Red Velvet Recipe

By request – I give you Shirley’s Red Velvet Cake Recipe.

I say again… butter is one of my favorite ingredients, and although I’ve seen recipes which call for butter, my mother-in-law’s incredible cake calls for Crisco, and hers is the best, so Crisco it is.

Did I use the word “incredible” too often?  Couldn’t help myself.  It is fitting!

Shirley’s Incredible Red Velvet Cake  (Or as I titled it in my recipe folder:  “The Famous Birthday Red Velvet Cake”)

1 Cup Crisco

1 1/2 Cup sugar

2 eggs

1 tsp vanilla

1 tsp salt

1 Tbsp cocoa

2 cups sifted cake flour

1 cup buttermilk

2 (1 oz) bottles red cake coloring

1 Tbsp vinegar

1 tsp baking soda

Cream together Crisco, sugar and add eggs.  Beat well and add vanilla.  Sift dry ingredients (except soda) and add to creamed mixture alternately with the buttermilk.  Dissolve the soda in the vinegar and fold into mixture.  Add the cake coloring.

Makes a 3 layer cake.  Bake at 350 for 35 minutes.

(Nothing on her recipe about the pans… it goes without saying that you’ve got to grease and flour… or do your waxed paper trick.)

Here’s the link to the icing recipe: Red Velvet Icing

Shirley is currently doing serious rehab for recovery from her back surgery.  All our family is hoping and praying for her swift recovery.  She’d rather be in her kitchen baking than just about anywhere… and we’re all looking forward to that day!

Post Script… December 2011… Shirley has baked cakes this year, and the family is absolutely thrilled!  The photo is from our Christmas celebration.

~


14 Responses to “Red Velvet Recipe”

  1. Betty Williamson says:

    I’ve never made a red velvet cake. I always gag at the two bottles of food coloring part. But you have raved enough about this one that I just may have to try it. I’ll just look the other way during that part! 😉

  2. Sandy says:

    I guess you could just leave it out and have Brown Velvet!

  3. Kim Mann says:

    We will make this soon!!

  4. Marcea Clive says:

    Sandy, I think that 3/4 of the cake being gone explains why you don’t have a picture. Bet you would have to hurry to get a picture before it is cut. LOL
    Thanks for sharing.

  5. Sandy says:

    Let’s have Shirley’s Red Velvet cake in kitchens from coast to coast! =)

  6. Cindy Gallagher says:

    FOR AN EVEN MOISTER CAKE, ADD 1/2 CUP SOUR CREAM. YOU WON’T BE DISAPPOINTED.
    THEY SAY THE RED FOOD COLORING IS SAFE NOW. THEY SAY ABOUT A LOT OF THINGS THESE DAYS. I SEE LOTS OF THE RECIPES CALL FOR A LOT LESS THAN THE TWO BOTTLES OF COLOR. I THINK ONE CALLS FOR 2T. I HAVE DONE IT AND IT STILL SEEMS PLENTY RED.
    AND THE FRENCH BUTTER CREAM FROSTING IS WORTH THE EXTRA EFFORT. IT IS HARD TO BEAT RED VELVET CAKE NO MATTER WHAT YOU PUT IN OR ON IT.

  7. Sandy says:

    Cindy, I’ve always heard rave reviews about your baking! Someday I’ve got to come up there and sample it for myself!!

  8. Cheryl says:

    The food coloring has always kept my away from baking this cake, too! But don’t think it ever kept me away from eating it (what you don’t know philosophy!). With all the praise though I may just have to do it! Thanks for sharing the recipe!

  9. John E Trubey says:

    How would I do this and avoid the Crisco? Just use butter instead? Same proportion?

  10. Sandy says:

    Yes… Equal parts.

  11. Lori says:

    Can’t wait to try it!! I may just go ahead and make it this week! Thanks so much for sharing, and I’m praying for Shirley’s quick recovery.

  12. Katie says:

    I will make this cake soon, I must! Actually, I think I’ll make it for my anniversary on February 14th!

  13. Kelsey Hill says:

    It is a tradition in the family to have Red Velvet for kids 1st Birthday!! With all the red dye, not the best idea! I may try this with out the dye. I love Red velvet cake.
    Thanks for the wonderful recipe.

  14. Sandy says:

    Here’s the link for the wonderful icing: http://field-days.com/red-velvet-cake-icing

    If that doesn’t work, just do a search up at the top for red velvet icing. It truly makes the cake!!!

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