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Red Velvet Cake

Oxmoor House
Yield serves 12
This cake makes a stunning appearance with its reddish cake layers and white frosting...perfect for any festive occasions.


  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons red food coloring
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons baking cocoa
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • Best-Ever Soft Icing
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup sugar

How to Make It

  1. Beat shortening and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating just until yellow dissapears. Stir in vanilla and food coloring.

  2. Combine flour, baking soda, salt and cocoa. Stir together buttermilk and vinegar; add to shortening mixture alternately with flour mixture, beginning and ending with flour mixture. Beat just until blended after each addition.

  3. Pour batter into 2 greased and floured 9" round cakes; bake at 350° for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans. Cool completely on wire racks. Spread Best-Ever Soft Icing between layers and on top and sides of cake.

  4. Best-Ever Soft Icing:
    Whisk together flour and milk in a small saucepan over low heat until thickened. Pour into mixing bowl; allow to cool. Add butter and remaining ingreidents to flour mixture; beat at high speed with an electric mixer until fluffy, about 8 minutes.

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