Vintage Cakes: Red Velvet Cake


Red Velvet Cake | From My Sweet Heart

The thing I think I love most about baking from Vintage Cakes by Julie Richardson, is the ability to go back in time to experience memories that were never mine in the first place. I have always wished I had some amazing recipes, passed down through generations of scrappy, resourceful women, who expressed their love of their families through baking.  But the reality is, my history of baking begins with me.  So I am enjoying baking my way through this book, along with a group of wonderful women, who truly appreciate the nostalgia as well.  This month, The Cake Slice Bakers made a really beautiful and absolutely scrumptious Red Velvet Cake.  While I have never been a fan of red velvet anything, these pictures will show you how Ms. Richardson’s recipe won me over. . . . .


Red Velvet Cake | From My Sweet Heart


When I’m in the mood for a chocolate cake, I want deep, dark, rich chocolate.  Cocoa in a cake has never really satisfied that chocolate craving in the past.  This recipe seems to be the pleasant exception!  While it called for using Dutch processed cocoa, I decided to use some Valrhona cocoa that I had, because the color of that cocoa seems more red to me.  And I thought it might contribute to the distinctive red tones of this classic red velvet cake.

Just look at this batter.  How can anything that starts with this beautiful rosy color be bad?


Red Velvet Cake | From My Sweet Heart


One thing that many of my trusted taste testers loved about this cake, was the cream cheese frosting.  And I couldn’t agree more!  I remember thinking, while making it, that it didn’t consist of a ton of powdered sugar.  As a matter of fact, it used just a little regular sugar.  And the remaining ingredients were a blend of cream cheese, mascarpone cheese and cream!  It was smooth and luscious, not overly sweet, and the blend of the cheese really was the shining star in this creamy icing.


Red Velvet Cake | From My Sweet Heart


I have this habit, when following a frosting recipe, to double the amount of frosting the recipe calls for.  It’s not that I overload the cake with icing.  As a matter of fact, when it comes to cake and cupcakes, while some people are more about the frosting, I am more about the cake.  And so for me, less is more.  But I’ve just been burnt too many times, by never quite having enough icing.  For this cake,  I would probably only double the icing if you intend to frost the sides of your cake as well.

I did bake an extra little cake loaf to crumble for the topping.


Red Velvet Cake | From My Sweet Heart


Of all the red velvet cakes I’ve tried in my life, this cake probably had the best chocolate taste of any so far.  It had me thinking less of cocoa, and more of chocolate.  And this will now be my new go to recipe for really good red velvet.  Yes you can have your cake and frosting and crumbled cake topping and eat it, too!


Red Velvet Cake | From My Sweet Heart


A huge thank you to Paloma of The Coffee Shop for all she does in leading this fabulous group of bakers.  I hope you will stop by The Cake Slice to see what my fellow retro bakers thought of this nostalgic red velvet cake as well.

Red velvet is slowly but surely winning me over.  And I’m starting my own history of red velvet desserts.  Be sure to check out my Red Velvet Cake Balls and my Red Velvet Crêpes!

The recipe for this cake may be found in Vintage Cakes.

Vintage Cakes | From My Sweet Heart



For more great Vintage Cakes and check out my Lemon Almond Streamliner Cake, Butterscotch Roll Up Cake, The Pink Cake, Maple Pecan Chiffon Cake with Brown Butter Icing, Boston Cream Pie-lets, Black and White CakeShoo Fly Cake, Banana Cake with Coffee Walnut Buttercream, Honey Bee Cake.





  1. says

    When I picture what a red velvet cake should look like in my mind… this is what I see. You certainly know how to make a cake look too good to be true. PS… love that square cake plate.:)

    • Anne Boeckl says

      Thanks Ramona! I wish I had a bowl of your beautiful 15 bean soup today, though! I’m still counting and have yet to come up with all 15 beans! It looks wonderful! : )

  2. says

    I absolutely love this post! Like you, the serious baking in my family started with me. On occasion mama would bake a pie. This cake is perfection and that stand is gorgeous! This is one baking group that I want to ne a part of.

