This is my favorite red velvet oil-based cake recipe. It is super moist, delicious and addictive. Trust me you will always want to have more.

[Shirley Cooking]

This recipe is easy to make and can be layered with any frosting of your choice. I recommend cream cheese frosting though, it goes best with red velvet and gives it an even more tangy flavor.


  • Two and half cups of flour.
  • Two large eggs.
  • One and half cups of sugar (if you do not want it to be too sweet, reduce to One and quarter cups).
  • One and half cups of oil.
  • One tablespoon of baking soda.
  • One tablespoon of cocoa powder.
  • One cup of buttermilk (mix together 1 cup of milk and 1 tablespoon of white vinegar to achieve this).
  • Two tablespoon of red coloring.
  • Vanilla flavor
  • Pinch of salt
  • One tablespoon of lemon juice.


First preheat your oven. Then in a bowl, mix all your dry ingredients, that is, flour, cocoa powder, baking soda, etc, except sugar. In a separate bowl, Mix together  your sugar and oil thouroughly, make sure it is well creamed. You will then beat in your egg until well combined. Add your vanilla flavor, lemon juice, red food color, and mix together.

Once you have mixed your wet ingredients together, you begin to alternately mix in the dry ingredients and the buttermilk to make a cake batter. By this time you must have a bright red cake batter.

You can then portion into your greased cake pan and bake for about 30 to 45 minutes. You can check if the cake is done with a toothpick. When it is baked, the toothpick will come out smooth, without any cake batter.

NOTE: When measuring your ingredients for your red velvet cake, make sure to level them in the measuring cups. It does not have to be full to the brim.


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Written by Monsurat

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