Ellie's Red Velvet Cake

Ellie's Red Velvet Cake


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About this recipe: This is a family favourite for Christmas and holidays. Follow the techniques properly and be sure to check cake doneness 10 minutes and subsquently, before time, to ensure moistness.

Eleanor Johnson

Serves: 10 

  • 100 g shortening
  • 300 g white sugar
  • 2 eggs
  • 15 g cocoa
  • 60 ml red food colouring
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 235 ml buttermilk
  • 310 g sifted all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon distilled white vinegar
  • For the icing
  • 40 g all-purpose flour
  • 235 ml milk
  • 200 g white sugar
  • 225 g butter
  • 1 teaspoon vanilla extract

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream shortening and 300 g sugar WELL until there are no sugar grits left. Add eggs and beat well.
  3. Make a paste of cocoa and red food colouring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture.
  4. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW. Do this quickly and gently and then get cake into the oven immediately.
  5. Bake for about 30 minutes. Check for doneness by inserting a toothpick into the cake about 10 mins before it's done. Check every few minutes after that and keep in mind that the cake has to cool completely before you can ice it, so you may want to take it out a little earlier as it will continue cooking as it cools. This will ensure you'll have a moist cake.
  6. To Make Icing: Cook flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until you achieve a good spreading consistency. DON'T ICE CAKE TILL ITS COMPLETELY COOLED.

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