Dot Young's Famous Red Velvet Cake

Ingredients for the cake

  • 1 cup of shortening
  • 2 eggs
  • 1-1/2 cups of sugar
  • 2 teaspoons of cocoa
  • 3 teaspoons of vanilla
  • 1 teaspoon of vinegar
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 cup of buttermilk
  • 2-1/4 cups of flour, sifted
  • 1/4 cup red food coloring

Illustration of a Red Velvet Cake

Directions for the cake

Bake in two very deep layer tins (or three regular pans) for 32 minutes at 350 degrees or until toothpick comes out dry. Do not over bake or you will lose some of the color. The two layers may be cut in half when cool, to make a tall cake with icing between the four layers. Do not split the layers if you use three layers. Let icing and cake chill well before cutting.

Ingredients for the icing

  • 1/2 cup of shortening
  • 1 stick of margarine
  • 1 cup of granulated sugar
  • 3 Tablespoons of flour
  • 1 cup of milk
  • 1 teaspoon of vanilla

Directions for the icing

Cream first three ingredients. Beat with mixer very well. Add vanilla. Cook flour and milk to a soft custard. Using mixer add hot mixture to the sugar by tablespoon at a time until all is blended, beat well. This icing is not overly sweet, goes very well with the unusual and mysterious flavor of the cake.


This is a very dramaic looking cake — white icing outside and deep red inside.

Return to Recipes  |  Home Page  |  Contact

Copyright© 2002, 2003 Kenneth Young. All rights reserved.