Go Back
+ servings

Razorback Cake

This Razorback Cake is a twist on a traditional Red Velvet cake with a cooked frosting and coated in coconut. An addicting cake for sure!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 14 slices
Calories: 467kcal



  • 1/2 cup shortening
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 oz red food coloring
  • 1 tsp vanilla
  • 1 tsp cocoa
  • 1 tsp salt
  • 2 cup flour
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1 Tbs vinegar


  • 1 cup milk
  • 1/2 cup flour
  • 1 cup sugar
  • 1 cup shortening
  • 2 tsp vanilla
  • 1 cup coconut


  • Pre-heat oven to 350.
  • Butter and flour 2 9" round pans or a 9x13 in pan. In large bowl cream together your sugar and shortening, add food coloring, eggs and vanilla.
  • In another bowl sift together your flour, cocoa and salt.
  • Alternate adding your flour mix and buttermilk to your sugar mix and beat until smooth.
  • In small bowl mix together your baking soda and vinegar and add to your batter.
  • Spread batter into desired cake pan and bake for 30 minutes or until center is set and toothpick comes out clean.
  • Meanwhile to make frosting, in small saucepan on stove mix together your milk and flour and cook on medium until thick.
  • Set aside to cool.
  • In large bowl cream together your sugar and shortening until light and fluffy.
  • Add your cooled milk mixture and continue beating until fluffy again.
  • Stir in your vanilla. Spread onto cake, top with coconut and serve!


Calories: 467kcal | Carbohydrates: 55g | Protein: 4g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 293mg | Potassium: 99mg | Fiber: 1g | Sugar: 38g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1.3mg