Print Recipe

Red Velvet Cake

Categories: Cakes

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Be sure to not over bake. Check at 25. This recipe is very moist. If too moist, refigerate them to firm up before stacking and frosting.

Ingredients

  • 2 c. White Flour
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 tsp. cocoa
  • 3/4 c. salad oil
  • 1 1/2 c. sugar granulated
  • 2 lg. eggs
  • 1 oz. red food coloring
  • 1 c. buttermilk
  • 1 tsp. baking soda
  • 1 tsp. vinegar
  • 1 tsp. vanilla

Instructions

Preheat oven to 350 F. Grease and flour two 9 x 1 1/2-inch round baking pans; set aside.

Sift together flour, Clabber Girl Baking Powder, salt and cocoa; set aside. In a large mixing bowl, cream oil and sugar. Add eggs to creamed mixture, one at a time, beating well after each addition. Add food coloring to creamed mixture, mix until well blended; set aside. In a separate bowl, combine buttermilk and baking soda, mixing well; add to oil and sugar mixture, alternating with dry ingredients. Add vinegar and vanilla, mix well. Spoon into prepared pans.

Bake at 350 F. for 25 to 30 minutes.

Frost with cream cheese frosting.

Makes 1 two-layer cake.

Refrigerate cake after frosting.