"Fishy" Red Velvet Cake Recipe

"Fishy" Red Velvet Cake RecipePhoto by: Taste of Home "Fishy" Red Velvet Cake Recipe Rating 5

Read reviews (16)

Rate recipe

Based on an old-fashioned recipe, this unusual birthday cake will steal the show at your party. The vibrant red color is sure to make everyone's eyes open wide. The taste will bring them back for seconds. It's a "reel" fun dessert. -Elizabeth LeBlanc, Bourg, Louisiana

 16
[X]

Rate "Fishy" Red Velvet Cake Recipe

Click on stars to rate
 
Would you make this recipe again?
[X]
"Fishy" Red Velvet Cake Recipe
  • Prep: 30 min. + cooling Bake: 15 min. + cooling
  • Yield: 12-16 Servings
    •
30 15 45

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 1 bottle (1 ounce) red food coloring, optional
  • 2-1/2 cups cake flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vinegar
  • FLUFFY FROSTING:
  • 1-1/2 cups 2% milk
  • 1/2 cup all-purpose flour
  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons butter flavoring
  • Gummy fish and worms, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, butter flavoring and food coloring if desired. Combine flour, cocoa and baking soda. Combine buttermilk and vinegar. Add flour mixture alternately with buttermilk mixture to creamed mixture. beating well after each addition.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  • For frosting, whisk together milk and flour in a saucepan. Cook, over medium heat stirring constantly, for 5 minutes or until thickened. Cover and cool.
  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla and butter flavoring. Gradually add cooled milk mixture and beat 4 minutes or until light and fluffy. Frost cooled cake. Decorate with gummy fish and worms if desired. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 524 calories, 30 g fat (18 g saturated fat), 107 mg cholesterol, 404 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as "Fishy" Red Velvet Cake in Taste of Home August/September 1995, p33

Healthy Cooking

Featured Videos

  • Red Velvet Cupcakes

    Bobbie Lloyd of New York's Magnolia Bakery demonstrates how to make delicious red velvet cupcakes for Valentine's Day. It's a perfectly sweet recipe.

  • Red Velvet Cupcakes
  • Strawberry Dessert
  • Cranberry Dessert
  • Valentine Dessert
  • Creamy Lemon Blueberry Dessert
  • Ice Cream Sandwich Dessert
  • Raspberry Ice Dessert
  • Chocolate Dessert Calzones
  • Chocolate Tipped Strawberry Dessert
  • Apple Berry Crisp Dessert
  • Zesty Pineapple Kabobs Dessert
  • Apple Raisin Bread Pudding Dessert
  • Poached Pear Dessert Video Recipe
  • Foil-wrap Campfire Desserts
  • Peach Strawberry Crumble
  • Dark Chocolate Hazelnut Souffle
  • Blueberry Crumb Cake
  • Limoncello Raspberry Torte
  • Pumpkin Mousse Parfait
  • Luscious Chocolate Mousse

Menus and More

Comfort Food Diet

Try the Taste of Home Comfort Food Diet Online FREE for 7 days! It's an easy-to-follow diet plan you can do while enjoying delicious dishes!

Learn More >

New! Taste of Home Recipe Box

Organize your recipes into folders, personalize with notes, and easily share with friends.

Learn More >

More Ways to get Taste of Home Recipes

Reviews for "Fishy" Red Velvet Cake (16)

"Fishy" Red Velvet Cake Recipe

"Fishy" Red Velvet Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe


Reviewed on Dec. 23, 2011 by odilia325

It's delicious. To make it more moist, after I let the cake cool, I poked wholes in each one with a fork. I mixed heavy whipping cream, condensed and evaporated milk, then poured it in each cake. Kind of like a tres leches cake. It was perfect.


Reviewed on Oct. 15, 2011 by chocoloco

Does this recipe want granulated or confectioners sugar? It says sugar but the frosting came out grainy: (


Reviewed on Sep. 16, 2011 by PeggySue1217

We made these as cupcakes and froze them a week before my wedding...excellant and beautiful...who needs a bakery when you can DIY:)


Reviewed on May. 22, 2011 by RaOwBe

Absolutly delicious!


Reviewed on May. 21, 2011 by res

cake was moist, frosting was excellent


Reviewed on May. 21, 2011 by res

cake was moist, frosting was excellent


Reviewed on May. 21, 2011 by res

cake was moist, frosting was excellent


Reviewed on Apr. 29, 2011 by j_mahlum01

Absolutly delicious!! I made this recipe exactly how it was instructed and it couldn't have turned out any better. Instead of making a traditional cake, I made mine into Cupcakes...BIG HIT!


Reviewed on Apr. 27, 2011 by verabb

really like the frosting!!! but the cake is easy to break..a big pity.! cake taste good.!next time i wont put food color in it!


Reviewed on Apr. 08, 2011 by chellieandkids

I'm only writing for the frosting. I haven't made the cake yet. But the frosting is to die for! It is now my go-to frosting for anything! LOVE LOVE LOVE. Not grainy. Not too sweet. Fluffy. It's "THE icing on the cake". And... I absolutely hate most frosting if it's not chocolate.

View all >
Page:
12
 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer

Top Recipe Collections

Valentine's Day Recipes , Chicken Recipes , Slow Cooker Recipes , Soup Recipes , Pork Chop Recipes , Chili Recipes , Meatloaf Recipes , Banana Bread Recipes , Lasagna Recipes , Macaroni and Cheese Recipes , Chili Recipes , Chicken Wings , Meatball Recipes , Top 10 Chocolate Recipes , Cakes , Mardi Gras Recipes
Advanced Search >   Browse Recipes >
Advertise with us
ADVERTISEMENT

Follow Us
Advertise with us ADVERTISEMENT