Perfect Red Velvet Cake and Custard Frosting

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/4/19
Red Velvet Cake
Michael Powers / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
793 Calories
47g Fat
85g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 793
% Daily Value*
Total Fat 47g 60%
Saturated Fat 19g 97%
Cholesterol 163mg 54%
Sodium 641mg 28%
Total Carbohydrate 85g 31%
Dietary Fiber 2g 8%
Protein 10g
Calcium 194mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious red velvet cake was shared on our forum. The old-fashioned cooked custard frosting is a classic frosting for this cake but many people prefer a cream cheese frosting. Or top it with your favorite vanilla frosting.

Bake the cake in 2 or 3 layers.

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Ingredients

  • For the Red Velvet Cake:
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 tablespoons cocoa
  • 1 1/2 oz red food coloring
  • 1 teaspoon salt
  • 2 1/2 cups flour
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon vinegar
  • For the Old-Fashioned Custard Frosting:
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 1/2 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract

Steps to Make It

Red Velvet Cake

  1. Heat the oven to 350 F (180 C/Gas 4). 

  2. Grease and flour three 8-inch round cake pans or two 9-inch pans. 

  3. In a mixing bowl with an electric mixer, beat 1/2 cup of shortening with the 1 1/2 cups of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 

  4. In a small bowl, combine the cocoa and food coloring; mix to form a paste. Add the mixture to the creamed mixture and beat until blended. 

  5. In another bowl combine the 1 teaspoon of salt and 2 1/2 cups of flour.

  6. Put the buttermilk in a measuring cup and add the 1 teaspoon of vanilla. 

  7. Add the flour mixture to the batter, alternating with the buttermilk and vanilla mixture, beating well after each addition.

  8. In a small bowl or cup, sprinkle the soda over the vinegar; pour it over the batter. Stir until thoroughly mixed — do not beat.

  9. Spread the batter in the prepared cake pans.

  10. Bake in the preheated oven for 30 minutes, or until the cake bounces back when touched lightly in the center with a finger. Remove to racks to cool completely before assembling and frosting.

Old-Fashioned Custard Frosting

  1. In a small saucepan, whisk the milk with 1/4 cup of flour until smooth. Cook, stirring constantly until thickened. 

  2. In a mixing bowl with an electric mixer, cream the 1/2 cup of shortening and 1/2 cup of butter until smooth. Beat in the confectioners' sugar and 1 teaspoon of vanilla until smooth.

  3. Beat in the cooked milk and flour mixture until light and fluffy.