Red Velvet Cake V

Red Velvet Cake V


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


2 h servings 488 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • 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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  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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  1. 25 Ratings


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'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