Description
This homemade red velvet cake is so moist and tender. Top it with some silky cream cheese frosting, heritage frosting, or the frosting of your choice, and it’s an automatic family favorite!
Ingredients
Scale
- 1 1/2 cups vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 1 ounce red food coloring
Instructions
- Preheat oven to 350°F. Coat 3 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined. Add in the sugar and mix until incorporated.
- Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder.
- Turn mixer to low and add in the flour and red food coloring. Mix until smooth, 30 seconds – 1 minute, scraping the sides of the bowl as necessary.
- Divide the batter equally into the 3 prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely.
- Frost as desired.
Notes
- I use my recipe for heritage frosting on this cake. Please note, if you use my recipe you will need to increase the recipe by 1/2. You can also use my buttercream frosting.
- Also, if you are not using liquid food coloring, the amount that you will need will change. If you use a gel coloring add until the desired shade of red is reached. I use McCormick’s brand coloring in this cake, as this is what my mom used in her recipe.
- To store. Red velvet cake should be stored in your refrigerator in an airtight container (or layers of plastic wrap) for 4-5 days. I like to bring it back to room temperature before I serve it, but you don’t have to!
- To freeze. You can freeze this cake (or individual slices of cake) in an airtight container for 2-3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and then bring it to room temperature.
Nutrition
- Serving Size: 1 unfrosted slice
- Calories: 475
- Sugar: 33.6 g
- Sodium: 314.9 mg
- Fat: 28.5 g
- Carbohydrates: 53.7 g
- Protein: 3.9 g
- Cholesterol: 31.4 mg
