Carolyn's Red Velvet

I had an order that included 9 red velvet cakes–and I couldn’t find a recipe that I liked well enough. My aunt Carolyn gave me her recipe and I think it is the best one I have found! The tase and textue is very nice and it doesn’t crack and shrink like some other’s I have tried. I hope that you like it!

Carolyn’s Red Velvet


  • 1/2 cup crisco
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 tbs cocoa
  • 1 oz bottle red food coloring
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 2 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp white vinegar.


  1. Preheat oven to 350
  2. Cream together crisco, sugar and eggs.
  3. In small dish, make a paste out of cocoa and red coloring. Add to sugar mixture.
  4. Mix salt, vanilla and buttermilk in seperate bowl. Alternate adding flour and buttermilk mixture to batter beginning and ending with flour.
  5. In first small dish-mix baking soda and vinegar together. Stir-do not beat-the vinegar into the batter.
  6. Pour into 3 8 inch pans and bake until toothpick comes out clean.

    The recipe originally called for 2 bottles of red–but that just seems like so much to me.
    I also used apple cider vinegar instead of white sometimes for the added sweetness.
    This is a great Southern staple that is best with cream cheese icing!

Comments (2)


i've never tried red velvet cake so i decide to make this one for my family. i followed this recipe to the T, but it turned out being crumbly. even so...we all agreed it tastes great. i will definately try again but tweak it a bit so it's not as crumbly.


I haven't made this cake yet, but a few cakes that I've made crumbled a bit. I found that putting a pot of water in the over with the cake helps it retain water. If that doesn't work, you might need an extra egg to help hold it together. The water usually works, especially in more humid areas. Make sure the pot either doesn't have handles or it has metal ones so they don't melt. Just don't expect it to boil.