In a separate medium-sized mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt, stirring well to blend, and set aside.

In a large mixing bowl with an electric mixer, mix the butter and sugar until creamy for 2-3 minutes.

Add the vegetable oil and mix again.

Add the eggs one by one, beating each one into the butter mixture.

Then add the mayonnaise and sour cream and electric mix again.

Add the red food coloring and mix gently with a rubber spatula to achieve a batter with an intensive red color.

Next, pour in the vinegar and buttermilk mixture into the red batter.

Gradually pour in the dry ingredients flour mixture that was set aside.

Then gently fold in the chocolate chips (optional) as you combine all the ingredients into the batter.

Mix gently with the rubber spatula until all ingredients are absorbed into the batter, and the mixture is uniform.

Pour the batter into the greased pan.

Bake the red velvet cake at 350 degrees F for 25-35 minutes in a conventional oven or the Instant Pot Omni Plus oven until a toothpick inserted in the center of the cakes comes out clean.

* If you’re using an Instant Pot for this recipe, continue with all the instructions. If baking your cake- skip to instruction number 22 and then 24-27: Cover the top of the baking pan with a paper towel, and wrap it tightly with aluminum foil, keeping the foil and the paper loose, so there’s room for the cake to rise.

Open the Instant Pot lid and pour 3/4 cup of water into the stainless steel inner pot.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 50 minutes.

When the cooking time is finished, allow a natural pressure release for at least 20 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Test the cake to see if it’s done by inserting a toothpick in the center. If it comes out clean, your cake is ready!

If it’s not ready, wrap the pan again with a paper towel and aluminum foil, cook for 10 more minutes, and then allow a natural pressure release for 10 minutes.

Let the cake cool for at least 10 minutes before removing it from the pan.

Then, remove the cake from the pan and let it cool to room temperature before icing it.

This Southern Black folk’s red velvet cake recipe is usually served with icing (but it doesn’t have to be).

Serve and enjoy!

Add the butter and cream cheese to a large mixing bowl.

Using an electric mixer, beat the mixture on medium speed for 2 minutes.

Turn the mixer down to low and gradually add the powdered sugar and vanilla extract.

Once the ingredients are combined, turn the mixer up to medium and beat for another 2 minutes.

Spread the cream cheese frosting onto the cooled red velvet cake.

Optionally, garnish with chopped pecans, crushed pecans, or red velvet cake crumbs.

Slice, serve & enjoy!