Holiday Red Velvet Cake

The holidays deserve a special cake and Red Velvet Cake certainly delivers. The one complaint I do have about this cake is the use of food coloring. I always make sure to use an vegetable based food coloring like India Tree that you can get on Amazon, Sur La Table, or your natural food market. 


  • 2 1/2 Cups Unbleached Flour
  • 2 Cups Sugar
  • 1 Cup Cocoa Powder (Preferably Dutch Process)
  • 1 1/2 Teaspoons Baking Soda
  • 3/4 Teaspoon Kosher Salt
  • 3 Large Eggs
  • 2 Cups Olive Oil
  • 1 1/2 Cups Buttermilk
  • 1 1/2 Teaspoons Vinegar
  • 2 Teaspoons Vanilla Extract
  • 1 Ounce Red Food Coloring (I Like To Use Organic)
  • Cream Cheese Frosting
  • Cream Cheese Frosting:
  • 16 Ounces Cream Cheese Softened
  • 1/4 Cup Butter (Softened)
  • 2 Cups Powdered Sugar
  • 1 1/2 Teaspoons Vanilla Extract
  1. Preheat oven to 325 degrees.
  2. Grease and flour 3 round cake pans (8 inch pans). Set aside.
  3. In large-size bowl, sift together flour, sugar, cocoa powder, baking soda, and kosher salt. Add eggs, oil, buttermilk, vinegar, and vanilla. With an electric mixer on medium speed, beat for 2 minutes until smooth
  4. Divide batter among prepared cake pans. Place in oven and bake for 20 minutes or until done. You can test by inserting a wooden toothpick near center and if it comes out clean then your cakes are done.
  5. Remove from oven and let cool in pans for 15 minutes. Remove cakes from pans and cool completely on wire racks.
  6. While cake is baking it’s time to make the frosting. In large-size bowl, beat cream cheese, butter, powdered sugar, and vanilla until creamy.
  7. When cakes are completely cool place 1 cake layer on cake stand, and spread with 1/4 frosting. Top with second layer, and spread with 1/4 frosting. Top with third layer, and spread top and sides with remaining frosting.
  8. Makes 1 Cake
  9. Serves 8
  10. "Work With What You Got!”
  11. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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