Red Velvet Cake (Different)

"I know there are many, many recipes on this site for red velvet cake but have not found one like this. Actually it reminds me of a tres leches cake. I have not tried it and would love to get feedback. I think it came from an old church cookbook in Kingston, Ontario."
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Ready In:




  • Beat oil and sugar very well.
  • Add eggs, one at a time, beating well.
  • Add food coloring.
  • Sift flour, baking powder, salt and cocoa.
  • In separate bowl, dissolve baking soda in vinegar.
  • Stir into buttermilk and mix well.
  • Add vanilla.
  • Add sifted dry ingredients, alternately with buttermilk.
  • Beat until smooth.
  • Topping:

  • Bring milk and sugar to a boil - COOL.
  • When cake is baked, cool 5 minutes. Remove layers and place on wire racks.
  • Put waxed paper under racks.
  • Prick holes in cake layers.
  • Pour milk-sugar mixture over - allow to soak inches.
  • Put together with the cream cheese icing.
  • Icing:

  • Beat all together well - red food coloring could be added for presentation.
  • Oven: 350 - 25 minutes.
  • 2 - 9 inch round cake pans well greased.

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This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
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