Red velvet cake is a decadent buttermilk cake with just the slightest hint of cocoa and a rich red color.

YIELD: 2 (9) ROUND CAKES

INGREDIENTS

• ½ cup shortening
• 1½ cups granulated sugar
• 2 eggs
• 2 ounces red food coloring
• 2 tablespoons cocoa powder
• 2¼ cups flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon white vinegar
• 1 tablespoon vanilla extract

PREPARATION

1. Preheat the oven to 350°F.
2. Grease the bottoms of two 9 round cake pans, line with parchment paper, then grease and flour the parchment.
3. In the bowl of a stand mixer, cream together shortening, sugar, and eggs until light and fluffy. In a separate small bowl, mix 1 ounce of the red food coloring and the cocoa powder. Cream into shortening mixture. Add the remaining coloring.
4. In a medium bowl, whisk together the flour and salt. Turn mixer to low speed and alternately add flour mixture and buttermilk, starting and ending with flour. In a separate small bowl, mix baking soda and vinegar, then pour into the cake batter. Mix well. Mix in vanilla.
5. Portion batter into the prepared cake pans. Bake for 30–35 minutes until cakes spring back when lightly touched. Allow to cool in pan for 10 minutes, then remove to cooling rack until completely cooled.

Not Just Red Velvet: Instead of using red food coloring, try blue for a blue velvet cake or green for a green velvet cake. If you don’t have food coloring, don’t worry. Make the cake anyway, as it will be just as delicious no matter what the color.