Red Velvet Cake
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 1⁄2 cups sugar
- 1⁄2 cup shortening
- 2 ounces red food coloring
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vinegar
-
Fluffy White Icing
- 1 cup milk
- 1⁄4 cup flour
- 1 cup sugar
- 1 cup shortening
- 2 teaspoons vanilla
- coconut (optional)
directions
- Cream together the sugar and shortening.
- Add the food coloring, eggs and vanilla.
- Blend.
- Sift the flour, cocoa and salt three times and add to mixture, alternating with the buttermilk.
- Beat until smooth.
- Mix the vinegar and soda together and fold (do not beat) into batter.
- Pour into two 9 inch cake pans which have been buttered and floured.
- Bake for 30 minutes at 350F degrees.
- -----------FluffyWhite Icing------------.
- place milk and flour in small pan and cook over med.
- heat until thick.
- Allow to cool.
- Cream the sugar and shortening until fluffy.
- Add cool flour/ milk mixture and beat again until fluffy.
- Add vanilla.
- Spread between layers and on top of cake.
- Garnish with coconut if desired.
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Reviews
-
This cake didn't turn out quite as I'd hoped; it ended up being really dense and flat. I'm not sure what I did wrong. I subbed butter for shortening, used milk + vinegar to sub for buttermilk, and used about half the red food coloring. I don't have a sifter, so I lightly spooned the four into my measuring cup. I must have accidentally left out the salt or something? It's a mystery! I'll try again another time.
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I've used this recie for 45 years. It is a family favorite and a MUST for our get togethers My son at 6 years old requested it for his birthday in lieu of a character cake. Forty years later it is still his favorite. This frosting is the ONLY frosting I would use. The flour/milk mixture must completely cooled. I use soften butter to make the frosting fluffy. I do add chopped pecans and the coconut to the frosting. AWESOME cake!!!
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Lali, Thank you for posting this recipe. I added more cocoa powder (2 tbsp), 1/4 cup more flour, 1 tsp baking powder, 1tbsp canola oil, and used butter instead of shortening (ok, so I'm another one of those "recipe-meddlers")... but it is a very fine cake recipe and turned out fluffy and moist for me. I was a deviant with the icing too, I'm in Georgia, so it had to be the cream-cheese icing, so I haven't tried your version of the icing yet, but I will someday. Thanks again for the recipe!
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Tweaks
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This cake didn't turn out quite as I'd hoped; it ended up being really dense and flat. I'm not sure what I did wrong. I subbed butter for shortening, used milk + vinegar to sub for buttermilk, and used about half the red food coloring. I don't have a sifter, so I lightly spooned the four into my measuring cup. I must have accidentally left out the salt or something? It's a mystery! I'll try again another time.
RECIPE SUBMITTED BY
Lali8752
United States
My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.