Red Velvet Cake: A Classic Family Favorite

Photos by Marjorie Magazine

In the South, food IS love! Red Velvet Cake is a Southern delicacy: a rich, moist cake, married with a cream cheese icing with crunchy pecans. Properly prepared, it consists of 4 layers, and it is a “sit down and ice” proposition. Simply said, an hours long, labor of love. After preparing at least a hundred of these special cakes for birthdays, graduations, and Valentine’s Days, the recipe never wavers, just like true love.

Turn one layer of red velvet into a feast for the eyes: The same amount makes half a dozen cupcakes!

This original classic can be accredited to Sherry Means, a dear friend of my sister’s, with the original written recipe included here.

Red Velvet Cake


  • 2 Eggs
  • 1 1/2 Cup Sugar
  • 1 Cup Buttermilk
  • 2 1/2 Cup Swans Down Cake Flour
  • 1 1/2 Crisco Oil
  • 1 Tsp. Soda
  • 1 Tsp. Vinegar
  • 1 Tsp. Cocoa
  • 1 Tsp. Vanilla
  • 1 Bottle Red Food Coloring

Mix all at once in a large bowl. Bake in 4 layers at 350 degrees, 20-25 min.

Icing Ingredients

  • 1 Box Powdered Sugar
  • 1 Stick Corn Oil Margarine
  • 1 8 Oz. Cream Cheese
  • 1 Tsp. Vanilla
  • 1 1/2 Cup Chopped Pecans

Mix all together & ice the cake.


Ann Blatecky is an Atlanta-based wife, mother, and nana. Taking time from her business as a Cabi stylist, she enjoys perfecting the simple pleasures of comfort food loved by all, especially her family.

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