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Apr 4, 2007 09:10 PM

Mom Mom's Red Velvet Cake/Butter Cream Icing

Mom Mom's Red Velvet Cake

1/2 cup crisco
1 1/2 cups sugar
2 eggs
2 oz red food coloring
2 heaping tablespoons cocoa
1 teaspoon salt
2 1/4 cups sifted cake flour
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla
1 teaspoon baking soda

Cream crisco and sugar. Add eggs one at a time and beat for 30 seconds. Add cocoa and red food coloring, mix. Add flour, salt and buttermilk, mix. Remove batter from mixer. Sprinkle with baking soda, pour vinegar over batter and add vanilla. Stir. DO NOT BEAT - (don't over stir - it can make the cake tough). Pour batter into 2 - 9 inch cake pans. Bake at 350 degrees for 30 min.

Mom Mom's Butter Cream Icing

2 tablespoons cornstarch or 4 tablespoons flour
1 cup whole milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

Mix cornstarch (or flour) with milk. Cook until thick, whisking the entire time. Set aside to cool. Cream butter and sugar until fluffy. Add vanilla and cooked cornstarch mixture slowly. Beat until it feels like whipped cream.


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  1. Thanks again for sharing this. It was very genrous of you. I'm going to tackle this and am curious what brands you use for the cocoa, butter and cake flour. Also, is that two large eggs.

    1. Thank you so much, Axalady. I know how precious family recipes are, so I really do appreciate you being willing to part with it, not to mention spending the time to type it out. My sister will love this. She goes gaga over red velvet cupcakes, so I can only imagine how much she'll love having a whole cake to herself.

      And for those who might not know, Crisco now makes shortening without trans-fat, and there's also a Whole Foods brand of shortening without trans-fat. That might be the one substitution I make, although who cares. It's 1/2 a cup for the whole cake, you only live once.

      1. One question: when you stir in the vinegar, how much should you stir? I understand that I shouldn't be whisking it or beating it hard, but do I need to stir until it's all encorporated or should I just fold a few times and let it be?

        2 Replies
        1. re: Pei

          Hi Pei and rworange, I use Hershey's unsweetened cocoa, and I use Softasilk Cake flour, and I do sift it. I use large eggs. Stir the vinegar and vanilla in until it's incorporated well. If the cake is tough you'll know next time to take it easier. I've learned through trial and error with this recipe. Also, I use cornstarch in the icing and have never had lumps, and I really do whisk it the entire time it's on the heat until it thickens. It's interesting that I never had considered before that this recipe has been in the family about 50 years. Gee, I'm getting old!! I hope that you girls have the success with it that I have.

          1. re: Axalady

            can this icing be made in advance? or will it set up?

        2. This is awesome b/c I lost my family recipe for r.v cake and I was planning on making it for Easter. For convenience sake tho, I was going to make cup cakes. Would this be ok if I just poured the batter in the cup cake pan?

          3 Replies
          1. re: lbs

            Red velvet cupcakes is something I've never made, but might have to try.... I guess if you can do it with other cake batters you can certainly do it with this one.

            1. re: Axalady

              I made red velvet cupcakes a few weeks ago for a bake sale. They turned out great.

              I prefer a cream cheese frosting myself, but it's all personal taste.

              1. re: mamamia

                Have you tried this original frosting? You may be used to using cream cheese frosting but that wasn't used when this cake first became popular in the 40s and 50s. Cream cheese frostings didn't come into use until the 60s or 70s.
                At least give it a try. It's lighter, less fat, fewer calories, holds up better in heat and humidity.
                My family would kill me if I put a cream cheese frosting on a RVC.

          2. This is awesome. Thanks so much for sharing.