Red Velvet Cake with Cream Cheese Frosting

  • 55 mins
  • 16 ingredients


  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 or 2 oz bottle of red food coloring
  • 2 tbs vanilla extract
  • 2 1/2 cups sifted flour
  • 1/2 tsp salt
  • 2 tsp unsweetened cocoa powder
  • 1 cup buttermilk
  • 1 tbs white vinegar
  • 1 tsp baking soda
  • 1 (8oz) package cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1 lb box confectioners sugar, sifted
  • 1 tsp vanilla extract
  • chopped pecans for garnish
  • Pre- heat the oven to 35o degrees, then flour three 8 inch cake pans.
  • Beat the vegetable shortening at medium speed with an electric mixer until fluffy.
  • Gradually add the sugar and continue to beat well.
  • Add the eggs one at a time, beating after each addition until blended.
  • Stir in the food coloring and vanilla and beat well.
  • Combine the flour, salt and cocoa and set aside.
  • Combine the butter, milk, vinegar and baking soda in a 4 cup measuring cup, the mixture will bubble up.
  • Add the flour mixture to the shortening mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
  • Beat at low speed after each addition until blended.
  • Beat at medium speed for 2 minutes.
  • Pour the batter into the prepared pans and ┬ábake for 25 minutes.
  • Allow the layers to cook completely on wire racks before frosting.
  • To make the frosting, beat the cream cheese and butter until fluffy.
  • Gradually ad the confectioners sugar, beating at low speed until blended.
  • Add the vanilla, beating until well blended.
  • Makes 3/1/2 cups of frosting.
  • Spread the frosting between the layers and on top of the cake, then garnish with chopped pecans

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