Red Velvet Cake


  • 1 1/2 cups sugar
  • 2 sticks unsalted butter
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk (room temperature)
  • 2 lg eggs (room temperature)
  • 2 tbsp red food coloring
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder


  1. Preheat oven to 350°. Oil and flour three 9″ x 1 1/2″ round cake pans.
  2. Cream together butter and sugar in a large mixing bowl. Add next five ingredients (through vanilla extract) and mix together until just combined.
  3. In a separate bowl, sift together flour, baking soda, salt, and cocoa powder. Add to mixture in batches, beating until smooth before adding next batch.
  4. Bake for 20 minutes or until center is done.


The original recipe didn’t call for any butter at all; it was for the frosting. I creamed together the butter and the sugar without checking the recipe. I was worried that it would ruin the cake, but it turned out to be incredibly moist and tender. I think this is the best cake I have ever made.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

5 :  ★★★★★ 1 review(s)

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