Red Velvet Cake and Cream Cheese Frosting

Red Velvet Cake and Cream Cheese Frosting

17 reviews, 3.9 star(s). 71% would make again

Ready in 45 minutes

The best red velvet cake you have ever tasted!

"kathrynpaine - This cake is a very heavy and dense cake but oh so moist! You could certainly experiment with the oils, but my family has been making this recipe for years and years and we think it is perfect. Paula Deen has a Red Velvet Cake recipe that is made with butter and has a lighter fluffier texture so you may want to give her recipe a try if you think this one has too much oil. Thanks for your comments. "


1 3/4 cup Vegetable oil
2 cup Sugar
2 Eggs
2 teaspoons Cocoa
1 teaspoon Vanilla
1 ounce Red food coloring
2 2/3 cup All purpose flour; sifted
1 cup Buttermilk
1 teaspoon Salt
1 teaspoon Baking soda
1 stick Butter
1 box Confectioners Sugar
1 teaspoon Vanilla
11 ounce Cream cheese
1 cup Pecans; chopped

Original recipe makes 12 Servings



Beat oil and sugar together and eggs, one at a time. Mix cocoa, vanilla and food coloring in small bowl. Add to oil mixture. Mix in flour and buttermilk, alternately. Add salt and baking soda and mix well. Bake at 350 degrees for 35-40 minutes. Cool completely and frost.

For frosting combine butter and cream cheese and then add confectioners sugar and vanilla and whip until light and fluffy. Stir in pecans.

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Calories Per Serving: 2527 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Cream Cheese Filled Red Velvet Cupcakes

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Red velvet
ednamcdow 1y ago

Simple to follow and tastes awesome!
Poohbellany 2y ago

Awesome cake
lady_laura 3y ago

About to make this tonight
lady_laura 3y ago

Loved it!!! Thanks for sharing rltalbott!
melissawilson 3y ago

This recipe is bulls&@$. I have tried many red velvet recipes but this one is terrible.
amonshelley 3y ago

rommulus 3y ago

This cake is very good but I found the recipe to be poorly written. Maybe it's my lack of experience with red velvet cakes but it would have been nice to know that the cake had to be divided into two pans to cook correctly. I had to cut the oil back to 1 cup and I used 2 cups of confectioners sugar for the icing. Otherwise this recipe held up really well when I married it with a cheesecake.
esnyder_9 3y ago

Just finished making this and my god is it good. The 'one box' of confectioners sugar threw me off for a second, but 1.5 cups did the trick. Will make again.
Acloggingtons 3y ago

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