embarassing. I have no idea why someone would suggest that much. Anyways, i am very greatful to lolablitz for posting this recipe because i had a hard time finding the nutrition facts for this cake and now i have them. This is seriously the best red velvet i've ever had.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 -2 ounce red food coloring
- 1 teaspoon white distilled vinegar
- 1⁄2 cup plain coffee (dont skip this!)
Directions See How It's Made
- Preheat oven to 325.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and flour two round cake pans with crisco and flour.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
- Let cool on a cooling rack until the pan are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Remove the cakes from the pan and let them cool.
- Frost the cake with cream cheese frosting when the cakes have cooled completely.