Ever since my husband saw the bleeding armadillo cake in the movie Steel Magnolias, Red Velvet Cake has been his top choice for birthday cakes. I'm sorry to say, but I am a bit traditional when it comes to cakes. I prefer that they don't come shaped like road kill topped with gray icing.
Please enjoy this traditional version of a Red Velvet Cake, perfect for birthdays, Valentine's Day and Christmas, too.
Please enjoy this traditional version of a Red Velvet Cake, perfect for birthdays, Valentine's Day and Christmas, too.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients:
- Cake Recipe:
- 2-1/2 cups sifted cake flour
- 1/2 teaspoon salt
- 2 teaspoons cocoa
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- 1/2 cup shortening or butter, softened
- 1-1/2 cups sugar
- 2 large eggs
- 2 (1-ounce) bottles red food coloring
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
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- Cream Cheese Icing Recipe:
- 1 (8) ounce package cream cheese, softened
- 4 tablespoons (1/4 cup) butter, softened
- 1/2 box (pound) plus 2 tablespoons confectioner's sugar
- 1 teaspoon vanilla extract
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- Optional Garnish: 1/2 to 1 cup chopped pecans, toasted slightly
Preparation:
Preheat oven to 350 degrees F. Grease and flour 3 8-inch cake pans.
Combine first set of dry ingredients in a medium bowl with a wire whisk. Set aside. Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla, blending well. Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add mixed dry ingredients to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into prepared pans.
Bake for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top of cake. Garnish with pecans.
Store cake in the refrigerator.
Red Velvet Cupcakes
Red Velvet Trifle
Combine first set of dry ingredients in a medium bowl with a wire whisk. Set aside. Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla, blending well. Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add mixed dry ingredients to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into prepared pans.
Bake for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Make the Cream Cheese Icing
Using a mixer, blend all of the ingredients together until smooth and creamy.Spread Cream Cheese Frosting between layers and on top of cake. Garnish with pecans.
Store cake in the refrigerator.
More Red Velvet Links
Raspberry-Red Velvet CakeRed Velvet Cupcakes
Red Velvet Trifle
