Red Velvet Cake

Red Velvet Cake

Valentine Treat for my husband- Red Velvet Cake!

Method

1. Pre-heat oven to 350 degree F. Prepare about greasing a 9 inch round pan.
2. In a bowl, sift together flour, cocoa and salt. Keep aside.
3. In a large bowl, beat butter, sugar and vanilla extract until light and fluffy.
4. Add the eggs and red icing color; mix well.
5. Add flour mixture alternately with the buttermilk to the butter mixture, blending until well blended. Stir baking soda into vinegar and fold into the batter carefully.
6. Pour the batter into the prepared pan and bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting the cake onto cooling rack. Then cool completely.

Icing
In a large bowl, cream shortening and butter with the electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well at medium speed. When all sugar has been mixed, icing will appear dry. Add milk, 1 tbsp at a time and beat well until icing is fluffy and creamy. Keep the icing refrigerated until ready to use.

Assembling the Cake
1. Level the cake by scraping the sides and the top. Then cut the cake into half horizontally using a serrated knife.
2. Spread some icing in between and put the two layers together. Cover the cake completely with icing and smooth it out using flat spatula. Decorate as you please using colors of your choice.

Cool the cake in the refrigerator for a while before slicing. Then...Dig in!! :)

Ingredients

  • 1 cup all purpose flour
  • 1 tbsp cocoa
  • 1/2 tsp salt
  • 1/4 cup butter or margarine, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup buttermilk
  • 3/4 tsp baking soda
  • 1 tbsp red icing color
  • 1/2 tbsp white vinegar
  • For Icing
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter softened
  • 1 tsp clear vanilla extract ( i just used the regular vanilla extract)
  • 3 cups powdered sugar
  • 1-2 tbsp milk (depending on the consistency you prefer, medium or thin)
  • Makes 3 cups of icing. Extra can be stored in refrigerator for upto 2 weeks.

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