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My review
Red Velvet Cake
Eleanor Johnson
"A family favorite--great for the Christmas holiday."
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Ingredients
2 h 25 m servings 513Original recipe yields 12 servings (1 9-inch layer cake)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
- Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 490585 Ratings
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Most helpful positive review
10/18/2009
Without question, the negative reviews for this recipe can be explained by people not being familiar with the techniques that are used. I subtracted a star because this *is* a more complicated p...
Most helpful critical review
2/3/2011
This Red Velvet cake was definitely not what I expected. It could be that I have no experience with Red Velvet cake, but with this recipe the cake was much to heavy. The Icing was bland and hone...
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Least positive
Newest
10/18/2009
Without question, the negative reviews for this recipe can be explained by people not being familiar with the techniques that are used. I subtracted a star because this *is* a more complicated p...
2/18/2007
When making this cake, substitute shortening for 1 cup of oil and double the cocoa for a perfect cake. The cake was dry. Icing was creamy and buttery without being too sweet. The icing perfect....
5/6/2007
My grandmother used to make red velvet cake, and after she passed, I've made probably 5 different recipes to replicate her cake. This came the absolute closest. It's delicious, and wows the crow...
12/27/2001
I bake ALL the time, and this has got to be the BEST cake I have ever baked in my life. It's better than the one my husband buys at the gourmet bakery downtown. The cake is delicious, and the ...
5/6/2003
I am puzzled by the negative reviews for this recipe. I have made this cake at least six times, all with good results. I even made it in a 9X13 pan (I had to increase the baking time of course)...
12/12/2002
I also have this recipe, which is our all-time family favorite. It is absolutely the best cake I've ever eaten. At family reunions, everyone knows to get their piece of this cake as they go th...
9/25/2006
This cake turned out so good! I baked it in 2 8 inch heart shaped pans and had just a little bit of batter left. I recommend using paste food color (find at a hobby shop) bc liquid affects the f...
2/29/2008
I picked this particular recipe because of the excellent reviews...and let me tell you was this cake excellent! I'm not going to lie I had never made a red velvet cake before and it came out del...
12/26/2002
I haven't had Red Velvet Cake since I was a child growing up in South Carolina. I may not remember exactly how it tasted back then, but I do know that this cake was incredibly moist and delicio...