Recipe by Deb's Recipes
Celebrate Valentine's Day with this outstanding old-fashioned cake! Its texture is fantastic thanks to the incorporation of mashed potatoes into the batter! From Becky Low, who calls the cake "an old family favorite, which dates back to Grandmother's young days. It is a red tinted chocolate cake with a smooth moist texture and a luscious flavor."
Top Review by **Sierra**
I have tried a few different red velvet cake recipes, and this is my favorite so far! I have had a problem with other cakes being too dry, but it was very moist. I cut each layer of cake in half and layered with plain cheesecake, delicious! I will definitely make this red velvet cake again.
- 2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon red food coloring
- 1 cup prepared instant mashed potatoes
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 -4 tablespoons cocoa
- 1 cup buttermilk or 1 cup sour milk
Directions See How It's Made
- Preheat oven to 350°.
- Grease and flour a 9x13" cake pan, or three 8" cake pans (two 9" cake pans will not contain all the batter) and set aside.
- Cream sugar and butter together; stir in eggs, vanilla and food coloring; stir in mashed potatoes; beat well.
- Whisk together flour, baking soda, salt, and cocoa.
- In a large bowl combine alternating portions of milk, flour mixture, and butter mixture (stir together one fourth the milk, one fourth the flour mixture, and one fourth the butter mixture, and repeat three times) until all ingredients are combined.
- Spread batter evenly in prepared cake pans.
- Bake in a preheated 350° oven for 30-45 minutes, or until a toothpick inserted near center of cake comes out clean.
- NOTES: The original recipe called for sour milk (you may make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk) but buttermilk may be used instead. And you may use mashed fresh pototoes instead of instant ~ just be sure and get all the lumps out ;) if you do.