“Fishy” Red Velvet Cake Recipe

Name: “Fishy” Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon butter flavoring; 1 bottle (1 ounce) red food coloring, optional; 2-1/2 cups cake flour; 2 tablespoons baking cocoa; 1 teaspoon baking soda; 1 cup buttermilk; 1 teaspoon vinegar; 1-1/2 cups 2% milk; 1/2 cup all-purpose flour; 1-1/2 cups butter, softened; 1-1/2 cups sugar; 1-1/2 teaspoons vanilla extract; 1-1/2 teaspoons butter flavoring; Gummy fish and worms, optional

Servings: persons

1 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 bottle (1 ounce) red food coloring, optional
2-1/2 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vinegar
1-1/2 cups 2% milk
1/2 cup all-purpose flour
1-1/2 cups butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons butter flavoring
Gummy fish and worms, optional

1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, butter flavoring and food coloring if desired. Combine flour, cocoa and baking soda. Combine buttermilk and vinegar. Add flour mixture alternately with buttermilk mixture to creamed mixture. beating well after each addition.
2
Pour into three greased and floured 9-in. round baking pans. Bake at 350u00b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3
For frosting, whisk together milk and flour in a saucepan. Cook, over medium heat stirring constantly, for 5 minutes or until thickened. Cover and cool.
4
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla and butter flavoring. Gradually add cooled milk mixture and beat 4 minutes or until light and fluffy. Frost cooled cake. Decorate with gummy fish and worms if desired.

1791

kcal

Calories

141

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup butter, softened, 1-1/2 cups sugar, 2 eggs, 1 teaspoon vanilla extract, and more.

Yes, “Fishy” Red Velvet Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

“Fishy” Red Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions