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Red Velvet Cake by


2 & 1/2 cups flour
1 & 1/2 cups sugar
2 Tablespoons cocoa
1 Tablespoon baking powder
1 teaspoon salt
1 & 1/2 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 (1 oz.) bottle red food coloring
2 eggs

1/2 cup flour
1 & 1/2 cup milk
1 & 1/2 cups sugar
1 & 1/2 cups butter, softened
1 Tablespoon vanilla


Heat oven to 350*F. Grease bottom and sides of 3 (8 or 9 inch) round pans with shortening; lightly flour. In a large bowl, beat all cake ingredients with mixer on low speed for 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans. Bake 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely about 1 hour.
For Frosting:
In medium saucepan, mix flour and milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat, cool 10 minutes. In large bowl, beat sugar and butter with mixer until fluffy. Gradually add flour mixture by the Tablespoon; beat on high speed until smooth. Beat in vanilla. Fill and Frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

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