I love red velvet cake, and I was in charge of making a graduation cake for a family that REALLY love red velvet cake. This perfect red velvet cake recipe is a keeper, and one that you will want to have in your cake making arsenal.
Red Velvet Cake
Ingredients
- 2 1/2 cups flour
- 1 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 Tbsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
*I make my own. - 2 eggs
- 2 Tbsp red dye
- 1 tsp vinegar
- 1 tsp vanilla
Instructions
- Mix flour, sugar, baking soda, salt and cocoa powder in one bowl.
- Mix all the wet ingredients in another bowl.
- Mix the two bowls together.
- Bake at 350 until cooked or a toothpick comes out dry.
- I did two 10 inch pans today, and it took about 50 minutes. I would bake it for a normal cake recipe time (30-35 minutes) and then watch carefully from there.
Notes
I make my own buttermilk. It seems more moist when I do it that way. I am sorry for those instructions. I got this recipe from a friend who also does a lot of cakes. I have made it a few times but never wrote down the time.
I had my little helpers along, of course – Abby, Kenzie and their cousin, Elena, who is staying with us for a few days.
I love to see kids in the kitchen. The cake looks fabulous. I’m here to spread a little sunshine – you have an award waiting for you at my blog. Check it out here….http://thebetterbaker.blogspot.com/2012/06/sunshine-award.html
My husband LOVES red velvet cake, and as much as I love him, 6 years into our marriage, I have never ever made a red velvet cake. Shame on me! Must do this week! just because…
I love the “just because” reason. It’s the best. I hope you’ll do it, and please let me know how it turns out.
Well done. We just finished off the last of the red velvet cake pops from my daughter’s wedding. Red velvet cake is so delicious, and much easier to make than you’d think. We used the tyler Florence recipe from food network. Thanks for sharing your post.
I’ll have to check that recipe out too. I really like the recipe I have, but I’m always up for a taste test. Thanks for sharing.
I’ve never made a red velvet cake. In fact, I’ve never made a successful cake from scratch! This is one of my goals and since I love Red Velvet Cake, I am going to attempt your red velvet recipe sometime soon. Thanks for sharing the recipe!
Julie
jamscorner.blogspot.com
Cool! You’ll let me know how it goes. I had made this red velvet cake for people who also love red velvet. They seemed to approve. I hope you have similar success. I’m tempted by the coconut curry on your site.
looks luscious- been looking for a recipe- yeah! thanks.
Karen
You’ll have to let me know how you like it!
Hi I absolustely loooovvvveee your sight & the girls helping, i always get told off for my kids helping (boy 6 & girl 4) but they love cooking.
i would love to make this for my hubby 2mro, my query is regarding the colouring would you recommend liquid food colouring or can i use gel based colouring (as i have that at home). waiting for your response..thank you xx
Thank you so much for your sweet compliments. Good question about the food coloring. I would use red food coloring (liquid form) just because I haven’t tried anything else. I would hate for it not to work out. Do let me know what you end up doing because if you have success with the gel, it would be nice to know. Thank you again for getting your kids in the kitchen to cook with you no matter what others say.
Will this make 3 9 inch?
I don’t think it would unless you were really wanting thin layers. I think I would do at least 1.5 x the recipe if you wanted 3 x 9 inch cakes. I hope that helps.
Is the vinegar used to make the buttermilk or does it go into the cake as a wet ingredient?
Hi. The vinegar is in addition to the buttermilk (which when you make on your own is milk with a Tbsp of vinegar). Hope that helps! Enjoy the cake. 🙂
Hi. I love red velvet cake and i have made it too. What puts me off is the amount of red colouring.. Will this work if avoided the red colouring and uswd 2 more tbsps of cocoa instead.the recipe i tried out said 1 tbsp cocoa and 4 tbsps liquid food colour.i only had 3 tbsps colour so i added 2 more tbsps of cocoa instead. Everyone liked the cake but i thought the crust was a bit bitter due to the colour
I hear you. I think it is fine to prioritize the flavor over the color. The color is just pleasing visually, but I totally get that that much red food coloring is a concern for both flavor and health. Your solution sounds good.
What kind of flour self rising are all purpose
Just all purpose. Hope that helps!