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"Fishy" Red Velvet Cake Recipe

"Fishy" Red Velvet Cake Recipe photo by Taste of Home

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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

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"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

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"Fishy" Red Velvet Cake

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Reviewed on Apr. 26, 2013 by sydney.haskett

Also, I used two 9" pans at 325 for 25 mins, not 3.

Reviewed on Apr. 26, 2013 by sydney.haskett

This cake is moist and delicious. I baked mine in dark pans at 325 for 25 minutes. I was unsure about the frosting calling for granulated sugar. It was very gritty at first, but when mixed with the milk & flour mixture it smoothed out. It was actually a bit runny and did not set up like the picture (of course!) but the flavor was amazing!!

Reviewed on Jun. 29, 2012 by Vicks6

The cake batter was very thick, and my cake came out very dry.

Reviewed on May. 25, 2012 by swagner

I just made the frosting, and it was WONDERFUL! I usually hate frosting, but this was great!

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

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