red velvet cake

red velvet in progress

This is my favorite recipe for red velvet cake, which is quite popular these days. It gets it’s name from the red food coloring in the batter. I have made it with chocolate frosting as well as cream cheese frosting. I prefer the cream cheese frosting but both are excellent. I make the cake the day before, and wrap each layer individually in plastic wrap. I frost the next day, and refrigerate until about an hour before serving time.

Vegetable spray for the pans

2 1/2 cups a.p. flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cocoa powder

1 1/2 cups canola oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white vinegar

2 teaspoons vanilla


Combine all dry ingredients and mix. Do the same with all wet ingredients. Combine the two, mix,  and divide among three prepared 9 inch cake pans. Bake at 350 for about 25-30 minutes. Cool fully.


Cream Cheese Frosting

8 ounce cream cheese, room temp

1 stick butter, unsalted

1-  16 ounce box xxx sugar

1 teaspoon vanilla


Combine until light and well mixed. Spread on cooled cake.



About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

6 responses to “red velvet cake

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