Monday, February 9, 2009

Melech's Red Velvet Cake

Melech’s Red Velvet Cake


1 cup vegetable shortening
2 eggs
1 ½ cups sugar
2 teaspoons dark cocoa powder (unsweetened)
2 ounces red food colouring
2 ½ cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon white vinegar


2 tablespoons flour
1 cup milk
1 cup unsalted butter (no substitutes)
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 F
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.


Cook the flour and milk over medium heat, until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer and set the second layer on top. Frost entire cake the remaining frosting.

File #R209 D4 – C10

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