2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 Tbsp. cocoa powder

  • mix together in medium bowl and set aside

2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 tsp. vanilla
red food coloring

  • mix well in large mixing bowl

1/2 cup hot coffee
1 tsp. white vinegar

  • add to wet ingredients and mix well
  • add dry ingredients a little at a time until just combined (batter will be thin)
  • divide into two greased and floured 9” cake pans and bake at 325°F for 30-40 minutes, until a toothpick comes out clean (or pour into cupcake wrappers and bake for 18-20 minutes)
  • cool pans on a wire rack until mostly cooled down
  • loosen cakes by running a knife around the edge before removing to a wire rack
  • cool completely before frosting with cream cheese frosting or vanilla buttercream frosting

source: https://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

05/24/2023: i accidentally left out the coffee, and the cake had two flaws: it sank in the middle, and it was not as red as i was hoping. i think adding the coffee would help prevent sinking, but there were comments suggesting that reducing the oil to 1/2 cup and adding 1/2 cup melted butter would help, too. i might also just do cupcakes next time, because the cake is so rich that it’s easy to get too much. for the color, just adding a ridiculous amount of gel food coloring is probably what is needed. doing cupcakes would have the advantage of making it easy to have some with buttercream frosting and some with cream cheese frosting (since i like the cream cheese better but Irina doesn’t).