The Original Red Velvet Cake
70 mins (prep 45, cooking 25)
15 ingredients
1 servings
My Grandmother, Lillie Carbeau Blanchard, brought this recipe to our family from her Louisiana home in 1957. It was an instant favorite and in demand for birthdays each year. It has been a tradition in our home and I hope you enjoy it as much as we have. When I make the icing, I blend the flour into the milk with the mixer first, then I cook it on a medium heat to begin with, constantly stirring to avoid lumps, increasing the heat along the way. Make sure you stir the sides and bottom of the pan. Let the stiff mixture cool to room temperature before you blend in the sugar, butter and vanilla. I double the icing recipe. as it is not too sweet and our family loves it! Also - I cool the layers in the refrigerator overnight then I spilt the layers, making this more like a "torte" than a regular cake.

Categories:  low-protein , chocolate , weeknight , cakes , <-4-hours , low-in... , time-to-make , dessert ,
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Serving Size (2004.24 g)
Servings 1
Amount per Serving
Calories 7898.1 Calories from Fat 2792.88
% Daily Value *
Total Fat 310.32g 477.42%
Saturated Fat 192.93g 964.65%
Trans Fat 11.63g %
Cholesterol 872.79mg 290.93%
Sodium 6974.11mg 290.59%
Total Carbohydrate 1189.82g 396.61%
Dietary Fiber 15.96 g 63.83%
Sugars 690.51 g %
Protein 108.41g 216.82%
Vitamin A 9488.38IU% Vitamin C 6.9mg%
Calcium 1933.11mg% Iron 46.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red food coloring