I call this one Easiest Red Velvet Cake because it’s one of those cakes where you just dump all the ingredients into the bowl and stir. The recipe came from a cake decorating supply store, but I’ve seen it in other places as well. It’s similar to the one used a while back by Cake Man Raven, but not quite the same.
Oil is the Key
Oil stands in for butter in this cake. A whole lot of it! The recipe calls for 1 1/2 cups of oil, which is probably why it’s so moist. The good thing is that makes it foolproof, so even the most amateur bakers should be able to knock this one out.
More Red Velvet Recipes
Red Velvet is one of my husband’s favorites, so I’ve made a lot of RV cakes over the years. Here are some links other ones on Cookie Madness.
Easiest Red Velvet Cake
- 2 1/2 cups all-purpose flour 315 grams
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons cocoa powder not dark
- 1 1/2 cups sugar 300 grams
- 1 cup buttermilk
- 1 1/2 cups vegetable oil
- 2 large eggs
- 1 tablespoon red gel paste food color or 1 ounce of red color
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
Cream Cheese Icing
- 16 oz cream cheese, softened (480 grams)
- 2 sticks butter, softened (230 brams)
- 1 tablespoon vanilla
- 4 cups sifted confectioners’ sugar
- Preheat oven to 350°. Grease two 9 inch round pans and line with parchment or line 24 cupcake cups with paper liners.
- Sift together flour, baking soda, baking powder, cocoa. You want to remove any lumps, because this batter just gets stirred rather than beaten. Stir in the sugar.
- In a second bowl, mix the buttermilk, oil, and eggs with a handheld or stand mixer until well mixed. Stir in the food coloring, vinegar and vanilla.
- Add the dry ingredients slowly and mix until fully incorporated. Don’t over-beat or you’ll risk toughening up the gluten in the flour.
- Split batter between the pans. Bake for 20 to 25 minutes or until cakes spring back when touched. If baking cupcakes, start checking for doneness at 20 minutes. Allow cake to
- Cool in the pan. Once cool, turn cake out of pan and trim top if it is rounded.
- Have cream cheese and butter at room temperature. With paddle attachment of a stand mixer or hand mixer, mix butter and cream cheese together. Slowly add confectioners; sugar. Add vanilla last and mix until fluffy.