Mom Feezor’s Red-Velvet Cake Recipe
When my friend Nichole at Little Brown Pen wrote about her discovery and new love for the very southern White Lily Flour, I popped her an email to tell her to keep some left over so she could make my mom's unbelievable Red-Velvet Cake recipe. And she did--see her version in cupcake form here (gorgeous!).
This cake is a beloved tradition in my family, particularly around the holidays. We CRAVE it; both my brothers even request it for their birthday cakes each year (that's what I get for not living near home...). I asked my mom about the recipe, which is more than 60 years old. Here's what she had to say:
"When I was growing up, this cake was always a special Christmas treat made by Edna Shuping, a friend of my mother and dad's. After I got married, I decided that I wanted to learn to make it myself (especially since I always loved to bake). I wanted to have it as a tradition in our family as well, so my mom got the recipe from Edna for me and the rest is history."
"I really like the flavor and the color--don’t be intimidated by the amount of red food coloring, as it simply helps create the very lush red. It’s also one of the few cakes you put vinegar in; it counteracts the cocoa and the buttermilk. They all work well together."
And here's the bonus: "I love sharing the recipe. That’s what cooking’s all about."
That said, here you go folks. Enjoy! (And thanks, Mom...)
RED VELVET CAKE RECIPMOM FEEZOR'S ASTONISHING RED-VELVET CAKE
1 cup Crisco 1 ½ cup sugar
2 eggs 2 oz red food coloring
1 tsp vanilla 1 tsp soda
2 tbsp cocoa 1 tsp salt
1 cup buttermilk 2 ¼ cups cake flour
1 tsp vinegar
Cream shortening. Add sugar, eggs, food coloring and vanilla; cream again. Sift flour and add other dry ingredients. Sift again. Combine with sugar mixture along with buttermilk and vinegar. Bake in 3 greased and floured 9" pans for 20 minutes at 350˚.
When cake is cool, frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 lb package confectioners sugar 8 oz softened cream cheese
1 stick margarine (softened) 1 tsp almond flavoring
Combine butter, cream cheese and almond flavoring. Cream well. Add confectioners sugar gradually. If mixture is too thick, add a small amount of milk.
Reader Comments (13)
Love getting the back story.
I have two happy little boys chillin on the patio with red faces.
Thanks Feezors!
Okay, now I really want some red velvet cake! Have had a hankering for it since reading this just the other day on Jennifer Perkin's blog:
http://ilovetocreateblog.blogspot.com/2010/04/red-velvet-cake-lollipops-custom-cake.html
Wonder if Mom Feezor's recipe makes good cake pops? Would be a yummy experiment! :)
Oooooo--try it and let me know! (-:
P.S. I'm starving after all this talk of my mom's cake...
Love this one Amy. Keep the baking posts coming!
Looks yummy! But I have to ask - what is Crisco? (I'm from Australia and haven't heard of it)
Hi Bella! Crisco is just a brand-name for all-vegetable shortening. Start here to find an Aussie equivalent: http://cakecentral.com/cake-decorating-ftopict-621762-.html
Hope that helps!
This is a favorite recipe for the entire Feezor clan. I was glad to share it.
Mom
ohhhh wonderful!
Popped over here from Nichole's space
Thanks for sharing Amy :)
Thanks for stopping by, Gayle! Hope you enjoy.
Dying to make some of this but I fear that without access to Crisco or White Lily flour in Paris, this might be a challenge. Although a friend did just tell me that all white flour in France IS cake flour. So maybe it will work?
Looks outstanding, adding it right away to my recipe repertoire.
Lindsey, hope you find a way to make it. It's my favorite thing on the entire planet...thanks for stopping by!
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