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Red Velvet Cake

You can find Adams Extract Co.'s recipes on the company's web site at Red Velvet Cake is also known as the $500 Cake and Waldorf-Astoria Cake.

  • 1/2 c. shortening
  • 1 1/2 c. sugar
  • 1 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. butter flavoring
  • 3 T. cocoa
  • 1 1/2 oz. red food coloring
  • 1 1/2 c. cake flour, sifted
  • 1 c. buttermilk
  • 1 T. vinegar
  • 1 tsp. baking soda

In a large bowl, cream together shortening, sugar, and salt. Add eggs, one at a time, beating well after each addition. Add vanilla and butter flavoring, and mix well. Set aside.

In a small bowl, make a paste of cocoa and food coloring; stir into shortening mixture. Alternately add flour and buttermilk, beating well after each addition. Combine vinegar and soda, and to batter, mixing well.

Pour batter into three greased and floured 9-inch or 10-inch round cake pans.

Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread frosting between layer and on top and sides of cake.


  • 2 T. flour
  • 1/2 tsp. salt
  • 1 c. milk
  • 1 c. shortening
  • 1 c. sugar
  • 2 tsp. vanilla
  • 1/4 tsp. butter flavoring

Place flour and salt in a double boiler or saucepan. Add milk gradually, using a whisk, until mixture is smooth. Cook over low heat, whisking constantly until sauce is thickened. Remove from heat, and cool.

In a large mixing bowl, cream shortening and sugar thoroughly; add vanilla and butter flavoring, mixing well. Combine with first mixture, and beat well.

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