Mom's Signature Red Velvet Cake

Mom's Signature Red Velvet Cake

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"This red velvet cake is constantly requested by friends and family...it has the best flavor, and features real cooked frosting for a delicious, yet light finish."

Ingredients

1 h 50 m {{adjustedServings}} servings 544 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda.
  2. Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.
  3. Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans.
  4. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.
  5. To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.

Footnotes

  • Cook's Notes
  • As a substitute for buttermilk, you can also make sour milk by adding about 2 tablespoons of vinegar into liquid measuring cup, then add milk to make 1 cup.
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Reviews

12
  1. 13 Ratings

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I've only eaten Red Velvet Cake once in my life and it was well...bad. I thought I would try one anyway and see if I liked it or not. I really liked the cake part of this recipe. It was moist an...

This is the original recipe for Red Velvet Cake, I rec'd my recipe in 1963. I have made it numerous times...the icing is luscious. You really have to let the butter and sugar mix until there i...

This is a disaster! I spent so much time with the many steps of making this, the directions are not clear as far as if it should be mixed with a beater or how many strokes if it is meant to be s...