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This Old Fashioned Red Velvet Cake is made tender with buttermilk. It's topped with a fluffy cooked white icing. Why mess with a classic!
Posted By: Deirdre K Todd
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine American, Hawaiian
Servings 12 Servings.


  • 2 TB red food coloring
  • 3 TB cocoa powder
  • 1 1/2 c. butter, softened
  • 1 c. sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 c. buttermilk
  • 1 1/2 tsp. white vinegar
  • 2 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda


  • 3 TB all-purpose flour
  • 1 c. buttermilk
  • 1 c. butter, softened
  • 1 c. sugar
  • 1 tsp. vanilla extract


  • Preheat oven to 350 degrees; lightly grease and flour 2, 9-inch cake pans.
  • In a small bowl, combine food coloring and cocoa to form a paste; set aside.
  • In a mixing bowl, cream together butter and sugar until fluffy.
  • Add eggs, vanilla, buttermilk and vinegar.
  • Stir in cocoa mixture.
  • Add flour, salt and baking soda. Divide mixture between prepared pans.
  • Bake 25-28 minutes; until toothpick inserted comes out clean.
  • Cool completely before frosting. 
  • Frosting: In a saucepan, combine flour and buttermilk until slightly thickened.
  • Cool completely.
  • In a mixing bowl, cream together butter and sugar.
  • Add extract and flour mixture. Spread onto cooled cake.

How To Serve:

  • Serves 12.


1 TB of white vinegar plus enough milk to equal 1 cup of milk can be substituted to 1 cup of buttermilk.
Keyword red velvet, cake, recipe, classic, buttermilk
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