A white-frosted red velvet cake sitting on a white platter next to a bottle of Adam's Extract

Photo by Eric W. Pohl

Cake Ingredients:

½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon “Adams Best” Vanilla
1 teaspoon Adams Butter Flavor
3 tablespoons cocoa powder
1 ounce Adams Red Food Color
1 teaspoon baking soda
2 ½ cups all-purpose flour, sifted
1 teaspoon salt
1 cup buttermilk
1 tablespoon vinegar

Icing Ingredients:

1 pound confectioners’ sugar, sifted
½ cup shortening
1 tablespoon “Adams Best” Vanilla
¼ teaspoon Adams Butter Flavor
½ teaspoon salt
5 tablespoons milk (approximately)


Cream shortening and sugar. Add eggs one at a time and beat vigorously. Add vanilla and butter flavors to mixture. In a separate bowl, make a paste of cocoa and food coloring and blend into shortening mixture. In another bowl, mix baking soda, flour, and salt. Add the flour mixture into the shortening mixture a bit at a time, alternating with splashes of buttermilk. Add any remaining buttermilk as well as the vinegar to mixture. Blend well. Bake in three greased 9-inch or 10-inch cake pans for 20 to 25 minutes at 350 degrees F. Let cool completely. To make the icing, mix half of the confectioners sugar with shortening, flavors, and salt. Add the rest of sugar a bit at a time, alternating with enough milk to get a smooth-spreading icing. To assemble, ice the top of each cake and stack them. Then, ice the outside of the three-layer cake completely.

Read more: You Can Thank This Texas Company for Red Velvet Cake

From the February 2022 issue
The June 2024 cover of Texas Highways: Treasures from the Coast

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