Red Velvet Cake Recipe

Someone told me yesterday that Georgetown Cupcake has amazing red velvet cake. 

I love looking at the other bakers in the world and exploring their technique, taste and style. I use their effort as inspiration—a jumping off point.

The Waldorf Astoria in New York has a special place in my heart. My dh took me there for our first New Year’s together in 2001. He wanted to appreciate New York for its beauty and I wanted to experience New York with a man who had the key to my heart.  Somehow, I knew he was my destiny from the moment I met him, only four days before. More on that story another time.

Here is my recipe for Red Velvet Cake. 

Moist and delicious.  And while I don’t use beets for this one, I think it’s pretty spectacular.

  • Red Velvet Cake

  • 350/30m in 2-8" round cake pans or 17m for standard sized cupcakes

  • Yield:35 ounces of batter


  • Ingredients
  • 2 Ounces Butter

  • 2 Ounces Oil

  • 12 Ounces Sugar

  • 3 Tablespoons Cocoa Powder

  • 1 Teaspoon Baking Soda

  • .5 Teaspoon Salt

  • 2 Teaspoon Red Coloring

  • 2 Eggs

  • 8 Ounces Buttermilk

  • 1 Teaspoon Vanilla

  • 8.5 Ounces Flour

  • 1 Teaspoon Vinegar

  • Steps

  • Preheat oven, prepare, weigh and measure all ingredients.

  • Allow ingredients to come to room temperature.

  • Whisk cocoa, red coloring, baking soda, salt and eggs .

  • Beat butter, oil and sugar until light and fluffy.

  • Sift flour and set aside.

  • Beat cocoa mixture into butter.

  • Alternatingly add buttermilk and flour in thirds.  Add vinegar and blend.

  • Pour batter into prepared pan(s), bake, cool and serve.

Happy Humpday. 


- SB

 Red velvet cupcakes. 

Red velvet cupcakes.