I must confess. I LOVE Red Velvet Cake. To be honest, I’m kind of a diva when it comes to my Red Velvet Cake…but this you see, is because I have been spoiled my whole life by the best red velvet cake recipe…ever! Some may beg to differ, but this recipe has been passed on for four generations in my family and out of all red velvet cakes I’ve ever had, this is my absolute favorite. So much so that ever since I can remember, I have requested it for my birthday. And bless my mom’s heart for making me one every year because its not the quickest recipe. But the labor is totally worth it! (Thanks for all those year’s mama, by the way) 🙂

Anyway, I was asked to share this recipe with a fellow blogger and lover of all food, Lauren, of HallNesting so I thought I would just share it with everyone! While we typically make this for Christmas, since it is red, it could totally work for Valentine’s day as well if you want to make a special treat for someone!

½ cup of Crisco 1 ½ cup Sugar

2 Eggs ½ oz. Red Food Coloring

1 tsp. Vanilla 2 Tbsp Cocoa

1 cup Buttermilk 1 tsp Baking Soda

1 Tbsp Vinegar 1 tsp. Salt

2 ½ cup Flour

Cake Directions:

Cream Crisco and sugar. Add eggs, food coloring, and vanilla. Sift flour and cocoa into a separate bowl.. Add to creamed mixture – alternating with buttermilk. Then, in a separate small bowl, mix vinegar, baking soda, and salt – and carefully add to the cake mixture. Don’t stir after blending. Bake at 350 for 40 mins. (I usually divide into 2 round pans – for this bake for 20-25 mins.)

NOTE: If you want to make this into a double layer cake, spray two 9 inch cake pans with non-stick spray and then cut out circles of wax paper to line the bottom of each pan. This makes the process of removing them from the pan much easier and your cake won’t fall apart.

Icing Ingredients:

1 cup Milk ¼ cup Flour

1 cup Crisco 1 tsp Vanilla

1 cup Sugar

Icing Directions:

Cook milk and flour until thick. (Heat slowly and stir constantly to make sure not to scald your milk. ) Then let cool. (**See note below**) While milk/flour mixture is cooling, cream together sugar, Crisco, and vanilla in mixer. Once milk/flour mixture is cool, add it to Crisco/sugar mixture. Beat until light and fluffy.

As mentioned, we make this a double layer cake so after cakes are cool, run a knife around the edge of the cake pan to loosen it, then use an additional sheet of wax paper and flip the cake upside down onto it, gently pull off the cake pan and wax paper, and use both hands, one on top and bottom of the cake, to flip it back right side up. Make sense?

To ice the cake, we put a layer of icing in between the two layers, then ice all around the outside and top of the cake to finish. My sister is the best at this technique!

**Notes**

1. I usually place plastic wrap on the surface of the cooked mixture while it cools. This keeps a tough skin from forming and helps your icing be smooth. This part may be tricky, please ask me if you are confused!

2. You can also substitute butter for one half of the Crisco in the icing if you want to, that’s how my great grandma used to make it! But we like it without butter because it’s a little lighter and fluffier. Up to you though!

Here are some printable recipe cards if you would like to save this recipe for your collection!

Is red velvet cake a tradition in any of your families? I’d love to hear about it!

Also, if you try this recipe, let me know how it turns out! I can also help with any questions that might come up! ENJOY!