Red Velvet Cake V

Red Velvet Cake V

17 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Sheilah Conner
Recipe by  Sheilah Conner

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

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Adjust Servings

Original recipe yields 1 - 10 inch bundt pan



  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 (17)

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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 this one. This IS a true Red Velvet Cake. The title should say pound cake though. I think the people that have complained or not liked this particular recipe are looking for the cake like type with icing between the layers. The kind like you buy in the grocery store. To me that's not REAL Red Velvet cake though. This is like my grandma and mom always made and will always be a family favorite! If you are looking for a great moist Red Velvet pound cake, this one won't disappoint you. If you like the grocery store version...there have them in the bakery section.



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 with the review that calls this cake a butter cake. Red velvet cakes are dense (thanks to the vinegar) and moist. This cake was buttery with no density and the flavor of a butter cake, not a chocolate cake, which is really what red velvet cake is.



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.

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Amount Per Serving (14 total)

  • Calories
  • 488 cal
  • 24%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 66 g
  • 21%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 140 mg
  • 6%

Based on a 2,000 calorie diet



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Red Velvet Cake with Buttercream Frosting


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Red Velvet Cake I