This is a recipe from the 1940’s. It’s the recipe my MomMom used that features the ORIGINAL COOKED FLOWER FROSTING. I have shared this with several websites in the past. Over time cream cheese icing has been substituted because it will hold up better in the heat, however the flavor of cream cheese frosting overpowers the delicate taste of this original Red Velvet Cake. This cake is the best use for buttermilk. If you don’t have buttermilk please visit my page to learn about substitutes to make buttermilk.

PLEASE make this cookrf flour frosting. It may take more time, but I assure you if you follow the directions you’ll NEVER GO BACK TO CREAM CHEESE ICING.

MomMom’s Red Velvet Cake Recipe

1/2 cup crisco
1 1/2 cups sugar
2 large eggs
2 oz red food coloring –2 bottles! (don’t skimp on the food coloring or the cake will be dry)
2 heaping tablespoons cocoa
1 teaspoon salt
2 1/4 cups sifted cake flour
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla
1 teaspoon baking soda

Cream crisco and sugar. Add eggs one at a time and beat for 30 seconds. Add cocoa and red food coloring, mix. Add flour, salt and buttermilk, mix. Remove batter from mixer. Sprinkle with baking soda, pour vinegar over batter and add vanilla. Stir. DO NOT BEAT – (don’t over stir – it can make the cake tough). Pour equal amounts of batter into two 9 inch cake pans that have been greased and lightly floured. Bake at 350 degrees for 30 min.

MomMom’s Butter Cream Icing

2 tablespoons cornstarch or 4 tablespoons flour
1 cup whole milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

Mix cornstarch (or flour) with milk. Cook until thick, whisking the entire time. Set aside to cool. Cream butter and sugar until fluffy. Add vanilla and cooked cornstarch mixture slowly. Beat until it feels like whipped cream.

Cook’s Tip: If you prefer a whole lot of icing on your cake this buttercream icing recipe can easily be halved to make more without any change in cooking/mixing instructions.