Easy Red Velvet Cake



  • 1/2 C shortening
  • 1 1/2 C sugar
  • 2 eggs
  • 2 Tbls cocoa
  • 2 Oz red food coloring
  • 1 Tsp vanilla
  • 1 Tsp salt
  • 1 C buttermilk
  • 2 1/2 C sifted cake flour
  • 1 1/2 Tsp baking soda
  • 1 Tbls vinegar


  • 1 C Whole Milk
  • 4 Tbls All-Purpose Flour
  • Pinch of Kosher Salt
  • 1 C unsalted butter
  • 1 C Granulated Sugar
  • 1 Tsp Vanilla



Cream shortening & sugar; add eggs.

Make a paste of cocoa & food coloring, add to creamed mixture & mix well.

Add salt & vanilla to buttermilk.

Alternately add buttermilk & flour into shortening mixture, mixing well.

Mix baking soda to vinegar & fold gently into the batter. DO NOT BEAT!

Makes 3 layers.

Bake at 350 degrees F for 20-30 minutes.


In a small saucepan, whisk flour and salt into milk and place over medium heat.

Cook mixture, whisking frequently, until thickened.

Pour into a bowl to stop cooking, covering with plastic wrap on the surface to prevent crusting.

In a stand mixer, begin creaming the butter and sugar until fluffy.

Add vanilla and mix to combine.

When milk/flour mixture is cooled to approx room temperature, add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed.

Slowly but surely the gluten will pull in the butter into a suspension.

You should have an extremely fluffy, light and buttery frosting when completed.

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