Red Velvet Cake:Ree & Leigh{Anne}

This is the last day of Eat Cake or at least for a while.  I still have so many amazing cake recipes to share with you we will have to do another Eat Cake week soon!

EAT CAKE - Page 470

To conclude our week of yummy cakes I wanted to share Pioneer Women’s Red Velvet Cake.  You see, Pioneer Women is coming to Portland on Monday,  April 19th so I thought it was appropriate to feature one of her cakes at the conclusion of our Eat Cake week.

If you are planning on going to Powell Books to meet Pioneer Women, look for me because I’ll be there with my well used cookbook in hand!!

For a little history on Red Velvet Cakes check out my post for Red Velvet Cupcakes.

Red Velvet Cake

I actually made this cake a few months ago, for Valentine’s Day.

You don’t have to wait until Valentine’s Day to make it though!

Just by changing the color of food coloring you use you could make it to celebrate St. Patrick’s Day.  Check out Bakerella’s post on Green Velvet Cake!

But wait, St. Patrick’s Day is over too…

Well, you could get creative like blog reader Chris did.  She was out of red food coloring so she used a bottle of of hot pink and 1/2 a bottle of blue of her neon food colorings and came up with Violet Velvet Cake!  She affectionately called it the “Donny Osmond.”  For those of you too young to remember Donny Osmond as a teen idol, he always wore purple socks!

So you see, you can get creative and make Red Velvet Cake for any occasion – just change your food coloring!!

The Red Velvet version was of course the perfect version for Valentine’s Day and the cake was yummy.  Red Velvet is just such a pretty cake!  It is always an attention getter because you just don’t expect cake to be red!

It is also nice and moist with just a mild chocolate flavor but of course my favorite part was the frosting  – yummy cream cheese frosting!

Red Velvet Cake

Red Velvet Cake:Ree & Leigh{Anne}
  • 1 C shortening
  • 1¾ C sugar
  • 2½ C cake flour
  • 1¼ tsp salt
  • 2 large eggs
  • 1 C buttermilk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1½ tsp vinegar
  • 1 ounce food coloring (use 2 oz. if you want a deeper color)
  • 1½ tsp cocoa powder
Cream Cheese Icing
  • 1½ 8 oz. packages cream cheese, room temperature
  • ¾ C (1½ sticks) unsalted butter, softened
  • 1½ lbs. powdered sugar
  • ¼ tsp salt
  • 2 tsp vanilla extract
  1. Preheat oven to 350 degrees
  2. Spray two round 10 9 inch cake pans (2"deep) with non stick spray
  3. Blend together the shortening and sugar in a mixing bowl
  4. Set aside
  5. Sift together the flour and salt
  6. Set aside
  7. Mix the eggs, buttermilk, vanilla, baking soda and vinegar in a separate bowl
  8. Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture in the bowl Mix after each addition
  9. In a small bowl, mix the red food coloring and cocoa powder
  10. Pour into mixing bowl
  11. Mix until just combined
  12. Don't over beat
  13. Pour the batter evenly into the cake pans and bake for 25 minutes or until a toothpick comes out clean
Make the icing:
  1. Place the cream cheese and butter in a bowl and whip until smooth
  2. Sift the powdered sugar and add it to the bowl
  3. Add the salt and mix
  4. Add vanilla and mix until smooth
  5. Spread one third of icing on one of the cake layers, get icing all the way to edges
  6. Place the other cake layer on top, face down
  7. Ice the top and then ice the sides with the remaining icing being careful not to loosen crumbs as you go
  8. Refrigerate for at least 20 minutes before cutting
  9. Refrigerate any leftovers - if there are any!
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)


  1. Valerie H. says

    I love PW recipes and I’m sure this one is great too. That’s funny about Chris’
    violet cake that she calls “Donny Osmond.” I was one of those fans that also
    wore purple socks! Ha! Ha!

  2. says

    I’m so jealous you get to meet the Pioneer Woman!

    I’ve made and had red velvet cake once in my life. Made it with box cake mix and hated it and since then have never tried it again! Maybe if I make this it will change my opinion of red velvet cake?

  3. cindy says

    This looks yummy…as do all the cake recipes you have posted. You have such talent! Have fun with the Pioneer Woman!! Luv Ree…but love u more!
    None of your recipes have ever failed me.

    I love the Donny cake!! How fun!! I LOVED Donny growing up! I tell my daughter her Nick Jonas was like my Donny.

  4. says

    I LOVE PW. I am so jealous. Wish I would have planned a little better, I am actually going to bring my family up to Portland for a little R&R on Saturday.
    Love it there, so beautiful. One of my favorite places! Shoot.

    • says

      Yes that is correct. PW only uses that small amount although most other red velvet recipes I have seen use up to 1/2 C so you could easily add more if you wanted a more chocolaty flavor.

  5. Jill says

    So I baked this cake and it did not come out well at all. I have double checked everything that I put in and so I am wondering what the trick is. . I mixed the red in with the sugar /shortening so that I could get the color distributed evenly. It seemed runnier to me than a lot of batters. Is the flour enough. The cake did not raise much. It is dense and flat. What worked for you. I am a great fan of your web sight. I have been trying your week of lets eat cake for the last few weeks. This one unfortunately will not make it to the table today.


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