Best Ever Red Velvet Cake Recipe

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This Red Velvet Cake was a great recipe and it was a great turn out everyone loved it! I have been looking for it for almost 10 years including the icing. The icing recipe has been my nemisis! I recommend anyone to try it on any cake it’s truly awesome!! Especially on a chocolate or devil’s food cake.

I have made this cake at least six times, all with good results. I even made it in a 9X13 pan (I had to increase the baking time of course) and made it into a “spaceship” cake for my 5 year old son who loves this cake. I have found that this cake tastes better after refrigeration for some reason. And, I have found it very important to chill the milk and flour combination for the icing – if the butter melts then the icing consistancy becomes runny. The only “modification” I make to this recipe is that I use Dutch Process Cocoa instead of the regular cocoa, it has a stronger flavor. I think this cake is better than any I’ve had in a restaurant.

Red Velvet Cake

Prep 25 m

Cook 30 m

Ready In 2 h 25 m

Ingredients:

Cake:

  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 4 tablespoons red food coloring
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon distilled white vinegar

Icing:

  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup white sugar
  • 1 cup butter, room temperature
  • 1 teaspoon vanilla extract

 

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.

Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don’t beat or stir the batter after this point.

Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.

To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

 

 

 

 

 

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