Red Velvet Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Yields:
-
1 cake
ingredients
-
Cake
- 1 cup vegetable shortening
- 2 eggs
- 1 1⁄2 cups sugar
- 1 teaspoon cocoa powder
- 2 ounces red food coloring
- 2 1⁄2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
-
White Frosting
- 2 tablespoons flour
- 1 cup milk
- 1 cup unsalted butter
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees.
- In the bowl of a mixer, cream together the shortening, eggs and sugar.
- In a separate small bowl, mix together the cocoa and food coloring.
- Add the paste to the shortening mixture.
- Sift the flour and salt together over parchment.
- Add to the batter alternately with the buttermilk in 3 additions.
- Add the vanilla extract.
- Fold in the baking soda and vinegar.
- Pour the batter into 2 greased 9-inch cake pans.
- Bake for 30 minutes or until an inserted cake tester comes out clean.
- Let cool on a cooling rack.
- Invert the cakes from the pans.
- Frosting: Over medium heat, cook the flour and milk until thickened.
- Let cool.
- In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy.
- Beat in the flour mixture.
- Frost the top of the first layer with frosting and set the second layer on top.
- Frost the entire cake with remaining frosting.
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Reviews
-
Spatchcock.....WOW..WOW...WOW... This was great,I lookled at a few others on Zaar and picked yours,glad I did,.I did have a concern with the 1 teaspoon only of cocoa,as others called for 1 or more tablespoons..did use a heaping teaspoon,and only had about one and a half ounces of red food couour,but the colour of the cake was fantastic.I used a non hydrogenated marg for the fat...will certainly make again.....Thanks so much....Don the icing was great ,a bit soft so added a bit more sugar..
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I had a problem with this recipe. This is the first time I've tried a red velvet cake without cream cheese frosting, which is why I wanted to do it in the first place. I've made frostings with a flour/milk "thickener" before, but this did not do well for me. It was barely enough to cover the layers, and the taste was pretty bland. The cake layers, however, turned out well and not too sweet.
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RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.