Red Velvet Cake

  • Yield : 8 servings
  • Servings : 8 servings
  • Prep Time : 45m
  • Cook Time : 45m
  • Ready In : 1:30 h
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  • Frosting – 1st step
  • 1 cup milk
  • 1/4 cup flour
  • Dash of salt
  • For the Cake
  • 1/2 cup Crisco
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 cups flour
  • 1 cup buttermilk
  • 1/2 tsp salt
  • 1 tbsp cocoa
  • 1 tsp vanilla
  • 2 ounces red food coloring
  • 1 tsp soda
  • 1 tbsp vinegar
  • 1 tsp vanilla extract
  • Frosting – 2nd step
  • 1/2 cup Crisco
  • 1 stick margarine
  • 1 cup sugar
  • Shredded coconut (optional)


Step 1

First do the initial part of the frosting. Cook in a medium saucepan the cup of milk, 1/4 cup of flour, and the dash of salt over medium heat, stirring constantly until thick and creamy. Set aside to cool, stir three times while cooling.

Step 2

Preheat oven to 350 degrees.

Step 3

Now make the cake: Cream together sugar, crisco and eggs until creamy. Add the flour, cocoa and salt (dry ingredients) and the buttermilk, vanilla, and food coloring (wet ingredients), alternating between the wet and dry. Add the soda and vinegar last.

Step 4

Pour into 3-8 inch layer cake pans. Bake in 350 degree oven, 30 to 35 minutes or until toothpick comes out clean. Cool cakes.

Step 5

Complete the custard frosting: Cream 1/2 cup of Crisco, stick of margarine and cup sugar until satin smooth. Add the part of the frosting that had been cooling and cream until smooth.

Make sure the cake layers are cool before icing; frosting in-between all layers, around and the top. Sprinkle with coconut if desired.


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