Today is my husbands 39th birthday again – Ha! This year he requested a Red Velvet Cake for his birthday. One of my favorites as well.
Do you ever have one of those days in the kitchen where things just don’t go as they should? WELL I was in a hurry and didn’t properly line the cake pans and when I went to turn out the cakes they started to fall apart – URGH!! OK I know better – right?
No fear. That is why the Two Chicks have their “RULES”. And today, RULE # 5 When in doubt frost it – came in handy. I’m not going to lie there was a point I thought about making a red velvet cake trifle but instead I made a double batch of frosting and once I was done frosting it I had a beautiful birthday cake that I was proud to serve.
Your favorite Chick form the North – Jill
- shortening - 1/2 cup
- sugar - 1 1/2 cup
- eggs - 2
- red food coloring - 2 ounces
- unsweetened cocoa - 2 teaspoons
- cake flour - 2 cups
- salt - 1 teaspoon
- buttermilk - 1 cup
- baking soda - 1 teaspoon
- vinegar - 1 tablespoon
- vanilla - 1 teaspoon
- milk - 1 cup
- all-purpose flour - 1/4 cup
- salt - a pinch
- shortening - 3/4 cup
- sugar - 3/4 cup
- vanilla - 1/2 teaspoon
- Preheat oven 350°F. Grease and lightly flour two 9-inch round cake pans.
- In the bowl of an electric mixer, combine shortening and sugar. Beat until light and fluffy. Add eggs and mix well. Carefully stir in food coloring.
- In another bowl, sift together cocoa, flour and salt. Add cocoa mixture to shortening mixture, alternating with buttermilk.
- In a small cup or bowl, combine baking soda and vinegar, stirring until baking soda dissolves. Stir soda-vinegar mixture and vanilla into batter mix until just combined. Do not over beat.
- Transfer batter into prepared cake pans.
- Bake cake layers for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Allow layers to cool completely before frosting.
- To prepare frosting: In a small saucepan, combine milk and flour. Cook and stir over medium-high heat until thickened. Remove immediately from heat; cool to room temperature.
- In the bowl of an electric mixer, combine cooled milk mixture, salt, shortening, and sugar. Beat on high speed for 8 to 10 minutes or until light and fluffy.
- Add vanilla and mix til well incorporated. Frost cake.