Before my husband and I were married….somewhere around 24 years ago….
I had Red Velvet Cake for very the first time.
What a wonderful and tasty delight! oh my
Of course I immediately got the recipe.
Now listen up, this is the REAL recipe. Not the recipe that has since evolved…..
Here it is….and it was the very first recipe I wrote in my old recipe book.
Back when people actually used to write recipes down and not just print them out on a computer!
It’s been used and well loved, don’t ya think? Do you see the tiny splashes of red? ;)
This part is pretty basic for Red Velvet Cake. It’s the frosting that people have changed over the years.
In my experience anyway.
Red Velvet everything nowadays………..but with the wrong frosting every time.
Some variation of vanilla or cream cheese. Basic frostings….and good ones…..
Just wrong for true Red Velvet Cake.
And if you’ve never had this frosting on anything Red Velvet, I promise you will never go back once you do!
So I will go over the making of the cake…..
….and then tell you what the real Red Velvet frosting is composed of.
Here are the ingredients….
I forgot to get the buttermilk so I used regular with a dash of vinegar to make it “buttermilk”.
Not ideal. But will work in a pinch!
Pour into 4 (or 2) 9 inch round pans. I have 2, so did 2.
OK….now for the frosting. The most important part, in my opinion!
Cook the milk and flour until it has a thick, gravy consistency.
Nice and thick….
Put into the fridge and cool completely. It will get even thicker as it cools.
Next, cream the butter and sugar.
After the flour/milk mixture has cooled add in the creamed sugar/butter mixture.
Cream together thoroughly.
Add vanilla last.
And there you have it…
THE Red Velvet Cake Frosting.
And it is, by far, THE best frosting ever….again, in my humble opinion, of course! ;)
Frost the layers….
Then frost the entire outside, top, sides… all.
With 4 pans and really neat lines, you can and should, leave the outside layers visible on the sides. Much prettier that way!
Mine were not so neat so I covered it.
But you can still see the layers from the inside.
I just LOVE my little retro cake plate/cover….another fantastic thrift store find!
And even labeled…in case you were unsure of what could be found inside……;)
I am into eating much healthier now so I don’t make this very often anymore.
I do usually make it for the Holidays though…and it is always a hit. (and expected!)
So there you have it.
The original Red Velvet Cake Recipe.
I hope you will try this if you never have!
It is a bit more involved but so worth it.
PIN this so you can save the recipe!
- 1 ½ cups sugar
- 2 eggs
- 1 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- ½ cup shortening
- 2 cups flour
- 1 Tbsp Cocoa
- 2 oz. red food color
- 1 tsp baking soda dissolved in 1 Tbsp vinegar
- 1 cup milk
- ¼ cup flour
- dash salt
- 1 cup sugar
- 1 cup butter
- 2 tsp vanilla
- Cream shortening and sugar. Add eggs, beat well. Sift flour, salt & cocoa. Add alternately the buttermilk & flour mixture to the creamed mixture. Add vanilla & food color. Fold in dissolved vinegar mixture last. Grease and flour 4 - 9 inch pans.
- Bake @ 350 for 25-30 minutes.
- Cool completely before frosting.
- Cook the milk and flour over medium heat until thickened consistency. Stirring constantly.
- Cool in the refrigerator. While that is cooling, cream butter and sugar until fluffy. Mix together the cooled milk/flour mixture with the creamed butter/sugar mixture. Add vanilla.
- Frost between the layers and top.
Let me know if you do and how you like it.
**Please visit my new FOOD blog over at www.foodiechicksrule.com for more recipes!**
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