Red Velvet Cake I

Red Velvet Cake I

JJOHN32 18

"A family favorite -- great for the Christmas holiday."


55 m servings 513 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
  2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
  4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 575 Ratings


I made this cake twice yesterday. The 1st time, I followed all directions and found the cake dry and bland. Also, there were chocolate swirls in the baked cake even though I mixed the cocoa/fo...

I'm astonished and amazed to find an red velvet cake that actually uses the CORRECT frosting!!! Not sure why so many think that "cream cheese frosting" belongs on a red velvet cake. I'm so de...

I made this cake with the changes other reviewers recommended, and it was fantastic! I used one cup of oil instead of the shortening, two cups of sugar instead of 1 1/2 cups, and an extra table...

If you don't have buttermilk on hand, mix 1T vinegar with 1C milk, allow it to set for about 5 minutes. This will allow it to curdle to the point where it is sour in a manner similar to buttermi...

I have this recipe that was deemed "original" from a newspaper clipping almost 40 years ago! This recipe is identical and it is wonderful! I followed the recipe to the letter. And please keep...

I really like this cake but only gave it four stars because of all the modifications I had to make. I took other reviewers' advice and made the following changes: used 4 tbsp. cocoa which I ad...

This is a wonderful traditional Red Velvet Cake recipe and the frosting puts it over the top. Having read through the comments I think this recipe is problematic because people have made modif...

This is the absolute worst cake recipe I have ever tried in my 3 years of cake baking. Not only was the cake batter thick, but the whole mess was overwhelmed by the cocoa taste. The so called ...

Very Yummy. And I am not much of a chocolate fan. I added the one cup oil, instead of the shortening. I also added 2 cups sugar, total. And increased cocoa to 4 TBSPs. I didn't make a cocoa fo...