Classic Red Velvet Cake Recipe
- 1/2 cup shortening
- 1-1/2 cups sugar
- 2 eggs
- 1 bottle (1 ounce) red food coloring
- 3 teaspoons white vinegar
- 1 teaspoon butter flavoring
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 12 ounces cream cheese, softened
- 3/4 cup butter, softened
- 5-2/3 cups confectioners' sugar
- 4-1/2 teaspoons vanilla extract
- In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. Yield: 12 servings.
Reviews for Classic Red Velvet Cake
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"It was a little dry"
"I made this cake to celebrate a friend's birthday on a "game" night we have often. He said the cake was "awesome". My family and other guests also enjoyed the cake tremendously. Thanks so much for a recipe that I will keep and use again and again."
"Are you kidding? 1 bottle of red dye? Do you realize food dyes are made from petroleum in addition to acetone and coal tars and have been linked to rashes, asthma, and even tumors? You can get the same red color from beet baby food or boiling grated beets, straining them and using the red water. Red Velvet cake was actually created during WW II and chefs boiled beets to enhance the color of foods because so many products for baking were being rationed. Do not use food coloring, it is very bad for you. So much for your signature cake."
"Not very tasty and very dry"