Ingredients
For the Red Velvet
- 11/2 cups cake flour
- 1/2 – 1 teaspoon baking soda
- 1/2 teaspoon cocoa powder
- 1/2-3/4 cups white sugar (this depends on your sweetness level)
- 1 egg
- 3/4 cups canola oil
- 1/2 teaspoon white vinegar
- a few drops of red food gel coloring
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- a pinch of salt
For the Pink Velvet
- 11/2 cups cake flour
- 1/2-1 teaspoon baking soda
- 1/2 teaspoon cocoa powder (optional)
- 1/2-3/4 cup white sugar
- 1 egg white
- 3/4 cup canola oil
- 1/2 teaspoon white vinegar
- a few drops pink food gel coloring
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- a pinch of salt
Instructions
- preheat oven to 350 degrees F
- grease and flour to 6 inch pans and set aside
- in a mixer add egg and sugar and beat using the whisk attachment (if using a kitchenaid) until light and fluffy (5-6 minutes) on high speed. while the egg and sugar is whisking, mix dry ingredients together an set aside. next, add oil, vinegar, gel coloring and vanilla extract to a measuring cup and mix. set aside
- once egg and sugar is fully incorporated, add in oil mixture and increase mixer speed to fully combine. next in 1/3 cups add in dry ingredients alternating with butter milk (start and end with dry ingredients) mix until combined. remove from mixer and using a spatula, fold in the mixture to ensure it’s fully incorporated. next, place in greased pan and place in oven to bake for about 30-35 minutes depending on your oven.
- follow the same instructions for both cakes. once finished remove from oven, allow to cool for about 10 minutes in pans. then remove from pans and place on rack to cool completely
- buttercream or cream cheese frosting can be used to decorate cakes
- enjoy!
