Red Velvet Canna Cake

Recipe by Stephanie James Difficulty: Easy


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  • 16 ounces of cream cheese

  • 4 ounces 4 of butter, softened

  • 3 cups 3 of powdered sugar

  • 2 ¾ cup of purpose flour

  • 1 ¼ cup of buttermilk

  • 1 cup 1 of white sugar

  • ¾ cup of canola oil

  • ¾ cup canna oil

  • 2 Eggs

  • 1 tablespoon of white vinegar

  • 3 teaspoons of vanilla extract

  • 4 teaspoons of red food coloring

  • 2 teaspoons of cocoa powder

  • 1 teaspoon of baking soda

  • ¼ teaspoon of salt


  • Before you do anything preheat the oven to 325 F.
  • Beat the eggs with canna oil, canola oil, 1 teaspoon of vanilla extract, buttermilk and vinegar in a large mixing bowl Stir the flour with white sugar, cocoa powder, baking soda and salt.
  • Add the mixture gradually to the buttermilk while whisking all the time until no lumps are found
  • Add the liquid food coloring and stir in the batter until you get a dark red batter.
  • Pour the batter into 3 lined up and greased cake pans then cook them in the oven for 34 to 36 min.
  • Once the time is up, allow the cakes to lose heat completely.
  • In the meantime, beat the butter in a large mixing bowl until they become soft. Add the sugar gradually while beating all the time, followed by the cream cheese until the mix becomes soft and fluffy.
  • Add the vanilla extract then mix them well to make the icing.
  • Level the cakes with a sharp bread knife to make them equal with the same thickness and size.
  • Place some icing in the middle of a cake stand and place it on top of it a cake
  • Spread some frosting on it, then top it with the second cake and repeat the process to with the third cake
  • Cover the whole cake with the rest of the frosting, then decorate it the way you desire and refrigerate it for 30 mins or more
  • Serve your cake and enjoy it

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