Red Velvet Cake With Buttercream Frosting Recipe
Servings: 1
Ingredients
- 1/2 c. shortening
- 1Â 1/2 c. white sugar
- 2 lrg Large eggs
- 2 Tbsp. cocoa
- 4 Tbsp. red food coloring
- 1 tsp salt
- 1 tsp vanilla extract
- 1 c. buttermilk
- 2Â 1/2 c. sifted all-purpose flour
- 1Â 1/2 tsp baking soda
- 1 Tbsp. distilled white vinegar
- 5 Tbsp. all-purpose flour
- 1 c. lowfat milk
- 1 c. white sugar
- 1 c. butter
- 1 tsp vanilla extract
- 1 c. unsalted butter
- 1/2 c. shortening
- 2 c. confectioners' sugar
- 1 tsp vanilla extract
- 1/4 tsp butter flavored extract
- 1/2 c. heavy whipping cream
- 4 Tbsp. all-purpose flour
Directions
- Grease two 9 inch round pans and preheat oven to 350 F. Cream shortening and 1 1/2 c. sugar. Add in Large eggs and beat well. Make a paste of cocoa and red food coloring and add in to creamed mix. Mix salt, 1 tsp. vanilla and buttermilk together. Alternating between the two, add in the flour with the lowfat milk mix to the creamed mix. Mix soda and vinegar and gently fold (do not use mixer) soda and vinegar mix into cake.
- Transfer to prepared pans and bake for 30 min. Remove from oven and let cake cold then carefully remove from pans, then let cold completely before frosting.
- Frosting: Mix heavy cream and flour in a small bowl. Heat the mix in the microwave for 45 seconds on high and set aside to cold. In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract. Using and electric mixer, beat on low till combined and then beat on medium speed for 6-8 min. Add in the heavy cream mix, and beat on medium speed for another 10 min. Mix will appear watery at first, but will become fluffy.
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