Time 40m Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees. Grease and flour 3 cake pans. Make a paste of cocoa and food coloring. Cream shortening, sugar, and eggs. Add cocoa and food coloring mixture. Mix well. Add buttermilk with vinegar and flour with salt alternately. By hand, fold in vanilla and baking soda. Pour batter equally into cake pans. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Remove cake layers from pans and cool completely. Cook flour and milk until thick. Beat shortening, margarine, sugar, vanilla until creamy. Add milk and flour mixture a little at a time and beat well.
Time 1h55m Yield 12 Number Of Ingredients 15 Steps:
Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans. In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy. Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour. In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes. In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy. Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.
Time 45m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar, and blend into the batter. Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350°F for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. Cool completely. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
Time 1h Number Of Ingredients 16 Steps:
Heat the oven to 350° F Beat the shortening (or butter), sugar, and eggs with the mixer until they are light and fluffy (2 to 3 minutes). In a separate bowl, mix enough of the red food coloring with the cocoa powder to form a red-colored paste. Add the food color/cocoa mixture to the shortening mixture and mix until combined. In another bowl, whisk together the flour and salt. Add ⅓ of the flour mixture to the shortening mixture and beat just until combined. Then mix in ½ of the buttermilk. Add the next ⅓ of the flour, followed by the other ½ of the buttermilk and then the last ⅓ of the flour, beating until combined between each addition. Add vanilla, vinegar and baking soda to the shortening mixture in that order, mixing in between each addition. Pour into 2 or 3 8-inch cake pans or 24 muffin tins. Bake for 30 minutes for a cake, or 25 minutes for cupcakes, until a toothpick inserted in the center of the cake comes out clean. Let cool completely before icing. In a saucepan, stir together flour and milk making sure to get rid of any lumps. Over medium heat, cook the flour and milk until very thick, stirring constantly. Let cool completely. In the meantime, beat the butter, vanilla and the confectioners’ sugar together with the mixer until fluffy (2 to 3 minutes). Add the flour mixture into the butter mixture together and beat until it is very fluffy. It should have a whipped cream texture when it is done. Spread frosting between the layers and over the top and sides of the cake. Or spread over the top of cupcakes with a knife.
Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with flour-added cooking spray. For a higher ratio of cake to frosting, use two 9×2 inch pans. You may also use three 8-inch pans. If you use three 8-inch or go with two 9-inch, you will probably need to tack on about 4 minutes to the cook time due to the batter being deeper. Using high speed of electric mixer, beat shortening and sugar until creamy. Beat in eggs, vanilla extract and butter extract, scraping sides of bowl occasionally. Make a paste of red food coloring and cocoa powder, then stir that in. Or, do what I did and stir the red food coloring and cocoa in, then beat. When the batter turns red, stir in the salt and beat so that it’s very well mixed. Starting and ending with flour, add the flour and buttermilk alternately to batter, stirring so that flour gets absorbed. Place the baking soda in a little cup. Add the vinegar to the baking soda, then stir the fizzy vinegar mixture into the cake batter to lighten it. Now, dump the cake batter into the pans, dividing evenly. Bake for 20 minutes or until a wooden skewer inserted in the center comes out with moist crumbs. Let cakes cool in pans on a rack for 10 minutes. Flip out of pans and cool completely. Note: If your oven runs hot, cook the red velvet cake at 325 degrees F. The cakes will turn out dry if overcooked. Make the frosting. In a heavy saucepan, whisk together 3 tablespoons of flour and 1/4 cup of the milk until smooth. Whisk in salt and remaining milk. Turn heat to medium and cook, whisking constantly, until mixture is thick and creamy. Let it cool completely. Using your electric mixer, beat butter and granulated sugar until fluffy. Beat in the vanilla. Beat in the thoroughly cooled flour mixture. Beat and beat until the icing is fluffy and no longer grainy (this may take a while, depending on how good your mixer is). For this recipe, I recommend using a stand mixer. Cover cake with frosting.
Time 15m Yield 2 cups Number Of Ingredients 6 Steps:
Combine milk and flour in saucepan; mix well. Cook until thick, stirring constantly. Cool. Cream remaining ingredients in bowl till light and fluffy. Add milk mixture. Beat until fluffy. Frost cooled cake. Enough frosting for 2 layers.
