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Velvety Red Velvet Cake

(3 Votes)
2 Hr
30 Min

If you could fall in love with a cake, it would definitely be this rich and moist Velvety Red Velvet Cake. This old-fashioned, Southern red velvet cake recipe is beautiful to look at, but most importantly, delicious till the very last crumb. Doesn't that sound a lot like love?

What You'll Need

  • 1 1/2 cups vegetable shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food color (1-ounce bottle)
  • Cream Cheese Frosting (see Note)
  • 1/4 cup chopped pecans

What to Do

  1. Preheat oven to 350 degrees F. Coat two 9-inch cake pans with cooking spray, then lightly dust with flour.
  2. In a large bowl with an electric mixer on medium speed, beat shortening, sugar, and eggs 2 to 3 minutes, or until light and fluffy. Add flour, cocoa, baking soda, and salt and continue beating until well mixed. Gradually add buttermilk, vanilla, and vinegar, beating 2 to 3 minutes, or until thoroughly combined. With a spoon, stir in food color until thoroughly mixed. Spoon batter equally into prepared cake pans.
  3. Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean.
  4. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Spread frosting between layers and on top and sides of cake. Sprinkle top with pecans. Cover loosely and chill at least 2 hours before serving.


  • For the perfect Cream Cheese Frosting: In a medium bowl with an electric mixer, beat 1 (8-ounce) package softened cream cheese, 1 stick softened butter, 2-1/2 cups confectioners' sugar, and 1 teaspoon vanilla extract. Beat until the frosting is smooth. Use immediately, or cover and chill until ready to use, allowing it to soften again when needed.
  • Brownies are a universal favorite, so you just may want to bake up our Sweetheart Brownie for your sweetie!

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 468
  • Calories from Fat 262
  • Total Fat 29g 45 %
  • Saturated Fat 11g 56 %
  • Trans Fat 0.0g 0 %
  • Protein 4.6g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 48mg 16 %
  • Sodium 336mg 14 %
  • Total Carbohydrates 47g 16 %
  • Dietary Fiber 1.2g 5 %
  • Sugars 26g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This version is partially right. This has been a favorite in my family for over 70 years. Our recipe only uses 1/2 cup shortening, has 1 teaspoon of baking powder, the layers are split in half, making 4 layers.and no nuts. The biggest difference is NOT CREAM CHEESE frosting. It uses a cooked frosting, made from 1 cup milk, 3 tablespoons flour, 1 cup sugar, and 1 cup soft butter. Cook flour and milk till thick. MUST LET COOL, or it will melt your butter. Cream softened butter and sugar till fluffy. Add to cooled flour and milk mixture. Spread between all layers and top of cake, not sides. Keep in refrigerator, as butter cream frosting always remains soft. Enjoy!

I can not use red food coloring. Any ideas on what I could use to make this cake red? Thanks in advance!!

We've heard that beet juice can also give a cake a reddish color, but we haven't tested it out. If you do try beet juice, we'd love to hear how it turns out! You can also find natural red food coloring in Whole Foods or other specialty health stores. Enjoy!

I made this cake for our date night. It turned out great. My wife was totally amazed and highly impressed.


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