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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 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.

Reviewed on Mar. 15, 2011 by jjam1303

This cake went over great. The cake is dense yet fluffy, and the frosting is great. It's sweet but not heavy even though it has so much butter. It's the perfect amount for this three layer cake. I'll be making this for St. Patricks day but using green instead of red. Highly recommend this for anyone to try.

Reviewed on Feb. 09, 2011 by Sunflower4jc

Tastes wonderful, light, just like my mom made back in the 1960's! Will definitely be making this one again!

Reviewed on Feb. 08, 2011 by 5makanas

Thank the baking Gods! This is the "real thing". I refuse to eat a RV cake or cupcake that has cream cheese frosting. To think all these new baking shops serve it with cream cheese is shameful & lazy.

Reviewed on Jan. 12, 2011 by luvbaken

This is the best ever!!! I had tried this recipe when it first appeared in your magazine years ago.Family and friends raved about it. I had lost it when I moved and I am so happy I found it again!!!