La Vonne's Red Velvet Cake

La Vonne Vincent


I make this cake every time we have a family gathering and we love it.


★★★★★ 4 votes

45 Min
30 Min


  • CAKE

  • 1/2 c
    vegetable oil or coconut oil
  • 1 1/2 c
    white sugar
  • 3 large
  • 1 c
    butter milk
  • 1 c
    butter (softened)
  • 1 oz
    red food coloing
  • 1 tsp
    vanilla extract
  • 2 1/2 c
    self-rising flour (unsifted)
  • 1/4 tsp
    cocoa, unsweetened
  • 1 dash(es)
  • 1 dash(es)
    baking powder
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    distilled white vinegar

  • 1 pkg
    philadelphia cream cheese 8 oz (softened )
  • 1 stick
    butter (softened)
  • 1/2 tsp
    vanilla extract
  • 1/4 medium
    lemon wedge (squeezed for the juice)
  • 4 c
    confectioners' sugar
  • 1/2 c
    pecans (chopped into small bits)

  • 1 pkg
    mini or reg marshmallows
  • 2 Tbsp
  • 1 pkg
    2 pounds confectioners' sugar
  • 1 stick
    crisco shortening
  • 1 small
    food color paste (any color you desire)

How to Make La Vonne's Red Velvet Cake


  1. Pre-heat oven to 350. Grease and flour 2 pans
  2. In large bowl cream together sugar, butter, oil and eggs for 10 minutes on high with an electric mixer
  3. Whisk together butter, red food coloring, vainilla extract and butter milk until well mixed in separate bowl.
  4. mix dry ingredients of flour, cocoa, salt, baking powder, in a separate bowl
  5. Begin to add whisked buttermilk mix and dry flour mix to creamed sugar mix alternating until all ingredients are mixed into the creamed sugar mix.
  6. Stop the mixing to ad the baking soda and upon adding the vinegar mix immediately mix the ingredients for about 2 minutes until well mixed.
  7. Immediately pour the ingredients into the two layer pans. DO NOT DOUBLE RECIPE (If you need twice the amount of cake mix you must make it separately). Slide in oven for 28-35 minutes, using a fork to determine when the cake is done (its done when a cooked crumb or 2 come out on the fork, NOT when the fork comes out clean; if it comes out wet it isn't done and if it comes out clean it is over cooked).

    Let cake cool for 30 minutes
    STEP 1-
    In a large bowl cream together butter, cream cheese and vanilla
    STEP 2-
    Add confections' sugar and mix until smooth
    STEP 3-
    Add the juice of the 1/4 wedge of lemon and mix until smooth and creamy
    STEP 1-
    Frost the bottom layer and sprinkle generously with crushed pecans (reserving 1/4 of the pecans for the completed cake)
    STEP 2-
    Place top layer on and finish frosting the cake
    STEP 3-
    Sprinkle the cake with the remaining pecan pieces
  10. OR
    Crumb Coat the Cake
    Frost the cake in preparation for the Fondant
  11. grease a microwaveable bowl and place the bag of marshmallows and watere in the microwave for 30 at a time. stirring in between each 30 seconds until the marshmallows are melted
  12. if you want a dark red this is the time to mix the coloring into the marshmallows. Grease your hands then begin kneading in the confectioners sugar into the marshmallows until it is the consistency of playdough.
  13. Cover in saran wrap and let rest for at least 3 hours but 1 day is better. then roll out and place on the cake atop the crumb coat. The cake will sweat if it is too hot so be sure to be aware of temperatures above 70-75 degrees.

Printable Recipe Card

About La Vonne's Red Velvet Cake

Course/Dish: Cakes

Show 8 Comments & Reviews

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