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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Aunt Rodelle's Red Velvet Cake Recipe

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This recipe for Aunt Rodelle's Red Velvet Cake, by , is from BELOVED FAMILY RECIPES, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christine Brown Yott (Recipe of Rodelle Rinker)


c. shortening
2 T. cocoa
1 c. sugar
2 oz red food coloring
2 eggs
2 c. flour
1 tsp. salt
1 c. buttermilk
1 T. vanilla
1 T. vinegar
1 tsp. baking powder

3 T. flour
1 c. milk
1 c. sugar
lb. butter
1 tsp. vanilla

Preheat oven to 350

Cream shortening and sugar; add eggs.
Combine cocoa and food coloring in paste; stir into creamed mixture
Sift flour and salt; add to mixture alternately with buttermilk.
Add vanilla.
Combine vinegar and baking soda; add to butter immediately (still foaming)
Bake in 2 greased 9" cake pans for 30-35 minutes

Cook flour and milk over medium heat until thick, stirring continuously.
Cool mixture.
Add sugar, butter & vanilla.
Beat at high speed until smooth and creamy.
Spread on cooled cake.
Icing will take a long time to set; will resemble whipped cream

Number Of Servings:
Number Of Servings:
2 layer cake
Personal Notes:
Personal Notes:
This was one of the recipes our family received from Rodelle Rinker. The Rinkers have been great friends of the Gerholds. This cake is definitely a family favorite.




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