Last updated on Jan 21st, 2021 at 01:10 pm
Try your hand at this recipe for Red(ish) Velvet Cake
1 2/3 C. (scant) granulated sugar
3/4 C. vegetable shortening
2 eggs, at room temperature
1 1/2 tsp. vanilla extract
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
2/3 C. (heaping) unsweetened cocoa powder
2 1/4 C. all-purpose flour
2 tsps. Red food coloring
1 1/2 C. water
1 recipe for Cream Cheese Frosting
Preheat the oven to 350F/180C. Grease and flour the pan(s) of your choice, very well; set aside.
Cream together the shortening and granulated sugar until fluffy.
Add the eggs and vanilla, and beat until incorporated.
Stir in the cocoa powder until blended.
Mix in the baking soda, baking powder, and salt until fully distributed.
Alternately add the water then flour, in 3 additions, until blended. Scrape down the sides of the bowl, as needed, to make sure that all of the ingredients are fully incorporated.
Stir the desired amount of Red food coloring into the cake batter. 2 teaspoons will give the cake a red-ish tint, while a full ounce (1 bottle) will give the cake a brighter red hue.
Once all of the ingredients have been added, mix batter on medium speed for 2 minutes.
Divide batter evenly among prepared pans.
Bake in a preheated oven until a toothpick inserted in the center comes out clean. (Approximately 30 minutes for 2 round pans, 40 minutes for the rectangular pan, and 18-20 minutes for cupcakes.)
Cool completely in the rectangular pan before frosting, or for rounds or cupcakes, cool in the pans for 5 minutes, then remove from pan to cool completely on the racks.
Frost with cream cheese frosting.