This Red Velvet Cake recipe makes an easy to follow, classic dessert. Red velvet cake is delicious with cream cheese or cooked heritage frosting.
Growing up, my mother always made me a this special red velvet cake topped with heritage frosting on my birthday. Sometimes, she’d also make them for Christmas, but I knew them as “my” birthday cake. No one else in our family had this cake as “their” cake. I felt like it was especially mine.
But then Little Buddy came along and decided it would be “his” birthday cake when celebrating his birthday with my family. When we celebrate his birthday with my husband’s family, he always wants my mother-in-law’s caramel cake. The boy knows how to make special requests that everyone loves making sure happen!
And of course, Mama made her red velvet cake for him for his birthday this year.
I love looking at this picture. It just makes me wonder what he wished.
Knowing him, he probably wished to get the biggest slice of this cake!
Thanks Nana for making his birthday cake.
We love ya. And we love your cake.
Here’s how she makes her Red Velvet Cake recipe.
- ½ cup vegetable shortening
- 1 ½ cups sugar
- 2 eggs, room temperature
- 2 ounces red food coloring
- 2 tablespoons cocoa powder
- 2 ¼ cups all-purpose flour
- 1 scant teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 tablespoon distilled white vinegar
- Preheat oven to 350º F. Prepare three (8-inch) cake pans with nonstick baking spray or by thoroughly greasing and flouring. Set aside.
- Cream together vegetable shortening, sugar and eggs. Make a paste of food coloring and cocoa powder and add to the mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar; just blend, don’t beat hard.
- Evenly distribute into cake pans and bake 25-30 minutes, until toothpick inserted in the center comes out clean.
- Cool cake thoroughly before frosting.
This cake will be a favorite on your holiday dessert buffet, next birthday celebration, or family dinner.
This recipe was originally published on November 7, 2010, republished December 1, 2014.