Mom's Signature Red Velvet Cake Recipe -
Mom's Signature Red Velvet Cake Recipe
  • READY IN ABOUT 2 hrs

Mom's Signature Red Velvet Cake

Recipe by  

"This red velvet cake is constantly requested by friends and has the best flavor, and features real cooked frosting for a delicious, yet light finish."

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Ingredients Edit and Save

Original recipe makes 1 9-inch layer cake Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr 50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda.
  2. Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.
  3. Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans.
  4. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.
  5. To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.
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  • Cook's Notes
  • As a substitute for buttermilk, you can also make sour milk by adding about 2 tablespoons of vinegar into liquid measuring cup, then add milk to make 1 cup.

Reviews More Reviews

Most Helpful Positive Review
Jun 27, 2011

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.

Most Helpful Critical Review
Dec 07, 2011

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.


13 Ratings

Dec 04, 2011

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.

Dec 09, 2011

I did not care for this recipe... very dry and the frosting separated.

Jan 18, 2012

Cake was tedious to make and it came out very dry.

Nov 30, 2011

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.

Jan 28, 2014

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!

Dec 10, 2012

For frosting it doesn't say 10x sugar pretty sure that is right but want to check.


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  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 63.6 g
  • 21%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 425 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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