Grandma's Old Fashioned Red Velvet Cake Recipe
Grandma's Old Fashioned Red Velvet Cake Recipe is a moist fluffy cake with a beautiful vibrant red hue covered in a delicious ermine frosting.
Equipment
- 2 9-inch cake pans
- Stand mixer with paddle attachment
- 3 Small bowls
- Medium saucepan
Ingredients
Red Velvet Cake
- 1 cup Spry (Crisco or Palm Shortening)
- 1 1/2 cups Sugar
- 2 Eggs
- 1/4 cup Red food coloring
- 2 tbsp Cocoa
- 1/2 tsp Salt
- 1 tsp Vanilla
- 1 cup Buttermilk
- 2 1/4 cups Flour
- 1 tbsp Vinegar
- 1 tsp Baking soda
Ermine Frosting
- 2 cups Milk
- 1/2 cup Flour
- 2 cups Butter at room temperature
- 2 cups Sugar
- 2 tsp Vanilla
Instructions
Red Velvet Cake
- Preheat oven to 350 degrees.
- Grease and flour two 9-inch cake pans.
- Cream spry and sugar in the bowl of a stand mixer until fluffy.
- Add eggs and beat for one minute.
- Mix cocoa, salt, and red color in a small bowl.
- Add cocoa mixture to the spry mixture until thoroughly combined.
- Mix vanilla and buttermilk and add to the spry mixture alternating with the flour, beginning and ending with flour. Mix thoroughly after each addition.
- Mix vinegar and soda in a bowl and fold into the above mixture.
- Divide batter into the prepared pans and bake for 25 to 30 minutes. Do not overcook.
- Cool on racks.
- Cut each layer into two layers.
- Frost cake and serve.
Ermine Frosting
- Cook milk and flour in a medium saucepan over medium-low heat, whisking constantly, until a thick paste forms. Let stand until cool, then put in the refrigerator until cold.
- Beat the butter, sugar, and vanilla until fluffy.
- Add cold milk mixture and beat frosting on medium speed until fluffy.
- Add a dollop of frosting to the cake plate before adding your first layer.
- Frost the cake with an offset spatula.
- Store the cake in the refrigerator for up to five days. Cover with plastic wrap to keep the cake from drying out.