    • Anne Boeckl says

      Thanks Sandra! You know, my mom would make individual deep dish apple pies. But back then, I wasn’t much interested in baking and sadly, never got her recipe. So on with new traditions…..and I really love baking with this group! : )

  3. says

    Looks like a must buy cookbook! Your red velvet looks gorgeous. Hubby does not like this cake b/c of the lack of chocolate taste…I’ll have to serve him this one. AND buy some Valrhona cocoa (can I tell Bill you’re the reason I’ve gone shopping???? LOL).

    • Anne Boeckl says

      Thanks Liz! And yes…tell Bill you are purchasing expensive cocoa purely for his pleasure and benefit! I’m not a big red velvet person either….but this recipe is definitely one worth trying. Just like your beautiful home made pizza crust! : )

    • Anne Boeckl says

      Oh thanks Emily! And you did a beautiful job with your “classic” cake….those 4 layers look just incredible! : )

  4. says

    Everything you make always looks just amazing! Hubby is not a big fan of red velvet cakes either because he always feels they lack chocolate… it wasn’t the case for this one! and even when he’s not a fan of cream cheese frostings he loved it too! I was very happy with the results too! I loved your cake crumbs topping too! You’re an artist!

    • Anne Boeckl says

      Thanks Paloma….and I feel the same way about your baking! I loved that you turned these into cupcakes….and I most definitely need to take some piping lessons from you….they really look so pretty! Thanks again for all you do for our wonderful group! : )

  5. says

    Anne, your cake and photography and even your blog site embodies what I think red velvet is all about: beautiful and elegant! <3

    Your presentation and description makes me want to go and make it all over again! :)

    • Anne Boeckl says

      Awww thanks Joy….and you know I feel the same way about your blog. I love when there are stories and history connected to food. Your cake is absolutely stunning! Glad to baking in this group with you! : )

    • Anne Boeckl says

      Thanks Anna….and you know you have one cake stand that I am always swooning over, too! Good luck in the Williams Sonoma Photography contest….you definitely have my vote. And I encourage anyone reading this to check out Anna’s site….her photography is amazing and I know you will be voting for her, too!!! : )

  6. says

    Wow, I like how you used a square tin, it really shows the beauty of this cake. I agree this is one of the best red velvet cakes i’ve ever made too. Charlene, fellow Cake Slicer x

    • Anne Boeckl says

      Thanks Charlene…and I loved your heart shaped cake…so pretty and I bet that rum buttercream you substituted was AMAZING! : )

    • Anne Boeckl says

      Thanks Georgia….and talk about mouthwatering moist….that herb roasted chicken you made today looks fabulous! : )

    • Anne Boeckl says

      Oh thanks so much Chris. But you know….it’s your lemony sugar cookies with the lemon cream cheese icing that I am craving now that spring is just around the corner! : )

  7. says

    Anne, your cake is just gorgeous! I know what you mean about the recipes in this book recalling food memories–I had the same experience baking this one.

    • Anne Boeckl says

      Thanks Zoe…and this is a really great book to have in your collection! I loved your gluten free chocolate cake recipe… fudgy and good….and beautiful photos! : )

    • Anne Boeckl says

      Oh Bibi…I’m sorry to hear you’ve been sick. I hope that everyone is on the mend soon! Loved your twist on the classic caesar salad by adding pasta! I’m excited to start eating good salad again! : )

  8. says

    That’s a great looking cake! Gorgeous pictures. I think doubling the frosting is usually a good idea – too many recipes really don’t call for enough. Or maybe they’re just better at applying it than I am (my wife certainly is, so she ends up doing most of the baking). Anyway really nice – thanks so much.

    • Anne Boeckl says

      Thanks John! But your tomato and fennel gratin is a show stopper! The combination of flavors, with those salty olives must be heaven! Stunning photos as always! : )

    • Anne Boeckl says

      Thanks Serena! But I wish I could be waking up to one of your banana nut muffins tomorrow morning! Those would start my day off right! : )

  9. says


    Your cake looks delicious. I have been looking for a red velvet cake that has a strong chocolate flavor. I’ll have to try this one! Have a great day!

