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 in celebration of my son-in-law’s 30th birthday and share the love of his mother 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

• 1 c Confectioners Sugar

• ½ c Crisco 

• 2 tbsp Flour

• 1 c Milk

• 1 tsp Vanilla

Directions

1. Cook flour and milk until thick, then cool.  

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

3. Then blend in cooled flour & milk mixture.

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.