Red Velvet Cake

Red Velvet Cake

Eleanor Johnson 0

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

Ingredients 2 h 25 m {{adjustedServings}} servings 513 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
  2. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
  3. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
  4. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
  5. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
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Reviews 385

  1. 453 Ratings


Without question, the negative reviews for this recipe can be explained by people not being familiar with the techniques that are used. I subtracted a star because this *is* a more complicated project than a box cake mix, and additional instructions would probably have been helpful. Things that are important to know about this recipe: 1) the vinegar-baking soda mixture is what makes it rise. This is a delicate leavening method because it does not last long. Get the vinegar mixture into the batter quickly and gently and get it in the oven FAST, or you will have a heavy cake. 2) Cakes from scratch have to be timed carefully in the oven because they're not "failproof" like box mixes. Start checking it with a toothpick 10 minutes before the given time and after that every 3 to 5 minutes until the toothpick comes out mostly clean. 3) The flour paste for the frosting must be cooked until it forms a mound that stays in the middle of the pan, and it must be cooled to room temperature but never chilled. The butter and sugar must be beaten for at least 10 minutes before adding the flour paste, to eliminate sugar grit. 4) You must frost a COMPLETELY cool cake; beating warm frosting or frosting a warm cake will produce a runny, oily frosting. Follow these instructions and the recipe *will* turn out. It is a good recipe with no errors.


When making this cake, substitute shortening for 1 cup of oil and double the cocoa for a perfect cake. The cake was dry. Icing was creamy and buttery without being too sweet. The icing perfect. My 87 year old mother was here and said it was very close to the original red velvet cake recipe. Be sure to let the milk and flour cool completely before mixing with the sugar mixture for the icing. It also needs to be mixed for about 15 minutes to be perfect.


My grandmother used to make red velvet cake, and after she passed, I've made probably 5 different recipes to replicate her cake. This came the absolute closest. It's delicious, and wows the crowds every time I make it for class (I'm in college) and even the teachers are impressed. It CAN BE DRY. So make sure you check it in the oven before it's done. Pull it out right when you think it's not quite ready. Then, LET IT SIT!! It will continue cooking as it cools, just like cookies. Do not cut it or frost it before it's done cooling. You'll thank yourself when you have an amazing, moist, incredible cake. Marriage proposals from this one!