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Red Velvet Cake
Red Velvet Cake is a timeless Southern dessert known for its striking red hue, velvety crumb, and perfect balance of cocoa and vanilla flavors. Enhanced by tangy buttermilk and a hint of vinegar, this cake bakes up tender and moist, making it a showstopper for special occasions. Traditionally layered and topped with a light, creamy frosting, it offers a beautiful contrast of flavors and textures. This version stays true to the classic style, using old-fashioned frosting instead of cream cheese, making it a true heritage recipe that evokes a sense of nostalgia and celebration.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling and Frosting 45 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Southern
Servings 12
Calories 480 kcal

Ingredients
  

Cake:

  • ½ cup shortening
  • 1½ cups sugar
  • 2 eggs
  • 2 oz red food coloring
  • 2 tbsp cocoa
  • 1 tsp salt (scant)
  • 2¼ cups plain flour
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 tbsp vinegar
  • 1 tsp butter flavoring (optional)
  • 1 tsp baking soda

Frosting:

  • 3 tbsp flour
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 cup butter (or margarine)
  • 1 cup granulated sugar
  • nuts or coconut (optional, for garnish)

Instructions
 

Cake:

    Step 1: Prepare Oven and Pans

    • Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.

    Step 2: Cream Base

    • In a large mixing bowl, cream shortening, sugar, and eggs until light and fluffy.

    Step 3: Add Color and Cocoa

    • In a small bowl, mix red food coloring and cocoa into a paste. Add to the creamed mixture and blend well.

    Step 4: Add Vanilla and Dry Ingredients

    • Add vanilla extract. Alternately add flour and buttermilk to the creamed mixture, mixing just until blended.

    Step 5: Activate Leavening

    • In a small cup, combine baking soda and vinegar. Add immediately to batter and stir just until incorporated.

    Step 6: Bake

    • Divide batter evenly between prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

    Step 7: Cool

    • Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely. Split each layer if desired for four layers.

    Frosting:

      Step 8: Cook Flour Mixture

      • In a small saucepan, cook flour and milk over low heat, stirring constantly, until thickened. Cool completely.

      Step 9: Beat Sugar and Butter

      • In a separate bowl, cream together sugar, butter, and vanilla until fluffy.

      Step 10: Combine

      • Add cooled flour mixture to the creamed butter mixture. Beat until light and fluffy, resembling whipped cream.

      Step 11: Assemble Cake

      • Spread frosting evenly between layers and on the top and sides of the cake. Sprinkle with nuts or coconut if desired.

      Tips

      • Use gel food coloring for a deeper red without thinning the batter
      • Do not overmix once flour is added, this keeps the cake tender
      • Substitute butter for shortening for a slightly richer flavor
      • Chill layers before frosting for cleaner assembly
      • Toast nuts or coconut before sprinkling for extra flavor
      • Use cake strips for more even baking
      • Let frosting cool completely before combining or it will separate
      • Store cake in a cool place as directed on the card
      • Make layers a day ahead for easier assembly

      Nutrition

      Calories: 480kcalCarbohydrates: 62gProtein: 5gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 6.1gMonounsaturated Fat: 6.9gTrans Fat: 0.6gCholesterol: 55mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 550IUCalcium: 55mgIron: 1.8mg
      Keyword classic cake, cocoa cake, holiday dessert, homemade frosting, layered cake, red velvet, retro recipe, vintage baking
      Tried this recipe?Let us know how it was!