I don’t remember not having this cake at some type of family gathering, when I was a kid growing up, which was a long time ago. And now, I have been making this red cake recipe and icing for, well….forever!! It is still remains a favorite among family and friends.
2Grease and flour two, 8 or 9 inch round layer cake pans, (or a 13x9x2 pan).
3In a medium bowl, sift together the cake flour, cocoa, and salt; set aside.
4In a mixing bowl, add the Crisco and sugar and beat for 2 minutes at medium speed.
5Add in the eggs and vanilla; beat for 1 minute.
6Add the dry ingredients alternating with the buttermilk to the shortening mixture. Mix for 1 minute.
7With a spatula, stir in the red food coloring, 1 bottle at a time. (If you use the mixer, it will splatter everywhere. You’ll look like you’ve been shot ;)….so stir in gently). After you have stirred in the food coloring, mix on low speed for a ½ minute.
8In a small cup or dish, mix the vinegar and baking soda together; it will foam a little. Pour this into the cake batter and mix for another half minute.
9Divide the cake batter evenly into prepared pans.
10Bake at 350 degrees for 25-30 minutes, or until tooth pick inserted in center comes out clean.
11Remove cake from oven and cool in pans for 5 minutes. Turn cake out onto cake racks to cool completely.
12RED CAKE ICING:
13In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan.
Or, if you don’t want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.
14Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.
15When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour.
Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all.
16In a mixing bowl, cream the Crisco and butter until combined
17Add the powdered sugar and vanilla and beat for about a 2 minutes
18With a fork, skim off the top dried layer of the cooled milk mixture and discard.
19Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...