Red velvet cake is an old recipe and has a ton of variations. Some people say it's a chocolate cake with red coloring, but honestly it doesn't have enough cocoa powder to be considered chocolate in my opinion. This recipe is the one I use, its so velvety and moist. It's always a treat. You can also change out the food coloring for different seasons, red and green for Christmas, blue just because, or any other color really.
What you need to make your own is:
- 2 1/2 cups of flour
- 1 1/2 cups of granulated sugar
- 2 tsp baking soda
- 1 teaspoon of table salt
- 2 teaspoons cocoa powder
- 2 teaspoon of baking powder
- 3/4 cup of vegetable oil
- 3/4 cup of room temperature butter
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of distilled white vinegar
- 1 2oz bottle of red coloring
Preheat your oven to 350 degrees.
Sift together your flour, baking soda, baking powder, salt, and cocoa powder in a large bowl.
In a mixer cream together your butter and sugar.
Add in your vegetable oil, and mix on low for 30 seconds more.
Next add in the buttermilk, eggs, vinegar and vanilla, mixing on low until combined.
Add half of your sifted dry ingredients to the bowl and mix until incorporated, then add in your red food coloring and mix on low until it's mixed through.
Finally, add in your remaining dry ingredients and mix for about a minute or so on low.
Butter and flour 2 8 inch round baking pans, or line about 20 muffin tins with cupcake liners.
Bake the 8 inch round pans for about 30 minutes, or until a toothpick inserted into the center comes out clean. Bake the cupcakes for 22 - 27 minutes.
Let the cake or cupcakes cool completely before icing.
I HIGHLY recommend using a cream cheese icing. It's traditional and just tastes better than regular buttercream. If you need a cream cheese icing recipe, I happen to have one right here.