Southern Red Velvet Cake

Southern Red Velvet Cake


"This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!"


2 h 45 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
  2. Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.
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  1. 43 Ratings


This is an excellent red velvet cake. The only thing I did different is I used about 1-1.5 oz. of food coloring because I like my red velvet cake really red. This cake has a nice light chocolate...

This is a beautiful and delicious cake. MAKE SURE you let the flour,salt, milk mixture for the frosting COOl COMPLETELY!!! before you add the remaining butter etc. or it will curdle. Done right...

Wonderful recipe. The frosting absolutely makes this cake!! If you don't have butter flavored extract, don't make a special trip to buy it because I didn't think it added anything to the cake. ...

I have been making this recipe for many years, and it great. The version I have varies in that the flour mixture for the frosting cools to just barely lukewarm, instead of cooling completely. It...

Maybe I did something wrong but this didnt really taste like what I was expecting. It was a bit off and kind of dry. I just wasn't into it. Maybe it was because I didn't have any butter extract....

So much better than the cream cheese icings that other recipes on here use!! The icing on this cake is what makes the cake! The icing is tricky but if you simply let the mixture completely coo...

This was an exceptional cake. I am learning to use fondant, and you need a dense cake to hold up... at least I do, to the fondant application. You also want a great tasting cake. This one fit...

Hi all...I just made this cake this morning for my son's boyscout bake sale. This cake is awesome and so easy! The frosting is one of the best I've ever tasted...I didn't have any problems wit...

Southern? This recipe comes the Waldorf Astoria Hotel in New York.