Total Time
45mins
Prep 10 mins
Cook 35 mins

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."

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. 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.
  3. Cream sugar and butter together; stir in eggs, vanilla and food coloring; stir in mashed potatoes; beat well.
  4. Whisk together flour, baking soda, salt, and cocoa.
  5. 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.
  6. Spread batter evenly in prepared cake pans.
  7. Bake in a preheated 350° oven for 30-45 minutes, or until a toothpick inserted near center of cake comes out clean.
  8. 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.
Most Helpful

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.

**Sierra** March 12, 2010

Used this cake as the top two tiers of a wedding cake. I filled it with strawberry conserve and whipped chocolate ganache. Unfortunately it didn't turn out red - i'm not sure if cocoa here in Australia is different or if food colouring isn't as strong. Used real potato instead of instant and it was delicious. Rave reviews all round - thanks for sharing.

starcie September 26, 2007

Excellent cake, I keep a box of instant mashed potatoes in my fridge to make a bread recipe, but never thought of using them to make a cake, but I have to say that it turned out quite well, I used half Crisco shortening and half butter, increased the vanilla to 1 tablespoon, I also added in 1/2 teaspoon baking powder along with the baking soda, and baked it in a 13 x 9-inch pan. Thanks Deb, we will enjoy this cake...Kitten:)

Kittencal@recipezazz March 17, 2006