Mildred Hess'S Red Velvet Cake Recipe

Name: Mildred Hess'S Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar; 1 cup butter; 2 eggs; 1 teaspoon vanilla; 2 tablespoons cocoa; 1 teaspoon salt; 2 ounces red food coloring; 2 1/3 cups flour; 1 cup buttermilk; 1 teaspoon baking soda; 1 tablespoon vinegar; 3 tablespoons flour; 1 cup sugar; 1 teaspoon vanilla; 1 cup milk

Servings: persons

1 1/2 cups sugar
1 cup butter
2 eggs
1 teaspoon vanilla
2 tablespoons cocoa
1 teaspoon salt
2 ounces red food coloring
2 1/3 cups flour
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon vinegar
3 tablespoons flour
1 cup sugar
1 teaspoon vanilla
1 cup milk

1
Cream butter and sugar. Add eggs one at a time and beat after each addition. Make a paste of the cocoa and food coloring and add to creamed mixture. Add salt, vanilla, and buttermilk, alternating with the flour. Beat well. Add soda to vinegar and blend in--do not beat, fold it in with a mixing spoon. Pour into 3 8 inch round cake pans that have been greased and floured. Bake at 350 degrees for 25 to 30 minutes.
2
Icing: Cook 1 cup milk and 3 tablespoons flour until thick, stirring constantly. Cover and cool. Cream 1 cup each butter and sugar until fluffy. Add vanilla, then add milk-flour mixture. Beat until light and fluffy. Frost the cake.

1727

kcal

Calories

101

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 cup butter, 2 eggs, 1 teaspoon vanilla, and more.

Yes, Mildred Hess'S Red Velvet Cake falls under the Baking & Desserts 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.

Mildred Hess'S Red Velvet Cake

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