My mom was known for many things – she was a loving wife and mother, a passionate preacher and prayer warrior, and a gifted singer and musician. She was also known for her from-scratch cakes. She raised a lot of money for church projects over the years by baking and selling scrumptious sour cream pound cakes, Italian creme cakes, and red velvet cakes (to name a few).

Although this video, Mom’s Red Velvet Cake, was shared around Christmas time, this recipe is delicious and sure to impress year-round.

Mom’s Red Velvet Cake

3 cups sifted all purpose flour

1/4 cup cocoa

1 tsp. baking soda

3 cups sugar

½ cup crisco

1 stick of butter

1 cup of sour cream 

2 tsp. red food coloring

1 tbsp. Vinegar (only use vinegar if you put the food coloring in)

6 eggs

1 tsp. vanilla extract

Have cold ingredients at room temperature.

Cream shortening, butter, sugar, and vanilla extract until fluffy, and add eggs one at a time.

Mix cocoa & baking soda into flour. 

Alternate adding flour and sour cream to the creamed mixture. 

Mix red food coloring with vinegar and add.

Pour into sheet cake pan lined with parchment paper that has been greased and floured on all sides as well as the parchment paper.

Cook for approximately 35 minutes on 350.  Keep checking your cake after

30 minutes by sticking a tooth pick in the center of the cake. If it comes out clean, it’s done.

Icing for this Sheet Cake:

1 1/2 8oz. boxes of cream cheese (room temperature)

1 1/2 sticks of butter (room temperature)

One box of 10x or 1lb of powdered sugar

One tsp. of vanilla

Toasted pecans (cook on 30 percent for 3 minutes in microwave and check them)

These recipes and more are waiting for you on The Ginger Optimist YouTube channel!

Have a great day and thank you for stopping by my kitchen!