Red Velvet Cake and Icing

Found this on another site and tried it out tonight, was delish! I didn’t add any red food coloring (all out, oh well) and just a dollop of BC icing and it was a HIT! I used the 2 cups of sugar and 1 cup of oil method since that was a comment on the recipe and a lot of people commented that it was better this way and I have to agree! At the suggestion of the commenter I also skipped the vinegar, and just tossed the baking soda in with the flour. I guess it is your call on what to use but this is a great basic recipe.

FYI just recently learned you can freeze buttermilk! I freeze mine in 1/2 cup increments in ziploc baggies, they melt really fast when needed!


  • 2 tbsp unsweetened cocoa
  • 1 ounce food coloring (if you want)
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 cups regular sugar (1 and a half if using shortening instead of oil)
  • 1 cup oil ( or 1/2 cup shortening if you prefer)
  • 2 eggs
  • 2 and a half cups of all purpose flour
  • 1 and half tsp baking soda
  • ICING:

  • 1 cup of milk
  • 5 tbsp all purpose flour
  • 1 cup of regular sugar
  • 1 cup of butter
  • 1 tsp vanilla extract
  • In a sauce pan combine milk and flour. Cook on low heat stirring constantly until it thickens. Let cool completely. Cream butter, sugar and vanilla until light and fluffy, stir in cooled milk mix and beat until it reaches a spreading consistency.


  1. Preheat to 350. Mix cocoa and food coloring and set aside

Combine buttermilk, salt and vanilla extract and set aside.
Cream oil and sugar (or shortening and sugar) until mixed.
Beat in eggs one at a time and then add coca mixture.
Beat in buttermilk mix and flour alternatively until it is all incorporated.
Mix baking soda and vinegar together and fold into batter.

Pour into cake pan and bake for approx 30 mins (9 in pans)

Comments (9)


I tried this recipe last night. Was really good. Nice and moist. I added 5ml vinegar. Never tried the icing as my family finished them before I got down to making the icing! It made 24 cupcakes.


This is my favoret iceing. But, I use powder sugar instead of regular sugar. It turns out wonderful and not to sweet


This is the exact same frosting recipe my mother always used for her home made red velvet cake while I was growing up. It is the only one I use when I bake them for myself. I have had so many compliments on it as well. People who have said they do not like red velvet cakes will eat this when I bring it into work. I cannot even imagine eating a red velvet cake with cream cheese frosting... would just not be a real red velvet cake to me. :)


Haven't been on in awhile and just noticed all the feedback! Thanks! And I would add about 1.5 tsps of vinegar if you want however with the use of buttermilk it is probable better to omit it.


I want try this recipe ! It's seems really good ! If I use round pan 9 inches, the recpie is for 1 or 2 pans ? Thank's !


Made this cake today, it came out perfect and tasted gorgeous. First time i've made a cake with oil not butter. Thank you so much for sharing :-)