Total Time
Prep 10 mins
Cook 30 mins

Ingredients Nutrition


  1. Cream together the sugar and shortening.
  2. Add the food coloring, eggs and vanilla.
  3. Blend.
  4. Sift the flour, cocoa and salt three times and add to mixture, alternating with the buttermilk.
  5. Beat until smooth.
  6. Mix the vinegar and soda together and fold (do not beat) into batter.
  7. Pour into two 9 inch cake pans which have been buttered and floured.
  8. Bake for 30 minutes at 350F degrees.
  9. -----------FluffyWhite Icing------------.
  10. place milk and flour in small pan and cook over med.
  11. heat until thick.
  12. Allow to cool.
  13. Cream the sugar and shortening until fluffy.
  14. Add cool flour/ milk mixture and beat again until fluffy.
  15. Add vanilla.
  16. Spread between layers and on top of cake.
  17. Garnish with coconut if desired.


Most Helpful

My family really loves Red Velvet cake; however, I have always eaten it as well as prepared it with a cream cheese frosting which is sprinkled liberally with chopped pecans. Much tastier than the shortening icing.

susan January 09, 2002

This cake didn't turn out quite as I'd hoped; it ended up being really dense and flat. I'm not sure what I did wrong. I subbed butter for shortening, used milk + vinegar to sub for buttermilk, and used about half the red food coloring. I don't have a sifter, so I lightly spooned the four into my measuring cup. I must have accidentally left out the salt or something? It's a mystery! I'll try again another time.

Renegade Chef December 09, 2007

I've used this recie for 45 years. It is a family favorite and a MUST for our get togethers My son at 6 years old requested it for his birthday in lieu of a character cake. Forty years later it is still his favorite. This frosting is the ONLY frosting I would use. The flour/milk mixture must completely cooled. I use soften butter to make the frosting fluffy. I do add chopped pecans and the coconut to the frosting. AWESOME cake!!!

dphipps October 22, 2007

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