Red Velvet Cake V

Red Velvet Cake V

22

"A beautiful red Bundt cake to grace your Holiday table. Frost with cream cheese frosting and sprinkle with nuts if desired."

Ingredients

2 h servings 488 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 66g
  • 21%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, cocoa and baking powder; set aside.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk. Mix well then stir in the vanilla and red food coloring.
  3. Pour batter into a 10 inch Bundt pan. Bake for 60 to 90 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
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Reviews

22
  1. 25 Ratings

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This is the Red Velvet cake recipe I grew up on. It is a dense, moist pound cake and the only way to make Red Velvet cake! The other (cake like)Red Velvet recipes here can't hold a candle to thi...

When I saw that this recipe didn't call for vinegar, I should have known to just keep looking for another recipe. But I gave this one a try. Not too terribly disappointing, but I have to agree w...

This recipe was easy and quick but my cake was dry without a lot of flavor. I prefer the Hershey's Red Velvet Cake recipe.

This was a definate disappointment. I'm still quite puzzled as to the title of this cake...it's certainly not an authentic red velvet cake. Perhaps you meant buttermilk, as opposed to regular ...

this is a very moist, rich cake that came out perfect on my first attempt. it was very easy to prepare, however, use a very large bowl for mixing. it makes a lot of batter! i used a cream che...

This recipe was a lot of work, but it's hard work to make this kind of cake anyway. It was worth all the effort. It had a unique flavor and I was given many compliments on it!

Love this recipe. Easy to make, very appealing to the palate and eye. I suggest using a big pan because of the large batter.

Very good! Dense -- consistency of a pound cake.

Absoulutley Spectacular!!Good Job Chef Sheilah