Red Velvet Cake

Little Drummer Boy Approved.

Red Velvet Cake

Add a little color to the holidays with some delicious red velvet cake.

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices


The Cake

  • 1/2 cup butter 1 stick
  • 3/4 cup canola oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/4 cup cocoa powder unsweetened
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. white vinegar
  • 1 cup buttermilk
  • 2 tbsp. red food coloring

The Frosting

  • 2 8 oz. cream cheese room temp.
  • 6 tbsp. butter softened
  • 4 1/2 cups powdered sugar
  • 1 tsp. vanilla extract


The Cake

  1. Preheat oven to 350° F.  Prepare 2 - 8 inch cake pans with cooking spray and line the bottoms with parchment paper.  In a large bowl mix together the butter a sugar.  Blend in the eggs and then the vanilla.  Set aside.

  2. In a second large mixing bowl whisk together the flour, cocoa powder, salt, and baking soda.

  3. Gradually beat the dry ingredients into the first bowl until well blended.  Finally add the vinegar, buttermilk, and food coloring and once again beat until well blended. 

  4. Divide the cake batter evenly between the two prepared cake pans.  Bake for 30 to 35 minutes or until toothpick inserted in the middle comes out clean.  Remove from oven and let cool on a rack.

The Frosting

  1. Begin by beating together the cream cheese and butter in a large bowl until well blended.  Next blend in about 4 cups of the powdered sugar along with the vanilla.  Add more sugar, a quarter cup at a time until the frosting is thick enough and easily spreadable.

  2. Using a serrated edged knife, cut the tops off the 2 cakes and save for decorating.

  3. Place one of the cakes on a cake stand and apply a generous layer of frosting.

  4. Place the second trimmed cake on top of the first one and frost the top and sides with the remaining frosting.  Crumble up the saved cake tops and use for decorating, pressing lightly into the frosting.  Place the decorated cake in the refrigerator for about a half hour before serving. 

Recipe Notes

Did you know: “Cooks in the 1800s used almond flour, cocoa or cornstarch to soften the protein in flour and make finer-textured cakes that were then, with a Victorian flair, named velvet.”  Neither did I.  I guess we're both smarter now.


(Recipe adapted from Makinze Gore



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