“This is the best red velvet cake recipe! This cake is incredibly soft, moist, buttery, and topped with an easy cream cheese frosting. A family favorite — great for the Christmas holiday.”
Prep: 15 m Cook: 35 m Ready In 55 m
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To make this Best Red Velvet Cake, You’ll need the following Ingredients:
Ingredients:
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
2 ounces red food coloring
½ cup shortening
1 teaspoon vanilla extract
1 ½ cups white sugar
2 eggs
1 teaspoon white vinegar
1 ½ teaspoons baking soda
2 ½ cups all-purpose flour, sifted
1 cup milk
1 cup white sugar
5 tablespoons all-purpose flour
1 cup butter
1 teaspoon vanilla extract
Directions:
1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 ½ cups sugar until light and fluffy. 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. Stir together baking soda and vinegar, then gently fold into the cake batter.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cooling completely before frosting. Refrigerate until ready to serve.
4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Best Red Velvet Cake
Equipment
- Round Pans
- Large Bowl
- Saucepan
- Oven
Ingredients
- 2 tbsp unsweetened cocoa powder
- 1 cup buttermilk
- 1 tsp salt
- 2 ounces red food coloring
- ½ cup shortening
- 1 tsp vanilla extract
- 1 ½ cups white sugar
- 2 eggs
- 1 tsp white vinegar
- 1 ½ tsp baking soda
- 2 ½ cups all-purpose flour, sifted
- 1 cup milk
- 1 cup white sugar
- 5 tbsp all-purpose flour
- 1 cup butter
- 1 tsp vanilla extract
Instructions
- Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
- Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 ½ cups sugar until light and fluffy. 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. Stir together baking soda and vinegar, then gently fold into the cake batter.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cooling completely before frosting. Refrigerate until ready to serve.
- To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.