Red Velvet Cake with Buttercream Frosting
Ingredients
- 1/2 cup shortening
- 1 1/2 cup white sugar
- 2 eggs
- 2 tablespoon cocoa
- 4 tablespoon red food coloring
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cup sifted all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 tablespoon distilled white vinegar
- 5 tablespoon all-purpose flour
- 1 cup milk
- 1 cup white sugar
- 1 cup butter
- 1 cup unsalted butter
- 2 cup confectioners' sugar
- 1/4 teaspoon butter flavored extract
- 1/2 cup heavy whipping cream
- 4 tablespoon all-purpose flour
Instructions
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Cream shortening and 1 1/2 cups sugar. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Alternating between the two, add the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and gently fold (don't use mixer) soda and vinegar mixture into cake. Transfer to prepared pans and bake for 30 minutes. Remove from oven and let cake cool then carefully remove from pans, then let cool completely before frosting. Mix heavy cream and flour in a small bowl. Heat the mixture in the microwave for 45 seconds on high. Set aside to cool. In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract. Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes. 4 Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture appears watery at first, but will become fluffy.)