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4 1722

Red Velvet Cake

Layer this with our cream cheese frosting. Perfect for birthday or celebratory occasions.


 214   0


  1. 2½ cups of all-purpose flour
  2. 1½ cups of sugar
  3. 1 tsp of baking soda
  4. 1 tsp of salt
  5. 1 tsp cocoa powder
  6. 1½ cups of vegetable oil
  7. 2 large eggs
  8. 1 tsp of vanilla extract
  9. 1 cup of buttermilk at room temperature
  10. 2 tbsp red food coloring
  11. 1 tsp white distilled vinegar



  1. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder
  2. In Ventray Stand Mixer's stainless-steel bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla at speed 2
  3. Add all remaining dry ingredients into stainless-steel bowl, attach flat beater to Ventray Stand Mixer
  4. Mix until batter formed and thickened at speed 2 for 1 minute

Oven Directions

  1. Pre-heat oven to 350°F
  2. Lightly coat two 9-inch round cake pans with vegetable oil
  3. Divide cake batter evenly in cake pans, place pans in oven evenly spaced apart
  4. Bake for 30 minutes or until toothpick comes out clean
  5. Remove from oven, cool for 10 minutes, remove cake from pan cool on wire rack for another 10-15 minutes



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