Rating: 4 stars 4
615 Ratings
  • 5 star values: 308
  • 4 star values: 150
  • 3 star values: 59
  • 2 star values: 48
  • 1 star values: 50

This red velvet cake recipe is a family favorite. A classic cake for the Christmas holiday!

Recipe Summary

25 mins
30 mins
35 mins
1 hr 30 mins
1 2-layer 9-inch cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


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

  • Make the cake: Beat 1 1/2 cups sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine red food coloring and cocoa to make a paste; add to creamed mixture.

  • Mix buttermilk, salt, and 1 teaspoon vanilla together in a small bowl. Add flour, alternating with buttermilk mixture, mixing just until incorporated. Mix vinegar and baking soda together; gently fold into cake batter and pour into prepared pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  • Make the icing: Heat milk and flour in a saucepan over low heat, stirring constantly, until thick. Set aside to cool completely.

  • Meanwhile, beat sugar, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

Nutrition Facts

513 calories; protein 5.8g; carbohydrates 66.6g; fat 25.7g; cholesterol 74.1mg; sodium 502.5mg. Full Nutrition