Red Velvet Cake V Recipe - Allrecipes.com
Red Velvet Cake V Recipe
  • READY IN 2 hr

Red Velvet Cake V

Recipe by  

"A beautiful red Bundt cake to grace your Holiday table. Frost with cream cheese frosting and sprinkle with nuts if desired."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, cocoa and baking powder; set aside.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk. Mix well then stir in the vanilla and red food coloring.
  3. Pour batter into a 10 inch Bundt pan. Bake for 60 to 90 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2008

This is the Red Velvet cake recipe I grew up on. It is a dense, moist pound cake and the only way to make Red Velvet cake! The other (cake like)Red Velvet recipes here can't hold a candle to this one. This IS a true Red Velvet Cake. The title should say pound cake though. I think the people that have complained or not liked this particular recipe are looking for the cake like type with icing between the layers. The kind like you buy in the grocery store. To me that's not REAL Red Velvet cake though. This is like my grandma and mom always made and will always be a family favorite! If you are looking for a great moist Red Velvet pound cake, this one won't disappoint you. If you like the grocery store version...there have them in the bakery section.

 
Most Helpful Critical Review
Dec 28, 2004

When I saw that this recipe didn't call for vinegar, I should have known to just keep looking for another recipe. But I gave this one a try. Not too terribly disappointing, but I have to agree with the review that calls this cake a butter cake. Red velvet cakes are dense (thanks to the vinegar) and moist. This cake was buttery with no density and the flavor of a butter cake, not a chocolate cake, which is really what red velvet cake is.

 

19 Ratings

Jul 23, 2003

This recipe was easy and quick but my cake was dry without a lot of flavor. I prefer the Hershey's Red Velvet Cake recipe.

 
Jan 15, 2006

This was a definate disappointment. I'm still quite puzzled as to the title of this cake...it's certainly not an authentic red velvet cake. Perhaps you meant buttermilk, as opposed to regular milk, in that aspect, I can understand why it wouldn't need the vinegar, as the buttermilk is quite acidic enough to allow the baking soda to rise. I will stick with my family's heirloom recipe. Thanks for trying to share though.

 
Aug 29, 2002

this is a very moist, rich cake that came out perfect on my first attempt. it was very easy to prepare, however, use a very large bowl for mixing. it makes a lot of batter! i used a cream cheese frosting that not only tasted well but presented well, especially at christmas parties. this is a great recipe and has become a family favorite. ann davis

 
Aug 17, 2003

This recipe was a lot of work, but it's hard work to make this kind of cake anyway. It was worth all the effort. It had a unique flavor and I was given many compliments on it!

 
Oct 21, 2003

Love this recipe. Easy to make, very appealing to the palate and eye. I suggest using a big pan because of the large batter.

 
Mar 05, 2010

Very good! Dense -- consistency of a pound cake.

 

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Nutrition

  • Calories
  • 488 kcal
  • 24%
  • Carbohydrates
  • 66 g
  • 21%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 140 mg
  • 6%

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

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