Red Velvet Cake

Red Velvet Cake

This recipe is moist and delicious.  Pretty easy to make.


  • 2 C. All Purpose Flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 tea. baking powder

  • 2 tbls unsweetened cocoa powder

  • 2 C. sugar

  • 1 C. vegetable oil or canola oil

  • 2 eggs

  • 1 C. buttermilk

  • 2 tea. vanilla extract

  • 1 (2 oz) red food coloring

  • 1 tea white distilled vinegar

  • 1/2 C. plain hot coffee, prepared (don't skip this ingredient)


  1. Preheat oven to 325 degrees.
  2. Grease and flour 2 9 inch round cake pans.  Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.  Set aside.
  4. In a large bowl,  combine sugar and vegetable oil.  
  5. Mix in eggs, buttermilk, vanilla and red food coloring until well mixed. 
  6. Mix in coffee and vinegar. 
  7. Add the flour mixture and mix until smooth. (Batter will be thin).
  8. Pour the batter into each pan evenly.
  9. Bake in the middle rack for 30 to 40 minutes or until a tooth pick inserted in center comes out with moist crumbs clinging to it.  Do not over bake as cake will continue to cook as it cools.  Let pans cool on a cooling rack until the pans are warm to the touch.
  10. Slide a knife around the edges to loosen the cake from the pan.
  11. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate).
  12. Once cake has cooled completely frost with cream cheese icing.  With this recipe it is best to use a crumb coat first and then continue to ice cake.