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Mom Feezor’s Red-Velvet Cake Recipe


When my friend Nichole at Little Brown Pen wrote about her discovery and new love for the very southern White Lily Flour, I popped her an email to tell her to keep some left over so she could make my mom's unbelievable Red-Velvet Cake recipe. And she did--see her version in cupcake form here (gorgeous!).

This cake is a beloved tradition in my family, particularly around the holidays. We CRAVE it; both my brothers even request it for their birthday cakes each year (that's what I get for not living near home...). I asked my mom about the recipe, which is more than 60 years old. Here's what she had to say:

"When I was growing up, this cake was always a special Christmas treat made by Edna Shuping, a friend of my mother and dad's. After I got married, I decided that I wanted to learn to make it myself (especially since I always loved to bake). I wanted to have it as a tradition in our family as well, so my mom got the recipe from Edna for me and the rest is history."

"I really like the flavor and the color--don’t be intimidated by the amount of red food coloring, as it simply helps create the very lush red. It’s also one of the few cakes you put vinegar in; it counteracts the cocoa and the buttermilk. They all work well together."

And here's the bonus: "I love sharing the recipe. That’s what cooking’s all about."

That said, here you go folks. Enjoy! (And thanks, Mom...)



1 cup Crisco                                           1 ½ cup sugar


2 eggs                                                      2 oz red food coloring


1 tsp vanilla                                            1 tsp soda


2 tbsp cocoa                                           1 tsp salt


1 cup buttermilk                                    2 ¼ cups cake flour


1 tsp vinegar

Cream shortening. Add sugar, eggs, food coloring and vanilla; cream again. Sift flour and add other dry ingredients. Sift again. Combine with sugar mixture along with buttermilk and vinegar. Bake in 3 greased and floured 9" pans for 20 minutes at 350˚.

When cake is cool, frost with Cream Cheese Frosting.




1 lb package confectioners sugar                  8 oz softened cream cheese


1 stick margarine (softened)                           1 tsp almond flavoring


Combine butter, cream cheese and almond flavoring. Cream well. Add confectioners sugar gradually. If mixture is too thick, add a small amount of milk.


Reader Comments (13)

Love getting the back story.

I have two happy little boys chillin on the patio with red faces.

Thanks Feezors!

May 20, 2010 | Unregistered Commenternichole

Okay, now I really want some red velvet cake! Have had a hankering for it since reading this just the other day on Jennifer Perkin's blog:


Wonder if Mom Feezor's recipe makes good cake pops? Would be a yummy experiment! :)

May 20, 2010 | Unregistered Commenterlisas

Oooooo--try it and let me know! (-:

P.S. I'm starving after all this talk of my mom's cake...

May 20, 2010 | Unregistered Commentermdashing

Love this one Amy. Keep the baking posts coming!

May 20, 2010 | Unregistered CommenterKendall

Looks yummy! But I have to ask - what is Crisco? (I'm from Australia and haven't heard of it)

May 20, 2010 | Unregistered CommenterBella

Hi Bella! Crisco is just a brand-name for all-vegetable shortening. Start here to find an Aussie equivalent: http://cakecentral.com/cake-decorating-ftopict-621762-.html

Hope that helps!

May 20, 2010 | Unregistered Commentermdashing

This is a favorite recipe for the entire Feezor clan. I was glad to share it.

May 20, 2010 | Unregistered Commentersusan

ohhhh wonderful!
Popped over here from Nichole's space
Thanks for sharing Amy :)

May 21, 2010 | Unregistered CommenterGayle

Thanks for stopping by, Gayle! Hope you enjoy.

May 21, 2010 | Unregistered Commentermdashing

Dying to make some of this but I fear that without access to Crisco or White Lily flour in Paris, this might be a challenge. Although a friend did just tell me that all white flour in France IS cake flour. So maybe it will work?

Looks outstanding, adding it right away to my recipe repertoire.

May 24, 2010 | Unregistered CommenterLindsey

Lindsey, hope you find a way to make it. It's my favorite thing on the entire planet...thanks for stopping by!

May 25, 2010 | Unregistered Commentermdashing

[...] the honey-baked ham, my grandma’s dressing, my sister-in-law’s squash casserole. My mom’s red-velvet cake. And also her coconut cake. And her carrot cake. And her pecan pie. And I’m not saving any [...]

[...] all a piece of this heaven. It’s my mom’s coconut cake (you remember the mom and her red-velvet concoction? This is on the same level). The recipe originated with my great-grandmother Georgia, and since her [...]

December 24, 2010 | Unregistered CommenterGeorgia & Susan’s Ch

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