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Red Velvet Cake’s are a southern staple and the moist, barely chocolate, not-too-sweet layers of cake are spread with an old fashioned cooked icing that combines sugar, milk, butter, and vanilla. This is truly what a red velvet cake is supposed to be.
983 pieces in stock
Sugar, canola oil, enriched wheat flour, buttermilk, butter, eggs, evaporated milk (milk, dipotassium phosphate, carrageenan, vitamin D3), food color (red 40 and 3, blue 1) cocoa, baking soda, vanilla extract, salt, vinegar.
Serves: 12-16. Storage: Refrigerate for up to 7 days. Thawing instructions: Frozen – Leave the wrap on your cake to defrost, and allow 4 hours at room temperature for your cake to thaw. On Dry Ice – Leave wrap on cake to defrost, and allow 8 hours at room temperature for cake to thaw.
110 West Bankhead St
New Albany, MS 38652
Tues-Sat 10 am-5 pm
Closed on Sunday
Phone (866) 784-2733