Mama's Red Velvet Cake

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Recipe by South Your Mouth

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Mama's Red Velvet Cake

1/2 cup butter, at room temperature

1 1/2 cups sugar

2 eggs

2 tablespoons cocoa powder

1 1-oz. bottle red food coloring

1 teaspoon salt

2 teaspoons vanilla extract

1 cup buttermilk

2 1/4 cups cake flour

1 1/2 teaspoons baking soda

1 tablespoon vinegar

Cooked Buttercream Frosting (recipe below)

Cream together butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing after each addition.

Mix cocoa powder and food coloring together in a small bowl to make a paste; add to butter mixture and mix until well combined.

Mix salt, vanilla and buttermilk in a small bowl; add to butter mixture alternately with cake flour until well combined.

Mix baking soda and vinegar in a small bowl then fold into batter by hand until well combined.

Pour batter into 2 9-inch greased and floured cake pans then bake at 350 degrees for 30 minutes or until cooked through. Cool completely the frost with Cooked Buttercream Frosting. Cake does not need to be refrigerated.

Cooked Buttercream Frosting

5 tablespoons cake flour

1 cup milk

1 cup butter (real, salted), at room temperature.

1 cup sugar

1 teaspoon vanilla

Add flour to a small saucepan then whisk in milk. Heat over medium-high heat until boiling. Cook and stir until thickened (about the consistency of your cake batter). Remove from heat and cool completely.

Cream butter and sugar with an electric mixer until fluffy and smooth (about 3-4 minutes). Add vanilla and cooked flour mixture and continue mixing until creamy, well combined and spreadable. Don’t worry if it doesn’t seem to be coming together – it will. Just keep mixing!


  • I don’t know if you can use regular flour. Mama uses cake flour so that’s what I use.
  • Yes, use regular granulated sugar in the frosting; not powdered sugar.
  • No, you can’t make this in a crock pot :)