Mom's Oops-Tastic Red Velvet Cake
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 12-15
Yields: 1 cake
Ingredients
CAKE
- 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
FROSTING
- 1 (16 ounce) box powdered sugar
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup margarine, softened
- 1 teaspoon vanilla
Directions
- 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!
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