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Mom's Oops-Tastic Red Velvet Cake

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“My mom has always made the best red velvet cake you've ever put in your mouth - really! I've had her recipe for years, and recently I searched other red velvet cake recipes to see what the differences were between those and mom's. The only difference I could find was in the amount of vinegar. I pointed out the difference to my mom, and she pulled out the old hand-written recipe that was given to her by one of her long-time friends and co-workers. Additionally, she pulled out the recipe where she re-wrote her friend's recipe. It was then that we discovered my mom had accidentally written "1 tablespoon" instead of "1 teaspoon" of white vinegar. I suppose it was an "OOPS" on her part, but it's the tastiest OOPS you've ever had. Prep time includes the approximate time to frost the cake.”
1hr 25mins
1 cake

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cream sugar and oil.
  3. Add eggs one at a time, beating well after each.
  4. Sift flour three times (re-measure flour to get 2 1/4 cups after sifting -- flour seems to grow after it's been sifted); add salt and baking soda to dry mixture.
  5. Add 1/4 of flour and 1/4 of buttermilk to mixture. Beat well.
  6. Repeat until all is incorporated.
  7. Add vanilla and vinegar; beat well.
  8. Slowly add food coloring, stirring by hand until well mixed.
  9. Pour into three greased and floured (or just use the cooking spray designed for baking) 8-inch pans.
  10. Bake 21-25 minutes, or until sides begin to pull away from pan; cool thoroughly on wire rack.
  11. For frosting: cream together the margarine and cream cheese.
  12. Gradually add the box of powdered sugar.
  13. Add vanilla and mix well.
  14. Spread evenly over cooled cake layers.
  15. NOTE: This amount of frosting is a little sparse for me. I usually make an additional half batch to frost the cake. Hope you enjoy!

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