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Old Fashioned Southern Red Velvet Cake

There are certain aromas that instantly transport me back to my childhood, and the rich, slightly tangy scent of a classic Red Velvet cake baking is one of them. I can vividly recall visiting my Aunt Carol’s house on Sundays, where this magnificent creation was often the centerpiece of our dessert table. The deep crimson hue, the impossibly soft crumb, and that sweet, delicate frosting – it was pure magic. It wasn’t just a cake; it was a warm embrace, a celebration of family, and a testament to the enduring power of simple, honest baking.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus cooling time)
Servings: 8-10
Yield: Two 9-inch round cakes
Dietary Type: Traditional (contains dairy, eggs, gluten)

Ingredients

For the Red Velvet Cake:

1/2 cup crisco butter flavor shortening
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
1 cup buttermilk
1/4 cup red food coloring
1 teaspoon baking soda
1 tablespoon white vinegar

For the Old-Fashioned White Frosting:

1 cup milk
1/4 cup all-purpose flour
3/4 cup shortening (not butter, for authenticity)
1 1/4 cups granulated sugar
1 teaspoon vanilla extract

Equipment Needed

To bring this nostalgic cake to life, you’ll want to have on hand:

Two 9-inch round cake pans
An electric mixer (handheld or stand mixer)
Mixing bowls (various sizes)
A whisk
A rubber spatula
A saucepan
Measuring cups and spoons
A wire cooling rack
An oven

Instructions

Creating this beautiful Red Velvet cake is a two-part process, beginning with the cake layers and then moving on to the luscious frosting. Take your time, and enjoy the journey!

Preparing the Cake Layers:

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease and flour your two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
In a large mixing bowl, cream together the shortening and granulated sugar until the mixture is light and fluffy. This process incorporates air, which contributes to a tender cake.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Sifting helps to aerate the dry ingredients and remove any lumps.
In a small bowl or liquid measuring cup, whisk together the buttermilk and red food coloring. Ensure the color is evenly distributed.
Now, it’s time to alternate the dry and wet ingredients into the creamed mixture. Add about one-third of the flour mixture to the shortening and egg mixture and beat on low speed until just combined.
Next, add half of the buttermilk mixture and beat until just combined.
Continue this alternating process: add another third of the flour mixture, beat, then add the remaining buttermilk mixture, beat. Finally, add the last third of the flour mixture and beat until the batter is smooth and homogenous. Be careful not to overmix, as this can develop the gluten too much and result in a tough cake.
In a small cup, sprinkle the baking soda over the vinegar. It will immediately begin to fizz. This reaction is crucial for leavening.
Quickly pour the fizzing vinegar mixture over the cake batter. Beat on low speed for about 30 seconds until the vinegar mixture is fully incorporated. You’ll notice the batter becoming lighter and airier. This step is where the magic of the red velvet happens, reacting with the cocoa to enhance its color and flavor.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with your spatula.
Bake for 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10-15 minutes before carefully inverting them onto a wire cooling rack to cool completely. It’s essential that the cakes are entirely cool before frosting.

Preparing the Old-Fashioned White Frosting:

While the cakes are cooling, you can prepare the frosting. In a medium saucepan, whisk together the milk and flour until there are no lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to the consistency of a thick white sauce, similar to a béchamel. This will take a few minutes.
Remove the thickened mixture from the heat and set it aside to cool completely. It’s important that this mixture is cool before proceeding, otherwise, it will melt the shortening.
In a large mixing bowl, cream together the shortening and granulated sugar until the mixture is light and fluffy. This step is similar to creaming the butter and sugar for the cake, building a good base for your frosting.
Once the milk and flour mixture has cooled, beat it into the creamed shortening and sugar.
Finally, stir in the vanilla extract. Beat the frosting until it becomes stiff and spreadable. If the frosting seems too thin, you can try chilling it for a short period. If it’s too stiff, a tablespoon or two of milk can help loosen it.

Assembling and Frosting the Cake:

Once your cake layers are completely cool, place one layer on your serving plate.
Spread a generous amount of frosting over the top of the first layer, ensuring an even coating.
Carefully place the second cake layer on top.
Frost the entire cake, covering the top and sides with the remaining frosting. You can create smooth sides or add decorative swirls with your spatula.

