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Red Velvet Cake Without Food Coloring

A moist and tender red velvet cake with a rich cocoa flavor, made without artificial food coloring, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In another bowl, mix the sugar and vegetable oil until combined.
  5. Add the eggs, buttermilk, vinegar, and vanilla to the oil mixture and mix until smooth.
  6. Gradually add the dry mixture to the wet ingredients and mix until just combined.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve with cream cheese frosting for a classic combination.