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Red Velvet Cake

sweet.chef's picture
Ingredients
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Salt 1 Teaspoon
  Sifted cake flour 2 1⁄2 Cup (40 tbs)
  Buttermilk 1 Cup (16 tbs)
  Red food coloring 3 Tablespoon
  Unsweetened cocoa powder 2 Tablespoon
  Vanilla extract 2 Teaspoon
  Baking soda 1 Teaspoon
  Vinegar 1 Teaspoon
For vanilla frosting
  Flour 1⁄3 Cup (5.33 tbs)
  Milk 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Vanilla extract 1 Tablespoon
Directions

Lightly grease and flour two 9-inch cake pans; set aside.
Preheat oven to 350°F (175°C).
In a large mixer bowl, cream shortening and sugar.
Beat in eggs until light and fluffy.
Add salt.
Beat in cake flour alternately with buttermilk.
Make a paste of red food coloring and cocoa.
Add to batter and beat well.
Mix vanilla, baking soda and vinegar in a small bowl.
Sprinkle over batter and stir in.
Pour into prepared pans.
Bake 30 to 35 minutes or until done.
Cool in pans 10 minutes.
Turn out on wire racks.
Cool completely.
Prepare Vanilla Frosting.
Frost between layers, side and top of cake.
Vanilla Frosting: Combine flour and milk in a small saucepan.
Beat with a whisk until smooth.
Stir constantly over low heat until thickened.
Cool.
In a medium bowl, cream sugar and butter or margarine.
Add vanilla.
Beat in cooled flour-milk mixture until frosting is fluffy and resembles whipped cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cocoa
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes

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