Velvet Cake, Red and Blue

July 3, 2012 9:32 pm

I have never made red velvet cake from scratch, but it seemed like an easy way to celebrate the Independence Day holiday with red and blue. Admittedly, the blue turned out kinda green, but it still tastes amazing, lightly chocolate-y and delicious.

I got the recipe from Adams, which just so happens to be a Texas based company(Woohoo! Go Texas!!). Adams is credited with making the Red Velvet Cake popular in America. So why not get the recipe directly from them.

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Ingredients

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 teaspoon butter flavor
1 oz. food coloring
1 cup buttermilk
1 Tablespoon vinegar
3 Tablespoons cocoa
2 1/2 cups sifted flour
1 teaspoon fine salt
1 teaspoon baking soda
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Preheat oven to 350°.

*** I doubled the recipe, so the pictures of measurements are double that of the recipe listed above.

Cream together shortening and sugar until light and fluffy.

Sift a whole bunch of flour.

Measure out the buttermilk.

Measure out the flavorings.

Add them to the buttermilk.

Sift together the cocoa, baking soda, and salt.

Add the eggs to the shortening and sugar.

Whip together until smooth.

Gather everything together.

Add 2 cups of the sifted flour.

Then the cocoa mixture, stir to combine.

Add half of the buttermilk, stir to combine.

Then add the remaining three cups of the sifted flour, stir to combine.

Add the remaining buttermilk and stir to incorporate.

Divide the batter evenly into two separate bowls.

Add the proper amount of food coloring to each bowl, 1/2oz to each if you are splitting a single batch, or the whole bottle if you doubled the recipe.