Recipe by LRM
"This red velvet cake is constantly requested by friends and family...it has the best flavor, and features real cooked frosting for a delicious, yet light finish."
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
2 1/4 cups
sifted cake flour
vegetable shortening (such as Crisco®)
1 1/2 cups
1 (1 ounce) bottle
red food coloring
1 fluid ounce
unsweetened cocoa powder
apple cider vinegar
I've only eaten Red Velvet Cake once in my life and it was well...bad. I thought I would try one anyway and see if I liked it or not. I really liked the cake part of this recipe. It was moist and had a nice flavor to it. The frosting was really sweet and kind of grainy, the grainy could be my fault I've never made a cooked frosting so I'm not sure if its supposed to be that way or not. I was also kind of confused about how much sugar was supposed to go into the frosting. The ingredient lists 2 cups but the directions say 1. So I used one then tasted but I thought it wasn't sweet enough so I added the other cup of sugar. It ended up being to sweet once I put it on the cake. But I don't know if it was supposed to be 1 or 2. I'll probably make the cake part again but use Ricks Special Buttercream Frosting for the frosting part. The frosting wasn't bad it was just not for me.
This is a disaster! I spent so much time with the many steps of making this, the directions are not clear as far as if it should be mixed with a beater or how many strokes if it is meant to be stirred only. Anyways, the frosting is horrible. My cake looks awful and the frosting is nothing more than butter with grainy sugar. Find another recipe if you value your time.
This is the original recipe for Red Velvet Cake, I rec'd my recipe in 1963. I have made it numerous times...the icing is luscious. You really have to let the butter and sugar mix until there isn't any grainy bits left in the icing and then beat in the flour/milk mixture. I like making this as a xmas dessert and decorating the top of the cake with marzipan pointsettia leaves and flowers -not the real ones as they are a bit poisonous. Just mix some food colour into your marzipane - yes you might have to make some using almond paste. and then make a template of pointsettia leaves and flowers and have some fun. You can make a large decorative cake and use a large flower for it and then make a 9 x 13 cake and make a smaller flower for each slice.
I did not care for this recipe... very dry and the frosting separated.
Love it! I discovered red velvet cake while living in Atlanta. Can't find the real deal now that
i'm living in Mass. THIS IS THE REAL DEAL! Made it for the family... every-one loved it.
Cake was tedious to make and it came out very dry.
This recipe is all you need. I know people are always trying to change their recipes to "make it better" but don't! All you need to know is with the step with the red food coloring and adding cocoa to make a paste. Add cocoa until there is a paste. The recipe called for 2T, I definitely had to double the cocoa (heaping tablespoons) to get a paste. Just a tip, use it or not ;P Great recipe, got RAVE reviews!
I tried it and I thought it was incredible
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Signature Red Velvet Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 544
** Calories from Fat: 280
A wheat-free red velvet cake with soft texture and yummy chocolate flavor.
See how to make a delicious and beautiful layered cake.
This classic cake is a stunner for the holidays, or any time.