Imperial Sugar
Dixie Crystals

Signature Red Velvet Cake


Red Velvet Cake

  • 2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup any type of vegetable oil, including non-virgin olive oil.
  • 2 large eggs
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 2 teaspoons red food color (gel type)
  • 1/2 cup hot water
  • 2 teaspoons white distilled vinegar

Cream Cheese Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F. Butter and flour (3) 9-inch cake pans and fit a round sheet of parchment on bottoms for easy removal. Set aside. 
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using a stand or handheld mixer or a sturdy hand whisk, mix oil and eggs until well blended. Add sugar and whisk until completely smooth.
  4. Add buttermilk, vanilla, and food color.  
  5. Add sifted ingredients in one step and mix until batter is smooth. Do not mix more than necessary.
  6. Add hot water and vinegar and mix until combined.
  7. Divide batter evenly into pans and place in oven. Bake until centers of cakes bounce back when lightly pressed with a finger and the cakes start to retract from the sides in a few areas. About 30 minutes.
  8. Allow to cool for about 5-10 minutes before turning upside down onto plastic food film, a kitchen towel, or parchment paper. Do not remove parchment paper from cakes yet. Let cool before frosting.
  9. For frosting, mix soft cream cheese with soft and lump free butter on low speed. Add vanilla extract.
  10. Gradually add powdered sugar.
  11. Place a cake layer on a serving tray and coat with frosting. Add another layer frost sides and top of cake.
Dixie Crystals Insight

Helpful Hints:

Sift sugar and flour as you combine ingredients. Sifting makes for a smoother batter and frosting - less chance for clumps.

To make frosted rose petals:  Brush a little bit of pasteurized egg yolk on your fresh rose petals.  Sift powdered sugar on top of egg yolk on the petal. Gently place petal on a drying rack for several hours until egg yolk dries. Voila! Beautiful decorations for your Signature Red Velvet Cake.