This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think it will be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska
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VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 cups canola oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 2-1/2 cups all-purpose flour
- 1-1/2 cups sugar
- 3 tablespoons baking cocoa
- 1 teaspoon baking soda
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 cups confectioners' sugar
- Preheat oven to 350°. Line bottoms of two greased 9-in. round pans with parchment paper; grease paper. Beat the first five ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture.
- Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting.
- Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired. Yield: 12 servings.
Originally published as Blue Ribbon Red Velvet Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p184