Red Velvet Cake Recipe


I was never a big fan of the Red Velvet Cake until I happened upon this recipe.

I’m not quite sure where along my pastry path I acquired it, but it has been with me for several years and it does not disappoint!

The first reaction you may have is to the amount of oil in the recipe, but in combination with the ratio of other ingredients, it really is not that startling.

Many have asked if they can use melted butter in place of the oil……and sure you can….but please read What is Cake before you make that decision.

This recipe is so easy and so moist and as a bonus- it does not require a mixer!

I call it my “One Bowl Mix!” (Ok 2 bowls)

Once you have baked and cooled this cake you can go ahead and build it up “The classic Way”  (well the classic way I prepared it when I owned my bakery!)

I use both the cream cheese icing and the buttercream recipes for the filling and icing, and I came up with a new decor for the finished Red Velvet Layer Cake

Feel free to ice it up anyway you like!

I can’t wait to see what you think and how you decorate your finished cake!

5 from 1 reviews
Best Red Velvet Cake Recipe
Prepare 2- 8" cake pans with Pan Grease
Preheat your oven to 350° F

For those of you who cannot get buttermilk, just add 1 Tablespoon of white vinegar (or lemon juice) to 1 cup of milk and let it stand at room temp for about 15 minutes or so. It will get nice and thick like buttermilk.
Yield: 2- 8" layers (or 18 standard Cupcakes)
  • All Purpose Flour 2½ cups (324g)
  • Granulated Sugar 1½ cups (300g)
  • Baking Soda 1 teaspoon (5g)
  • Salt 1 teaspoon (6g)
  • Natural Unsweetened Cocoa Powder 2 Tablespoons (24g)
  • Vegetable Oil ¾ cup (175ml)
  • Buttermilk 1 cup (237ml)
  • Eggs Large 2 (100g)
  • Red Food Color 1 Tablespoon (or the whole McCormick .5fl oz Squeeze Bottle)
  • White Vinegar 1 teaspoon
  • Vanilla Extract 1 teaspoon
  1. Into a large bowl sift together the Flour, Baking Soda, Salt and Cocoa Powder
  2. In another bowl, add the red food color and the vinegar to the sugar, vegetable oil, eggs, vanilla and buttermilk.
  3. Add all of the liquid ingredients to the dry ingredients and whisk together by hand until all is combined and smooth about 15 strokes.
  4. Divide the batter amongst your prepared pans and bake immediately in a preheated 350°F oven for approximately 30-35 minutes or Until It Is Done.
Use the cake right away to build your own combination layer cake, or wrap well and freeze for up to 1 month.

Check out What is Cake as I mentioned in the video for more info about cake recipes


  1. Kateena Innis says

    Hi Gretchen! I was wondering if I could use blue food coloring instead of red to make a blue velvet recipe. I’m wondering if the blue color would be as vibrant as the red. Thanks!

  2. Fatty Mama says

    Gretchen, YOU ARE THE BEST ! I baked this cake several times and all my friends LOVE it. Thank you !

  3. Mike says

    This is my go-to red velvet recipe now. This cake is ridiculously easy to make and is the best I’ve ever made. You don’t need any other recipe, especially all of those online that try to remedy their dry recipes with huge amounts of oil. This one’s perfect!


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