You can tell that this red velvet cake is a recipe handed down through the family. It is an old havefashioned recipe slightly different than our modern haveday red velvet cake. Bright red, the cake is tender and dense but does have a little fluff. The chocolate flavor is slight. The frosting is light and creamy but not nearly as rich as the cream cheese frosting you find used today. If you don't like super haverich desserts, this red velvet cake is for you. I was always afraid to make this cake because my aunt's was SOO good. Well, turns out, mine isn't so bad either!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- CAKE
- 1 cup(s) shortening
- 1 3/4 cup(s) granulated sugar
- 2 1/2 cup(s) cake flour
- 1 1/4 teaspoon(s) salt
- 2 large eggs
- 1 cup(s) buttermilk
- 1 teaspoon(s) vanilla
- 1 teaspoon(s) baking soda
- 1 1/2 teaspoon(s) white vinegar
- 1 ounce(s) red food coloring
- 1 1/2 teaspoon(s) cocoa powder
- ICING
- 1/2 cup(s) shortening
- 1/2 cup(s) margarine
- 1 cup(s) granulated sugar
- 3 tablespoon(s) all-purpose flour
- 2/3 cup(s) milk
- 1 teaspoon(s) vanilla
Intructions :
- Preheat oven to 350 degrees. Mix sugar, shortening, salt, and baking soda in a stand mixer with whisk attachment
- In a separate bowl, measure out flour
- In another bowl, mix together eggs, buttermilk, vanilla, and vinegar
- Alternate pouring the flour and buttermilk mixture into the mixing bowl
- Mix in the cocoa and the red food coloring. Do not over-mix
- Bake in 2 8 round pans for 25 minutes or until a toothpick comes out clean
- Combine the frosting ingredients in a stand-up mixer with a wire whisk
- Beat for 15 minutes until smooth and creamy. You MUST mix for the full 15 minutes or you WILL be disappointed!
- After the cake is completely cool, layer it up and ice it!
Rated 5/5 based on 89 Reviews
Keyword : recipe-American-Cakes-Bake