As many of you know, my love for cooking & baking is real. There’s something about starting from scratch and making something (hopefully) delicious and sharing it with your loved ones! I’m often asked to bring the dessert to dinners with friends and one of my favorite crowd pleasers is Red Velvet Cake.

Here is my oh-so-delectable recipe below! 


What you’ll need:

  • 1/2 cup shortening (like Crisco)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 ounce red food dye (fill a glass measuring cup with 2 1/2 ounces of water to make 3 ounces)
  • 2 tbs unsweetened cocoa
  • 1 tsp salt
  • 2 3/4 cups flour, unsifted
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 tbs white vinegar
  • 1 tsp baking soda

Are your ingredients ready? Good. Let’s bake!

  1. Preheat oven to 350
  2. Cream shortening and sugar (here’s a how to), and add eggs.
  3. In a separate bowl make a paste of the food coloring, water and cocoa. Add this to the creamed mixture.
  4. Add salt to the flour and stir into the creamed mixture, alternating with buttermilk.
  5. Add the vanilla.
  6. In a separate container, mix the vinegar and baking soda together. Let fizz then blend into the other ingredients.
  7. Pour into two 8-inch-layer pans that have been greased and floured.
  8. Bake for 30 minutes

Got it in the oven? Wipe some of the sweat of your brow, we’re almost done! But now… it’s time for the icing on the cake. 😉


What you’ll need:

  • 5 tbs flour
  • 1 cup whole milk
  • 1 cup butter (do not use margarine)
  • 1 cup sugar
  • 1 tsp vanilla

Ready? Here’s how to make your icing.

  1. Over a low flame, cook the flour and milk (stir while cold so it doesn’t get lumpy) until thickened. Watch carefully! This happens fast.
  2. When pasty, remove from heat and place pan in a sink of cold water to cool.
  3. While cooking, cream the butter and sugar, adding the vanilla last.
  4. Add flour to mixture and beat about 15 minutes or until creamy.

When your cakes are finished, bring them out and let cool. After they are cool, flip 1 of the cakes onto a cake board. This is always your best bet! Center the cake on the board and remove the pan. Once you have it centered, fill it. This will be your center icing. Once done, repeat the previous step with the other cake by placing it on top of the first cake. Still in tact? Good.

Ice the top of the cake! Here’s a few tips from the The Cake Boss that will help you out.


Good luck with your cakes! Make sure to send me photos of your beauties when you do.



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