Sunday, June 12, 2011

Red Velvet Cake

Ok, so first I'd like to apologize for my absense. I've had a stupid cold for over a week now and haven't felt like standing, never mind testing out new recipes. I got back in the kitchen today and tested out a recipe for Red Velvet Cake and it came out perfect! I was so pumped. I was really nervous the cake would be dry but it was perfect!

Next, I'd like to apologize for the lack of picture. I had leftover frosting from some cupcakes I made last week. However, the frosting was purple and I just couldn't bring myself to put a mismatched cake + frosting combo up here. I will be making this in the future and hopefully I'll remember to update it with a picture when I make it with normal white frosting.

1/4 cup shortening
1/2 cup oil
1 1/2 cup granulated sugar
2 eggs
1/4 cup cocoa
2 oz red food coloring
1 cup buttermilk
1 tsp salt
1 tbsp vanilla extract
1 tsp almond extract
2 3/4 cups sifted all purpose flour
1 1/2 tsp baking soda
1 tbsp distilled white vinegar

4 oz cream cheese, room temperature
1 stick butter, room temperature
4 cups powdered sugar
2 tsp vanilla extract
1 tsp almond extract
Preheat oven to 350 degrees. Grease two 9 inch pans.

Using an electric mixer, beat shortening, oil and sugar together until well combined. Beat in eggs one at a time.

In a separate bowl, mix together cocoa and food coloring. Add in to shortening mixture.

In another bowl, mix together buttermilk, salt, vanilla, and almond extract. Add into mixture 1/2 cup at a time, alternating with adding 1/2 cup flour at a time.

Next, mix together baking soda and vinegar. Fold into batter. Do not beat into mixture, gently fold it in. Pour into prepared cake pans and bake for 30 minutes.

Beat together cream cheese, butter and sugar with electric mixer. Add in powdered sugar one cup at a time until well combined and no clumps. Add in vanilla and almond extracts.
Allow cake to fully cool and frost cake.

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