The Infamous Red Velvet Cake

Tammy Hall


I know there's a lot of hype about Red Velvet Cakes, But I make this cake for a living. I make about 12-15 cakes a week for local restaurants, and an additional 100 to 150 between Thanksgiving and Christmas (sometimes, with a sad face, I have to turn away orders). So get in the kitchen with a smile on your face, and let's get ready to rumble!!!!!!"

pinch tips: How to Grease a Pan





40 Min


25 Min




1 1/2 c
vegetable oil
2 1/2 c
all purpose flour
3 Tbsp
unsweetened cocoa (powder)
1 1/2 tsp
baking powder
2 c
1 tsp
pure vanilla extract
1 pinch
1 oz
red food coloring
3 Tbsp
luke warm water
1 c
1 tsp
baking soda
1 Tbsp
white vinegar
**cream cheese frosting**
1 pkg
cream cheese
1 stick
unsalted butter
1 box
confectioners' sugar
1 Tbsp
vanilla extract

Directions Step-By-Step

1. Preheat oven to 350 degrees. I use Non stick spray to coat two 8-by-2-inch pans or (use additional butter not included in recipe to coat pans). In a medium bowl sift together flour and baking powder; and set aside.
In a different bowl combine oil and sugar and beat for (approx. 15 mins). Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring and water; beat scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
In a small bowl stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a butter knife inserted in the center of the cake comes out clean, (approx 25-30 mins) depending on your oven the aluminum pans takes approx. 30 mins and non stick pans 22-25 minutes.
**Mixing of Cream cheese frosting**
Add all ingredients together in one bowl and mix until all ingredients are well blended, and the icing is thick and smooth. (do not over mix as the icing will be runny and the cake won't look smooth)
After the cake cools, use a knife to cut off the top of one cake (this will be the bottom half of the cake) and ice the cake with the frosting. Place the second cake on top and ice top and sides of cake to a smooth. Enjoy!!!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Member's Choice