A change from the red velvet standard cake recipe.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
20
Yield:
2 - 8 inch pans
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Ingredients

20
Original recipe yields 20 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 2 round 8 inch pans. Sift the flour and salt together and set aside.

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  • Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.

  • Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.

  • To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

Nutrition Facts

422 calories; protein 3.3g; carbohydrates 50.5g; fat 23.8g; cholesterol 68.1mg; sodium 273mg. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/12/2004
I made this cake for the drummer of a band that I enjoy who was quitting (to pursue the culinary arts, as I found out later). I tinted the frosting lavender and decorated it with some candied violets I had made previously. He loved it, and asked me out on a date. We now are married, and have two children. Just kidding. He really did like the cake, though. Read More
(56)

Most helpful critical review

Rating: 2 stars
03/10/2007
The only good thing I can say about this cake is that the flavor is good.(a bit like a sweet cornbread) Turned quite brown in the oven flattened and although it's moist it's the greasiest cake I have ever eaten! Maybe some of you will have better luck. Read More
(14)
68 Ratings
  • 5 star values: 29
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 10
  • 1 star values: 9
Rating: 4 stars
08/12/2004
I made this cake for the drummer of a band that I enjoy who was quitting (to pursue the culinary arts, as I found out later). I tinted the frosting lavender and decorated it with some candied violets I had made previously. He loved it, and asked me out on a date. We now are married, and have two children. Just kidding. He really did like the cake, though. Read More
(56)
Rating: 5 stars
11/05/2003
WHOA this cake was moist and VERY rich! It didn't come out at all the way I expected but no problem it was TASTY! It isn't white looks more like a yellow cake and not at all like the cake mix cakes. Maybe because of using baking soda instead of baking powder? Anyway I frosted with Hershey's Perfectly Chocolate cocoa frosting. VERY tasty! Not sure why but it needed an additional ten minutes to bake...no problem though. Read More
(31)
Rating: 4 stars
01/04/2003
This recipe was really quick and easy to make- I loved that aspect of it! The texture is smooth and the taste is buttery. I served it at a small dinner party and everyone really enjoyed it. Be aware that it's VERY rich though! So whether you'll like it or not depends on personal preference.:) Read More
(29)
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Rating: 2 stars
03/10/2007
The only good thing I can say about this cake is that the flavor is good.(a bit like a sweet cornbread) Turned quite brown in the oven flattened and although it's moist it's the greasiest cake I have ever eaten! Maybe some of you will have better luck. Read More
(14)
Rating: 5 stars
12/30/2007
This recipe is absolutely phenomenal! I made it as cupcakes and baked them for about 20mins which was perfect. I reduced the butter by 1/2c although they were still a little greasy. One bit of advice is too sift the flour and too make sure the ingredients are blended very well. For the frosting I used my own vanilla bean butter cream which went perfectly. Read More
(12)
Rating: 5 stars
11/05/2003
This has become an all-time favorite for my family and friends. Royalties due to the creator. Very very moist and very rich. Even when I goof it up it is still a scrumptious delight! Note: I scale back to 3c of sugar for the icing. Read More
(10)
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Rating: 4 stars
01/04/2003
After I started making this cake I thought I had left something out. But when I put the icing on and tasted it it was really good. I'm glad I tried it out! Read More
(8)
Rating: 2 stars
01/23/2009
TAMMERSANN called it: "A Sweet Cornbread." And waaaaaaay too greasy - in fact Hurt Your Tummy greasy! Won't do this one again. Read More
(8)
Rating: 1 stars
03/17/2006
This was really greasy and heavy. The batter was very thick almost like cookie dough. It baked fine and looked good but it was really dense not light and fluffy. I won't be making this again. Read More
(6)
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