County Fair Red Velvet Cake Recipe

Name: County Fair Red Velvet Cake
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) softened shortening; 4 cups powdered sugar (for icing); 4 large eggs; 1/2 cup unsweetened cocoa powder; Red Food Coloring; 1/4 cup all-purpose flour (for icing); 1 teaspoon salt; 1 cup buttermilk; 2 teaspoons vanilla extract; Baking Soda; 1 teaspoon white vinegar; 1 cup milk (for icing); 1 cup (2 sticks) softened butter (for icing)

This decadent red velvet cake recipe won 2nd place at the Cleveland County Fair! Get ready to impress with its vibrant red color, incredibly moist texture, and creamy, dreamy icing. This isn't your average red velvet – it's a showstopper! Perfect for birthdays, holidays, or any special occasion.

Prep Time 30 mins

Cook Time 55 mins

Calories 5947.3 kcal

Protein 121g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for County Fair Red Velvet Cake

1 cup (2 sticks) softened shortening
4 cups powdered sugar (for icing)
4 large eggs
1/2 cup unsweetened cocoa powder
Red Food Coloring
1/4 cup all-purpose flour (for icing)
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
Baking Soda
1 teaspoon white vinegar
1 cup milk (for icing)
1 cup (2 sticks) softened butter (for icing)

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How to Make County Fair Red Velvet Cake

Cream together 1 cup (2 sticks) softened shortening and 2 cups granulated sugar until light and fluffy.
Add 4 large eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together 1/2 cup unsweetened cocoa powder and 2-4 tablespoons red food coloring until a smooth paste forms. (Start with 2 tbsp and add more for desired intensity).
Gradually add the cocoa mixture to the creamed mixture, mixing until just combined.
In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.
With an electric mixer on medium speed, gradually add the dry ingredients and 1 cup buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
Stir in 2 teaspoons vanilla extract.
In a small bowl, combine 1 teaspoon white vinegar and 1 teaspoon baking soda. Allow to foam slightly, then immediately add to the batter and gently fold in.
Do not overmix! Gently fold until just combined.
Divide batter evenly between two greased and floured 9-inch round cake pans.
Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
**Cream Cheese Icing:** In a medium saucepan, whisk together 1/4 cup all-purpose flour and 1 cup milk. Cook over medium heat, stirring constantly, until thickened.
Remove from heat and let cool completely.
Add 1 cup (2 sticks) softened butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract to the cooled mixture.
Beat with an electric mixer on high speed until smooth and creamy.
Once cakes are completely cool, frost the top of one layer with a generous amount of icing. Top with the second cake layer and frost the entire cake.
Allow icing to set for at least 30 minutes before serving. The icing will thicken as it cools, resembling whipped cream.