Red Velvet Cake
Red Velvet Cake is our family favorite for any holiday! My Mother-in-Law created this recipe years ago and she is known for it at every holiday celebration. We always “request” it for Christmas and Valentine’s Day. This Red Velvet Cake recipe is not made with a traditional creme cheese frosting because she doesn’t like cream cheese so she came up with her own glaze that makes this cake so moist and delicious! It is actually best several days after it is made to really absorb the glaze.
If you love a traditional homemade whipped cream cheese frosting – this recipe is great! Regardless which you decide you are sure to love it!
To prepare this delicious cake start by creaming the shortening (yes we use shortening) and sugar. Add beaten eggs, sift dry ingredients, except soda. Next, add alternately with the buttermilk. Beat well, add vanilla, red food coloring. Add soda, dissolved in vinegar (very important).
Finally beat again. Then pour into a 9 x 13 greased and floured pan and bake at 350 degree oven for 30 – 35 minutes.
To prepare your frosting:
Cook over low heat or in a double boiler until thick. Add milk, flour and a dash salt. Cream together sugar and shortening or butter. Add the cooked mixture and cream together. Add 1/2 tsp. vanilla and spread over cake. The frosting will be thin like a glaze. Pour on the cooled cake and let sit. It is best eaten on the 2nd or 3rd day.
This has been a recipe that my Mother-in-Law makes each year for her brother and her children. My husband loves it and just isn’t Christmas without it. We hope you enjoy this yummy creation as much as we do.
Red Velvet Cake
- 1/2 cup shortening
- 1 1/2 cup sugar
- 2 eggs
- 2 cups flour
- 1 TBSP cocoa
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- 2 TBSP Red Food Color
- 1 tsp vinegar
- 1 tsp baking soda
- 1/4 cup flour
- Cream shortening and sugar. Add beaten eggs, sift dry ingredients, except soda.
- Add alternately with the buttermilk. Beat well, add vanilla, red food coloring. Add soda, dissolved in vinegar (very important).
- Beat again.
- Pour into a 9x13 greased and floured pan and bake at 350 degree oven for 30 - 35 minutes.
- Cook over low heat or in a double boiler until thick.
- milk, flour and a dash salt
- Cream together sugar and shortening or butter
- The frosting will be thin like a glaze. Pour on the cooled cake and let sit.
- Add the cooked mixture and cream together. Add 1/2 tsp. vanilla and spread over cake. It is best eaten on the 2nd or 3rd day.
Be sure to check out these Valentine’s Day posts:
Planning a frugal Valentine’s Day
Valentine’s Day Treat Box Ideas
Heart Photo Craft Using Cupcake Wrappers
How to make a “candy bar cake”
Interested in Freezer Cooking?
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Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Hello, I too made the recipe & noticed that it is missing the amount of baking soda . I used a tsp to match the vinegar.
I think the cake came out good!
Is the icing supposed to be a bit smooth & on the thinner side? When were you supposed too put the icing on? While hot or cool?
Thank you for the recipe!
Thanks! Yes, 1 tsp baking soda. She puts it on hot.
I like my red velvet with thick cream cheese frosting. Mmmm. . . 🙂
I like a thick homemade cream cheese frosting too – https://www.stockpilingmoms.com/2012/11/homemade-whipped-cream-cheese-icing/
We love red velvet cake!