Quick and easy red velvet cake.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Cream Cheese Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.

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  • Beat shortening and sugar until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Stir in butter flavoring. Make a paste with food coloring and cocoa and add to the shortening mixture.

  • Mix buttermilk, salt, baking soda and vinegar; add to batter alternating with the flour mixture.

  • Divide batter into prepared pans. Bake in preheated oven until cake springs back when touched lightly with a finger or tester comes out clean, 20 to 30 minutes. Cook completely on wire rack.

  • To Make Cream Cheese Frosting: beat butter and cream cheese with an electric mixer until smooth. Gradually beat in confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

579 calories; 24.1 g total fat; 73 mg cholesterol; 443 mg sodium. 86.8 g carbohydrates; 6.1 g protein; Full Nutrition

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2003
thanks for everyone who has given my Ravishing Red Velvet cake a chance - I'm sorry to see that some of you did not enjoy your experience. i just thought that i would add a sidenote that i am located in south louisiana where it is extremely humid - perhaps this could be why some have found the cake to be a bit "dry". here in LA it is quite moist and delicious! perhaps an adjustment to baking time & temp would help for you guys? thanks again! julie Read More
(91)

Most helpful critical review

Rating: 1 stars
04/29/2008
Both my husband and I love red velvet cake however I'm disappointed by the end results for this recipe. I'm puzzled why this recipe calls for butter extract and not vanilla extract. The frosting is okay -and perfectly acceptable on a carrot cake or spice cake but after years of reviewing red velvet cakes it is a fact that the only frosting that should even be used is a Butter roux frosting (similiar to a butter cream frosting but the butter roux frosting is a cooked frosting) I appreciate your sharing the recipe but I will not be making this cake ever again. Read More
(67)
94 Ratings
  • 5 star values: 52
  • 4 star values: 18
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
08/26/2003
thanks for everyone who has given my Ravishing Red Velvet cake a chance - I'm sorry to see that some of you did not enjoy your experience. i just thought that i would add a sidenote that i am located in south louisiana where it is extremely humid - perhaps this could be why some have found the cake to be a bit "dry". here in LA it is quite moist and delicious! perhaps an adjustment to baking time & temp would help for you guys? thanks again! julie Read More
(91)
Rating: 5 stars
08/26/2003
thanks for everyone who has given my Ravishing Red Velvet cake a chance - I'm sorry to see that some of you did not enjoy your experience. i just thought that i would add a sidenote that i am located in south louisiana where it is extremely humid - perhaps this could be why some have found the cake to be a bit "dry". here in LA it is quite moist and delicious! perhaps an adjustment to baking time & temp would help for you guys? thanks again! julie Read More
(91)
Rating: 1 stars
04/29/2008
Both my husband and I love red velvet cake however I'm disappointed by the end results for this recipe. I'm puzzled why this recipe calls for butter extract and not vanilla extract. The frosting is okay -and perfectly acceptable on a carrot cake or spice cake but after years of reviewing red velvet cakes it is a fact that the only frosting that should even be used is a Butter roux frosting (similiar to a butter cream frosting but the butter roux frosting is a cooked frosting) I appreciate your sharing the recipe but I will not be making this cake ever again. Read More
(67)
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Rating: 4 stars
04/01/2006
I replaced the shortening and butter extract with 1 stick of butter and added vanilla extract to the cake mix. Very moist. Frosting is excellent. Read More
(53)
Rating: 5 stars
11/08/2003
This was the best cake in the whole world. I followed the receipe exactly and watched my oven very very closely. I took this cake to my job which is a restuarant it was a huge success. Read More
(43)
Rating: 5 stars
10/12/2003
This cake is fantastic! I had used another Red Velvet cake recipe from my church cookbook for years but it always seemed to bake too dry. The only difference between this cake and the one I have is the added shortening and the butter flavoring but that was enough to really make a beautiful product! This is one of my families favorite desserts and this one will now become the recipe I use to make it:) A previous poster said to check the cake after 20 minutes and that is a good idea. Also if you have a gas oven I would bake it at 300 to 325. Read More
(34)
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Rating: 5 stars
02/12/2003
Thanks for such a great recipe! This was my first attempt at making a red velvet cake. This recipe resulted in a cake that was "off the hook". My family and I really enjoyed it. I will certainly use this recipe again! I made a few slight modifations such as using butter flavored shortening baking at 325 degrees (since I used dark colored round pans and I have a gas oven) and I increased the cooking time by an additional 10 minutes (total 40 minutes). I really love the sour cream frosting! Read More
(22)
Rating: 1 stars
11/25/2005
I tried this recipe expecting a delicious homemade red velvet cake. Well the cake was red and that's about it. It was dry and void of flavor. I will not use this recipe again. Read More
(17)
Rating: 5 stars
11/08/2003
This cake came out so good!! I've never made a cake from "scratch" and was a little nervous because it was for a friend's birthday. I was the hit of the party. Thanks for the great recipe. Moist and delicious! Read More
(13)
Rating: 3 stars
03/30/2003
I found the cake to be quite costly and dry. I'm more interested in the moist mouth watering desserts. I did find the icing was delicious and I plan to use the recipe for the icing on another cake. That's what I get for not taking the time to pick a good recipe and just choosing the first one on the list. Read More
(9)