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Blue Ribbon Red Velvet Cake


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

Nutrition Facts

1 slice: 559 calories, 33g fat (8g saturated fat), 53mg cholesterol, 208mg sodium, 64g carbohydrate (48g sugars, 1g fiber), 4g protein.


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