- 2 ½ cups all-purpose flour - 1 ½ cups sugar - 1 tsp baking soda - 1 tsp salt - 1 tsp cocoa powder
- 1 ½ cups vegetable oil - 1 cup buttermilk - 2 large eggs - 2 tbsp red food coloring - 1 tsp vanilla extract - 1 tsp white vinegar
In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.
Pour the batter into two greased 9-inch cake pans. Bake at 350°F for 25-30 minutes or until a toothpick comes out clean.
Red velvet cake became popular in the 1940s and 1950s. For a gluten-free option, use a gluten-free flour blend.
Let the cakes cool completely before frosting with cream cheese frosting. Decorate with red sprinkles for a festive touch.
Try this classic American dessert and share your masterpiece with others.
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