Red Velvet Cake – Cake For The People You Love

Red Velvet cake is a recipe with moist, fluffy and with a great balance of chocolate and buttermilk, with cream cheese toppings. Hope you like this recipe as you did like my previous recipe Mango Cheesecake.

Ingredients For Red Velvet Cake:-

  • Half Cup – Vegetable Shortening
  • One And A Half Cup – White Sugar
  • Two – Eggs
  • Two Tablespoons – cocoa
  • Four Tablespoons – Red Food Coloring
  • One Teaspoon – Salt
  • One Teaspoon – Vanilla Extract
  • One Cup – Buttermilk
  • Two And A Half Cups – All-Purpose Flour
  • One And A Half Teaspoon – Baking Soda
  • One Tablespoon – Distilled White Vinegar

For Icing:-

  • Five Tablespoons – All-Purpose Flour
  • One Cup – Milk
  • On Cup – White Sugar
  • One Cup – Butter(room temperature)
  • One Teaspoon – Vanilla Extract


  1. Preheat the oven to 350 degrees F.
  2. Grease two 9-inch round pans.
  3. Beat vegetable shortening and one and a half cups sugar until very light and fluffy.
  4. Add eggs and beat well.
  5. Make a Paste of cocoa and red food coloring.
  6. Now add to creamed mixture.
  7. Mix salt, one teaspoon vanilla, and buttermilk mixture, mixing just until incorporated.
  8. Now time to mix soda and vinegar and gently fold into cake batter.
  9. Don’t beat or stir the batter after this point.
  10. Pour batter into prepared pans.
  11. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes.
  12. Cool cakes completely on wire rack.
  13. To make icing: Cook five tablespoons flour and milk over low heat till thick, stirring constantly.
  14. Let cool completely.
  15. While mixture is cooling, beat one cup sugar, butter, and one teaspoon vanilla until light and fluffy.
  16. Add color flour mixture and beat until frosting is a good spreading consistency.
  17. Frost cake layers when completely cool.
  18. Enjoy your red velvet cake.


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  • Visit our website for more cake recipes and dessert recipes for your occasion. Till then Eat Healthily, and Stay Healthy.

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