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beautiful 3 layer red velvet cake with fluffy white icing.

Old-Fashioned Red Velvet Cake Recipe

My grandmother clipped this recipe out of the newspaper over 60 years ago and our family has been making it ever since! It's by far the best red velvet cake recipe around!
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Ingredients
  

Old Fashioned Red Velvet Cake Ingredients

  • 1/2 Cup shortening
  • 1½ Cups sugar
  • 2 Large eggs
  • 2 Tbsp cocoa powder
  • 2 Oz red food coloring
  • 1 tsp vanilla extract
  • 2½ Cups all-purpose flour
  • 1/4 tsp salt
  • 1 Cup buttermilk see note
  • 1 tsp vinegar
  • 1½ tsp baking soda

Velvety Smooth Ermine Frosting Recipe

  • 1 Cup butter softened
  • 1 Cup granulated sugar
  • 1 tsp vanilla extract
  • 6 Tbsp all-purpose flour
  • 1 Cup whole milk

Instructions
 

Old Fashioned Red Velvet Cake Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  • Cream the shortening and sugar together in a large mixing bowl until light and fluffy.
  • Add the eggs one at a time, beating well after each addition until the mixture is creamy and smooth.
  • 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.
  • 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.
  • In a small bowl, combine the vinegar and baking soda. Quickly fold the foaming mixture into the cake batter.
  • Divide the batter evenly among the prepared cake pans.
  • Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Velvety Smooth Ermine Frosting Instructions

  • 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.
  • Strain the mixture through a fine mesh strainer to remove any lumps. Let it cool completely to room temperature.
  • In a large mixing bowl, cream the butter, sugar, and vanilla extract together until light and fluffy.
  • Once the flour mixture is cool, gradually add it to the creamed butter and sugar. Beat on the highest speed possible for about 7-10 minutes, or until the frosting is light, fluffy, and smooth.
  • Use immediately to frost your cooled red velvet cake.

Notes

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.