Red Velvet Cake

Recipe type: Dessert
  • 1 C shortening
  • 1¾ C sugar
  • 2½ C cake flour
  • 1¼ tsp salt
  • 2 large eggs
  • 1 C buttermilk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1½ tsp vinegar
  • 1 ounce food coloring (use 2 oz. if you want a deeper color)
  • 1½ tsp cocoa powder
Cream Cheese Icing
  • 1½ 8 oz. packages cream cheese, room temperature
  • ¾ C (1½ sticks) unsalted butter, softened
  • 1½ lbs. powdered sugar
  • ¼ tsp salt
  • 2 tsp vanilla extract
  1. Preheat oven to 350 degrees
  2. Spray two round 10 9 inch cake pans (2″deep) with non stick spray
  3. Blend together the shortening and sugar in a mixing bowl
  4. Set aside
  5. Sift together the flour and salt
  6. Set aside
  7. Mix the eggs, buttermilk, vanilla, baking soda and vinegar in a separate bowl
  8. Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture in the bowl Mix after each addition
  9. In a small bowl, mix the red food coloring and cocoa powder
  10. Pour into mixing bowl
  11. Mix until just combined
  12. Don’t over beat
  13. Pour the batter evenly into the cake pans and bake for 25 minutes or until a toothpick comes out clean
Make the icing:
  1. Place the cream cheese and butter in a bowl and whip until smooth
  2. Sift the powdered sugar and add it to the bowl
  3. Add the salt and mix
  4. Add vanilla and mix until smooth
  5. Spread one third of icing on one of the cake layers, get icing all the way to edges
  6. Place the other cake layer on top, face down
  7. Ice the top and then ice the sides with the remaining icing being careful not to loosen crumbs as you go
  8. Refrigerate for at least 20 minutes before cutting
  9. Refrigerate any leftovers – if there are any!

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