Go Back Email Link
–+ servings
homemade Waldorf Astoria Red Velvet Cake slice on a plate in front of the cake on a stand
Add to Collection
Print Pin
4.94 from 15 votes

Old Fashioned Red Velvet Cake with Cooked Frosting

Savor the rich, dense texture of this old school Red Velvet Cake, layered and topped with a fluffy, cooked vanilla frosting. A nostalgic blend of cocoa, buttermilk, and vanilla, made vibrant with red food coloring, this classic cake is perfect for any special occasion.
Course Dessert
Cuisine American
Keyword Cake Recipes, Red Velvet, Red Velvet Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 384kcal
Author Stephanie Manley

Ingredients

Cake ingredients

  • 1/2 cup shortening
  • 2 eggs
  • 2 ounces red food coloring
  • 1 cup buttermilk
  • 1 tablespoon vinegar
  • 1 teaspoon baking soda
  • 1 1/2 cups sugar
  • 3 tablespoons cocoa
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla

Frosting ingredients

  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla

Instructions

Cake Instructions

  • Preheat oven to 350 degrees.
  • Grease and flour 3 cake pans.
  • Make a paste of cocoa and food coloring.
  • Cream shortening, sugar, and eggs. Add cocoa and food coloring mixture. Mix well.
  • Add buttermilk with vinegar and flour with salt alternately.
  • By hand, fold in vanilla and baking soda.
  • Pour batter equally into cake pans.
  • Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove cake layers from pans and cool completely.

Frosting Instructions

  • Cook flour and milk until thick.
  • Beat shortening, margarine, sugar, vanilla until creamy.
  • Add milk and flour mixture a little at a time and beat well. 

Nutrition

Calories: 384kcal | Carbohydrates: 47g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 259mg | Potassium: 81mg | Fiber: 0g | Sugar: 32g | Vitamin A: 255IU | Calcium: 43mg | Iron: 1.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!