Making Red Velvet Cake

This often-requested cake originated at the Waldorf-Astoria Hotel in Manhattan at the turn of the last century. Similar to a devil's food cake, it's sinfully delicious. Makes one 2-layer cake.


  • Try this delicious chocolate favorite; Choco-Holic Cake
  • Bleached and Unbleached All-Purpose Flour
  • Cake Flour
  • All-Purpose Flour
  • Cool Cakes


  1. Preheat oven to 350 degrees ºF.
  2. Cream shortening and 1 1/2 c. of the sugar with an electric mixer.
  3. Add eggs, cocoa, food coloring and 1 tsp. vanilla. Mix well.
  4. Stir in flour and salt, alternating with buttermilk.
  5. Mix soda and vinegar and stir quickly into mixture as it foams.
  6. Pour batter into two 8-inch layer cake pans or into one 13-by-9-by-2-inch pan.
  7. Bake in the middle of the oven for 25 to 35 minutes, or until a tester comes out clean.
  8. For frosting, whisk together 5 1/2 tbsp. flour and milk in a saucepan. Cook until thickened and set aside to cool.
  9. Add butter, remaining 1 c. sugar and remaining 1 tsp. vanilla to milk and flour mixture. Beat well.
  10. Frost cooled cake with frosting.


  • For cake:
  • 1/2 c. shortening
  • 2 1/2 c. sugar, divided
  • 2 large eggs
  • 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 oz. red food coloring
  • 2 tsp. vanilla, divided
  • 2 1/4 c. cake flour
  • 1 tsp. salt
  • 1 c. buttermilk
  • 1 1/2 tsp. baking soda
  • 1 tsp. vinegar
  • For frosting:
  • 5 1/2 tbsp. all-purpose flour
  • 1 c. milk
  • 1 c. butter (we recommend LAND O LAKES® Butter)

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