Red Velvet Cake


Red Velvet Cake

3 cups cake flour

2 cups sugar

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons salt

3 tablespoons cocoa powder

3/4 cup buttermilk

1 cup whole milk

2 1/2 teaspoons vanilla

3/4 cup vegetable oil

3 large eggs

1 teaspoon white vinegar

1 ounce red food coloring


Vegetable Shortening

All purpose flour

2 -9x2 inch round baking pans

Parchment paper

Cream Cheese Frosting

2 sticks unsalted butter-room temperature

1/4 cup vegetable shortening-room temperature

12 ounces cream cheese-room temperature

1/4 teaspoon salt

2 pound bag confectioners sugar

2 teaspoons vanilla

Large jar strawberry preserves

Strawberry liqueur-optional




Here's an alternative icing recipe for my Red Velvet Cake, using more cream cheese and adding marshmallow cream. This recipe has a fluffier, softer texture than the traditional icing.  Recipe is below.

2-8 ounce blocks cream cheese-room temp

2 sticks unsalted butter-room temp

2 teaspoons vanilla

1/4 teaspoon salt

6 cups confection sugar

2.5 cups marshmallow cream

Beat the cream cheese, butter, vanilla & salt until smooth.  Sift in the confectioners sugar and mix until smooth.  Add the marshmallow cream and mix until smooth and incorporated.  


Note: cakes should be baked several hours before filling or 1 day before to cool completely.

Red Velvet Cake

Sift flour, sugar, baking soda, baking powder, salt & cocoa powder together into a large bowl.

In a separate bowl whisk together buttermilk, whole milk, vanilla, oil, eggs, vinegar and food coloring.  Gradually mix wet ingredients into dry ingredients until just smooth. Don't over-mix.  

Trace baking pans onto parchment paper and cut out. Line the bottom of each pan with the parchment paper.  Mix equal parts melted shortening and flour in a bowl and brush onto sides of baking pans. Split batter and fill pans.  

Bake at 350 degrees in the middle rack of oven for 25-30 min or until cake tester comes out clean. Remove and let cakes cool.  While still warm,  place inside 1 gallon ziplock bags. Chill in the refrigerator.  


Cream Cheese Frosting

Cream the butter, shortening & cream cheese together with a spatula until smooth.


Sift powdered sugar and salt over the top and fold in until large crumbs form.  Add vanilla and beat with a hand held mixer, on low until smooth and creamy. 

Warm the strawberry preserves in microwave to make spreadable.  If using strawberry liqueur, heat the preserves in a small sauce pan over low, and add a tablespoon of liqueur at a time until desired taste.  Let cool.  


Cut cakes in half to equal 4. Place bottom half cake on a cardboard round and spread with strawberry preserves. Place on top half and spread on a layer of frosting. Place 3rd half of cake on top and spread with more strawberry preserves. Add final top half of cake and spread on a crumb coat of frosting on top and sides.  Chill cake in the refrigerator and then spread on remaining frosting.