Red Velvet Cake
Serves: 12
  • Oil in a spray can
  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces red food coloring
  • ½ cup shortening
  • 1½ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2¼ cups plain flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vinegar
  • 1 teaspoon baking soda
  • 1 pound cream cheese, softened
  • ½ lb (2 sticks) butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish
  1. HEAT oven to 350°F. Coat two 9-inch or three 8-inch round cake pans with flour no-stick cooking spray.
  2. COMBINE cocoa and food coloring in small bowl. Beat shortening and sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla and cocoa mixture.
  3. COMBINE flour and salt in small bowl. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vinegar, using a spoon, until well blended. Add baking soda, gently stirring until well blended.
  4. Pour into prepared pans.
  5. BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool on wire rack 10 minutes before removing from pans. Cool completely on wire rack. If using 9 inch pans, split layers horizontally.
Cream Cheese Frosting.
  1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
  2. Garnish with chopped pecans and a fresh raspberry or strawberry.
Recipe by Orgasmic Chef at