Seriously, doesn’t red velvet remind you of a bordello? We all know what they do in there, so Red Velvet Cake is certainly on the Orgasmic Chef’s menu.
I went to university in Tennessee and that’s where I had my first Red Velvet Cake made with White Lily flour. While we had lots of tasty morsels growing up in Maine, we never ever had red velvet cake. I will make one *tiny* bit of information perfectly clear. If you eat a lot of this cake (or any red velvet cake) don’t look in the toilet the next day because you’ll think you’re dying. It’s just all that red dye coming out folks. You won’t be dying.
Red Velvet Cake
Author: Maureen
Serves: 12
Ingredients
Cake
- 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
Frosting
- 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
Instructions
Cake
- HEAT oven to 350°F. Coat two 9-inch or three 8-inch round cake pans with flour no-stick cooking spray.
- 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.
- 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.
- Pour into prepared pans.
- 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.
- 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.
- Garnish with chopped pecans and a fresh raspberry or strawberry.
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Maureen, four years after you posted this recipe, I decided to make a Red Velvet Cake (although I had never heard of it before). I did as you suggested and looked in the toilet the next day, but didn’t see anything unusual (maybe tomorrow)! I see that my comment is the first one you got for this post. Four years later and you are getting heaps of comments for each post!
LOL I probably used a different food coloring, Fran! 🙂 I’m also really susceptible to colors in the food. I’m the same way with beets.