Red Velvet Cake

  • Yield servings

A moist, chocolatey cake perfect for a holiday party.


"I baked many red velvet cakes before this recipe. Some were hard and others were awful. This one is moist and has become a family favorite."


2 1/2 cups self-rising flour
1 1/2 cups sugar
2 eggs
1 1/2 cups vegetable oil
1 tablespoon baking soda
1 tablespoon vanilla extract
1 ounce red food coloring
1 cup buttermilk
1 tablespoon cocoa powder
1 tablespoon vinegar
7 cups confectioners' sugar
2 8-ounce packages cream cheese
3/4 cup margarine
1 teaspoon vanilla


  1. Preheat oven to 350F. Lightly grease and flour three 9-inch round pans. In a large bowl, mix flour, sugar, eggs, oil, baking soda, vanilla and food coloring. In another bowl, combine buttermilk, cocoa powder and vinegar. Stir well. Combine contents of both bowls and blend well. Pour batter into pans and bake for 20 to 25 minutes, or until center springs to the touch. Allow cake to cool for 10 minutes and turn layers out onto waxed paper. Set aside to cool and make icing.
  2. Whip together all icing ingredients until creamy and thick. Place one cake layer on cake plate and spread top with icing. Put second layer on top and spread with icing. Place third layer on top, and ice the top and sides of entire cake.

Recipe by Carla Champion, Buffalo, S.C.



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