Red Velvet Cake Recipe
π Total Time: 40 minutes | π½οΈ Servings: 12 | π Yield: 1 cake
Description:
Indulge in the perfect balance of sweetness and richness with this delectable Red Velvet Cake recipe. Whether it’s for a festive Christmas gathering or a quick dessert fix, this cake is sure to impress!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 cups | Sugar |
| 1/2 cup | Shortening |
| 2 | Eggs |
| 2 tsp | Vanilla extract |
| 1 1/2 cups | Flour |
| 1 tsp | Salt |
| 1 tsp | Baking soda |
| 1 cup | Buttermilk |
| 2 tsp | Vinegar |
| 1 cup | Milk |
| 1 cup | Flour |
| 1 cup | Sugar |
| 1/4 cup | Shortening |
| 1 tsp | Vanilla extract |
| 1 cup | Coconut (for garnish) |
Instructions:
- Preheat your oven to 350Β°F (175Β°C). Prepare two 9-inch cake pans by greasing them with butter and dusting them with flour.
- Cream together the sugar and shortening in a large mixing bowl until light and fluffy.
- Add the food coloring, eggs, and vanilla extract to the creamed mixture. Mix until well combined.
- In a separate bowl, sift together the flour, cocoa, and salt three times. Gradually add this dry mixture to the creamed mixture, alternating with the buttermilk. Blend until smooth.
- In a small bowl, mix the vinegar and baking soda. Fold this mixture gently into the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Fluffy White Icing:
- In a small pan, combine the milk and flour. Cook over medium heat, stirring constantly, until thickened. Let it cool completely.
- In a mixing bowl, cream together the sugar and shortening until fluffy.
- Add the cooled flour and milk mixture to the creamed mixture. Beat until light and fluffy.
- Mix in the vanilla extract.
- Spread the icing between the cake layers and on top of the cake.
- Garnish with shredded coconut if desired.
Nutrition Facts (per serving):
- Calories: 509.7
- Total Fat: 27.6g
- Saturated Fat: 7.3g
- Cholesterol: 38.9mg
- Sodium: 342.3mg
- Total Carbohydrates: 61.7g
- Dietary Fiber: 0.7g
- Sugars: 42.9g
- Protein: 4.8g
Recipe Notes:
- For a richer flavor, use high-quality cocoa powder.
- Ensure all ingredients are at room temperature for best results.
- Be careful not to overmix the batter to avoid a dense cake texture.
- You can adjust the amount of food coloring to achieve your desired shade of red.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
