red velvet cake

This is the best Red Velvet Cake I have ever eaten, it is very moist and delicious. It also makes yummy cupcakes!  The recipe came from my son-in-law’s mother and honestly it’s perfect. I am honored to share this recipe with all of you!

Red Velvet Cake

Ingredients

• ½ c Crisco

• 1 tsp Baking Soda

• 1 ½ c Sugar

• 2 ½ c Flour

• 2 Eggs

• 1 tsp Salt

• 2 oz Red Food Coloring

• 1 tsp Vanilla

• 1 tsp Cocoa

• 1 tsp White Vinegar

• 1 c Buttermilk   

Directions

1. Preheat the oven to 350°F 

2. Lightly grease two nine inch pans with nonstick spray and line the bottom of the pans with parchment paper.

3. In a stand mixer, cream together sugar, eggs and shortening.  

4. Mix the red food coloring and cocoa and add to the sugar and shortening mixture.  

5. Add the flour and salt to a separate bowl

6. Add the flour mixture alternating with the buttermilk to the stand mixer.  

7. Add vanilla. 

8. Fold in the baking soda and vinegar.  

9. Divide the batter evenly between the prepared cake pans.

Bake at 350°F for 25-30 minutes or until or until a toothpick inserted in the center of the cakes comes out clean.  

Let the cakes cool down in the pans for at least 10 minutes and place the cakes rounded-sides up on a wire rack to cool down completely.

Frosting

Ingredients

• 1 stick of butter, room temperature

• 1 c Confectioners Sugar

• ½ c Crisco 

• 2 tbsp Flour

• 1 c Milk

• 1 tsp Vanilla

Directions

1. In a small sauce pan, add the milk and flour, mix until combined and there are no lumps. Over medium heat cook flour and milk until thick, stirring constantly to keep smooth, then cool in a bowl. Cover with plastic wrap pressing down on the cooked mixture.  Set aside

2. In a stand mixer, cream sugar, butter,  shortening and vanilla until creamy. for 10 minutes until light & fluffy.  

3. Then blend in cooled flour & milk mixture and beat for at least 10 minutes until light and fluffy (will resemble whipped cream)

To frost the cake, place one layer rounded side down in the middle of the plate.  Using an offset spatula spread some of the frosting over the top of the cake.  Carefully add the other layer on top, rounded side up and cover the entire cake with the remaining frosting. Decorate top with strawberries and/or raspberries if you choose.