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Red Velvet Cake Recipe

We have five birthdays in our family in September, and they all request this cake! The recipe comes from my husband's Aunt Edith and makes a cake that's pretty and delicious.
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:12 servings


  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/4 cup (2 ounces) red food coloring
  • 3 tablespoons baking cocoa
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 tablespoon vinegar
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 3/4 cup butter
  • 4 tablespoons shortening
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract


  • 1. In a large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine food coloring and cocoa; add to creamed mixture. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and vinegar.
  • 2. Pour into two waxed paper-lined 9-in. round baking pans. Bake at 350° for 35 minutes or until toothpick inserted near center comes out clean.
  • 3. For frosting, whisk together milk and flour in a saucepan. Cook, stirring constantly, until thick (like paste), about 5 minutes. Cool. Place in a bowl with remaining ingredients. Beat at high speed until consistency of whipped cream. Frost one cake layer; top with second layer and frost entire cake. Yield: 12 servings.

Nutritional Facts

1 serving (1 slice) equals 542 calories, 25 g fat (11 g saturated fat), 70 mg cholesterol, 362 mg sodium, 73 g carbohydrate, 1 g fiber, 6 g protein.