James Gang Red Velvet Cake

James Gang Red Velvet Cake


"Delicious Red Velvet Cake!!! Passed through many generations, this Red Velvet Cake has been a staple at EVERY James Gang get together. Thanksgiving, Christmas, or just because, we have to have this cake. No one makes it quite like Granny, but it still tastes pretty darn good!!"

Ingredients 2 h 5 m {{adjustedServings}} servings 266 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Pre-heat oven to 350 degrees. Grease and flour 2 9-inch or 3 8-inch round cake pans.
  2. In a large bowl, mash together 1/2 cup of vegetable shortening with 1 1/2 cup of sugar until combined, then mix in the eggs, one at a time, stirring until the mixture is thoroughly blended. In a small bowl, stir the red food coloring with the cocoa powder to make a smooth paste, and stir the coloring into the shortening mixture.
  3. Sprinkle in the salt, and mix in the flour in several additions, alternating with buttermilk. As you mix, sprinkle in the baking soda, then drizzle in the vinegar, butter extract, and vanilla extract. Stir just until the mixture is smooth. Pour batter into prepared cake pans.
  4. Bake in the preheated oven until the cakes are set in the center and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Allow to cool.
  5. In a saucepan over medium-low heat, whisk together 3 tablespoons of flour with milk until smooth. Bring just to a simmer, whisking constantly, and cook until thickened, about 30 seconds. Remove from heat, and let cool completely. In a bowl, mash together 1 cup of vegetable shortening with 1 cup of sugar and 1 teaspoon of vanilla extract until thoroughly combined, and slowly beat in the cooled milk mixture with an electric mixer, about 1 tablespoon at a time. Beat until the frosting is fluffy, 1 to 2 more minutes. Frost the cooled cake layers with the frosting, and sprinkle cake with coconut and chopped nuts to serve.
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Reviews 12

  1. 12 Ratings

Milly Suazo

This recipe is very good. I used butter flavor shortening and didn't use the butter flavor extract. I also doubled the cocoa powder to 4tbsp because I wanted to. Probably didn't use as much red coloring as I could have but the color has no bearing on the taste anyway. Initially I wasn't going to do the frosting but was intrigued by the technique of 'cooking' the milk with flour (had never done a frosting with flour in it). However, I made it with half cream cheese and half butter instead of shortening. It came a bit soft because the only cream cheese I had was fat-free... but it was delicious.


absolutely perfect :D only change I made to the cake was to double the cocoa, and everyone loved it. I had to add some powder sugar to the frosting to stiffen it up a bit, and left off the nuts. I will definitely make this again and again. For those complaining over it having white fluffy frosting... originally this cake was supposed to be made with frosting like this... it is only recently that everyone started using cream cheese for it.... This is how it is supposed to be.


First let me start off by saying I love, love red velvet cake. I made this cake for Thanksgiving and was sooo disappointed. The cake it self was okay but the frosting was not good.The directions for this cake's frosting will produce a vanillia whipped icing not the classic cream cheese icing used on real red velvet cakes. The cake was not moist but was very pretty in color.