Expert Tips & Tricks

Room Temperature Ingredients are Key: For the smoothest batter and creamiest frosting, ensure your eggs, buttermilk, and shortening are at room temperature before you begin.
Don’t Overmix: Overmixing cake batter can lead to a tough, dense cake. Mix just until the ingredients are combined.
The Vinegar and Soda Reaction: This is your leavening agent! Make sure your baking soda and vinegar are fresh for the best reaction.
Cooling is Crucial: Frosting a warm cake is a recipe for a melting mess. Patience is a baker’s virtue here!
Achieving the Perfect Red Hue: The amount of red food coloring can be adjusted to your preference. Start with 1/4 cup and add a little more if you desire a deeper crimson.
Frosting Consistency: If your frosting seems a little soft, chilling it in the refrigerator for 15-20 minutes can help it firm up before you frost the cake.

Serving & Storage Suggestions

This Old Fashioned Southern Red Velvet Cake is best served at room temperature, allowing its flavors and textures to shine. A slice is delightful on its own, but it also pairs beautifully with a glass of cold milk or a cup of freshly brewed coffee.

For storage, you can keep the cake covered at room temperature for up to 3 days if your kitchen is not too warm. If you live in a warmer climate or need to store it for longer, it’s best to refrigerate the cake. Tightly wrap the frosted cake in plastic wrap and then aluminum foil, or store it in an airtight container. It will keep in the refrigerator for up to a week.

To bring refrigerated cake back to its best, allow it to sit at room temperature for about 30 minutes to an hour before serving. Freezing is also an option; wrap the unfrosted or frosted cake tightly in plastic wrap and then in aluminum foil, and it can be frozen for up to 2-3 months. Thaw overnight in the refrigerator.

Nutritional Information

Please note: This is an estimated nutritional breakdown and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving (approx. 1/10th of cake)	% Daily Value
Calories	760.6 kcal
Calories from Fat	~315 kcal
Total Fat	35.1 g	54%
Saturated Fat	9.3 g	46%
Cholesterol	58.4 mg	19%
Sodium	513.6 mg	21%
Total Carbohydrate	104.9 g	34%
Dietary Fiber	1.2 g	4%
Sugars	70.5 g	282%
Protein	8.1 g	16%

Variations & Substitutions

While this recipe stays true to a classic rendition, a few delightful variations can be explored:

Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes until it curdles slightly.
Food Coloring: For a more natural approach to color, you could experiment with beet juice or raspberry puree, though this will subtly alter the flavor profile.
Frosting Variations: While this recipe calls for a traditional cooked white frosting, a classic cream cheese frosting is a popular, albeit non-traditional, pairing with Red Velvet. If you opt for cream cheese frosting, it’s important to note that it often contains dairy and has a tangier profile.

FAQs

Q: Why is my red velvet cake not red enough?
A: The intensity of the red color can depend on the brand of food coloring you use and the reaction with the cocoa powder. Ensure you are using a good quality red food coloring and consider adding a touch more if you desire a deeper hue.

Q: My frosting is too thin, what can I do?
A: If your white frosting is too thin, try chilling it in the refrigerator for about 15-20 minutes. You can also carefully add a tablespoon or two more of flour to the cooled milk-flour mixture before creaming it with the shortening and sugar.

Q: Can I make red velvet cupcakes with this recipe?
A: Absolutely! This batter can be used to make cupcakes. Fill your cupcake liners about two-thirds full and reduce the baking time to approximately 18-22 minutes, or until a toothpick comes out clean.

Q: What is the role of vinegar and baking soda in red velvet cake?
A: The reaction between the acidic vinegar and the alkaline baking soda creates carbon dioxide gas, which acts as a leavening agent, helping the cake to rise and become light and fluffy. This reaction also contributes to the unique flavor and texture of red velvet.

Q: Does this recipe contain chocolate?
A: Yes, this recipe includes a small amount of unsweetened cocoa powder, which contributes to the color and a subtle chocolate undertone, rather than a strong chocolate flavor.

Final Thoughts

There’s a profound comfort in baking a cake that has stood the test of time, a recipe passed down through generations, evoking warmth and cherished memories. This Old Fashioned Southern Red Velvet Cake, with its velvety crumb and sweet, creamy frosting, is more than just a dessert; it’s an experience. It’s an invitation to slow down, to connect with loved ones, and to savor the simple pleasures. So, gather your ingredients, preheat your oven, and let the nostalgic aroma fill your kitchen. I encourage you to share this beautiful cake with your own family and friends, and I’d love to hear about your baking adventures and how this classic brings a touch of Southern charm to your table.

Old Fashioned Southern Red Velvet Cake Recipe