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Red Velvet Cake Recipe

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This recipe for Red Velvet Cake, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Wilkins
Added: Thursday, January 1, 2009


1/2 c. crisco
1 1/2 c. sugar
2 eggs
2 T. cocoa
1 tsp. salt
2 oz. red food coloring
1 t. vanilla
1 c. buttermilk
2 1/2 c. sifted cake flower
1 1/2 tsp. soda
1 T. vinegar

Icing- 5 T. flour, 1 c. milk, 1 c. Butter, 1 c. sugar

Cream crisco, sugar and eggs. Make a paste of red food coloring and cocoa and add. Mix salt and vanilla with buttermilk and add alternately with flour. Mix soda with vinegar and hand fold into batter.(The less you beat any batter after adding flour, the more tender your cake will be).
Bake in greased and floured 8-9inch. cake pans 350 for 30 minutes.
While cake is baking, cook over low heat the flour and milk. Take off heat when thickens(watch here because it will thicken all at once). Cool completely in refrigerator. After completely cold, beat butter and sugar well until fluffy and sugar is incorporated well. Add the thickened flour mixture and beat what will seem like forever. You want it thick, creamy and smooth almost like whipped cream. Keep cake refrigerated. We like it taken out about 15 minutes before serving.

Personal Notes:
Personal Notes:
So they say...this is the recipe that originated at the Waldorf-Astoria decades ago. Don't know, but being a young single girl, I made it for the first time on one of Larry's first trips to my home. He fell in love with me and the Red Velvet Cake...(don't know which one 1st..Ha!) Nevertheless, he has had this for his birthday every year since and for many Valentine's Days because that's when he proposed. Mama has usually been with us on many of those birthday celebrations and I think loves it as much as Larry does. You will too!




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