Red velvet cake recipe

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This Red Velvet Cake recipe is pretty and tasty. I'm not sure of the exact origin of Red Velvet Cake, but it is a favorite throughout the South. Why add red food color to chocolate cake? Who knows, but it does make for a spectacular presentation,


  • Cake:
  • 1 1/2 cups shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 ounces liquid red food color
  • 2 tablespoons cocoa
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavored extract
  • 2 1/2 cup flour
  • Icing:
  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup milk or half and half
  • 1 teaspoon vanilla extract
  • 3 tablespoons flour


  1. Preheat oven to 350° F. Grease and flour two 8" - 9" round cake pans.
  2. Mix dry ingredients together, set aside.
  3. Cream shortening and sugar until fluffy. Add eggs and beat until well blended. Make a paste out of the cocoa and food color and a few drops of water (if necessary) and add to the shortening mix.
  4. Mix together buttermilk, vinegar and extracts. Alternating adding buttermilk mixture and dry ingredients, beating after each adding until well mixed. Divide mixture between the prepared cake pans and bake for about 30 minutes or until a cake tester comes out clean. Remove from oven and cool completely on wire racks before frosting.
  5. Icing: Cook flour and milk in a small saucepan over low heat until thick. Set aside and cool.
  6. Cream sugar, butter and vanilla, then beat until fluffy. Beat in cooled milk mixture and beat until whipped cream consistency.
  7. Put first cake on plate and cover with a layer of icing, top with second layer and cover sides and top with icing.