Real Recipes From Real Home Cooks ®

auntie's red velvet cake

★★★★★ 7
a recipe by
Krista Hanna
Davis Junction, IL

I was always afraid to make this cake because my aunt's was SOO good. Well, turns out, mine isn't so bad either!

Blue Ribbon Recipe

You can tell that this red velvet cake is a recipe handed down through the family. It's an old-fashioned recipe slightly different than our modern-day red velvet cake. Bright red, the cake is tender and dense but does have a little fluff. The chocolate flavor is slight. The frosting is light and creamy but not nearly as rich as the cream cheese frosting you find used today. If you don't like super-rich desserts, this red velvet cake is for you.

— The Test Kitchen @kitchencrew
★★★★★ 7
serves 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For auntie's red velvet cake

  • CAKE
  • 1 c
  • 1 3/4 c
    granulated sugar
  • 2 1/2 c
    cake flour
  • 1 1/4 tsp
  • 2 lg
  • 1 c
  • 1 tsp
  • 1 tsp
    baking soda
  • 1 1/2 tsp
    white vinegar
  • 1 oz
    red food coloring
  • 1 1/2 tsp
    cocoa powder
  • 1/2 c
  • 1/2 c
  • 1 c
    granulated sugar
  • 3 Tbsp
    all-purpose flour
  • 2/3 c
  • 1 tsp

How To Make auntie's red velvet cake

Test Kitchen Tips
We did double the frosting to make sure we had enough for decorating. To prevent crumbs in the icing, do a thin crumb coat and pop the cake into the fridge until firm.
  • Sugar, shortening, salt, and baking soda in a stand mixer.
    Preheat oven to 350 degrees. Mix sugar, shortening, salt, and baking soda in a stand mixer with whisk attachment.
  • Measured flour in a bowl.
    In a separate bowl, measure out flour.
  • Eggs, buttermilk, vinegar, and vanilla in a bowl.
    In another bowl, mix together eggs, buttermilk, vanilla, and vinegar.
  • Alternating flour and buttermilk mixture with shortening.
    Alternate pouring the flour and buttermilk mixture into the mixing bowl.
  • Adding cocoa and food coloring.
    Mix in the cocoa and the red food coloring. Do not over-mix.
  • Batter poured into cake pans.
    Bake in 2 8" round pans for 25 minutes or until a toothpick comes out clean.
  • Frosting ingredients in a stand mixer.
    Combine the frosting ingredients in a stand-up mixer with a wire whisk.
  • Beating frosting for 15 minutes.
    Beat for 15 minutes until smooth and creamy. You MUST mix for the full 15 minutes or you WILL be disappointed!
  • Frosting the cooled cake.
    After the cake is completely cool, layer it up and ice it!

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