Directions: |
Directions:Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with flour-added cooking spray. For a higher ratio of cake to frosting, use two 9-inch pans. You may also use three 8-inch pans. If you use three 8-inch or go with two 9-inch, you will probably need to tack on about 4 minutes to the cook time due to the batter being deeper.
Using high speed of electric mixer, beat shortening and sugar until creamy. Beat in eggs, vanilla extract and butter extract, scraping sides of bowl occasionally. Make a paste of red food coloring and cocoa powder, then stir that in. Or, do what I did and stir the red food coloring and cocoa in, then beat. When the batter turns red, stir in the salt and beat so that it’s very well mixed. Starting and ending with flour, add the flour and buttermilk alternately to batter, stirring so that flour gets absorbed. Place the baking soda in a little cup. Add the vinegar to the baking soda, then stir the fizzy vinegar mixture into the cake batter to lighten it. Now, dump the cake batter into the pans, dividing evenly. Bake for 20 minutes or until a wooden skewer inserted in the center comes out with moist crumbs. Let cakes cool in pans on a rack for 10 minutes. Flip out of pans and cool completely. Note: If your oven runs hot, cook the red velvet cake at 325 degrees F. The cakes will turn out dry if over-cooked. |
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Notes: |
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Notes: From Pam: This is the original Red Velvet Cake that mom (Faun) made many years ago. There are many variations of this recipe now, with cream cheese frosting and other ingredients, but this original recipe is the best by far! It is the unique cooked frosting. I don’t know where mom found the recipe but she would make it for our birthdays and Christmas. I remember licking the frosting bowl, it was the best thing I had every tasted and I always looked for the piece with the most frosting on top. If you have never had this version of the cake you will be pleasantly surprised!
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