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Red Velvet Cake Recipe

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This recipe for Red Velvet Cake, by , is from The Elliott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Elliott
Added: Sunday, October 9, 2005


1 c. + 1 tsp. shortening
1 1/2 c. sugar
2 eggs
2 - 1 ounce bottles red food coloring
2 Tbsp. Cocoa
1 c. buttermilk
1 tsp. salt
2 1/2 c. cake flour
1 tsp. real vanilla extract
1 tsp. baking soda
1 Tbsp. hot water
1 Tbsp. vinegar

3 Tbsp. flour
1 c. milk
1 c. sugar
1 tsp vanilla
1 c. butter

Cream shortening, sugar and eggs. In a seperate bowl, make a paste of the food coloring and cocoa; add to creamed mixture. Add buttermilk and salt alternately with flour. Add vanilla. Dissolve baking soda in hot water; hold over bowl and add vinegar - as it will foam. Quickly add mixture to batter. Pour into greased and flour cake pan(s).
Bake at 350 degrees for approximately 35 minutes or until toothpick inserted in center comes out clean.
Cook flour and milk until very thick, stirring constantly; then chill thoroughly. Cream sugar, vanilla, and butter until fluffy. Blend in chilled flour mixture. Beat until of spreading consistency. Frost cooled cake. Store in refrigerator.

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Personal Notes:
Personal Notes:
Another recipe that no one can make like Mom!




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