Dee's No Fail Red Velvet Cake & frosting

Dorinda Willard

By
@DeeWill

Yup, another red velvet recipe. This is my "go-to" and is always moist. I frost it with the fluffy frosting recipe that follows.


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Comments:

Serves:

8-10

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 c
vegetable shortening (crisco)
1 1/2 c
white sugar
2 large
eggs
2-1 oz bottle
red food color
2 Tbsp
cocoa, unsweetened
2 1/4 c
flour, all purpose
2 tsp
salt
1 c
buttermilk *
1 tsp
vanilla extract
1 Tbsp
vinegar (white)
1 tsp
baking soda

FLUFFY FROSTING

1 1/4 c
whole milk
3 Tbsp
cornstarch
1 c
sugar
1 c
vegetable shortening (crisco)
1 tsp
vanilla

Directions Step-By-Step

1
In a mixing bowl, cream together shortening and sugar.
2
Add eggs and beat until light and fluffy.
3
In a small bowl mix together food color and cocoa. Add to sugar-egg mixture. Beat well.
4
In a separate bowl, mix together flour and salt. And in a meas. cup add the vanilla to the buttermilk. Now alternately add dry ingred. and milk mixture to the sugar-egg mixture. Continue beating and then add the vinegar and soda.
5
When well blended, pour into 2-9" greased and floured cake pans.

Bake for 30 minutes @350. Cool thoroughly before frosting. Looks great if you split the layers in two for a four layer cake.
6
* I keep a container of powdered buttermilk to use for various recipes. You can get it in the baking section of your grocery store. I just never use all the buttermilk in the carton, and I hate waste.
7
Fluffy Frosting:
Whisk together cornstarch with 1/4 cup milk. Mix in the remaining 1 cup milk and cook over medium heat until thick. (stir constantly with a whisk and watch that it doesn't scorch). Pour into a pie plate and cover with plastic wrap, press down gently touching the surface all around. (this keeps it from forming a crust like you get with cooked puddings) Refrigerate until cold and thick like pudding.

Cream sugar and shortening, add vanilla. Mix until very light. Add the chilled thickener a spoonful at a time and continue mixing until the consistency of whipped cream. Frost between layers and top. I don't usually frost the sides.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American