Red Velvet Cake

Red Velvet Cake is a southern classic.  I usually make it for my brother and his family every Christmas.  I simply didn’t have time this year for baking.

I had time this morning, so we’re going to have Red Velvet Cake as the grand finale of our lucky New Year’s Day dinner.

I’ve had this particular recipe for about 35 years.  If I remember correctly, it was published in one of the Little Rock newspapers.  (My dad’s last duty station was in Arkansas.)

The cake is not finished with the cream cheese frosting that is usually found on store-bought Red Velvet cakes (my brother likes the cream cheese frosting on his Red Velvet cake).

Instead, it’s topped with a traditional flour and butter icing.  This icing gives the cake an altogether different taste than the cream cheese frosting—sort of old fashion.

Or retro.

Over the years, I’ve kept to the original recipe with two exceptions.  I substitute special dark chocolate cocoa for the traditional unsweetened cocoa when I make this cake.  I also revised slightly the order in which the ingredients are used in the recipe.

Red Velvet Cake

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Prep Time 20 mins

Cook Time 32 mins

Total Time 52 mins

Servings 12

Ingredients

  

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For the cake:

• ½ cup shortening
• 2 eggs
• 2 tablespoons unsweetened cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon white vinegar
• 1½ cups sugar
• 2 ounces red food coloring
• 2¼ cups sifted all-purpose flour
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 tablespoon butter flavoring

For the icing:

• ½ cup all-purpose flour
• 1 teaspoon vanilla
• 1 cup whole milk
• ½ cup butter
• 1 cup sugar

Instructions

 

• To make the cake: Cream shortening, sugar, and eggs and set aside. Mix cocoa and food coloring then add to creamed shortening (mixture maybe pasty). Mix salt and flour together, then add to colored creamed shortening mixture alternately with buttermilk. Scrap the sides and bottom of the bowl to make sure color is evenly distributed. Add vanilla and butter flavor and mix. Stir in baking soda, and then vinegar. Pour into two greased and floured cake pans. Bake at 350°F for 20-25 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
• To make the icing: Cook flour and milk over medium heat, whisking constantly to avoid lumps, until the mixture resembles pudding. Cool thoroughly, but do not chill. Cream butter, sugar, and vanilla. Whip butter and flour mixture until well blended. Spread on cooled cake.

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