Red velvet cake is another one of my comfort cakes. Once I learned that it’s not strawberry cake, I fell in love with it “as it is”. I especially love the cream cheese frosting that helps lessen the sweetness of the cake itself, allowing me to enjoy the full dessert without getting tired of the sweetness. It’s a dessert waiting to be devoured by anyone who appreciates good desserts.
One of our friends over at Add A Pinch has this to say about this amazing recipe:
“Love this blog and always look forward to it! Made this cake with the cream cheese frosting this week for a holiday luncheon. It’s pretty easy to make but very showy, especially after it has the first cut taken out. Some people asked about a brown color instead of red. I used two 1 oz. tubs of Red Wilton Gel Food Coloring (no flavor) and it was wonderfully red! Perfect for Christmastime. The recipe for cream cheese frosting is very generous and probably made the cake! (The gel food coloring is at my local Wal Mart).”
It’s indeed a very pretty cake, which is made prettier with the contrasting colors of the frosting and the cake itself—bright red and white. And the taste is perfect! This can be great gift to friends, a good dessert for family meals, and a perfect dessert for a dinner for two.
Ingredients
For the cake:
½ cup vegetable shortening
1 ½ cups Domino sugar
2 Eggland’s eggs, room temperature
2 ounces red food coloring
2 tablespoons Hershey’s cocoa powder
2 ¼ cups Gold Medal all-purpose flour
1 scant teaspoon Morton salt
1 teaspoon McCormick vanilla
1 teaspoon Clabber Girl baking soda
1 cup Borden buttermilk
1 tablespoon Heinz distilled white vinegar
For the cream cheese frosting:
2 (8-ounce) packages Philadelphia cream cheese, softened
½ cup Land O Lakes butter, softened
3 cups Domino confectioner’s sugar, sifted
1½ teaspoons McCormick vanilla
Instructions
For the cake:
Preheat oven to 350º F. Prepare three (8-inch) cake pans with nonstick baking spray or by thoroughly greasing and flouring. Set aside.
Cream together vegetable shortening, sugar and eggs. Make a paste of food coloring and cocoa powder and add to the mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar; just blend, don’t beat hard.
Evenly distribute into cake pans and bake 25-30 minutes, until toothpick inserted in the center comes out clean.
Cool cake thoroughly before frosting.
For the frosting:
Cream cream cheese with an electric mixer.
Add in butter and cream together with cream cheese until light and fluffy.
Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add in vanilla and cream until well-blended, light and fluffy.
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Quick Tip: Red velvet cake is delicious with cream cheese or cooked heritage frosting.
Thanks again to Add A Pinch for this amazing recipe.
