Red Velvet Cake

Red Velvet Cake
Servings: 12 Prep 10 mins Bake 350°F 25 mins to 28 mins


  • 3/4 cup sour cream
  • 2/3 cup oil
  • 2 1/2 cups self-rising flour (such as Presto)
  • 1/4 cup cocoa powder
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 bottle (1 ounce) red food coloring
  • 1 teaspoon vanilla extract
  • 2 2/3 cups prepared white icing

Make It

1. Coat two 8-inch baking pans with nonstick cooking spray. Heat oven to 350 degrees F.

2. In a large bowl, whisk together sour cream and oil (it will look curdled). Sift flour and cocoa powder into the bowl. Add sugar. Beat until just moistened. Add eggs and beat over medium-high power for 2 minutes, until smooth and fluid. Stir in food coloring and vanilla. Divide equally between prepared pans.

3. Bake layers at 350 degrees F for 25 to 28 minutes or until toothpick inserted in center of layer comes out clean. Cool in pans on wire rack for 10 minutes; then invert cakes and remove pans. Cool completely.

4. Once layers are cool, place one on a cake stand or platter. Top with 3/4 cup prepared frosting, spreading level. Top with second cake layer, and frost side and top of cake with remaining frosting. Chill slightly before serving. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 572, Fat, total (g): 26, chol. (mg): 42, sat. fat (g): 6, carb. (g): 84, fiber (g): 1, pro. (g): 4, sodium (mg): 370, Percent Daily Values are based on a 2,000 calorie diet.