Legend has it that the cake originally turned red due to a reaction between the vinegar or buttermilk and the natural cocoa first used in the cake. I've tried that method, and never been able to produce a cake with the proper red hue without food coloring. But this version is every bit as moist and tender as the original red velvet cake.
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Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Yield: 16 servings
- 1 yellow cake mix
- 3 large eggs
- 1/2 cup sour cream
- 1 cup buttermilk
- 1/2 cup oil
- 2 Tbsp. unsweetened cocoa powder
- 1 Tbsp. white vinegar
- 2 oz. red food coloring (2 large bottles -- yes, the whole bottle)
- Cream Cheese Frosting for Red Velvet Cake
- 8 oz. cream cheese, softened to room temperature
- 1/2 cup butter, softened
- 1 tsp. vanilla
- 4 cups powdered sugar
- Preheat oven to 350 degrees F. Spray two 9-inch round cake pans or a 9 x 13 pan with cooking spray.
- With an electric mixer, beat cake mix, eggs, sour cream, buttermilk, oil, cocoa powder, vinegar and food coloring together on high for two minutes.
- Pour batter into prepared cake pan(s). Bake 28 to 32 minutes until a toothpick inserted in the center comes out clean.
- Let the red velvet cake cool completely, then frost.
- For frosting, beat cream cheese and butter with an electric mixer until light and fluffy. Beat in the vanilla and enough powdered sugar until the icing reaches the desired consistency.
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