Red Velvet Cake

by Randy Kilpatrick (adapted)

A brown, Red Velvet Cake that's sure to turn heads. We scrap the commonplace cream cheese icing, and instead offer a unique, delicious cooked icing. Try it once, and it's sure to become a new family favorite.


photo CC BY James Seattle
Ingredients: Cake
  • 1/2 cup vegetable shortening — butter flavored
  • 2 jumbo eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 4 TBS water *
  • 1 tablespoon vinegar
  • 2 tablespoons cocoa
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups cake flour
  • 1/2 teaspoon almond flavoring
* We prefer to avoid using food colorings. However, for a red cake, substitute the water for 2oz of red food coloring. The cake will be a light brown color if you follow the recipe as listed.
Ingredients: Icing
  • 1 cup whole milk
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup vegetable shortening — butter flavored
  • 1 stick margarine or butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon butter flavoring
Instructions: Cake

Cream Crisco, sugar and eggs thoroughly. Mix cocoa and red food coloring together in a cup until it forms a paste then add to the first mixture and mix thoroughly. Mix cake flour and salt together and add alternately with the buttermilk to the main mixture. Add vanilla and almond flavorings. Mix soda and vinegar together, then add it to the main mixture.

Bake at 350° F in either three 8″ round greased pans for a tiered cake or one 13 x 9 greased pan.

Bake for approximately 25-30 minutes, taking care to not overcook. Test with a toothpick. When it is relatively clean after it is inserted in the center, remove the cake. Let cake cool on rack.

Instructions: Icing

While cake is cooking, cook flour and whole milk and salt over medium to medium low heat while stirring constantly. Cook until VERY thick. This will take 10-12 minutes. Set aside and let cool completely.

In large glass bowl place Crisco, butter and sugar and allow to get to room temperature. When flour/milk/salt is cool, add the flavorings to the Crisco/butter/sugar and whip on high speed until light and fluffy. Then add the flour mixture. Frost the cake.

Tips

Recommendations
  • We recommend doubling the frosting to have plenty.
  • This makes pretty tiered cake, but if you are going to transport the cake after baking/icing, we recommend make a sheet cake instead.
  • If icing is grainy, it has not been mixed long enough. Continue mixing on high for another 1-2 minutes. Repeat as necessary until icing is smooth and creamy.