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James Gang Red Velvet Cake
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
125 minutes
Classic red velvet cake with indulgent frosting, coconut, and nuts - a timeless family heirloom recipe.
Ingredients:
  • 0.5 cup vegetable shortening
  • 1.5 cups white sugar
  • 2 eggs
  • 2 ounces red food coloring
  • 2 tablespoons unsweetened cocoa powder
  • 2.25 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • 1 teaspoon butter flavored extract
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable shortening
  • 0.5 cup flaked coconut, or as desired
  • 1 tablespoon chopped nuts
Instructions:
  • Preheat your oven to 350 degrees. Prepare your cake pans by greasing and flouring them.
  • Combine 1/2 cup of vegetable shortening and 1 1/2 cups of sugar in a large bowl. Add eggs one at a time, mixing well after each addition. In a small bowl, combine red food coloring with cocoa powder to make a smooth paste, then fold into the shortening mixture.
  • Season with salt and gradually incorporate the flour, alternating with buttermilk. While mixing, add baking soda, followed by drizzling in the vinegar, butter extract, and vanilla extract. Stir until smooth and pour the batter into the cake pans.
  • Bake until cakes are firm in the center and a toothpick inserted comes out clean, approximately 30 minutes. Let them cool.
  • In a saucepan over medium-low heat, whisk together flour and milk until smooth, then simmer and cook until thickened for about 30 seconds. Remove from heat and cool completely. In a bowl, combine vegetable shortening, sugar, and vanilla extract. Slowly beat in the cooled milk mixture with an electric mixer until fluffy. Frost the cake layers with the frosting and top with coconut and chopped nuts before serving.

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