Red Velvet Cake

5 from 1 vote

You are definitely going to want to cut yourself a big slice of this delicious red velvet cake. Layers of moist red chocolate cake are sandwiched between creamy decadent cream cheese icing.

Course Desserts

Cuisine American

Cook Time 30

Cooling Time 15

Servings people

Calories 368kcal

Author Lisa B.

Ingredients

1 cup shortening softened
1 1/4 cups of sugar
2 large eggs lightly beaten
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon salt
1 tablespoon cocoa powder
1 cup buttermilk
2 ounces red food coloring
1 teaspoon baking soda
1 tablespoon distilled white vinegar
4 cups cream cheese icing

Instructions

Preheat the oven to 350° F.
Cream the shortening and sugar together in a large mixing bowl.
Add the eggs and vanilla. Stir to combine.
Sift the cake flour, salt and cocoa powder together in a separate mixing bowl.
With the mixer running on low, add one third of the dry ingredients. Mix to combine.
Add 1/2 cup of the buttermilk and continue to mix.
Continue to alternate with 1/3 of the dry ingredients and the remainder of the buttermilk, ending with the last 1/3 of the dry ingredients.
Add the red food coloring and beat on medium until the food coloring is thoroughly mixed. Turn the mixer off.
In a large nonreactive dish or measuring cup, dissolve the baking soda with the vinegar. This will fizz for a moment! Once the fizzing stops, gently fold the soda and vinegar mixture into the bake batter.
Pour the batter into two greased and floured 8-inch round cake pans. Bake for 30-35 minutes until a toothpick inserted near the center of the cake comes out clean.
Allow the cake layers to cool in the pan for 10-15 minutes before removing them. Allow the layer to cool completely before frosting.

Notes

You will need a double batch of cream cheese icing. Recipe here: https://cookingbride.com/desserts/how-to-make-cream-cheese-icing/

Storage. Leftover red velvet cake should be store in an airtight container in the refrigerator. I recommend a cake saver, which will allow you to store the cake in its entirety while keeping out air that could cause the cake to dry out. Consume the cake within seven days.

Freezing. Un-iced cake layers should be wrapped carefully in a layer of plastic wrap. I like to add a layer of aluminum foil as well for added protection against freezer burn or weird flavors from the freezer getting absorbed into the cake. Place the cake layers on a flat surface until frozen solid. Use within 3-6 months. Allow the layers to come to room temperature before frosting.

To freeze an iced cake or iced cake slices, place the cake on a plate or cookie sheet. Arrange the plate on a level surface in the freezer and allow the cake to freeze for 1-2 hours until the frosting is set. Then follow the procedure described above and wrap the cake in plastic wrap and aluminum foil. Consume within 3-6 months. To thaw, unwrap the cake and the icing are still frozen. Otherwise, you risk damaging your icing job once the icing becomes soft and starts to stick to the plastic wrap. Allow the cake to thaw at room temperature for up to two hours, or place the cake in a cake saver and allow it to thaw overnight in the refrigerator.

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