I wanted my 100th post to be somewhat special and what better way to commemorate the milestone than with Red Velvet Cake. My mom’s birthday is tomorrow and there are two cakes our family makes: Carrot and Red Velvet. More often than not, Red Velvet wins.
Our Red Velvet is classic. It’s made with a ton of Crisco and no cream cheese in sight. Cream cheese frosting overpowers the essence of the cake. Red Velvet Cake was originally named for the reaction that would occur between cocoa powder and the acidic vinegar and buttermilk. The red color in the cocoa would become pronounced. However, today with dutch-processed cocoa and a plethora of food coloring, the color is created artificially.
If you’ve never experienced real Red Velvet Cake, I encourage you to try this for your next celebration. It’s not only a beautiful cake, it’s also moist, chocolatey, and absolutely delicious. Without the cream cheese.
Red Velvet Cake
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
2 cups all purpose sifted flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking soda
1 cup buttermilk
2 oz red food coloring
1 tablespoon vinegar
Preheat oven to 350 degrees. Grease two 8-inch layer pans.
Cream the shortening and sugar. Add the eggs and beat until light and fluffy. Add vanilla. Mix and sift the dry ingredients and add alternately with the buttermilk, food coloring, and vinegar.
Pour batter into prepared pans and bake for about 25 minutes, or until a toothpick inserted comes out clean.
3 tablespoons flour
dash of salt
1 cup whole milk
1 cup Crisco
1 cup granulated sugar
1 1/2 teaspoons vanilla
Cook flour, salt, and milk over low heat, stirring constantly, until thick. Set aside to cool.
Meanwhile cream Crisco, sugar, and vanilla. Add the cooled flour paste a little at a time, beating until the frosting is the consistency of whipped cream.
Once the cake has cooled, frost and watch the pieces disappear.
Source: I’ve taken from googling that the recipe appears to be a variation of the Waldorf Astoria Red Velvet Cake made with shortening in the frosting rather than butter. I’m curious what it would taste like with butter…
Do you like Red Velvet Cake? Have you ever had it without cream cheese?