melanie's red velvet cake (homemade, not boxed)

Name: Melanie's Red Velvet Cake (Homemade, Not Boxed)
Prep time: 45 min
Cook time: 25 min
Yield: 8
Cuisine: English
Ingredients: ## NOTES USE A SIMPLE SYRUP MIXTURE WITH A LITTLE ADDED REAL VANILLA TO SPREAD ON EACH LAYER BEFORE ADDING THE FROSTING. YOU MAY ALSO WANT TO MAKE TWO BATCHES OF THE FROSTING AS ONE JUST DIDN'T SEEM TO BE ENOUGH.; 1 teaspoon(s) baking soda; 1 cup(s) buttermilk; 1 tablespoon(s) vinegar; 1/2 cup(s) shortening; 1 1/2 cup(s) sugar; 2 - eggs; 1 teaspoon(s) real vanilla extract; 1 teaspoon(s) butter extract; 1 ounce(s) red color (food); 3 tablespoon(s) cocoa powder; 2 1/2 cup(s) sifted flour; 1 teaspoon(s) salt; ## NO-COOK FROSTING; 1 pound(s) (apr. 3.5-4 cups) confectioners sugar; 1/2 cup(s) shortening or butter; 1 tablespoon(s) real vanilla extract; 1/2 teaspoon(s) salt; 5 tablespoon(s) milk; 1/4 teaspoon(s) butter flavor extract (omit if using butter instead of shortening)

77 Pinches 1 Photo

Melanie Ross

Rumford, ME

Updated on Apr 15, 2014

If you don't want to try the "No Cook Frosting", you can always replace the frosting by making "Dutch Icing". Dutch Icing Mix – 5 tablespoons flour and 1 1/2 tsp salt in sauce pan. Add 1 cup milk. Cook over low heat stirring until very thick. Remove from heat and cool in refrigerator. In mixing bowl mix: 1 cup sugar, 3/4 cup crisco, 4 tablespoons oleo, and 2 tsp. vanilla – beat until fluffy. Fold in cooked and chilled mixture and beat until creamy. Spread over cooled cake.

Rate

prep time 45 Min

cook time 25 Min

method Bake

yield 8-16 serving(s)

Ingredients

NOTES USE A SIMPLE SYRUP MIXTURE WITH A LITTLE ADDED REAL VANILLA TO SPREAD ON EACH LAYER BEFORE ADDING THE FROSTING. YOU MAY ALSO WANT TO MAKE TWO BATCHES OF THE FROSTING AS ONE JUST DIDN'T SEEM TO BE ENOUGH.
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon vinegar
1/2 cup shortening
1 1/2 cups sugar
2 - eggs
1 teaspoon real vanilla extract
1 teaspoon butter extract
1 ounce red color (food)
3 tablespoons cocoa powder
2 1/2 cups sifted flour
1 teaspoon salt
NO-COOK FROSTING
1 pound (apr. 3.5-4 cups) confectioners sugar
1/2 cup shortening or butter
1 tablespoon real vanilla extract
1/2 teaspoon salt
5 tablespoons milk
1/4 teaspoon butter flavor extract (omit if using butter instead of shortening)

How To Make melanie's red velvet cake (homemade, not boxed)

Step 1

For The Layers Cream the shortening and sugar. Add eggs one at a time and beat vigorously. Add flavors to mixture. In a separate bowl make a paste of cocoa and food coloring and blend into shortening mixture. Sift together dry ingredients and add alternately with buttermilk to mixture. Add vinegar to mixture with last part of buttermilk. Blend well. Bake in 3 - 9" pans for 20-25 minutes at 350 degrees. Remove from oven and place on a wire rack to cool for 15 minutes. After 15 minutes, run a knife around the inside edge of the pan to loosen the layer. Place a plate or another wire rack on top of the layer pan and flip over. Gently tap your pan and slowly remove the pan. Let cake cool completely prior to frosting.

Step 2

For The Frosting Sift confectioners sugar. Cream shortening, salt, and flavors. Mix in 1/2 of the confectioners sugar. Alternately add in the rest of the sugar and enough milk to get smooth spreading icing.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes