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Red Velvet Delight

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
125 min
SERVINGS
24 servings
Dessert Southern
Red Velvet Delight
Ingredients
  • 1/2 cup vegetable shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 ounces red food coloring
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • 1 teaspoon butter flavored extract
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable shortening
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut, or as desired
  • 1 tablespoon chopped nuts
Instructions
1
Preheat your oven to 350 degrees Fahrenheit.
2
Prepare two round cake pans by greasing and coating them with flour, using 9-inch or 8-inch sizes as desired.
3
In a large mixing bowl, use an electric mixer to cream together 1/2 cup of vegetable shortening and 1 1/2 cups of sugar until they are fully incorporated, then gradually add in the eggs one at a time, blending the mixture thoroughly each time.
4
In another small bowl, whisk together a few drops of red food coloring with the cocoa powder until you have a smooth paste, then add this paste to the shortening mixture.
5
Add a pinch of salt and gradually incorporate the flour into the mixture, alternating with buttermilk in several stages. As you mix, sprinkle a small amount of baking soda into the mixture and then slowly add in some vinegar, butter extract, and vanilla extract.
6
Mix just until the batter is smooth and free of lumps. Pour the batter into your prepared cake pans.
7
Bake the cakes in a preheated oven for 30 minutes, or until they are set in the center and a toothpick inserted into the center of one of the cakes comes out clean.
8
Allow the cakes to cool completely before proceeding.
9
Meanwhile, prepare a saucepan over medium-low heat.
10
In the saucepan, whisk together 3 tablespoons of flour and milk until you have a smooth mixture.
11
Bring the mixture to just a simmer, whisking constantly, and cook until it thickens, about 30 seconds.
12
Remove the saucepan from the heat and let it cool completely.
13
In another bowl, use an electric mixer to cream together 1 cup of vegetable shortening and 1 cup of sugar and 1 teaspoon of vanilla extract until they are fully incorporated.
14
Slowly beat in the cooled milk mixture, one tablespoon at a time, until you have a fluffy frosting.
15
Beat the frosting for an additional 1 to 2 minutes, until it reaches your desired consistency.
16
Frost the cooled cake layers with the frosting and sprinkle them with coconut and chopped nuts before serving.