Red Velvet Cake

Red Velvet Cake 1920

Ingredients

  • Make Red Paste of 3 tsp. Cocoa & ½ oz. of Liquid Red Food Coloring (set aside). Cream together 1 ½ cups of Granulated Sugar & ½ cup of Crisco. Add 2 Eggs (one at a time) & beat well after each. Add 1 tsp. Vanilla Extract & Red Paste & mix well. Add 2 cups of Sifted Cake Flour & 1 cup of Buttermilk & mix well. Add 1 tsp. Baking Soda dissolved in 1 Tbs. of Vinegar while it is still foaming & mix well. Bake for 35 – 40 Min. (Most of the time, I make two 9” layers with this recipe.) This makes the best Red Velvet Cake I’ve ever had. And I never stray with the ingredients anymore (I measure precisely) because when I have, it doesn’t taste right. Same goes for the following recipe for the Whipped Icing,
  • Cream together ½ cup of Crisco, ½ cup of Butter, & 1 cup of Sugar. BEAT & BEAT & BEAT!!! On very LOW heat (& stirring CONSTANTLY), cook ¼ cup of Flour & ½ cup of Milk until it looks like a paste. Add cooled paste (I usually put it in the freezer to cool it quicker) to creamed mixture with 1 teaspoon of Vanilla. Mix in well. This icing is like Whipped Cream only you can decorate with it & it doesn’t melt away like whipped cream does. It also has a wonderful taste & texture after it has been refrigerated (for example – on Fruit Pizza). One of my personal favorites. Enjoy!

Instructions


Comments

buggus Says... 5 Sep 2009 , 2:38pm

What temp is the oven supposed to be?

dstbni Says... 7 Sep 2009 , 2:53pm

I made mini cupcakes with this recipe and my friends couldn't stop raving about them, especially the frosting! Thanks.

carmijok Says... 25 Sep 2009 , 12:08pm

Does this make a bright red cake?

RisasCakes Says... 8 Oct 2009 , 8:17am

Hi, I made this cake and I am still very new to baking and decorating. My cake sunk in the middle :-( ...any suggestions? ps...it still tasted wonderful though!

bellesdelights Says... 18 Oct 2009 , 2:50pm

crisco oil or shortning

lcarlisle Says... 20 Oct 2009 , 7:47am

How much Cocoa do I use with the 1/2oz of red food coloring?

lcarlisle Says... 20 Oct 2009 , 7:49am

I am finding that recipe hard to follow does anyone have it differently written easy to follow?

preciosa225 Says... 26 Oct 2009 , 8:31pm

Is this cake dense enough to hold the weight of fondant and for carving?

gale1 Says... 13 Nov 2009 , 12:48pm

Can this whpped icing be stored? If so how long?

trouble44 Says... 17 Mar 2010 , 6:34am

really stupid question -- for the frosting, we're using icing sugar, right? not granulated? Sorry, its not very clear..

fudgewart Says... 1 Apr 2010 , 4:12pm

It didn't say icing sugar, so I used granulated, and can tell you that you don't want to do that. Ick.

Tiffany29 Says... 27 Jul 2010 , 10:57am

Yes you are supposed to use granulated sugar not powdered (icing) sugar. This is the traditional frosting for red velvet cake. I have made it several times and it always comes out smooth and creamy, not gritty at all.

Jubilee Says... 9 Aug 2010 , 4:34pm

Sorry this is so confusing. Bake the cake at 350 degrees. I don't know why your cake fell but don't keep opening and shutting the oven door while cooking. Yes you can carve this cake and cover with fondant. It is not bright red, more a brownish red. Crisco is shortening so it can be creamed. The Icing takes granulated sugar. The Icing will last a while in the refrigerator. I usually don't keep icing any longer than a month. I had some for 6 months and threw it out, but it still looked and tasted good.

Ivy7692 Says... 28 Nov 2010 , 8:57am

I enjoy a cream cheese filling with a red velvet cake. By the way I really did a roll instead of a cake.


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