RED VELVET CAKE | ALLRECIPES
A family favorite--great for the Christmas holiday.
Provided by deleteduser
Categories Holiday Cakes
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 1 9-inch layer cake
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 513.4 calories, CarbohydrateContent 66.6 g, CholesterolContent 74.1 mg, FatContent 25.7 g, FiberContent 1.1 g, ProteinContent 5.8 g, SaturatedFatContent 12.6 g, SodiumContent 502.5 mg, SugarContent 43.8 g
CLASSIC RED VELVET CAKE FROM SCRATCH - MY CAKE SCHOOL
We love this moist and delicious classic red velvet cake recipe! We love to pair it with cream cheese frosting!
Provided by Melissa Diamond
Total Time 0S
Prep Time 0S
Cook Time 0S
Number Of Ingredients 12
Steps:
- {*This recipe uses the Reverse Creaming Method.}
- Preheat oven to 350 degrees. Grease and flour two 8 x 2 inch pans.
- In a separate bowl, combine eggs, vanilla, red food coloring, sour cream, veg. oil, and milk. Whisk to blend and set bowl aside.
- Add the dry ingredients to the mixing bowl and blend with the mixer on medium speed for 30 seconds until the dry ingredients are well blended.
- Slowly add the slices of butter a few at a time while the mixer is on medium speed. Mix until the dry ingredients are moistened by the butter. It will look like coarse sand, and all the dry ingredients will be moistened by the butter. If you pinch some of the mixture between your fingers, it will stick together. Scrape the sides and bottom of the bowl.
- Method is important when using the Reverse Creaming Method. With the mixer on low speed SLOWLY add approximately 1/2 of the egg mixture increasing the speed to medium and mixing for 1 1/2 minutes - the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition .
- Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.
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