Red Hat Cake Recipe
Red Hat Cake Recipe photo by Taste of Home
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This fancy hat cake will be the main attraction at your next Red Hat party. The moist, golden cake is made from scratch, and the butter cream frosting is tinted bright red. Etched in purple frosting flowers, and topped with wispy bows, the gorgeous "hat" will definitely get the group buzzing. —Patsy Snyder Rural Hall, North Carolina if you have leftover red frosting, you can use it to decorate the Red Chapeau Sugar Cookies
TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 1 hour Bake: 20 min. + cooling
MAKES: 16-20 servings


  • 1 cup butter, softened
  • 2-1/4 cups sugar
  • 5 eggs
  • 3 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup shortening
  • 1/4 cup butter, softened
  • 7-1/2 cups confectioners' sugar
  • 1/2 cup half-and-half cream
  • 3 tablespoons red food coloring
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt

Nutritional Facts

1 slice: 567 calories, 23g fat (11g saturated fat), 88mg cholesterol, 300mg sodium, 85g carbohydrate (65g sugars, 1g fiber), 5g protein.


  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  2. Line a 14-in. round cake pan or deep-dish pizza pan with waxed paper; lightly coat with cooking spray. Pour 1-1/2 cups batter into a greased 2-qt. round baking dish; pour remaining batter into prepared cake pan or pizza pan.
  3. Bake at 350° for 20-30 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.
  4. For frosting, in a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Add cream, food coloring, vanilla and salt; beat until smooth.
  5. Place larger cake on a serving plate; spread with frosting. Top with smaller cake; frost. Decorate as desired. Save any remaining frosting for another use. Yield: 16-20 servings.
Originally published as Red Hat Cake in Taste of Home August/September 2007, p47

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