Mimi's Red Velvet Cake

READY IN: 50mins
Recipe by Mimi in Maine

This is so pretty and good. I have served it with whipped cream on top of the slice and have not frosted the cake, although most people do. If you want to frost it please see Nana's Red Velvet Cake Icing. This is pretty at Christmas time.

Top Review by Olive

This is the same recipe I use, except I use 2 teaspoons of cocoa instead of 2 Tablespoons and 1teaspoon of vinegar instead of 1 Tablespoon. So far, this cake recipe has been made for over 60 years in our family that I know of. It is the most requested cake that I am asked to make. The icing that I use is a cooked icing as well, and it has been the traditional icing to use on a red cake in our family over the years. No other icing will do! Cooked icing can be a little tricky if you haven't ever made it before.

Ingredients Nutrition

Directions

  1. Cream the shortening and sugar.
  2. Add the eggs and beat till smooth and well blended.
  3. Add the flour, cocoa, and salt to the above, alternately with the buttermilk, beating well after each addition.
  4. Add the vanilla and food coloring.
  5. Mix the baking soda and vinegar together and fold into the batter by hand; stir just enough to get it inches.
  6. Pour into a greased and floured angel pan and bake in a 350 degree oven for 30 minutes; can be baked in two layers also.

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