Monday, February 14, 2011

PW's Red Velvet Cake

1 c shortening
1 3/4 c sugar
2 1/2 c flour
1 1/4 t salt
2 eggs
1 c buttermilk (if you don't have any just add 1 t of vinegar to milk)
1 t vanilla extract
1 t baking soda
1 1/2 t vinegar
1 ounce red food coloring
1 1/2 t cocoa powder

Cream Cheese Icing:

1 1/2 8 ounce cream cheese, at room temperature
3/4 c (1 1/2 sticks) butter, at room temperature
1 1/2 pounds powdered sugar
1/4 t salt
2 t vanilla extract


1. Preheat oven to 350 and spray 2 round 10 inch pans.
2. Blend together shortening and sugar.
3. In seperate bowl, sift togeher flour and salt.
4. In seperate bowl, mix eggs, buttermilk, vanilla, baking soda, and vinegar.
5. Alternate adding flour mixture and milk mixture to shortening mixture, mixing after each addition.
6. In small bowl, mix red food coloring with cocoa.  Pour into batter and mix until combined.  Don't overbeat.
7. Pour batter evenly  into the cake pans.  Bake for 25 minutes or until toothpick comes out clean.  Allow to cool 20 minutes before taking out of pans and then allow to cool completely before icing.


1. Mix cream cheese and butter until smooth.  Add powdered sugar in slowl so you don't have powdered sugar all over.
2. Add salt and mix.
3. Add vanilla and mix until smooth.


1. Place one layer of cake on pedestal.
2. Plop large amount of icing and spread carefully.
3. Place other cake on top and ice the top and then sides.
4. Place in fridge until ready to serve (keeps butter in the icing from becoming too soft)

Store leftovers in fridge.


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