This Old Fashioned Red Velvet Cake is my grandma’s recipe and a long-time family favorite. The cake is soft and velvety and pairs perfectly with the light and creamy one-of-a-kind frosting, making this a true southern specialty.
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This Old Fashioned Red Velvet Cake is a very special one. It’s my grandma Meme’s recipe and she would make this cake every year for my mom’s birthday. Meme is originally from Kentucky so I consider this a true southern red velvet cake. I’ve made this cake myself many times now over the years and have kept it just as Meme would always make it. This is a family favorite that I hope you’ll enjoy just as much as we have.
The red velvet cake layers are soft, moist, and velvety with a hint of cocoa and that classic deep red hue. Red velvet cake is essentially a mild chocolate-flavored cake, with red food coloring added. Buttermilk and vinegar are added and react with the baking soda to help the cake rise in the oven. I make three 6” round layers and cut each of those layers in half so you end up with a 6-layer cake that stacks up nicely.
This icing that I’ve deemed “Old Fashioned Frosting” is probably unlike anything you’ve had before. In all my years of baking and cake decorating, I’ve never seen a recipe quite like this one. Traditionally cream cheese icing is paired with red velvet cake but I like to think that this one-of-a-kind light and creamy frosting is the original icing red velvet was intended to be eaten with.
The frosting starts with cooking cornstarch and water together on the stove to create what’s called a slurry. This thickens up as it cooks and continues to thicken as it cools down to room temperature. Butter and sugar are creamed together, along with some vanilla, then the cornstarch slurry gets added slowly to the mixture. It all gets whipped up until smooth and ends up looking a bit like fluffy whipped cream. This icing is most similar to an “Ermine” icing or boiled milk frosting. These are made by combining milk and cornstarch, whereas my recipe uses water. A perk of using water instead of milk is that the frosting is fine to sit out at room temperature so the cake won’t need to be refrigerated.
I like to keep the decorating simple with a ridged, ribbon-like texture on the sides of the cake, which can easily be done with a spatula. Add a few rosettes of frosting on the top and finish with red velvet cake crumbs for a simple, classy look. The crumbs are easy to make by breaking up the trimmed cake tops, lightly toasting them in the oven, then crumbling them between your fingers. I press the crumbs into the sides of the cake, around the bottom edge, and sprinkle a few on top as well. The crumbs are a great way to use up your leftover cake scraps and a nice way to show what’s on the inside of the cake!
Yes! You won’t need as much gel coloring as the liquid coloring that the recipe calls for so just start with a drop or two and add more if needed. My grandma’s original recipe calls for liquid coloring which I think was just what was available during that time so that’s what I’ve always used. The tiny bottles of liquid coloring can get expensive so I like to buy a big bottle of it to have on hand.
The red food coloring is essential to get that vibrant color but doesn’t add any kind of flavor to the cake. Beet juice or beet powder is often used as a natural alternative to food coloring but I’ve never tried it myself. If you leave out the coloring altogether, you’ll end up with a light brown color, with maybe a slightly reddish tone.
This cake can be stored at room temperature, for up to 3 days or in the fridge for up to 5 days. If you’re keeping it in the fridge, be sure to pull it out about an hour before serving so the cake and frosting come to room temperature. I recommend keeping any cut sides of the whole cake covered in plastic wrap or cutting slices and storing them in an airtight container.
Yes! This cake freezes great. I’ve found that the best way to do this is to first cut the whole cake into slices, then wrap each individual slice in plastic wrap. Store the wrapped slices in an airtight container or zip-top bag in the freezer, for up to 3 months. Allow the slices to sit at room temperature overnight to thaw. This way you can pull one piece out at a time and enjoy it anytime!
Kitchen Scale - The most accurate way to measure ingredients when you’re baking is with a kitchen scale instead of measuring cups. If you weigh a cup of flour, depending on how you scoop it into the cup, it could be a different weight every time, but with a scale, the measurement will be the same every time! I always include gram measurements (along with cups) in all my recipes and highly recommend using a scale. I also use my scale to weigh the batter into the cake pans so each one gets the same amount.
Cake Pans - The Fat Daddios brand has been a longtime favorite of mine for baking. A good, high-quality pan will make a big difference as the cakes bake. These anodized aluminum pans are the best I’ve found for your cakes to bake nicely and evenly. For this recipe, I used 3 of the 6” x 2” pans and then cut each layer in half to create 6 layers of cake.
Parchment Circles - You can easily cut parchment circles yourself from a roll of parchment paper but I just love the convenience of these pre-cut ones. They’re nice to have on hand and will save you a little time.
Serrated Knife - This may seem like an obvious tool that you already have for cutting your cake layers but not all serrated knives are the same. You probably have one in your knife block but it usually will not be long enough to carve through your cakes cleanly. This one has a long 10” blade to glide right through the cake layers for a smooth, even cut. It’s also great for slicing bread!
Cake Turntable - A turntable will make cake decorating a much easier process. I don’t believe that you need many tools or gadgets to make a nice cake but a turntable is one that I highly recommend. This metal Ateco one is my favorite and even comes with a nonstick mat that helps keep your cakes from sliding around. It is a bit of an investment but totally worth it in my opinion.
Offset Spatulas - Besides a good turntable, the only other tool you really need for cake decorating is an offset spatula. You can still create fun and beautiful designs without piping bags or tips by just using an offset spatula. In this set of three, I like using the middle size for filling and frosting the cake and then the smallest one for finer details and designs. The largest size is good for bigger cakes that are wide in diameter or very tall.
Lastly, if you make this recipe, be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy baking!
This Old Fashioned Red Velvet Cake is my grandma’s recipe and a long-time family favorite. The cake is soft and velvety and pairs perfectly with the light and creamy one-of-a-kind frosting, making this a true southern specialty.
I’ve combined my lifelong love of baking and creating beautiful desserts along with an appreciation for all things delicious. Here you will find mostly sweet recipes, with some savory ones sprinkled in, to satisfy your cravings and delight your loved ones. Classic yet special and sure to impress!
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