Red Velvet Cake

A classic red velvet cake made with buttermilk, cocoa, and a hint of vanilla for a tender, velvety crumb. Perfect for special occasions and celebrations.

15 mins

Prep Time

30 mins

Cook Time

1 hr 15 mins

Total Time

Ingredients

  • • 2 1/2 Cups all purpose flour
  • • 2 Tablespoons cocoa powder
  • • 1 Teaspoon baking soda
  • • 1 Teaspoon salt
  • • 1/2 Cup unsalted butter, room temperature
  • • 1/2 Cup vegetable oil
  • • 1 1/2 Cups granulated sugar
  • • 2 1/2 Teaspoons red food coloring
  • • 4 Eggs, room temperature
  • • 1 Tablespoon vanilla extract
  • • 1 Teaspoon vinegar
  • • 1 1/3 Cup buttermilk

Instructions

  1. Preheat the oven to 350°F and line two 8 or 9 inch round pans with parchment paper on the bottom. Butter and grease the sides. Set aside.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a stand mixer with paddle attachment, beat together the butter, oil, and sugar until combined, about 2 minutes. Add eggs one at a time, beating until light and fluffy. Add vanilla and food coloring and mix well.
  4. Stir together the buttermilk and vinegar and set aside.
  5. Alternate adding the dry ingredients and the buttermilk mixture in 4 additions, ending with flour. Do not overmix.
  6. Divide batter between pans and bake 25–30 minutes or until a toothpick comes out mostly clean. Allow cakes to cool completely.