Traditional Red Velvet Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Most people think that Red Velvet cake has a cream cheese frosting. Not so - the traditional frosting is something much more like the filling in a Hostess cupcake or Twinkie, and that's the frosting featured in this recipe that I received from a very dear friend of mine. Ingredients:
⅔ c. shortening |
1 1/2 c. sugar |
2 eggs |
1 - 2 or 3 oz bottle of red food coloring |
2 tbsp. cocoa – do not use dutch-process (it makes the cake too dark) |
1 tsp. vanilla |
1 tsp. salt |
2 1/4 cups cake flour |
1 c. buttermilk |
1 tsp. soda |
2 tbsp. vinegar |
frosting – recipe below |
Directions:
1. Preheat oven to 350˚F. Grease and flour three 9” round cake pans.
2. In large bowl, cream shortening and sugar. Add eggs and mix well.
3. Combine food coloring, cocoa and vanilla and stir in.
4. Sift together salt and flour.
5. Mix together vinegar, buttermilk and soda.
6. Add flour mixture alternately with buttermilk mixture to creamed mixture. Blend well.
7. Pour into prepared pans. Bake for 30 minutes; cakes are done when a toothpick inserted into the center comes out clean. Remove from oven and allow to cool on racks for five minutes before removing from pans. Cool completely.
8. Fill and frost cakes with Frosting (recipe below). Garnish with walnut halves and candied cherries (optional). Beautiful three-layer cake with bright red interior.
9. TRADITIONAL RED VELVET CAKE FROSTING
10. In a double boiler, combine 1/2 c. flour and 1 cup milk. Cook until thick while whisking constantly; cool completely. Chill. Place in chilled bowl and beat on high for several minutes. Mix together 1 cup softened butter, 1 cup granulated super-fine sugar and 1 tsp. vanilla in another bowl until light and fluffy. Add to first bowl mixture and beat until light and fluffy. Frost between layers and on top.
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