    • Anne Boeckl says

      Oh thanks Eileen! I hope you like this cake. And I look forward to trying your very pretty raspberry “square pie”….it looks light and sweet! And I just love pink desserts! : )

    • Anne Boeckl says

      Thanks Holly….and I was so impressed by your cake….and making the coloring out of beets! That was pretty amazing. Great job! : )

  10. says

    Love red velvet!! Beautiful cake and of course the cream cheese frosting is just the best 😉
    I think you’ve picked a lovely book to bake your way through-so many excellent and fun cake recipes. I’m looking forward to your progress 😉

    • Anne Boeckl says

      Thanks Patty….and love your beautiful carrot cake muffins with that luscious meyer lemon icing. Hope you have a great time away with your girls! : )

  11. says

    I love vintage recipes from past generations too. :) Hey, it’s never too late to get started. For sure your kids…and grandkids and so on will appreciate what you did. I love Valrhona cocoa too. Love that deep and rich flavor and color. Your red velvet is gorgeous, by the way.

    • Anne Boeckl says

      Thanks Amy…and sometimes we just have to start our own traditions. Somehow…I have to start a tradition based on your beautiful blood orange margaritas! : )

  12. says

    What a neat book! I will have to look for it. Like you, I am the first of the bakers. I have no family recipes passed on of any kind. I am hoping that my chronicle of recipes and memories on my website will be something my daughters will cherish when I am gone.
    Your cake is beautiful. I too am not a huge fan of red velvet but I can convert!


    • Anne Boeckl says

      Oh thank you Nazneen! I’m not the biggest fan of red velvet….but this cake won me over. Your white whole wheat rolls can win me over, too…..they looked amazing and your snow picture is so beautiful! : )

  13. says

    I have to admit that red velvet cakes have always scared me. Most of the ones I’ve seen have been artificially red, that eating them would probably have turned my skin red. But yours looks more chocolate than red and I LOVE what you did with the icing. This cake is absolutely lovely and it looks delicious!! I’m having a hard time wondering why you didn’t double the icing recipe this time. Don’t you always need extra so you can eat half of it while icing the cake? :) Beautiful post Anne!

    • Anne Boeckl says

      Thanks MJ….and I should have made extra icing just for the licking! Though the bowl of batter was satisfying enough! And that asparagus, chorizo and soft boiled egg salad looks just divine! A perfect lunch and a great tip on “steaming” the perfect soft boiled egg. : )

    • Anne Boeckl says

      Thanks so much and for someone who doesn’t like red velvet….you did a beautiful job with your cake! So pretty! Loved the way you created a dome of icing on the top of your cake! : )

  14. says

    The cake is just drop dead gorgeous and would go great for any occasion. My grandma does bake one cake for each and every occasion for as long as I remember, and that is a recipe I cherish :)

    • Anne Boeckl says

      Thanks Grace and your cupcakes were sooooo very pretty! I think you’ve inspired me to bake these into cupcakes next! : )

  15. says

    WOW! I love red velvet cake, but it is often done wrong. It comes out in the wrong color or doesn’t have a chocolate flavor or, god forbid, somebody uses something other than cream cheese frosting. This recipe looks like it has all of the right elements to make the perfect cake. Thanks for sharing!

    • Anne Boeckl says

      Hi Mads….this was a great cake and one I hope you’ll try. I love your recent book recommendations! I’ve taken note and will start Wild as soon as I finish the one I’m reading! : )

  16. says

    This has got to be one of the prettiest red velvet cakes I have ever seen, Anne. Not to mention, I really really want to just swipe my fingers (or face lol) through that frosting!

    • Anne Boeckl says

      Thanks Janet….and your caramel apple snack cake looks like one that I wouldn’t even bother cutting into slices. I’d just use the same fork, and pick away at it in the pan till it was gone! Soooo good! : )

    • Anne Boeckl says

      Thanks so much Angela….and I loved your recent edition of “weird things”…..visiting you is such a culinary adventure! : )

    • Anne Boeckl says

      Thanks Jennie….and no problem. And I’ll take a dozen of your nutella and toasted pecan sweet rolls….and I’ll have an extra drizzle of icing, too! ; – }

  17. Giann says

    Hello, I am very excited to try your red velvet cake, just wondering though if you could provide me a copy of your red velvet cake recipe.

    • Anne Horton says

      Hi Giann….because our group baked this cake without adaptations directly from the Vintage Cakes cookbook, we didn’t post the recipe due to copyright infringement. I would be happy to email you the recipe privately. I tried to follow the link to your email, but it was incorrect. Email me at and I will be happy to send you the recipe! : )

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