Rating: 4 stars
48 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2

This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
16
Yield:
1 - 9 inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.

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  • Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutrition Facts

390 calories; protein 4.2g; carbohydrates 49.4g; fat 19.9g; cholesterol 40.3mg; sodium 369.1mg. Full Nutrition
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