adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Red Velvet Cake
Red Velvet Cake
0 Likes
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Indulge in a moist and tender red velvet cake, made with buttermilk and topped with fluffy white icing - a crowd favorite!
Ingredients:
  • 1.5 cups white sugar
  • 0.5 cup shortening
  • 2 eggs
  • 4 tablespoons red food coloring
  • 2 tablespoons cocoa
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2.5 cups sifted all-purpose flour
  • 1 tablespoon distilled white vinegar
  • 1.5 teaspoons baking soda
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1 cup white sugar
  • 1 cup butter, room temperature
Instructions:
  • Heat the oven to 350°F (175°C) and grease two 9-inch round pans.
  • In a large bowl, use an electric mixer to beat together 1 1/2 cups of sugar and shortening until light and fluffy. Add eggs one at a time, mixing well after each addition. Then, make a paste by combining red food coloring and cocoa, and mix it into the creamed mixture.
  • In a small bowl, combine buttermilk, salt, and 1 teaspoon vanilla. Gradually mix in the flour, alternating with the buttermilk mixture, until just combined.
  • Combine vinegar and baking soda, then delicately incorporate into the cake batter before transferring into the prepared pans.
  • Bake in the preheated oven for 30 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes, then run a knife around the edges and carefully invert onto a serving plate or rack. Let cool for another 30 minutes.
  • Prepare the icing by gently heating milk and flour in a saucepan over low heat, stirring continuously until it thickens. Allow it to cool completely before using.
  • In a large bowl, use an electric mixer to beat sugar, butter, and vanilla until light and fluffy. Add the cooled flour mixture and beat until the frosting is easy to spread. Frost the cake layers once they are completely cool.

Similar Recipes