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This Old Fashioned Red Velvet Cake is made tender with buttermilk. It's topped with a fluffy cooked white icing. Why mess with a classic!

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 30 minutes | Ready In: 55 minutes
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2 TB red food coloring
3 TB cocoa powder
1 c. butter, softened
1 ½ c. sugar
2 large eggs
1 tsp. vanilla extract
1 c. buttermilk
1 ½ tsp. white vinegar
2 ½ c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
3 TB all-purpose flour
1 c. buttermilk
1 c. butter, softened
1 c. sugar
1 tsp. vanilla extract

Cooking Process:

Preheat oven to 350 degrees; lightly grease and flour 2, 9-inch cake pans. In a small bowl, combine food coloring and cocoa to form a paste; set aside. In a mixing bowl, cream together butter and sugar until fluffy. Add eggs, vanilla, buttermilk and vinegar. Stir in cocoa mixture. Add flour, salt and baking soda. Divide mixture between prepared pans. Bake 25-28 minutes; until toothpick inserted comes out clean. Cool completely before frosting. Frosting: In a saucepan, combine flour and buttermilk until slightly thickened. Cool completely. In a mixing bowl, cream together butter and sugar. Add extract and flour mixture. Spread onto cooled cake. Note: 1 TB of white vinegar plus enough milk to equal 1 cup of milk can be substituted to 1 cup of buttermilk.

how to serve:
Serves 12.