Red Velvet Cake.
Lookin’ a little different ’round here! I am still working out some kinks and trying to get the blog more organized, but a HUGE thanks goes out to Seth from Boy Meets Food for jazzing my site up.
I know you must be thinking… ‘another boring red velvet cake recipe?’
I can assure you that is one of the best red velvet cakes I have ever had. In fact, it is the best. And it is pretty simple, too.
This recipe comes from a family friend who is famous for this red velvet cake. We have dubbed her ‘Pretty Patty,’ because . . . well, she is gorgeous and just the sweetest soul. She is also an incredible baker. She is probably one of the people who has influenced my love of baking.
She has made this cake for all of our birthdays, graduation parties, and other spectacular events. ‘Round these parts, our graduation parties were larger than my wedding. Which was large.
Does that make us trashy? Maybe. But we know how to party.
I love the color of the batter. It compliments my love of glitter and sparkles.
I guess it could also make me appear flaky and immature. Either way, pink batter makes me happy. And it stains my hands.
My first 3 attempts at this cake failed miserably. It was actually pretty humorous – one day I will share the photos. Luckly, I have learned to calm my drama-queen attitude down.
I now leave the drama queen behavior up to my husband. He has mastered that art.
I used 2 mini cake pans – about 4 inches around. This way, we had a cute, tiny cake to eat, and I was able to fit into my pants the next few days. Thank goodness for small pans.
5 layers of pure deliciousness. Amazing…
Cream cheese frosting is the only icing that I truly love. I don’t think a red velvet cake is complete without cream cheese frosting.
Neither is my life. That’s why I eat it so often.
My friend, Caitlin, has never had red velvet cake. Caitlin, this is a sin. Come over now so I can fatten you up.
Red Velvet Cake
3/4 cup shortening
2 1/2 cups sugar
3 tablespoon cocoa
3 tablespoon red food coloring
3 cups cake flour
1/2 teaspoon salt
1 1/2 cup buttermilk
1 1/3 teaspoon vanilla
1 1/2 tablespoon vinegar
1 1/2 teaspoon baking soda
Preheat oven to 350. Grease and flour cake pan/pans.
Cream shortening and sugar. Add eggs. Slowly add cocoa and food coloring. Soft together cake flour and salt. Add flour mixture alternately with buttermilk beginning and ending with flour. Add in vanilla and beat for 2 minutes.
Mix baking soda and vinegar together. Add and stir until combined.
Bake for 30 minutes.
Cream Cheese Frosting
3-8oz blocks of cream cheese
1 stick of butter, softened
1/2 tablespoon vanilla
~ 16 oz powdered sugar (1 bag)
Cream butter and cream cheese. Add in vanilla. Gradually stir in powdered sugar until the frosting reaches desired consistency.
This cake is moist and full of light flavor. Sure, red velvet cake may just be good ‘old chocolate cake, but I love complicating things.
I guess I still have a little diva left in me.
122 Comments on “Red Velvet Cake.”
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What kind of food coloring do you use?
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I’m making a 3-layer cake and worried that the frosting isn’t sturdy enough to hold it up. What is your experience with this?
If you find that it isn’t sturdy enough, just add more powdered sugar to thicken it up!
can i replace the shortening with veg oil?? and what is the measurement
I can’t say as I’ve never tried it, but I would not suggest doing that. I would think the texture would be completely different and red velvet cake is pretty finicky to make to begin with.
is there a substitute for shortening? cause i can’t seem to find it in any shops over here in singapore. and the ingredients for the cake are only for one layer right?
I have this same recipe but now use butter instead of the shortening. Makes it yummier!!!!!!!!
I made this cake and it turned out more on the dry side. any idea why this might have happened?
I made this into cupcakes this past weekend. AMAZING! The cream cheese frosting is TO DIE FOR. Thanks for sharing an awesome recipe!!
I read your blog everyday and have made sooo many of your recipes, but I am bad about leaving a comment. Just made this cake for the 5th time and the recipe never fails to be delicious!! My friends love it so much I had to make 2 cakes this time! Only red velvet cake I will make for the rest of my life!
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I’ve had many failures trying to get my red velvet “right”.
My granddaughter asked for Red Velvet cupcakes today and I said “yes I can do that!” Total Lie!. I found your recipe online in a desperate search to find a great recipe.
Your comment about failing a few times actually convinced me to try your recipe.
I cut your recipe in half and made 16 cupcakes. First batch I filled the cups 3/4 full and baked for 20 minutes. OOPS! came out looking like a fat girl in a bikini!
For the second batch, I filled the cupcake papers half full and baked for 20 minutes. Perfect! They looked marvelous!
Now the taste… Very very good! Light and fluffy and a hint of chocolatey goodness.
This will be my go to recipe for red velvet order from now on.
You get 5 stars for this!