Return to Main Recipes Page/Return to Home Page

Red Velvet Cake (D, TNT)
Source: adapted from a recipe on the web
Yield: 1 9" 2-layer cake (or, 4 layers - see notes)

1/2 cup shortening
1-1/2 cup sugar
2 eggs
1/4 cup (2 oz.) red food color
1 cup buttermilk
2-1/4 cup flour
1 tsp. vanilla
2 tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
1 tbsp. vinegar

Red Cake Icing:
5 tbsp. flour
1 cup milk
1 cup sugar
1 cup butter, softened
1 tsp. vanilla

Make Cake:
Heat oven to 350°F. Grease and flour two 9" cake pans.

Cream shortening and sugar. Add eggs and continue beating hard.

Make a paste of food coloring and cocoa, add to mixture and continue to beat hard. Add salt and flour alternately with buttermilk. Add vanilla and beat hard. Add vinegar to soda, then stir into mixture (don't beat).

Pour into greased and floured cake pans and bake 20 to 30 minutes.

Make Red Cake Icing:
Cook flour and milk until extremely thick. Cool.

Meanwhile, cream sugar, butter, and vanilla until fluffy. When flour and milk mixture has cooled, add to creamed ingredients and beat until smooth.

Poster's Notes: I remember that as being the frosting for Red Velvet Cake, so here are both recipes. It was a real family favorite as a birthday cake, but I haven't made it in years.

As I recall the two layers can be split, making a 4-layer cake.

Posted by Sylvia Allen, Z'L

Nutritional Info Per Serving: N/A