This Red Velvet Cake features tender, colorful layers made with cocoa, buttermilk, and red food coloring, paired with smooth, fluffy Butter Icing. Layered and frosted to perfection, it’s a classic dessert ideal for holidays, birthdays, or special occasions.
Ingredients
1 teaspoon baking soda
1 teaspoon vinegar
1 2-ounce bottle (4 tablespoons) red food coloring
2 teaspoons unsweetened cocoa powder
1½ cups granulated sugar
½ cup shortening
2 large eggs
1 cup buttermilk
1 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Butter Icing
Directions
- Grease and flour two 9×1½-inch round cake pans.
- In a small bowl combine baking soda and vinegar; set aside. In another small bowl make a paste of red food coloring and cocoa powder; set aside.
- In a large bowl beat together sugar and shortening with electric mixer on medium speed. Beat in eggs and food coloring mixture. Stir together buttermilk and salt. Add flour alternately with buttermilk mixture. Stir in vinegar mixture and vanilla. Pour batter into prepared pans.
- Bake in a preheated 350°F oven about 30 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans 10 minutes on wire racks. Remove from pans and cool completely.
- Split cooled cake layers in half horizontally; place one of the top halves upside down on platter; spread with ¼ of the Butter Icing. Top with the bottom half of that layer, cut side down, and spread with ¼ of the icing. Place bottom half of remaining cake, cut side up, on top of icing; spread with ¼ of icing. Top with remaining top half of cake layer, top side up. Spread with remaining icing. If desired, use the tip of a spoon to texture frosting.
