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Red Velvet Cake

Red Velvet Cake




12 servings


15 minutes


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  • 1/2 cup shortening
  • 1/4 cup Mazola® Corn Oil
  • 1-2/3 cups sugar
  • 2 eggs
  • 2 bottles (1 ounce each) red food coloring
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2-1/4 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar


  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1 cup butter, softened (do not use margarine)
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon red food coloring (optional)



Cake Directions:

  1. Preheat oven to 350° F.
  2. Cream shortening, oil, sugar and eggs in a large mixing bowl. Add food coloring, buttermilk, vanilla, flour, cocoa powder and salt. Mix well.
  3. Dissolve baking soda in the vinegar; add to the cake batter. Beat thoroughly. Grease and flour two 8 or 9-inch round baking pans, OR one 13 x 9-inch pan. Pour batter into prepared pan(s).
  4. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Frost.

Frosting Directions:

  1. Heat milk and flour in small saucepan over medium heat until thickened, stirring constantly. Remove from heat and cover with plastic wrap placed directly on the milk (to prevent skin formation). Cool completely at room temperature.
  2. Cream butter and sugar in medium mixing bowl using electric mixer. Add vanilla and food coloring (if desired) and blend well. Beat in cooled milk mixture until light and fluffy and of spreading consistency. (Note: if frosting is too thin, chill in refrigerator for 5 to 10 minutes and beat again).
  3. Store iced cake in the refrigerator.

TIP: For a valentine cake, use heart shaped layer cake pans.


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