Prep 15 mins
Cook 30 mins
An excellent moist red velvet cake. please use only cake flour for this recipe.
- 118.29 ml butter, softened
- 59.14 ml Crisco shortening (butter or plain flavor)
- 473.18 ml sugar
- 3 eggs
- 236.59 ml sour cream
- 158.51 ml unsweetened baking cocoa
- 9.85 ml vanilla
- 473.18 ml cake flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 1.23 ml salt
- 158.51 ml boiling water
- 14.79 ml red food coloring
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease 3 (8-inch) round cake pans, and line bottoms with parchment paper.
- With an electric mixer on high speed, cream butter, shortening and sugar for about 4-5 minutes until fluffy, making certain that no sugar granules remain in the creamed mixture.
- Add in eggs and vanilla; blend well to combine.
- Mix in sour cream and cocoa; blend well.
- In a small bowl, blend the boiling water and food colouring together; set aside.
- In a small bowl sift together cake flour with baking soda, baking powder and salt.
- Add in the flour mixture alternating with the boiling water to the creamed mixture; mix to make a smooth batter.
- Divide batter into prepared baking pans, and tap gently on the counter to remove any air bubbles in the batter.
- Bake about 30-35 minutes, or until cake test done.
- Cool and remove from pans.
- Frost with desired icing.
This is probably one of the best red velvet cake mixtures and I have one very similar. Also have one that is totally different to any here which I have posted. Thanks for reminding of this great recipe.
This tastes pretty good, especially with since there is sour cream in it, however, you called for cocoa and then it's nowhere in the directions. I also don't understand why I had to line the pans with parchment, when I oiled them. The cakes fell apart because the parchment doesn't mold well to round cakes. Pretty good recipe since my husband can't eat vinegar.