James Gang Red Velvet Cake

James Gang Red Velvet Cake

12
HROUSE80 2

"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 servings 266 cals
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Original recipe yields 24 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

12
  1. 12 Ratings

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Most helpful

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 ...

Most helpful critical

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...

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 ...

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....

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...

I made this cake today and it was awful, I followed the recipe exactly, it was dry and the taste was not good. What a disappointment I love red velvet cake.

This cake is amazing! I am always looking for recipes that can be easily modified to be "dairy free", so my milk allergic 4-year-old does not have to hear for the hundredth time that he cannot ...

I haven't tried it yet. I don't really like sweets, but I love making them. I did try the frosting and its so light and fluffy its wonderful. I wasn't sure how it was going to turn out. In the d...

Excellent frosting!

I am not a Red Velvet Cake fan, I must say this one I like. It was easy to make. I will try this one again

moist, good color, doesn't sink in the middle like a lot of cakes from scratch