Recipe by HROUSE80
"Delicious Red Velvet Cake!!! Passed through many generations, this Red Velvet Cake has been a staple at EVERY James Gang get together. Thanksgiving, Christmas, or just because, we have to have this cake. No one makes it quite like Granny, but it still tastes pretty darn good!!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
red food coloring
unsweetened cocoa powder
2 1/4 cups
butter flavored extract
flaked coconut, or as desired
This recipe is very good. I used butter flavor shortening and didn't use the butter flavor extract. I also doubled the cocoa powder to 4tbsp because I wanted to. Probably didn't use as much red coloring as I could have but the color has no bearing on the taste anyway.
Initially I wasn't going to do the frosting but was intrigued by the technique of 'cooking' the milk with flour (had never done a frosting with flour in it). However, I made it with half cream cheese and half butter instead of shortening. It came a bit soft because the only cream cheese I had was fat-free... but it was delicious.
First let me start off by saying I love, love red velvet cake. I made this cake for Thanksgiving and was sooo disappointed. The cake it self was okay but the frosting was not good.The directions for this cake's frosting will produce a vanillia whipped icing not the classic cream cheese icing used on real red velvet cakes. The cake was not moist but was very pretty in color.
absolutely perfect :D only change I made to the cake was to double the cocoa, and everyone loved it. I had to add some powder sugar to the frosting to stiffen it up a bit, and left off the nuts. I will definitely make this again and again. For those complaining over it having white fluffy frosting... originally this cake was supposed to be made with frosting like this... it is only recently that everyone started using cream cheese for it.... This is how it is supposed to be.
I made this cake today and it was awful, I followed the recipe exactly, it was dry and the taste was not good. What a disappointment I love red velvet cake.
This cake is amazing! I am always looking for recipes that can be easily modified to be "dairy free", so my milk allergic 4-year-old does not have to hear for the hundredth time that he cannot have something. I substituted a combination of vanilla soy milk + 1 tbsp lemon juice for the buttermilk in the cake and followed everything else exactly (except for using 1 oz of coloring instead of 2- still plenty red). I also substituted vanilla soy milk for the milk in the frosting, thickened up great and mixed in nicely. Thank you for this recipe!
I haven't tried it yet. I don't really like sweets, but I love making them. I did try the frosting and its so light and fluffy its wonderful. I wasn't sure how it was going to turn out. In the directions it says to make two layers. I was a little confused on whether you layered frosting in between or just set it on top of each other. In the picture it doesn't look like it has frosting in between. But tha'ts how I did it so we will see how well its liked! I also added ALOT of red food dye and its hardly red at all, not sure how its so red.
I am not a Red Velvet Cake fan, I must say this one I like. It was easy to make. I will try this one again
* Percent Daily Values are based on a 2,000 calorie diet.
James Gang Red Velvet Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 129
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This classic cake is a stunner for the holidays, or any time.
A wheat-free red velvet cake with soft texture and yummy chocolate flavor.
See how to make a delicious and beautiful layered cake.