Red Velvet Cake


3 cups cake flour

2 cups sugar

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons salt

 3 tablespoons cocoa powder

3/4 cup buttermilk

1 cup whole milk

2 1/2 teaspoons vanilla

3/4 cup vegetable oil

3 large eggs

1 teaspoon white vinegar

1 ounce red food coloring


Vegetable Shortening

All purpose flour

2 -9x2 inch round baking pans

Parchment paper

2 sticks unsalted butter-room temperature

1/4 cup vegetable shortening-room temperature

12 ounces cream cheese-room temperature

1/4 teaspoon salt

2 pound bag confectioners sugar

2 teaspoons vanilla

Strawberry preserves




Here's an alternative icing recipe for my Red Velvet Cake, using more cream cheese and adding marshmallow cream.  This recipe has a fluffier, softer texture than the traditional icing.  Recipe is below.

2-8 ounce blocks cream cheese-room temp

2 sticks unsalted butter-room temp

2 teaspoons vanilla

1/4 teaspoon salt

6 cups confection sugar

2.5 cups marshmallow cream

Beat the cream cheese, butter, vanilla & salt until smooth.  Sift in the confectioners sugar and mix until smooth.  Add the marshmallow cream and mix until smooth and incorporated.  


Red Velvet Cake

Sift flour, sugar, baking soda, baking powder, salt & cocoa powder together into a large bowl.

In a separate bowl whisk together buttermilk, whole milk, vanilla, oil, eggs, vinegar and food coloring.  

Gradually mix wet ingredients into dry ingredients until just smooth. Don't over-mix.  


Trace baking pans onto parchment paper and cut out.  Line the bottom of each pan with the parchment paper.  Mix equal parts melted shortening and flour in a bowl and brush onto sides of baking pans. Split batter and fill pans.  

Bake at 350 degrees in the middle rack of oven for 25-30 min or until cake tester comes out clean.  Remove and let cakes cool.  While still warm,  place inside 1 gallon ziplock bags.  Chill in the refrigerator.  


Cream Cheese Frosting

Cream the butter, shortening & cream cheese together with a spatula until smooth.


Sift powdered sugar and salt over the top and fold in until large crumbs form.


Add vanilla and beat with a hand held mixer, on low until just smooth and creamy. 

Cut cakes in half to equal 4. Place bottom half cake on a cardboard round and spread with strawberry preserves. Place on top half and spread on a thick layer of frosting. Place 3rd half of cake on top and spread with more strawberry preserves. Add final top half of cake and spread on a crumb coat of frosting on top and sides.  Chill cake in the refrigerator and then spread on remaining frosting.