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Classic Red Velvet Cake

 Classic Red Velvet Cake
This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. —Katie Sloan, Charlotte, North Carolina
12 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 bottle (1 ounce) red food coloring
  • 3 teaspoons white vinegar
  • 1 teaspoon butter flavoring
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups cake flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 12 ounces cream cheese, softened
  • 3/4 cup butter, softened
  • 5-2/3 cups confectioners' sugar
  • 4-1/2 teaspoons McCormick® Pure Vanilla Extract

Directions

  • In a large bowl, cream shortening and sugar until light fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in the
  • food coloring, vinegar, butter flavoring and vanilla. Combine the
  • flour, cocoa, baking soda and salt; add to creamed mixture
  • alternately with buttermilk, beating well after each addition.

2 of 2

Classic Red Velvet Cake (continued)

Directions (continued)

  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a large bowl, combine frosting ingredients; beat until smooth and
  • creamy. Spread between layers and over top and sides of cake. Yield:
  • 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 583 calories, 24 g fat (11 g saturated fat), 77 mg cholesterol, 468 mg sodium, 87 g carbohydrate, 1 g fiber, 6 g protein.