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aunt marilyn's red velvet cake

(3 ratings)
Carolyn4JESUS avatar
Recipe by
Carolyn Elliott
@Carolyn4JESUS
Columbus, OH

I remember going to gatherings at the Ripley's and there would always be Aunt Marilyn's Red Velvet Cake. It always seemed to be the first to go and I'd never get a piece. Now, it's the first thing I put on my plate. I'm glad she shared it with me to put in our Family Reunion Cookbook.

(3 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For aunt marilyn's red velvet cake

  • RED VELVET CAKE INGREDIENTS
  • 1/2 c
    shortening
  • 1 1/2 c
    sugar
  • 2
    eggs
  • 2 oz
    red food coloring
  • 2 Tbsp
    cocoa powder
  • 1 tsp
    salt
  • 2 1/4 c
    cake flour
  • 1 c
    buttermilk
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    white vinegar
  • 1 tsp
    baking soda
  • RED VELVET CAKE ICING
  • 3 Tbsp
    all purpose flour
  • 1 c
    milk
  • 1 lb
    butter, room temperature
  • 1 c
    sugar
  • 1 tsp
    vanilla extract
  • 1 c
    chopped walnuts

How To Make aunt marilyn's red velvet cake

  • 1
    Preheat oven to 350°F Grease and line with wax paper 2-9" cake pans ICING BASE (thickener): Cook over medium heat, 3 T all-purpose flour and 1 cup milk, stirring constantly until thickened. Set aside. As it cools, stir frequently.
  • 2
    CAKE: Mix together: 1/2 c shortening 1 1/2 c sugar 2 eggs 1 t salt 2 1/4 c cake flour 1 c buttermilk 1 t vanilla extract PASTE: 2 oz red food coloring 2 T cocoa powder Make paste of 2 and add to mixture
  • 3
    When all ingredients are mixed, add: 1 T white vinegar mixed with 1 t baking soda and fold into cake. DO NOT BEAT. Divide into 2 cake pans and bake 30-35 minutes.
  • 4
    When cakes are cooled, slice through layers and ice between, making a 4-layer cake. Ice sides and top and press chopped walnuts into sides, only. Keep cake cool.
  • 5
    ICING: Cream together, 1 lb. butter, 1 cup sugar, and 1 t vanilla extract. Beat thickener into sugar/butter mixture and whip until lite and fluffy.
  • 6
    Aunt Marilyn's Personal Notes: 1 cake recipe = 32 cupcakes A single icing recipe is sufficient For any red cakes I make, I increase the amount of icing by 1 1/2 times. NOTE: I have found that this icing recipe quantities is sufficient for a 4-layer cake. I don't know if what she wrote was the "increase 1 1/2 times" or the "single" icing recipe. ~Carolyn
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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