April's Blue Ribbon Red Velvet Cake


1/2 cup shortening 1 1/3 cups granulated sugar 2 eggs, room temperature 1/4 cup red food coloring 2 tablespoons cocoa 2 1/2 cups cake flour (Swans Down preferred) 1/8 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla 1 teaspoon baking soda 1 tablespoon vinegar 1 recipe Buttercream Frosting (see recipe below) FOR BUTTERCREAM FROSTING: 3 tablespoons cornstarch 1 1/2 cups water, room temperature 1 1/2 cups granulated sugar 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 1 1/2 teaspoons vanilla


FOR RED VELVET CAKE: Preheat Oven To 350 Degrees. Spray Two 8-inch Cake Pans With Baking Spray (or Grease With Shortening And Line With Parchment). Or, Prepare 24 Cupcake Tins With Liners. With A Mixer, Cream Shortening And Sugar Until Light And Fluffy.

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