This BEST Red Velvet Cake EVER is the recipe my mom used. I have tried a LOT of Red Velvet recipes, and this is by far the best one out there. It’s soft, moist and tender, with the perfect red velvet flavor!
I used to think that “basic” recipes were a little boring. I started my website posting a lot of twists on classic recipes. And while I am still all about that, I have realized that I was oh so wrong…basic isn’t boring…it’s CLASSIC. And when you can bake the classics with ease, the twists and modifications come extra easy.
I truly thought I had posted this recipe before. It seems so obvious. But a few months ago when I shared my mom’s Heritage Frosting recipe on my Frosting Friday series, I realized that I didn’t have a cake to spread that frosting on! Heritage Frosting (aka Cooked Flour Frosting) always went on my mom’s Red Velvet, and I was shocked to find that I had never shared her FAMOUS Red Velvet recipe here on my website! Total fail on my part!
So today I am going to remedy this Red Velvet situation. And you are going to thank me. It’s THAT good.
First things first, I wanted to share this recipe as my mom wrote it, so I used old school McCormick food coloring. The kind you find right in the supermarket…
Yes, there are red food coloring gels that you can use far less of and still achieve a gorgeous red color. And I have made this recipe using those gels. BUT my mom’s recipe uses, not only one but TWO of the (1 ounce) red food coloring bottles.
So to make the recipe super accessible, with easy to find ingredients, I used McCormick, BUT I only use one bottle of food coloring. It is 100% enough color. I have no idea why my mom used two bottles. Of course, I know there is controversy surrounding using any artificial food coloring in food to begin with, so I tried to cut back where I could.
I know so many of you prefer your red velvet with cream cheese frosting, but I’m ALL about the Heritage Frosting on this cake. If you like cream cheese frosting, here’s my recipe, just double it for this cake!
This cake always bakes up perfectly.
Isn’t it stunning in its simplicity?
And when you cut it, you’ll going to be so happy. This cake just does that to your heart!
It’s outrageously soft, moist, and has the perfect crumb.
I 100% stand behind the fact that this is the best Red Velvet Cake ever!Print
- 1 1/2 cups vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 1 oz. red food coloring
- Preheat oven to 350°F. Coat 3, 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined. Add in the sugar and mix until incorporated.
- Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder.
- Turn mixer to low and add in the flour and red food coloring. Mix until smooth, 30 seconds – 1 minute, scraping the sides of the bowl as necessary.
- Divide the batter equally into the 3 prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely.
- Frost as desired.
I use my recipe for Heritage Frosting on this cake. Please note, if you use my recipe you will need to increase the recipe by 1/2.
Also, if you are not using liquid food coloring, the amount that you will need will change. If you use a gel coloring add until the desired shade of red is reached. I use McCormick’s brand coloring in this cake, as this is what my mom used in her recipe.
Helpful tip… Out of buttermilk?