Red Velvet Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

Deeply colored with cocoa and red food coloring, this cake is a year-round favorite. Though often served with a cream cheese icing, this old-fashioned shiny white “Noxema” frosting is preferred in the lowcountry. Don’t laugh; it’s delicious.


For the cake

  • ¼ pound (1 stick) unsalted butter at room temperature
  • cups


To make the cake, preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.

Cream the butter and sugar in the large bowl of an electric mixer until fluffy. Add the eggs, one at a time, and heat well after each. Make a paste of the food coloring and cocoa and add