Red Cake Recette

Unleash your inner baker with this surprisingly vibrant Red Velvet Cake! This unique recipe, passed down through generations, boasts a delicately balanced, not-too-sweet flavor profile. The secret? Two bottles of red food coloring create a shockingly beautiful hue (save money by diluting one bottle with water!). Get ready to wow your friends and family with this show-stopping cake, perfect for birthdays, holidays, or any special occasion.

Préparation 20 min

Cuisson 50 min

Calories 446.6 kcal

Protéines 10g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Red Cake

1/2 cup shortening
Sugar
2 large eggs
Vanilla
1/4 cup all-purpose flour
Cocoa
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar
2 bottles red food coloring (or 1 bottle + 1 bottle water)
1/2 cup milk
Margarine
3-4 cups powdered sugar (or to taste)

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Comment préparer Red Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, and 1 cup granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a small bowl, whisk together 1 cup buttermilk and 1 tablespoon white vinegar. Let sit for 5 minutes.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Stir in 2 bottles (or 1 bottle + 1 bottle of water) of red food coloring until desired color is achieved.
Pour batter into prepared pan(s).
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool completely in the pan before frosting.
**For the Cream Cheese Frosting:** In a medium saucepan, whisk together 1/2 cup milk and 1/4 cup all-purpose flour until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens to a gravy-like consistency. Remove from heat and let cool completely.
In a large bowl, beat together 1 cup (2 sticks) unsalted butter, 1/2 cup shortening, and 1 teaspoon vanilla extract until light and fluffy.
Gradually add the cooled flour mixture to the butter mixture, beating until well combined.
Gradually add powdered sugar, 1 cup at a time, beating until smooth and creamy. Add more powdered sugar if needed to reach desired consistency and sweetness.
Frost the cooled cake.