The Best Red Velvet Cake I Ever Ate

This is easily the best – the very best – Red Velvet Cake recipe I have ever used, ever eaten, ever seen. It’s my own twist on a Red Velvet Cake recipe I found online at the Divas Can Cook website. That’s a great site for finding good recipes, by the way. You can still find the original of this cake there. Smile

Red Velvet Cake photo by PlayfulLibrarian

Red Velvet Cake photo by PlayfulLibrarian



  • 2 cups all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 3 heaping Tablespoons unsweetened, cocoa powder
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 Tablespoons (minimum) of vanilla extract
  • 1-2 oz. red food colouring
  • 1 teaspoon of white distilled vinegar
  • ½ cup of prepared plain hot coffee (I use Luzianne Coffee, brewed really strong)


  1. Preheat oven to 325.
  2. In a medium bowl, combine all of the dry ingredients. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil. (This is the bit I begin putting  into the mixing bowl of my mixer.)
  4. Mix the red food colouring and buttermilk together (this will help keep down the splattering). Then add the vanilla and eggs. Mix well.
  5. Add the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a bit at time, mixing after each addition. Don’t over-mix the batter. This will make a VERY thin batter. Don’t panic!
  7. Generously grease two round, 9 inch cake pans with shortening. To prevent sticking, I use parchment paper, cut to fit, and greased on both the pan and the batter side. (This can also be made as a sheet cake. In my oven, a sheet cake in a 13 X 9 inch pan takes about 45 minutes to bake. Check with a toothpick every few minutes after 40 so you don’t over-bake.)
  8. Pour the batter into each pan. Be sure to make the amounts as equal as you can. (Or into the one pan if you’re making a sheet cake.)
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over-bake.
  10. Let cool on a cooling rack until the pans can be handled easily without a potholder.
  11. Slip a knife around the inside of the pans to loosen the cake from the pan. If you’ve used parchment paper, this will be a snap.
  12. Remove the cakes from the pan and let them cool.

When the cake layers have completely cooled (or the sheet cake is cooled completely), frost with a cream cheese frosting like this one. I like this one because it’s so easy to make.



1 8 oz package of cream cheese, softened

2 Tablespoons of milk

2 Tablespoons of vanilla

1 16 oz package of confectioner’s sugar

Mix everything except the sugar until blended. Add the sugar a bit at a time until the frosting is at a spreadable consistency. If you need to, you can add more milk.


Photo credit: PlayfulLibrarian


About merikat1948

I'm a horror writer and an editor. I also like to cook.
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