Classic Red Velvet Cake Delight
Indulge in this classic Red Velvet Cake, a timeless dessert that boasts a moist, velvety texture and a rich cocoa flavor. Perfect for special occasions or simply to satisfy your sweet tooth, this cake is layered with a luscious buttercream frosting that will melt in your mouth. Enjoy a slice of nostalgia with this show-stopping County Fair favorite.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
shortening
1/2 cup (none)
sugar
1 1/2 cups (none)
eggs
2 (none)
cocoa powder
2 tablespoons (smooth paste with food coloring)
red food coloring
2 ounces (mixed or with water)
all-purpose flour
2 cups (sifted)
salt
1 teaspoon (none)
buttermilk
1 cup (none)
vanilla extract
1 tablespoon (added to batter)
baking soda
1 teaspoon (mixed with vinegar)
vinegar
1 tablespoon (mixed with baking soda)
flour (for frosting)
3 tablespoons (cooked with milk)
milk
1 cup (cooked with flour)
sugar (for frosting)
1 cup (none)
butter
1/2 lb (beaten for frosting)
vanilla extract (for frosting)
1/2 teaspoon (added to frosting)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3
In a small bowl, mix the cocoa powder and red food coloring to form a smooth paste. Add this paste to the creamed mixture and mix until fully incorporated.
4
In another bowl, sift together the flour and salt. Gradually add these dry ingredients to the batter, alternating with the buttermilk. Begin and end with the flour mixture. Mix on medium speed until well blended.
5
Stir in the vanilla extract. In a small bowl, combine the vinegar and baking soda, and while it's still foaming, fold gently into the batter.
6
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7
Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
8
For the frosting, cook the flour and milk over medium heat, stirring constantly until the mixture thickens. Remove from heat and allow to cool.
9
Once cooled, beat together the sugar, butter, and vanilla extract until light and creamy. Slowly add the cooled flour mixture and beat at high speed until the frosting resembles whipped cream.
10
Spread the frosting between the layers and over the top and sides of the cooled cake. Allow the frosting to set before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Classic Red Velvet Cake Delight.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C).
What type and size of cake pans are required?
You will need two 9-inch round cake pans.
How should the cake pans be prepared before baking?
The pans should be greased and floured.
What is the first step in preparing the cake batter?
Cream together the shortening and sugar until light and fluffy, then add eggs one at a time.
How do I incorporate the cocoa powder and red food coloring?
Mix the cocoa powder and red food coloring in a small bowl to form a smooth paste before adding it to the creamed mixture.
What kind of flour is used in this Red Velvet cake?
The recipe calls for all-purpose flour.
How should the dry ingredients and buttermilk be added to the batter?
Gradually add the sifted flour and salt alternating with the buttermilk, beginning and ending with the flour mixture.
When should the vanilla extract be added to the batter?
Stir in the vanilla extract after the dry ingredients and buttermilk are well blended.
How are the baking soda and vinegar used in the recipe?
Combine the vinegar and baking soda in a small bowl and fold it gently into the batter while it is still foaming.
How long should the cake layers bake?
Bake the cakes for 30-35 minutes.
How can I tell if the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
What is the cooling process for the cake layers?
Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
What are the primary ingredients for the frosting base?
The frosting base is made by cooking flour and milk together.
How do I cook the flour and milk mixture for the frosting?
Cook them over medium heat, stirring constantly until the mixture thickens, then remove from heat to cool.
How is the final frosting assembled?
Beat together sugar, butter, and vanilla, then slowly add the cooled flour mixture and beat at high speed.
What should the final texture of the frosting be like?
The frosting should be beaten until it resembles whipped cream.
How much shortening is used in the cake?
The cake requires 1/2 cup of shortening.
How much sugar is needed for the cake batter?
The cake batter requires 1 1/2 cups of sugar.
How many eggs are used in this recipe?
The recipe uses 2 eggs.
What is the amount of cocoa powder used?
The recipe calls for 2 tablespoons of cocoa powder.
How much red food coloring is required?
You will need 2 ounces of red food coloring.
How much buttermilk is used?
The recipe uses 1 cup of buttermilk.
How much butter is used in the frosting?
The frosting requires 1/2 lb of butter.
How much vanilla is added to the frosting?
The frosting uses 1/2 teaspoon of vanilla extract.
What is the recommended serving advice for the frosting?
Allow the frosting to set after spreading it on the cake before serving.
How many ingredients are in this recipe in total?
There are 16 ingredients in total.
What tags are associated with this dessert?
Tags include red velvet cake, dessert, classic cake, county fair, and moist cake.
What is the described texture of the cake?
The cake is described as having a moist, velvety texture.
Is this a traditional style cake?
Yes, it is described as a timeless, nostalgia-filled County Fair favorite.