This Red Velvet Cake Recipe makes a rich and sweet cake, with a distinctive dark to bright red or rusty-brown color; and is most popular in the Southern United States, though known in other regions.

Red Velvet Cake Recipe

The use of red dye "Red Velvet" cake recipes was probably started after the introduction of the darker cocoa in order to reproduce the earlier color. It is also notable that while foods were rationed during World War II, some bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are still common in some red velvet cake recipes. Red velvet cakes seemed to find a home in the U.S. South, reaching peak popularity in the 1950s.

You will need three 8-inch round cake pans and the ingredients listed at right.  Use non-stick pans if you have them available.

Preheat oven to 350° F (175° C).  Grease and flour three 8-inch round cake pans.

Makes one 8-inch layer cake.

Prepare the cake layers:

In a small bowl, mix well the red food coloring into the cocoa powder to make the coloring paste.  Set it aside.

With an electric mixer, cream 1/2 cup vegetable shortening with 1-1/2 cups sugar.  Add 2 whole eggs and the coloring paste.  Beat with the electric mixer a long while until very smooth.  Stop the mixer and prepare the flour.

In a separate bowl, mix 2-1/4 cups of flour with a teaspoon of salt.  Sift the flour 3 times.

Return to the mixer and gradually add the sifted flour, mixing well after each addition.  Add 1 teaspoon vanilla extract and mix well.

Remove from mixer and add 1 tablespoon of vinegar and mix by hand.  Then add 1 teaspoon of baking soda and mix by hand.

Pour the mixture into the 3 prepared cake pans and bake at 350° F (175° C) for 30 to 35 minutes.  The cakes will be fully baked when you are able to insert a toothpick into the center of the cake and it comes out clean.

Prepare the icing:

In an electric mixer, cream 1/2 cup of softened butter (at room temperature), 1/2 cup of vegetable shortening and 1 cup of sugar.

Add 3 tablespoons of flour, one spoon at a time, mixing well after each addition.  Add 2/3 cup of milk (must be at room temperature) and 1 teaspoon vanilla extract.  Beat the mixture a long time until very creamy and not sugary.

Assemble the 3 layers, spreading the icing between the layers and evenly over the surface of the cake.  If desired, decorate the cake with chocolate shavings.

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Red Velvet Cake Recipe

Recipe Ingredients

For the cake rounds:
2 oz red food coloring
3 tablespoons cocoa
1/2 cup vegetable shortening
1-1/2 cups sugar
2 eggs
1 cup buttermilk
2-1/4 cups flour
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon vinegar
1 teaspoon baking soda

For the icing:

1/2 cup butter, softened
1/2 cup vegetable shortening
1 cup sugar
3 tablespoons flour
2/3 cup whole milk (room temp)
1 teaspoon vanilla extract

For garnish:

chocolate shavings (optional)