• 101 Ratings

Use this recipe to make our Red Velvet Wedding Cake. For batter amounts for pans, see below under ingredients; this recipe can be multiplied. You will need to fill and bake 3 each of the 6-, 9-, 12-, and 15-inch pans; trim to make 1 1/4-inch-high layers. Fill and bake two 4-inch pans; trim to make 1 1/2-inch-high layers.




  • Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with cocoa, tapping out excess. Set aside. Whisk together flour, salt, and cocoa in a medium bowl; set aside.

  • Mix sugar and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.

  • Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks.


101 Ratings
  • 5 star values: 19
  • 4 star values: 20
  • 3 star values: 35
  • 2 star values: 19
  • 1 star values: 8