Rating: 4 stars 4.1
17 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

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.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
16
Yield:
1 9-inch layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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

544 calories; protein 4.5g; carbohydrates 63.6g; fat 31.1g; cholesterol 87.3mg; sodium 425.5mg. Full Nutrition
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