Ravishing Red Velvet Cake Recipe - Allrecipes.com
Ravishing Red Velvet Cake Recipe
  • READY IN ABOUT 2 hrs

Ravishing Red Velvet Cake

Recipe by  

"Quick and easy red velvet cake."

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Ingredients Edit and Save

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

    30 mins
  • COOK

    25 mins

    1 hr 55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
  2. Beat shortening and sugar until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Stir in butter flavoring. Make a paste with food coloring and cocoa and add to the shortening mixture.
  3. Mix buttermilk, salt, baking soda and vinegar; add to batter alternating with the flour mixture.
  4. Divide batter into prepared pans. Bake in preheated oven until cake springs back when touched lightly with a finger or tester comes out clean, 20 to 30 minutes. Cook completely on wire rack.
  5. To Make Cream Cheese Frosting: beat butter and cream cheese with an electric mixer until smooth. Gradually beat in confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2003

thanks for everyone who has given my Ravishing Red Velvet cake a chance - I'm sorry to see that some of you did not enjoy your experience. i just thought that i would add a sidenote that i am located in south louisiana, where it is extremely humid - perhaps this could be why some have found the cake to be a bit "dry". here in LA, it is quite moist and delicious! perhaps an adjustment to baking time & temp would help for you guys? thanks again! julie

Most Helpful Critical Review
Apr 29, 2008

Both my husband and I love red velvet cake, however I'm disappointed by the end results for this recipe. I'm puzzled why this recipe calls for butter extract and not vanilla extract. The frosting is okay -and perfectly acceptable on a carrot cake or spice cake, but after years of reviewing red velvet cakes, it is a fact that the only frosting that should even be used is a Butter roux frosting (similiar to a butter cream frosting but the butter roux frosting is a cooked frosting) I appreciate your sharing the recipe, but I will not be making this cake ever again.


84 Ratings

Apr 01, 2006

I replaced the shortening and butter extract with 1 stick of butter and added vanilla extract to the cake mix. Very moist. Frosting is excellent.

Nov 08, 2003

This was the best cake in the whole world. I followed the receipe exactly and watched my oven very, very closely. I took this cake to my job, which is a restuarant, it was a huge success.

Oct 12, 2003

This cake is fantastic! I had used another Red Velvet cake recipe from my church cookbook for years, but it always seemed to bake too dry. The only difference between this cake and the one I have is the added shortening and the butter flavoring, but that was enough to really make a beautiful product! This is one of my families favorite desserts and this one will now become the recipe I use to make it:) A previous poster said to check the cake after 20 minutes and that is a good idea. Also, if you have a gas oven, I would bake it at 300 to 325.

Feb 12, 2003

Thanks for such a great recipe! This was my first attempt at making a red velvet cake. This recipe resulted in a cake that was "off the hook". My family and I really enjoyed it. I will certainly use this recipe again! I made a few slight modifations such as using butter flavored shortening, baking at 325 degrees (since I used dark colored round pans and I have a gas oven) and I increased the cooking time by an additional 10 minutes (total 40 minutes). I really love the sour cream frosting!

Nov 25, 2005

I tried this recipe expecting a delicious homemade red velvet cake. Well the cake was red and that's about it. It was dry and void of flavor. I will not use this recipe again.

Nov 08, 2003

This cake came out so good!! I've never made a cake from "scratch" and was a little nervous because it was for a friend's birthday. I was the hit of the party. Thanks for the great recipe. Moist and delicious!


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  • Calories
  • 579 kcal
  • 29%
  • Carbohydrates
  • 86.8 g
  • 28%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 443 mg
  • 18%

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

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