Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

Old-fashioned recipe.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In the bowl of a mixer, cream together the shortening, eggs and sugar.
  3. In a separate small bowl, mix together the cocoa and food coloring.
  4. Add the paste to the shortening mixture.
  5. Sift the flour and salt together over parchment.
  6. Add to the batter alternately with the buttermilk in 3 additions.
  7. Add the vanilla extract.
  8. Fold in the baking soda and vinegar.
  9. Pour the batter into 2 greased 9-inch cake pans.
  10. Bake for 30 minutes or until an inserted cake tester comes out clean.
  11. Let cool on a cooling rack.
  12. Invert the cakes from the pans.
  13. Frosting: Over medium heat, cook the flour and milk until thickened.
  14. Let cool.
  15. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy.
  16. Beat in the flour mixture.
  17. Frost the top of the first layer with frosting and set the second layer on top.
  18. Frost the entire cake with remaining frosting.


Most Helpful

I'm glad I found this recipe. Red velvet cake was something my grandmother always made for us. She used to put food coloring in the frosting. Red for Christmas, Green for St Patricks Day. Thanks for the memories .

CookingLady October 10, 2002

This cake was fabulous! The cake was moist and the frosting, was creamy and delicious.

SweetSueAl August 25, 2002

Spatchcock.....WOW..WOW...WOW... This was great,I lookled at a few others on Zaar and picked yours,glad I did,.I did have a concern with the 1 teaspoon only of cocoa,as others called for 1 or more tablespoons..did use a heaping teaspoon,and only had about one and a half ounces of red food couour,but the colour of the cake was fantastic.I used a non hydrogenated marg for the fat...will certainly make again.....Thanks so much....Don the icing was great ,a bit soft so added a bit more sugar..

Don Steele March 10, 2012

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