Southern Red Velvet Cake

Daisy Jay


I've been quite hesitant on sharing this recipe with anybody for a long time... But I'm feeling nice, so enjoy! I guarantee that you'll hold on to this recipe, that is, if you do it correctly! Trust me, I've created a cult with this ha.

PS: Please do NOT mess around with the amount of cocoa powder! Red Velvet is known for the harmony between vanilla and cocoa, it's not meant to be a chocolate cake dyed red.

(This is a recipe I found a long time ago, but I tweaked it a little to make it as best as possible)

pinch tips: How to Measure Ingredients



3 8-inch round cake pans


15 Min


30 Min


2 1/2 c
cake flour
1 1/2 c
granulated sugar
1 tsp
baking soda
1 tsp
2 tsp
cocoa powder
1 c
1 1/4 c
vegetable oil
large eggs
1 tsp
white distilled vinegar
2 tsp
pure vanilla extract
1 oz
red food coloring

Directions Step-By-Step

Sift cake flour, sugar, baking soda, salt, and cocoa powder onto parchment paper (it's easier for me to sift it onto parchment paper, but feel free to do this process any way you choose). Sift dry mixture a second time and leave on parchment or put it in a bowl
In mixer bowl (or simply a large bowl if using hand mixer), pour buttermilk and oil, then mix on medium-low speed until blended
Add one egg in and mix at same speed until thoroughly mixed in, then add second egg and thoroughly mix that one in
Add in vanilla, vinegar, and red food coloring, blend in on medium speed
Slowly pour in dry mixture on medium-low speed until completely incorporated
Evenly distribute batter into 3 8-inch round cake pans. Bake 25-30 minutes, or until toothpick comes out clean. For cupcakes, fill liners between 1/2 and 2/3 full (weird I know, but 1/2 is too little and 2/3 is usually too much). Bake 17-20 minutes, or until toothpick comes out clean.

About this Recipe

Course/Dish: Cakes