Mom's Signature Red Velvet Cake

Mom's Signature Red Velvet Cake


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


1 h 50 m servings 544 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.


  • 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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  1. 13 Ratings


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...

I did not care for this recipe... very dry and the frosting separated.

Cake was tedious to make and it came out very dry.

Love it! I discovered red velvet cake while living in Atlanta. Can't find the real deal now that i'm living in Mass. THIS IS THE REAL DEAL! Made it for the family... every-one loved it.

This recipe is all you need. I know people are always trying to change their recipes to "make it better" but don't! All you need to know is with the step with the red food coloring and adding co...

For frosting it doesn't say 10x sugar pretty sure that is right but want to check.

This cake was so dry.