Red Velvet Layer Cake
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
3 (8-inch) cakes
ingredients
- 1⁄2 cup butter, softened
- 1⁄4 cup Crisco shortening (butter or plain flavor)
- 2 cups sugar
- 3 eggs
- 1 cup sour cream
- 2⁄3 cup unsweetened baking cocoa
- 2 teaspoons vanilla
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup boiling water
- 1 tablespoon red food coloring
directions
- 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.
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Reviews
-
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.