Red Velvet Cake

Name: Red Velvet Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 1 cake
Ingredients: 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; 2 tablespoons flour; 1 cup milk; 1 cup unsalted butter; 1 cup confectioners' sugar; 1 teaspoon vanilla extract

Submitted by spatchcock

"Old-fashioned recipe."

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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

I'm glad I found this recipe. Red velvet cake was something my grandmother always made for us. She used to put food coloring in the frosting. Red for Christmas, Green for St Patricks Day. Thanks for the memories .

CookingLady
This cake was fabulous! The cake was moist and the frosting, was creamy and delicious.

SweetSueAl
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..

Don Steele
I try this recipe and it was the first time a have bake a red velvet cake. Everything turn out great. The cake was very moist.The only problem I had was with the frosting it was O.k but it could have been better. I am going to try it again to see if it turns out better. Thanks

Sutherngirl
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.

Jeffsmom