Like RED VELVET CAKE? Yes? Then a “from scratch” red velvet cake recipe is the only way to go! A box mix comes out too dry and tasteless while this lives up to it’s name! The buttermilk helps to make it velvety smooth and rich!
When you add the baking soda on top of the white vinegar, you will get a fizzing reaction.
Watch the time on this cake and do not overbake it or it will be dry and it will lose its velvety texture. Every oven is different, so check it with a cake tester under the suggested time and take it out of the oven just when the tester is clean.
The RED VELVET CUPCAKES on my website uses this same recipe! I love this cake with Cream Cheese Frosting which is also on my website.
A two-layer 9-inch cake will serve 12 or 16. Cutting the cake into 12 pieces gives you pretty hefty slices so the nutritional calculation uses 16 slices.
See some of the steps in the slideshow below.
Enjoy!
Red Velvet Cake
Ingredients
- 1 cup shortening
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon baking cocoa
- 1 ounce red food coloring
- 2 ½ cups flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
Instructions
- Preheat oven to 350°.
- Spray or grease two 9-inch round cake pans or use parchment paper liners.
- With a mixer on medium speed, beat together the shortening and the sugar.
- Add the eggs and beat it well.
- In a small bowl, mix the cocoa and red food coloring and add it to mixture. Beat it thoroughly to get the red color completely mixed in.
- In a medium bowl, combine the flour and salt and add it alternately with the buttermilk and vanilla extract.
- Lastly, put the baking soda on top of the batter and add the white vinegar on top of the baking soda. You will see the baking soda fizz and poof up! Then fold that into the batter completely on low speed.
- Divide the cake batter evenly into the two cake pans. It is a thick cake batter so use a knife or offset spatula to even out the top of the batter in each cake pan.
- Bake at 350° for 25-30 minutes or until a cake tester inserted in the middle comes out clean. Do not overbake.
- Place the cake pans on a wire rack to cool.
- Invert one cake layer onto a serving plate and frost the top. Place the second layer on top and frost the top and the sides of the cake. ( I like to use a Cream Cheese Frosting. That easy recipe is on my website.)
Yammy!!!