Red Velvet Cake

This classic red velvet layer cake recipe uses buttermilk for moist and tender results. Frost with a fluffy white icing for a crowd-favorite dessert.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 513 Calories

Ingredients

• 2 eggs
• ½ cup shortening
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup milk
• 1 ½ cups white sugar
• 1 tablespoon distilled white vinegar
• 1 teaspoon salt
• 1 cup buttermilk
• 2 ½ cups sifted all-purpose flour
• 1 ½ teaspoons baking soda
• 1 cup butter, room temperature
• 5 tablespoons all-purpose flour
• 4 tablespoons red food coloring
• 2 tablespoons cocoa

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

Step 2

Beat 1 1/2 cups sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine red food coloring and cocoa to make a paste; add to creamed mixture.

Step 3

Mix buttermilk, salt, and 1 teaspoon vanilla together in a small bowl. Add flour, alternating with buttermilk mixture, mixing just until incorporated. Mix vinegar and baking soda together; gently fold into cake batter and pour into prepared pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

Step 5

Make the icing: Heat milk and 5 tablespoons flour in a saucepan over low heat, stirring constantly, until thick. Set aside to cool completely.

Step 6

Meanwhile, beat 1 cup sugar, butter, and 1 teaspoon vanilla together in a large bowl with an electric mixer until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.