Time: 1 hour 30 min.
Complexity: easily

This Red Velvet chocolate cake recipe is one of the easiest and quickest. The layers are made with vegetable shortening, which gives them a soft and moist texture. Their scarlet color is achieved through the addition of food coloring and a chemical reaction between cocoa, vinegar, and sour milk. Such a gorgeous cake requires no additional decorations other than a contrasting white frosting, as the main feature of a Red Velvet cake is its vibrant cut. Prepare a frosting using milk, flour, butter, and powdered sugar and cover the cake with it.

Ingredients:

Cakes

• 1 cup vegetable shortening
• 2 eggs
• 1.5 cups of sugar
• 1 teaspoon cocoa powder
• 60 ml red food coloring
• 2.5 tbsp. cake flour
• 1 teaspoon of salt
• 1 cup of sour milk
• 1 tsp vanilla extract
• 1 teaspoon of baking soda
• 1 teaspoon vinegar
• White cream, recipe below

White cream

• 2 tbsp. flour
• 1 cup of milk
• 1 cup of butter
• 1 cup powdered sugar
• 1 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, sugar, cocoa, confectionery flour, sour milk, vanilla extract, premium flour, milk, butter, powdered sugar

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• In the bowl of a stand mixer, beat together the shortening, eggs, and sugar. In a separate small bowl, combine the cocoa powder and food coloring. Add the resulting paste to the shortening mixture. Sift the flour and salt over parchment paper. Fold the flour into the batter, alternating with the sour milk, in 3 additions. Stir in the vanilla extract. Add the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes, or until a tester inserted into the cake comes out clean. Cool the cakes on a wire rack. Then remove them from the pans.
Step 3
• Cream: Heat the flour and milk over medium heat until thickened. Cool the mixture. In a bowl, beat the butter, sugar, and vanilla with a mixer until light and fluffy. Stir in the flour mixture.
Step 4
• Spread the cream on the surface of one cake layer and place the second cake layer on top. Spread the remaining cream over the entire cake.

Votes: 6

Author of the recipe - Gale Gand is an American pastry chef and co-owner of the Chicago restaurant TRU.