Real Recipes From Real Home Cooks ®

red cake

Recipe by
Crystal ~
Somewhere, IL

I don’t remember not having this cake at some type of family gathering, when I was a kid growing up, which was a long time ago. And now, I have been making this red cake recipe and icing for, well….forever!! It is still remains a favorite among family and friends.

yield 12 -16
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For red cake

  • ½ cup crisco
  • 1½ cups granulated sugar
  • 2 large eggs, room temeperture
  • 2 teaspoons vanilla
  • 1 cup buttermilk, room temperture
  • 2 ounces of red food coloring
  • 2½ cups cake flour
  • dash of salt
  • 2 teaspoons cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • icing:
  • 1 cup whole milk
  • 4 tablespoons cake flour
  • 1/2 cup crisco
  • 1 stick unsalted butter
  • 1-1/2 cups powdered sugar
  • 1 teaspoon vanilla

How To Make red cake

  • 1
    Preheat oven to 350 degrees.
  • 2
    Grease and flour two, 8 or 9 inch round layer cake pans, (or a 13x9x2 pan).
  • 3
    In a medium bowl, sift together the cake flour, cocoa, and salt; set aside.
  • 4
    In a mixing bowl, add the Crisco and sugar and beat for 2 minutes at medium speed.
  • 5
    Add in the eggs and vanilla; beat for 1 minute.
  • 6
    Add the dry ingredients alternating with the buttermilk to the shortening mixture. Mix for 1 minute.
  • 7
    With a spatula, stir in the red food coloring, 1 bottle at a time. (If you use the mixer, it will splatter everywhere. You’ll look like you’ve been shot ;)….so stir in gently). After you have stirred in the food coloring, mix on low speed for a ½ minute.
  • 8
    In a small cup or dish, mix the vinegar and baking soda together; it will foam a little. Pour this into the cake batter and mix for another half minute.
  • 9
    Divide the cake batter evenly into prepared pans.
  • 10
    Bake at 350 degrees for 25-30 minutes, or until tooth pick inserted in center comes out clean.
  • 11
    Remove cake from oven and cool in pans for 5 minutes. Turn cake out onto cake racks to cool completely.
  • 12
  • 13
    In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan. Or, if you don’t want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.
  • 14
    Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.
  • 15
    When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour. Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all.
  • 16
    In a mixing bowl, cream the Crisco and butter until combined
  • 17
    Add the powdered sugar and vanilla and beat for about a 2 minutes
  • 18
    With a fork, skim off the top dried layer of the cooled milk mixture and discard.
  • 19
    Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes
  • 20
    Ice cake between the layers, sides and top.

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