Best Ever Red Velvet Cake with Red Velvet Cake Frosting

I wanted to make special cupcakes for my granddaughter’s Emma’s birthday, last week, so the search was on, for a new recipe. When the title , “Best Ever Red Velvet Cake” caught my eye, I decided that this was the one!   I will have to say, that I made 24 of the best red velvet cupcakes ever.  I can’t wait to make a layer cake next time. Instead, of cream cheese frosting, I used a recipe called the,  Red Velvet Cake Frosting. This  frosting was not only fluffy and delicious but made the red velvet cupcakes look gorgeous,also.

Author: Divas Can Cook – Monique


  • 2 cups all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoon of unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla
  • 1-2 oz. red food coloring
  • 1 teaspoon of white distilled vinegar
  • 1/2 cup of prepared plain hot coffee (don’t skip this ingredient)


  1. Preheat oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour two round cake pans with crisco and flour.
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
  10. Let cool on a cooling rack until the pan are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost with cream cheese frosting when the cakes have cooled completely. (or frosting of your choice).


1 c. granulated sugar (I use pure Cane sugar)
1 tsp. vanilla
3 tbsp. flour
1 c. butter
1 c. vitamin D whole milk (don’t substitute)

Instructions:  Cook flour and milk ion low temperature, stirring constantly. Cool. Cream sugar, butter and vanilla until as fluffy as possible. Beat cooked mixture with creamed ingredients until fluffy.

I doubled this recipe to frost 24 cupcakes.

This icing must stay refrigerated, will fall apart at room temperature.




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