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Red Velvet Cake with Cream Cheese Icing

User Rating 4 Star Rating (3 Reviews)


Red velvet cake
Alan Richardson/StockFood Creative/Getty Images
Ever since my husband saw the bleeding armadillo cake in the movie Steel Magnolias, Red Velvet Cake has been his top choice for birthday cakes. I'm sorry to say, but I am a bit traditional when it comes to cakes. I prefer that they don't come shaped like road kill topped with gray icing.

Please enjoy this traditional version of a Red Velvet Cake, perfect for birthdays, Valentine's Day and Christmas, too.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes


  • Cake Recipe:
  • 2-1/2 cups sifted cake flour
  • 1/2 teaspoon salt
  • 2 teaspoons cocoa
  • ----
  • 1/2 cup shortening or butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 2 (1-ounce) bottles red food coloring
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda
  • ----
  • Cream Cheese Icing Recipe:
  • 1 (8) ounce package cream cheese, softened
  • 4 tablespoons (1/4 cup) butter, softened
  • 1/2 box (pound) plus 2 tablespoons confectioner's sugar
  • 1 teaspoon vanilla extract
  • ----
  • Optional Garnish: 1/2 to 1 cup chopped pecans, toasted slightly


Preheat oven to 350 degrees F. Grease and flour 3 8-inch cake pans.

Combine first set of dry ingredients in a medium bowl with a wire whisk. Set aside. Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla, blending well. Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add mixed dry ingredients to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into prepared pans.

Bake for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top of cake. Garnish with pecans.

Store cake in the refrigerator.

Cream Cheese Icing:
Using a mixer, blend all of the ingredients together until smooth and creamy.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Chewy and Chocolatey, Member tisha130

I followed recipe but I made a mistake and put too much vanilla extract in cake. Not sure how that affects cake but my cake came out chewy and chocolatey...not quite what I expected. This is a Easy recipe to follow but I think I will try a couple more. I've eaten alot of Red Velvet cake but usually the best ones are the ones Grandma bakes. The icing was great I mixed chipped pecans in with the cream cheese frosting...tasted superb!

0 out of 1 people found this helpful.

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