For a richer flavor, try using brown butter extract instead of butter extract. Ensure all ingredients are at room temperature for optimal mixing. Do not overmix the batter, as this can result in a tough cake. For a cream cheese frosting variation, substitute half of the vegetable shortening in the frosting with softened cream cheese.
James Gang Red Velvet Cake
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME2 hrs 5 mins
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SERVING24 People
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VIEWS39
Experience a timeless classic with this exquisite Red Velvet Cake. Passed down through generations, this recipe delivers a moist, tender crumb and a vibrant red hue, topped with a luscious, homemade frosting. Perfect for holidays, special occasions, or simply a delightful treat any day of the week.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol17 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium175 mg
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Sugar23 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and flour two 9-inch or three 8-inch round cake pans. (Prep time: 10 minutes)
02 Step
Recipe View In a large mixing bowl, cream together 1/2 cup vegetable shortening and 1 1/2 cups granulated sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. (5 minutes)
03 Step
Recipe View In a small bowl, whisk together the red food coloring and cocoa powder to form a smooth paste. Add this paste to the shortening mixture and blend thoroughly. (2 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. (5 minutes)
05 Step
Recipe View In a small bowl, combine baking soda and vinegar, then quickly add to the batter. Stir in the butter extract and vanilla extract. Mix until just combined; do not overmix. (2 minutes)
06 Step
Recipe View Pour batter evenly into the prepared cake pans. (2 minutes)
07 Step
Recipe View Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (Bake time: 25-30 minutes)
08 Step
Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Cooling time: 1 hour)
09 Step
Recipe View For the frosting, in a saucepan over medium-low heat, whisk together 3 tablespoons of flour with milk until smooth. Bring just to a simmer, whisking constantly, and cook until thickened, about 30 seconds. Remove from heat, and let cool completely. (15 minutes)
10 Step
Recipe View In a bowl, cream together 1 cup of vegetable shortening with 1 cup of sugar and 1 teaspoon of vanilla extract until thoroughly combined, and slowly beat in the cooled milk mixture with an electric mixer, about 1 tablespoon at a time. Beat until the frosting is fluffy, 1 to 2 more minutes. (10 minutes)
11 Step
Recipe View Once the cakes are completely cool, frost the top of one layer with the frosting, and sprinkle cake with coconut and chopped nuts to serve. (10 minutes)
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Vaughn Predovic
Mar 23, 2025This recipe is amazing! The cake was so moist and the frosting was perfect.
Carmen Stamm
Mar 22, 2025The instructions were easy to follow and the cake turned out beautifully.
Augustus Pfeffer
Feb 21, 2025I've made this cake for several birthdays and it's always a hit!