Red Velvet Cake.

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Standard Hen, Dec 29, 2007.

  1. Standard Hen

    Standard Hen Songster

    May 17, 2007
    Red Velvet Cake

    1/2 cup shortening
    1 1/2 cups sugar
    2 eggs
    1 teaspoon vanilla
    2 ounces red food coloring
    2 1/2 cups all purpose flour-sifted
    1 teaspoon salt
    2 tablespoons cocoa
    1 cup buttermilk
    1 1/2 teaspoons baking soda
    1 tablespoon white vinegar

    In an electric mixer cream shortening and sugar.Add eggs, vanilla and food coloring.Blend. Combine flour, salt and cocoa in seperate bowl.Add to creamed shorteningalternately with buttermilk. Stop mixer.Sprinkle baking soda over batter, pour vinegar over soda. Do not beat. Mix very gently and quickly with a spatula because vinegar and soda start to react. Bake in two greased and floured 9-inch pans at 350 degrees for 25-30 minutes ( I check with toothpick) Turn onto wire racks to cool. Frost when cool.

    White Cream Frosting

    5 tablespoons flour
    1 cup milk
    1 cup granulated ot 1 3/4 cup confectioners sugar
    1/2 cup shortening
    1/2 cup butter
    1 teaspoon vanilla

    Mix flour and milk to a smooth paste in a small saucepan. Cook over low heat stirring constantly until very thick. Set aside to cool. With electric mixer beat at highest speed the granulated sugar, shortening and butter for 10 minutes.This is very important. It must be beaten until so smooth that the sugar is hardly noticed. If using confectioners sugar use low speed and reduce beating time, just until you get a smooth consistancy. Add vanilla and cooled milk-flour-paste to sugar mixture. Continue beating until it looks like whipped cream. Spread between layers and on top and sides of cooled cake.

    P.S. I tried the confectioners sugar in the frosting once and prefer the granulated. I found the confectioners to have a slight aftertaste about it.
    I also tried cake flour once and I believe the difference was that you do not have to sift that.


    Not only good for Christmas but New Years too.

    Or anytime for that matter.
    smschiller08 likes this.
  2. hypnofrogstevie

    hypnofrogstevie chick magnet

    Jul 12, 2007
    Newton NJ
    Saved! thank you so much
  3. nccountrygirl

    nccountrygirl Songster

    Jul 31, 2007
    Sanford N.C.
    Standard, in the white cream frosting due you still use all-purpose flour? The cake sounds yummy and I'm going to make it tomorrow. Thank you for the recipe. Laura
  4. Standard Hen

    Standard Hen Songster

    May 17, 2007
    Yes Laura, I always use the all purpose because it is what I have around. I think the time I used the cake flour it was because I had bought it for something else so I wanted to use it up.

    I can't believe you are going to make it tomorrow! Do you have all the ingredients??

    My daughter loves this cake and it would not be Christmas without it. BUT when we sat down this year to dig in we both looked at each other like uh-oh. She tried to say it was still good but she never had

    The chickens liked it though.
  5. nccountrygirl

    nccountrygirl Songster

    Jul 31, 2007
    Sanford N.C.
    Thanks for the info, My hubby and I have to go buy groceries tonight so I'm going to get what I don't have which is shortning since I use oil, I think I have all the rest. Again thank you and I'll let you know how it turns out. Laura
  6. 65browneyes

    65browneyes Songster

    Mar 2, 2007
    OH, Thank you!! My DD's birthday is coming up and she loves this! I used it for a Barbie cake once and it was a huge hit!

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