Red Velvet Cake

8 servings Prep: 20 m Cook: 35 m Total: 55 m Intermediate
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Red Velvet Cake
This stunning red velvet cake features three moist cocoa-kissed layers with vibrant red color, filled and frosted with a silky-smooth cooked custard frosting. The unique frosting starts with a flour-milk base that cools while you bake, then gets whipped with Crisco and margarine for an old-fashioned finish that’s lighter than buttercream.

Ingredients

8 servings
  • 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-by-Step Instructions

  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, about 5-7 minutes. Set aside to cool, stir three times while cooling.
  2. Preheat oven to 350 degrees. Grease and flour 3 8-inch round cake pans.
  3. Now make the cake - Cream together sugar, Crisco and eggs until creamy and light. Add the flour, cocoa and salt (dry ingredients) and the buttermilk, vanilla, and food coloring (wet ingredients), alternating between the wet and dry ingredients. Add the soda and vinegar last.
  4. Pour into 3 8-inch layer cake pans. Bake in 350 degree oven, 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  5. Complete the custard frosting - Cream 1/2 cup of Crisco, stick of margarine and cup of sugar until satin smooth. Add the part of the frosting that had been cooling and cream until smooth and fluffy.
  6. Make sure the cake layers are completely cool before icing. Frost in-between all layers, around the sides and the top. Sprinkle with coconut if desired.

Common Problems and Solutions

Q: Why did my frosting turn out lumpy?

A: The milk-flour mixture needs constant stirring while cooking to prevent lumps. If lumps form, strain the mixture through a fine-mesh sieve before cooling. Make sure it's completely cool before adding to the creamed Crisco mixture.

Q: Can I make this cake ahead?

A: Yes, the unfrosted cake layers can be wrapped tightly and stored at room temperature for 1 day or frozen for up to 2 months. The frosting is best made fresh on the day of assembly.

Q: Why is my cake not red enough?

A: Make sure you're using 2 full ounces of red food coloring. Gel food coloring produces more vibrant color than liquid. The small amount of cocoa will darken the red slightly.

Tips and Techniques

The vinegar and baking soda react to create a tender, fine crumb - add them last and mix just until incorporated. Don’t skip the cooling and stirring steps for the frosting base; this prevents a grainy texture.

Ingredient Substitutions

  • Crisco: butter or coconut oil
  • buttermilk: 1 cup milk mixed with 1 tablespoon vinegar or lemon juice
  • red food coloring: beet juice powder or reduce to 1 ounce for a lighter pink color

Equipment Needed

  • 3 8-inch round cake pans
  • Medium saucepan
  • Electric mixer
  • Wire cooling racks
  • Rubber spatula

Historical Context

Red velvet cake became popular in the American South in the early 1900s. The “velvet” refers to the fine, tender crumb created by the buttermilk and vinegar combination. During the Depression and WWII, bakers used boiled frosting like this one because butter and sugar were rationed.