RED VELVET CAKE WITH SHORTENING RECIPES

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CLASSIC RED VELVET CAKE RECIPE: HOW TO MAKE IT



Classic Red Velvet Cake Recipe: How to Make It image

This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. —Katie Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 17

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
12 ounces cream cheese, softened
3/4 cup butter, softened
5-2/3 cups confectioners' sugar
4-1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 583 calories, FatContent 24g fat (11g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 87g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

CLASSIC RED VELVET CAKE FROM SCRATCH - MY CAKE SCHOOL



Classic Red Velvet Cake from Scratch - My Cake School image

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

3 large eggs, room temperature
1 Tablespoon (12 g) vanilla extract
2 Tablespoons (24 g) red liquid food coloring
1 cup (242 g) sour cream (full fat)
1/4 cup (54g) vegetable oil
1/3 cup (73 g) milk
2 1/2 cups (285g) cake flour
2 cups (400 g) granulated sugar
4 Tablespoons (19 g) unsweetened cocoa powder
1/2 teaspoon ( 3g) salt
1 Tablespoon (15 g) baking powder
1 1/2 sticks (12 T) (170 g) unsalted butter slightly softened (Do not soften in microwave). I cut the butter into 1/4 inch slices onto waxed paper so it will soften quickly

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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