How To Make Homemade Red Velvet Cake
This rich and moist red velvet cake has a wonderful mix of sweet and acidic flavors, from the soft cake down to the creamy frosting!
Serves:
Ingredients
- 2tbspunsweetened cocoa powder
- 2ozred food coloring
- 1cupbuttermilk
- 1tspsalt
- 1tspvanilla extract
- ½cupshortening
- 1½cupswhite sugar
- 2eggs
- 2½cupsall purpose flour,sifted
- 1½tspbaking soda
- 1tspwhite vinegar
- 1cupmilk
- 5tbspall purpose flour
- 1cupwhite sugar
- 1cupbutter
- 1tspvanilla extract
Instructions
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Grease two 9-inch round pans. Preheat the oven to 350 degrees F. Make a paste of cocoa and food coloring. Set aside.
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Combine the buttermilk, salt, and 1 teaspoon of vanilla. Set aside. In a large bowl, cream together the shortening and 1½ cups of sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated.
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Stir together the baking soda and vinegar, then gently fold into the cake batter. Pour the batter into prepared pans.
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Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
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Allow to cool completely before frosting. Refrigerate until ready to serve.
Icing:
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In a saucepan, combine the milk and 5 tablespoons of flour. Cook over low heat, stirring constantly until the mixture thickens. Set aside to cool completely.
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Cream together the butter, 1 cup of sugar, and 1 teaspoon of vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until the icing reaches spreading consistency.
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Frost the cake, slice, and serve. Enjoy!
Nutrition
- Calories: 513.99kcal
- Fat: 25.82g
- Saturated Fat: 12.68g
- Trans Fat: 1.75g
- Monounsaturated Fat: 8.04g
- Polyunsaturated Fat: 3.28g
- Carbohydrates: 66.64g
- Fiber: 1.12g
- Sugar: 43.81g
- Protein: 5.58g
- Cholesterol: 70.18mg
- Sodium: 357.32mg
- Calcium: 61.59mg
- Potassium: 119.07mg
- Iron: 1.66mg
- Vitamin A: 153.07µg
- Vitamin C: 0.20mg
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