Red Velvet Cake - Master Cookbook Recipe # 253

Name: Red Velvet Cake - Master Cookbook Recipe # 253
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 or 3 round layers (or one 13x9 sheet cake
Cuisine: Southern
Ingredients: 2-1/2 cups all-purpose flour; 3 Tbsp cocoa powder (Hershey’s); 3 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 3/4 cup salted butter, room temperature; 2-1/2 cups granulated sugar; 3 large eggs, room temperature; 1 Tbsp white vinegar; 3/4 cup vegetable oil; 1 fluid oz. red food coloring; 1-1/2 cups buttermilk (or 1/2 cup water mixed with 1 cup evaporated milk); 2 tsp vanilla extract

This isn't just a chocolate cake with food coloring; it’s a true Southern classic with a tight, velvety crumb and that signature slight tang from the buttermilk and vinegar. It’s strikingly beautiful, perfectly moist, and when paired with cream cheese frosting, it becomes the ultimate centerpiece for any celebration.

This is recipe #253 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 30 minTotal time: 45 min

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Ingredients

2-1/2 cups all-purpose flour
3 Tbsp cocoa powder (Hershey’s)
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup salted butter, room temperature
2-1/2 cups granulated sugar
3 large eggs, room temperature
1 Tbsp white vinegar
3/4 cup vegetable oil
1 fluid oz. red food coloring
1-1/2 cups buttermilk (or 1/2 cup water mixed with 1 cup evaporated milk)
2 tsp vanilla extract

Instructions

Dry Ingredients: Preheat your oven to 350°F. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
Cream & Mix: In a large bowl, beat the room-temperature butter and sugar together until light and fluffy.
Combine Wet: Add the eggs, vinegar, vegetable oil, red food coloring, buttermilk, and vanilla. Mix until well combined.
Finish Batter: Gradually add the dry ingredients to the wet mixture. Beat on medium-low speed for exactly 2 minutes to develop the structure.
Bake: Pour the batter into greased cake pans (filling them no more than 3/4 full).
For Round Layers: Bake at 350°F for 25 to 30 minutes.
For a Sheet Cake: Bake at 325°F for 45 to 50 minutes (do not open the oven for at least the first 40 minutes).
Cool & Frost: Once a toothpick inserted into the center comes out clean, allow the cake to cool completely. Frost with Cream Cheese Frosting (Master Cookbook Recipe # 208).

Notes

Tammy's Tip: "The vinegar and buttermilk react with the cocoa and baking soda to give this cake its iconic 'velvet' texture. Don't skip the two-minute mixing time,it's what makes the crumb so perfect!"