Mom's Red Velvet Cake

Serves 1
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Directions

  1. 1Combine 2 cups of oil and 1.5 cups of buttermilk in a bowl.
  2. 2Combine 2 cups of oil and 1.5 cups of buttermilk in a bowl.
  3. 3Combine 2 cups of oil and 1.5 cups of buttermilk in a bowl.
  4. 4Add 1.5 teaspoons of vinegar, 2 teaspoons of vanilla extract, and 3 eggs to the mixture.
  5. 5Add 1.5 teaspoons of vinegar, 2 teaspoons of vanilla extract, and 3 eggs to the mixture.
  6. 6Add 1.5 teaspoons of vinegar, 2 teaspoons of vanilla extract, and 3 eggs to the mixture.
  7. 7Whisk until all ingredients are combined.
  8. 8Whisk until all ingredients are combined.
  9. 9Whisk until all ingredients are combined.
  10. 10Add 2.5 cups of sugar to the mixture.
  11. 11Add 2.5 cups of sugar to the mixture.
  12. 12Add 2.5 cups of sugar to the mixture.
  13. 13Add 2 ounces of red food dye to the mixture and whisk until combined.
  14. 14Add 2 ounces of red food dye to the mixture and whisk until combined.
  15. 15Add 2 ounces of red food dye to the mixture and whisk until combined.
  16. 16Add 3.75 cups of cake flour, 2 tablespoons of cocoa powder, 1.5 teaspoons of baking soda, and 2 teaspoons of salt to the red mixture.
  17. 17Add 3.75 cups of cake flour, 2 tablespoons of cocoa powder, 1.5 teaspoons of baking soda, and 2 teaspoons of salt to the red mixture.
  18. 18Add 3.75 cups of cake flour, 2 tablespoons of cocoa powder, 1.5 teaspoons of baking soda, and 2 teaspoons of salt to the red mixture.
  19. 19Whisk until all dry ingredients are well combined with the wet ingredients.
  20. 20Whisk until all dry ingredients are well combined with the wet ingredients.
  21. 21Whisk until all dry ingredients are well combined with the wet ingredients.
  22. 22Add 0.25 cup of hot water and mix until well combined.
  23. 23Add 0.25 cup of hot water and mix until well combined.
  24. 24Add 0.25 cup of hot water and mix until well combined.
  25. 25Pour the batter into three greased 8-inch cake pans and bake at 350°F for 30-40 minutes.
  26. 26Pour the batter into three greased 8-inch cake pans and bake at 350°F for 30-40 minutes.
  27. 27Pour the batter into three greased 8-inch cake pans and bake at 350°F for 30-40 minutes.
  28. 28For the cream cheese icing, combine 0.5 cup of softened butter and 1 cup of cream cheese in a bowl and beat until fluffy.
  29. 29For the cream cheese icing, combine 0.5 cup of softened butter and 1 cup of cream cheese in a bowl and beat until fluffy.
  30. 30For the cream cheese icing, combine 0.5 cup of softened butter and 1 cup of cream cheese in a bowl and beat until fluffy.
  31. 31Add 0.25 teaspoon of salt, 0.5 teaspoon of almond extract, and 1 tablespoon of vanilla bean paste to the cream cheese mixture.
  32. 32Add 0.25 teaspoon of salt, 0.5 teaspoon of almond extract, and 1 tablespoon of vanilla bean paste to the cream cheese mixture.
  33. 33Add 0.25 teaspoon of salt, 0.5 teaspoon of almond extract, and 1 tablespoon of vanilla bean paste to the cream cheese mixture.
  34. 34Gradually add 4 cups of powdered sugar, then whip until light and fluffy.
  35. 35Gradually add 4 cups of powdered sugar, then whip until light and fluffy.
  36. 36Gradually add 4 cups of powdered sugar, then whip until light and fluffy.
  37. 37Ice the cooled red velvet cake layers with the cream cheese frosting.
  38. 38Ice the cooled red velvet cake layers with the cream cheese frosting.
  39. 39Ice the cooled red velvet cake layers with the cream cheese frosting.

Ingredients

  • 2 cups oil
  • 2 cups oil
  • 2 cups oil
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 1.5 teaspoons vinegar
  • 1.5 teaspoons vinegar
  • 1.5 teaspoons vinegar
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 2.5 cups sugar
  • 2.5 cups sugar
  • 2.5 cups sugar
  • 2 ounces red food dye
  • 2 ounces red food dye
  • 2 ounces red food dye
  • 3.75 cups cake flour
  • 3.75 cups cake flour
  • 3.75 cups cake flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons cocoa powder
  • 2 tablespoons cocoa powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 0.25 cup hot water
  • 0.25 cup hot water
  • 0.25 cup hot water
  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 1 cup cream cheese
  • 1 cup cream cheese
  • 1 cup cream cheese
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon almond extract
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla bean paste
  • 4 cups powdered sugar
  • 4 cups powdered sugar
  • 4 cups powdered sugar

Equipment

whiskmixing bowls8-inch cake panshand mixerspatula

Tips

  • The batter will be very thin after adding the hot water.
  • When baking, ovens vary so test with a toothpick in the center and remove when it comes out clean.
  • Whip the cream cheese and butter until fluffy (around 2 minutes).
  • Whip the icing on medium-high until light and fluffy (around 2 minutes) after adding all the sugar.