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Red Velvet Cake - an easy version of the classic. www.simplysated.com
4.75 from 4 votes

Red Velvet Cake

Red Velvet Cake - an easier version of the Waldorf Astoria Classic.
Course Cake, Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 -12
Author Susie Gall


  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 Tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 1/2 cups oil
  • 1 cup buttermilk
  • 1 Tablespoon white vinegar
  • 1 teaspoon vanilla
  • 2 oz. red food coloring
  • The Best Icing Ever - http://www.thecookierookie.com/the-best-icing-ever/


  1. *The flour/milk mixture for the icing needs time to cool completely in the fridge, so start the icing at least 1 hour before starting the cake. (see notes)
  2. Preheat oven to 350F
  3. Grease and flour three 8-inch cake pans. (Or spray them with baking spray)
  4. In a medium bowl, place the cracked eggs and whisk until egg whites and yolks are blended.
  5. Add remaining liquid ingredients and whisk until well incorporated. Set aside.
  6. In the mixing bowl, place all dry ingredients and mix until completely combined.
  7. Add the wet ingredients to the dry ingredients.
  8. Mix on medium-high speed for 1 minute or until mixture is completely incorporated.
  9. Pour batter into cake pans.
  10. Gently drop the pans on the counter a few times to release any air bubbles from the batter.
  11. Bake 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  12. Let the cakes rest 10 minutes, then remove from pans and cool completely on a cooling rack.
  13. Opt. These cakes can be covered in plastic wrap while the cakes cool – this will result in a softer outer crust of the cake.

Recipe Notes

For THE BEST ICING - EVER! - go to The Cookie Rookie - http://www.thecookierookie.com/the-best-icing-ever/

This cake can be baked in 2 or three pans. If using 2 pans, after the cake is completely cool, cut each cake in-half horizontally using tooth floss. This will result in a 4-layer cake.

If using 3 pans, place 1 cake layer on a cake plate, ice the top, then add the next layer. Repeat.