A beautiful red Bundt cake to grace your Holiday table. Frost with cream cheese frosting and sprinkle with nuts if desired.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, cocoa and baking powder; set aside.

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  • In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk. Mix well then stir in the vanilla and red food coloring.

  • Pour batter into a 10 inch Bundt pan. Bake for 60 to 90 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts

487.8 calories; protein 6.3g 13% DV; carbohydrates 66g 21% DV; fat 23.3g 36% DV; cholesterol 106.8mg 36% DV; sodium 139.8mg 6% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2008
This is the Red Velvet cake recipe I grew up on. It is a dense moist pound cake and the only way to make Red Velvet cake! The other (cake like)Red Velvet recipes here can't hold a candle to this one. This IS a true Red Velvet Cake. The title should say pound cake though. I think the people that have complained or not liked this particular recipe are looking for the cake like type with icing between the layers. The kind like you buy in the grocery store. To me that's not REAL Red Velvet cake though. This is like my grandma and mom always made and will always be a family favorite! If you are looking for a great moist Red Velvet pound cake this one won't disappoint you. If you like the grocery store version...there have them in the bakery section. Read More
(80)

Most helpful critical review

Rating: 3 stars
12/28/2004
When I saw that this recipe didn't call for vinegar I should have known to just keep looking for another recipe. But I gave this one a try. Not too terribly disappointing but I have to agree with the review that calls this cake a butter cake. Red velvet cakes are dense (thanks to the vinegar) and moist. This cake was buttery with no density and the flavor of a butter cake not a chocolate cake which is really what red velvet cake is. Read More
(53)
33 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
07/21/2008
This is the Red Velvet cake recipe I grew up on. It is a dense moist pound cake and the only way to make Red Velvet cake! The other (cake like)Red Velvet recipes here can't hold a candle to this one. This IS a true Red Velvet Cake. The title should say pound cake though. I think the people that have complained or not liked this particular recipe are looking for the cake like type with icing between the layers. The kind like you buy in the grocery store. To me that's not REAL Red Velvet cake though. This is like my grandma and mom always made and will always be a family favorite! If you are looking for a great moist Red Velvet pound cake this one won't disappoint you. If you like the grocery store version...there have them in the bakery section. Read More
(80)
Rating: 3 stars
12/28/2004
When I saw that this recipe didn't call for vinegar I should have known to just keep looking for another recipe. But I gave this one a try. Not too terribly disappointing but I have to agree with the review that calls this cake a butter cake. Red velvet cakes are dense (thanks to the vinegar) and moist. This cake was buttery with no density and the flavor of a butter cake not a chocolate cake which is really what red velvet cake is. Read More
(53)
Rating: 3 stars
07/23/2003
This recipe was easy and quick but my cake was dry without a lot of flavor. I prefer the Hershey's Red Velvet Cake recipe. Read More
(28)
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Rating: 2 stars
01/15/2006
This was a definate disappointment. I'm still quite puzzled as to the title of this cake...it's certainly not an authentic red velvet cake. Perhaps you meant buttermilk as opposed to regular milk in that aspect I can understand why it wouldn't need the vinegar as the buttermilk is quite acidic enough to allow the baking soda to rise. I will stick with my family's heirloom recipe. Thanks for trying to share though. Read More
(18)
Rating: 5 stars
08/29/2002
this is a very moist rich cake that came out perfect on my first attempt. it was very easy to prepare however use a very large bowl for mixing. it makes a lot of batter! i used a cream cheese frosting that not only tasted well but presented well especially at christmas parties. this is a great recipe and has become a family favorite. ann davis Read More
(16)
Rating: 4 stars
08/17/2003
This recipe was a lot of work but it's hard work to make this kind of cake anyway. It was worth all the effort. It had a unique flavor and I was given many compliments on it! Read More
(13)
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Rating: 5 stars
10/21/2003
Love this recipe. Easy to make very appealing to the palate and eye. I suggest using a big pan because of the large batter. Read More
(9)
Rating: 5 stars
03/05/2010
Very good! Dense -- consistency of a pound cake. Read More
(7)
Rating: 5 stars
01/17/2003
Absoulutley Spectacular!!Good Job Chef Sheilah Read More
(6)