Payne’s Pantry: Red Velvet Cake from scratch

Published 10:26 pm Friday, October 20, 2017

By Anne Payne


If you think you are seeing red, you are, Red Velvet Cake!  This is not just ANY red velvet cake.  It is the blending of the recipes of my late aunt, Audra Mullins Hearn of Oklahoma and Missouri, Dee Wolf of First Baptist of Orange, and Stacey Walker, also of First Baptist, wife of our dentist, Dr. Kyle Walker.

These 3 recipes were first published in the 125th anniversary edition of the First  Baptist Cookbook, of which I had the honor to be a part in 2004. We now attend Trinity Baptist in Orange.

This has to be my cake favorite of all time.  The cinchers are cake flour, butter, shortening such as Crisco, LOTS of red food coloring, and powdered sugar for the frosting.



Ingredients & Supplies:

Baker’s Choice Spray

9×12 Sheet Cake Pan


3/4 cup Crisco

2 1/4 cups Sugar

3 Eggs

3 cups Cake Flour

2 T. Unsweet Cocoa

3/4 tsp. Salt

1 1/2 cups Buttermilk

1 1/2 tsp. Vanilla

3 oz. red food Coloring

1 1/2 tsp. Baking Soda

1 1/2 tsp. Vinegar


Preheat oven to 350 degrees. Spray pan w/ Baker’s Choice.  Set aside.

Cream Crisco and sugar together.

Add just a FEW drops of boiling water for fine-textured cake.

Add eggs, continuing to cream. Sift together cake flour, cocoa, and salt.  Stir well.

Add dry mixture alternately w/ buttermilk, beginning  and ending with cake flour mixture.


Then add both bottles of 1 1/2 oz each (3 oz) of red food and 1 1/2 tsp Vanilla.

Fold in baking soda & vinegar mixture, already mixed, by hand and blend into batter quickly.  Pour into cake pan.  Bake 45 minutes.  Cool. Remove from pan when cool if you like.



2 (8 oz pkgs) Cream Cheese, softened

1 cup Butter, softened (2 sticks)

2 (16-oz. Boxes) of Powdered Sugar

2 tsp. Vanilla


Cream the softened cream cheese and butter.  Add powdered sugar slowly, continuing to cream until mixed. Finally, add vanilla. Mix. Spread on cooled cake.