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Red Velvet Cake
SUBMITTED BY:
Eleanor Johnson
PHOTO BY:
GodivaGirl
"A family favorite -- great for the Christmas holiday. Originally submitted to CakeRecipe.com."
RECIPE RATING:
Read Reviews
(87)
Review/Rate This Recipe
Original recipe yield 2 9" inch pans
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
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DIRECTIONS
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.
Bake for 30 minutes.
To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON'T ICE CAKE TILL COOL.
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REVIEWS
Reviewed on Feb. 7, 2004 by JESSPICKETT
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JESSPICKETT
Feb. 7, 2004
I bake ALL the time, and this has got to be the BEST cake I have ever baked in my life. It's better than the one my husband buys at the gourmet bakery downtown. The cake is delicious, and the icing is heavenly. I took this cake and two pies to Christmas dinner, and 7 people devoured the entire cake within 2 hours.
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36 users found this review helpful
I bake ALL the time, and this has got to be the BEST cake I have ever baked in my life. It's...
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Reviewed on Feb. 7, 2004 by SYTHMA
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SYTHMA
Feb. 7, 2004
I also have this recipe, which is our all-time family favorite. It is absolutely the best cake I've ever eaten. At family reunions, everyone knows to get their piece of this cake as they go through the dinner line, or there won't be any left at dessert time! One thing I do differently is cutting the layers with a string or very sharp knife, making 4 layers. When you frost in between the layers, and leave the sides unfrosted, it is such a festive looking dessert. This is definately a "must have" recipe.
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12 users found this review helpful
I also have this recipe, which is our all-time family favorite. It is absolutely the best...
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Reviewed on Sep. 25, 2006 by
amydoll
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amydoll
Sep. 25, 2006
This cake turned out so good! I baked it in 2 8 inch heart shaped pans and had just a little bit of batter left. I recommend using paste food color (find at a hobby shop) bc liquid affects the flavor. Also, to those complaining about grainy frosting, mix it a little longer (I use a kitchenaid). The directions are so precise (does anyone else feel they're being scolded when reading this?) but not about how long to whip the frosting in the last step. It takes a little while. Keep beating until the frosting gets smooth. It will. Excellent flavor, loved it!
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7 users found this review helpful
This cake turned out so good! I baked it in 2 8 inch heart shaped pans and had just a little...
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Reviewed on Feb. 7, 2004 by JulieGa
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JulieGa
Feb. 7, 2004
I am puzzled by the negative reviews for this recipe. I have made this cake at least six times, all with good results. I even made it in a 9X13 pan (I had to increase the baking time of course) and made it into a "spaceship" cake for my 5 year old son who loves this cake. I have found that this cake tastes better after refrigeration for some reason. And, I have found it very important to chill the milk and flour combination for the icing - if the butter melts then the icing consistancy becomes runny. The only "modification" I make to this recipe is that I use Dutch Process Cocoa instead of the regular cocoa, it has a stronger flavor. I think this cake is better than any I've had in a restaurant.
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7 users found this review helpful
I am puzzled by the negative reviews for this recipe. I have made this cake at least six...
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Reviewed on Dec. 3, 2003 by lulugirl
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lulugirl
Dec. 3, 2003
I was going to submit this recipe. It's the same one my Mom always made for birthday's. I love it. Be careful not to over cook the cake, and while making the frosting keep whisking the milk and flour mixture it's to easy to get clumpy frosting if you don't. P.S. I use this frosting for my Whoopie pie recipe too.
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7 users found this review helpful
I was going to submit this recipe. It's the same one my Mom always made for birthday's. I...
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Reviewed on Apr. 13, 2003 by KWHITEF
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KWHITEF
Apr. 13, 2003
I haven't had Red Velvet Cake since I was a child growing up in South Carolina. I may not remember exactly how it tasted back then, but I do know that this cake was incredibly moist and delicious! My parents loved it so much they took a few slices home and ate them as a midnight snack. To top it off, this cake was easy to make. I will definitely make this again!
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7 users found this review helpful
I haven't had Red Velvet Cake since I was a child growing up in South Carolina. I may not...
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Reviewed on May 6, 2007 by
Summer
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Summer
May 6, 2007
My grandmother used to make red velvet cake, and after she passed, I've made probably 5 different recipes to replicate her cake. This came the absolute closest. It's delicious, and wows the crowds every time I make it for class (I'm in college) and even the teachers are impressed. It CAN BE DRY. So make sure you check it in the oven before it's done. Pull it out right when you think it's not quite ready. Then, LET IT SIT!! It will continue cooking as it cools, just like cookies. Do not cut it or frost it before it's done cooling. You'll thank yourself when you have an amazing, moist, incredible cake. Marriage proposals from this one!
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6 users found this review helpful
My grandmother used to make red velvet cake, and after she passed, I've made probably 5...
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Reviewed on Feb. 18, 2007 by Lesa
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Lesa
Feb. 18, 2007
When making this cake, substitute shortening for 1 cup of oil and double the cocoa for a perfect cake. The cake was dry. Icing was creamy and buttery without being too sweet. The icing perfect. My 87 year old mother was here and said it was very close to the original red velvet cake recipe. Be sure to let the milk and flour cool completely before mixing with the sugar mixture for the icing. It also needs to be mixed for about 15 minutes to be perfect.
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6 users found this review helpful
When making this cake, substitute shortening for 1 cup of oil and double the cocoa for a...
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Reviewed on Feb. 24, 2007 by
MITZIDOWNEY
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MITZIDOWNEY
Feb. 24, 2007
My grandma has used this recipe for as long as I can remember, and its amazing. I've never found it too dry, although red velvet cake as I know it is not a moist cake. I always watch it very carefully during baking and make sure to never over-cook it. That can definately make it dry. After the cake has cooled, I cut the two cakes in half for a total of 4 thin layeres. Also, I just frost in between the layers and not on the sides. I always pick this cake for my birthday.
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5 users found this review helpful
My grandma has used this recipe for as long as I can remember, and its amazing. I've never...
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Reviewed on Feb. 6, 2007 by
SUGARPLUMSCOOKIES
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SUGARPLUMSCOOKIES
Feb. 6, 2007
This was wonderful, especially the frosting. It was light and buttery and scrumptious. After reading other reviews, I used my stand mixer and made sure I whipped it for a long time--probably more than 15 minutes. It was perfect!!!
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4 users found this review helpful
This was wonderful, especially the frosting. It was light and buttery and scrumptious. After...
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