Magically Moist Red Velvet Cake (Oil-Based Recipe)

Some cakes are casual. Then there’s Red Velvet; dramatic, mysterious, the one that walks into a party and everyone whispers, “Who invited her? She’s gorgeous.” But let’s be honest… some red velvet cakes look pretty but taste like red-dyed cardboard. Dry. Sad. Crumbly. A crime against cake.

This recipe is here to save humanity. It is oil-based, which means it stays soft, fluffy and magically moist for days. No butter drama, no mixer headaches,just pure velvet perfection.

Why You’ll Love This Cake

Moist and tender crumb
Easy one-bowl recipe
Stays soft for days
Perfect for stacking or snacking
Guaranteed to impress

Ingredients (Two 8-inch cake layers)

Wet Ingredients
Vegetable oil – 1 cup
Granulated sugar – 1 1/2 cups
Eggs – 2 large
Buttermilk – 1 1/2 cups
White vinegar – 1 teaspoon
Vanilla extract – 2 teaspoons
Red Velvet coloring – 2 tablespoons

Dry Ingredients
All-purpose flour – 3 cups
Unsweetened cocoa powder – 1 tablespoon
Baking soda – 1 teaspoon
Baking powder – 1 teaspoon
Salt – 1/2 teaspoon

Directions

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line with parchment paper if you like your cakes to exit the pan gracefully.

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

In another large bowl, combine oil and sugar until smooth. Add eggs one at a time and whisk well.

Add buttermilk, vanilla, vinegar and red food coloring. Mix until beautifully red and dramatic.

Add the wet ingredients to the dry ingredients and gently mix until smooth.

Divide the batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs.

Let cakes cool completely before frosting or eating straight from the pan while telling everyone to mind their business.

Baker’s Tips

No buttermilk? Mix 1 1/2 cups milk with 1 1/2 tablespoons vinegar and let it sit 10 minutes.
Use gel food coloring for a richer red.
Do not overmix....this is cake, not cement.

FAQs

Can I make this as cupcakes? Yes, it makes 18–24 cupcakes. Bake 18–20 minutes.
Can I skip food coloring? Yes, but then your cake is just chocolate’s confused cousin.
Can I bake it in one pan? A 9x13 inch pan works well. Bake 30–35 minutes.

Storage

Room temperature: 1 day
Fridge: up to 5 days
Freezer: up to 3 months (wrap tightly)

Final Thoughts

This red velvet cake is not just a recipe,it’s an experience. Soft, rich, and ridiculously moist, it has just the right hint of cocoa and a whisper of vanilla. Perfect for birthdays, celebrations, or those days when you simply deserve something fabulous. If you’re ready to become the legend who brings unforgettable cakes to gatherings, this is your moment. Grab the whisk, turn on the oven, and let the magic begin.