This red velvet cake is constantly requested by friends and family…it has the best flavor, and features real cooked frosting for a delicious, yet light finish.
Ingredients
- 2 ¼ cups sifted cake flour
- 1 teaspoon baking soda
- ½ cup vegetable shortening (such as Crisco®)
- 2 cups white sugar
- 2 eggs
- 1 (1 ounce) bottle red food coloring
- 1 fluid ounce water
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 cups milk
- ¼ cup all-purpose flour
- 2 cups butter, softened
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda.
Step 2
Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.
Step 3
Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans.
Step 4
Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.
Step 5
To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.
Cook’s Notes
As a substitute for buttermilk, you can also make sour milk by adding about 2 tablespoons of vinegar into liquid measuring cup, then add milk to make 1 cup.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 544 | |
% Daily Value * | |
Total Fat31g | 40% |
Saturated Fat17g | 85% |
Cholesterol87mg | 29% |
Sodium426mg | 19% |
Total Carbohydrate64g | 23% |
Dietary Fiber1g | 2% |
Total Sugars46g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium68mg | 5% |
Iron2mg | 10% |
Potassium120mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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