Red Velvet Cake


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"Submitted by Susan Magee"

Serves | Prep Time | Cook Time

Why I Love This Recipe

"First cake I ever made from scratch!" - Susan Magee


Ingredients You'll Need

2 ¼ - cups All-purpose flour [sifted]
1 - tsp Salt
2 - tbs Cocoa
2 - 1 oz Bottles of red food coloring
½ - cup Crisco/veg shortening
1½ - cups Sugar
2 - Large Eggs
1 - cup Buttermilk
1 - tsp Vanilla extract
1 - tsp White vinegar
1 - tsp Baking soda


Directions

Grease and flour two 9-inch cake pans. Combine sifted flour and salt, set aside.


Put cocoa in a small glass bowl and add food coloring gradually, stirring until mixture is smooth. Set aside.


Cream together shortening and sugar, beat for 4 to 5 minutes at medium speed in your electric mixer until fluffy.


Add eggs, one at a time, beating for at least 30 seconds after each addition.


At low speed on your mixer, add flour mixture to sugar mixture alternately with the buttermilk and vanilla, scraping down sides of the bowl as necessary.


Add cocoa/food coloring mixture, mixing until color of batter is uniform. Do not overbeat; cake batter will result in a tough cake. Turn off your mixer.


In a small bowl, mix vinegar with baking soda. It will foam up. Stir briefly to mix and then add it to cake batter, folding in to incorporate well, but do not beat.


Pour batter into prepared cake pans and bake in oven at 350F for 25 to 30 minutes or until a fork comes out clean.


Allow layers to cool on rack for 10 mins before turning out. Let cake cool completely before frosting.


** TIPS: Don't be tempted to shorten the shortening/sugar creaming time. Cake texture will be far better and you can mix up your cocoa and food coloring while the mixer is running. Mixing the cocoa with the food coloring is the best way to get uniform color in the cake. Yes, red food coloring does stain, so use glass utensils rather than plastic. The cake with one ounce of food coloring was a very dark pink. The cake with two oz (1/4 cup) was RED.**


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