The Jealous Crumpet

A sweet little blog


RED: Red Velvet Cake Recipe with an Arthropod Twist


Red Velvet Cake


2 ½ cups cake flour

1 ½ cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 ½ teaspoons cocoa powder

1 ½ cups vegetable oil

1 cup buttermilk

2 large eggs

1 (1 ounce) bottle red food coloring

1 teaspoon white vinegar

1 teaspoon vanilla extract


2 (8 ounce) packages cream cheese, softened

1 cup (2 sticks) butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1. Heat oven to 350F. Line the bottom of 3 (8 inch) round baking pans with cooking parchment paper or grease and flour the pans. In a large bowl, whisk together flour, granulated sugar, baking soda, salt, and cocoa powder.

2. In a medium bowl, whisk together vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add to dry ingredients, stirring just until combined. Divide batter evenly among prepared pans. Bake 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean. (cake will also slightly pull away from sides of pan. This is a very moist cake so it will not be totally dry when pressed with a finger. My time of 15-20 min is a guess so you may need to check and change it!)

3. Cool cakes in pans 10 minutes; remove to wire racks to cool completely. (this is important. Cakes will be soggy and difficult to remove if they are allowed to completely cool in the pans. However, if you try to remove them from the pans right out of the oven they are more likely to stick to the pan)

4. To make the frosting, beat cream cheese and butter with a mixer on medium speed 1 minute or until creamy. Gradually beat in powdered sugar until smooth. Beat in vanilla. (sometimes I turn the mixer up to high and beat for a minute or two to get out powdered sugar lumps). Use frosting between layers and to frost the outside of the cake. Store, covered, in the refrigerator. Let stand at room temperature at least 1 hour before serving.

To read about Red Food Dyes Click Here!