The Best Old Fashioned Red Velvet Cake Recipe: Make It from Scratch!

There’s something truly special about a recipe that has been passed down through generations. This old-fashioned red velvet cake recipe is one such treasure. Over 60 years ago, my grandmother clipped this recipe from a newspaper, and it has been a beloved family favorite ever since. Growing up, I remember the excitement of seeing this vibrant, velvety cake on the table, knowing it was made with love and care.

While many people today pair red velvet cake with cream cheese frosting, traditionally, it’s topped with a velvety buttercream known as ermine frosting—and I believe this frosting is the best pairing for the cake. Ermine frosting is rich, smooth, and perfectly complements the cake’s subtle cocoa flavor. Even those who usually shy away from frosting rave about this one!

But this isn’t just any red velvet cake; it’s a slice of nostalgia, a piece of history, and the best red velvet cake recipe I’ve ever tasted. Whether you’re looking to recreate a classic or discover the rich, moist texture and subtle cocoa flavor for the first time, this red velvet cake from scratch is sure to become a staple in your home, just as it has been in mine.

Follow along to learn how to make this old-fashioned red velvet cake, complete with a frosting that will have everyone asking for seconds. This easy red velvet cake recipe is perfect for special occasions or whenever you’re craving a little taste of the past—truly the best red velvet cake you’ll ever make!

Classic Red Velvet Cake Recipe

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 large eggs
• 2 tablespoons cocoa powder
• 2 ounces red food coloring
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup buttermilk*(see note)
• 1 teaspoon vinegar
• 1 1/2 teaspoons baking soda

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Cream the shortening and sugar together in a large mixing bowl until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until the mixture is creamy and smooth.
4. In a small bowl, mix together the cocoa powder, red food coloring, and vanilla extract until it forms a smooth paste. Add this to the creamed mixture and mix until fully incorporated.
5. Sift together the flour and salt. Add this to the creamed mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, and mix just until combined.
6. In a small bowl, combine the vinegar and baking soda. Quickly fold the foaming mixture into the cake batter.
7. Divide the batter evenly among the prepared cake pans.
8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Recipe Note: Making Buttermilk at Home

If you don’t have buttermilk on hand, you can easily make a substitute using ingredients you likely already have in your kitchen. Simply add either lemon juice or white vinegar to regular milk to create a buttermilk alternative.

To make 1 cup of buttermilk:

1. Measure out 1 cup of milk. Use whole milk for the best results, but you can also use 2% or skim milk if needed.
2. Add 1 tablespoon of lemon juice or white vinegar to the milk.
3. Stir well and let the mixture sit for 5-10 minutes. During this time, the milk will curdle slightly, creating a texture and tanginess similar to buttermilk.
4. Use immediately in your recipe as a direct substitute for buttermilk.

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Velvety Smooth Ermine Frosting Recipe

Ingredients:

• 1 cup butter (softened)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 6 tablespoons all-purpose flour
• 1 cup milk

Instructions:

1. In a medium saucepan, whisk together the flour and milk over medium heat. Keep stirring constantly to prevent lumps from forming. Cook the mixture until it thickens and you can just see the bottom of the pan when you stir.
2. Strain the mixture through a fine mesh strainer to remove any lumps. Let it cool completely to room temperature.
3. In a large mixing bowl, cream the butter, sugar, and vanilla extract together until light and fluffy.
4. Once the flour mixture is cool, gradually add it to the creamed butter and sugar. Beat on the highest speed possible for about 7 minutes, or until the frosting is light, fluffy, and smooth.
5. Use immediately to frost your cooled red velvet cake.

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A Delicious Tradition Worth Sharing

There’s nothing quite like baking a cake that carries with it decades of family memories. This old-fashioned red velvet cake recipe, with its moist, tender crumb and irresistible ermine frosting, is more than just a dessert—it’s a connection to the past and a treat that has stood the test of time. Whether you’re baking it for a special occasion or simply because you’re craving a little taste of history, this cake is sure to impress.

I hope this red velvet cake from scratch brings as much joy to your kitchen as it has to mine over the years. From its deep red hue to its creamy, dreamy frosting, this easy red velvet cake recipe is a timeless classic that deserves a place in your recipe collection. So go ahead, give it a try, and start your own delicious tradition!

Check out my other recipes for more deliciousness!

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