Cynthia Sims
@simcyn
Decadent Red Velvet Cake
Indulge in the rich, velvety goodness of this classic red velvet cake, perfect for any celebration or sweet craving. With its vibrant color and luscious frosting, it's a showstopper that will impress your guests and delight your taste buds.
Details
- Cuisine:american
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:19
- Views:2
Recipe Information
- Prep time35 min.
- Cook time35 min.
- Total time70 min.
- Servings24
Ingredients
- 1/2 cup
- 1 1/2 cups
- 2
- 2 ounces
- 2 tablespoons
- 1 teaspoon
- 2 1/4 cups
- 1 cup
- 1 teaspoon
- 1 tablespoon
- 1 teaspoon
- 1 teaspoon
- 3 tablespoons
- 1 cup
- 1 cup
- 1 cup
- 1 teaspoon
- 1/2 cup (optional)
- 1 tablespoon (optional)
Cooking Instructions
Follow our step-by-step guide on how to make Decadent Red Velvet Cake.
Step 1
Start by preheating your oven to a cozy 350°F (175°C). Prepare two 9-inch or three 8-inch round cake pans by greasing and dusting them with flour, ensuring your cakes will slide out effortlessly after baking.
Step 2
In a large mixing bowl, combine 1/2 cup of vegetable shortening with 1 1/2 cups of white sugar. Use a mixer to blend them together until creamy and well combined. Add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
Step 3
In a separate small bowl, mix the red food coloring with the cocoa powder to form a smooth paste. Gently fold this vibrant mixture into the shortening and sugar blend, adding a touch of excitement to your batter.
Step 4
Sprinkle in the salt, then gradually add the flour, alternating with the buttermilk. As you mix, incorporate the baking soda, followed by a drizzle of vinegar, butter extract, and vanilla extract. Stir until everything is beautifully combined and smooth.
Step 5
Pour the luscious batter into your prepared cake pans, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
Step 6
While the cakes cool, prepare the frosting. In a saucepan over medium-low heat, whisk together 3 tablespoons of flour with 1 cup of milk until smooth. Bring the mixture to a gentle simmer, whisking constantly until it thickens, which should take about 30 seconds. Remove from heat and let it cool completely.
Step 7
In a mixing bowl, beat together 1 cup of vegetable shortening, 1 cup of sugar, and 1 teaspoon of vanilla extract until fluffy. Gradually add the cooled milk mixture, about a tablespoon at a time, mixing well after each addition. Continue beating until the frosting is light and airy, about 1 to 2 minutes.
Step 8
Once your cakes are completely cool, generously frost the layers with the fluffy frosting. For an extra touch, sprinkle the top with flaked coconut and chopped nuts, if desired. Slice, serve, and enjoy the delightful flavors of this decadent red velvet cake!
How to Serve
Serve slices of this decadent red velvet cake on a beautiful cake stand, garnished with extra coconut and nuts for a delightful presentation. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat!
How to Store
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months. Just thaw before serving!