Back to Red Velvet Cake

Print Options


Card Sizes


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 large 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 whole 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 in the 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 slice: 542 calories, 25g fat (11g saturated fat), 70mg cholesterol, 362mg sodium, 73g carbohydrate (51g sugars, 1g fiber), 6g protein.

Reviews for Red Velvet Cake

Sort By :

Average Rating
debpenns User ID: 5553562 238241
Reviewed Nov. 27, 2015

"made this for Thanksgiving family loved it!!"

Babeycake User ID: 5984367 21077
Reviewed Jan. 23, 2013

"to answer 808jen's question, YES you can use unsweetened cocoa powder in place of baking cocoa powder."

GaitherMom User ID: 6038554 21075
Reviewed Oct. 14, 2011

"Not bad, but my family thought it had a flour taste to it. Also, the cakes need to be cooled completely before frosting. The cake is completely gone, so it wasn't that bad, but I think I am going to try another recipe for Red velvet cake."

808jen User ID: 452688 48320
Reviewed May. 26, 2008

"When a recipe calls for baking cocoa powder, can I use unsweetened cocoa powder? Is it interchangeable in recipes? Thanks."

Loading Image