Red velvet has been a recent favorite of many. It’s a good blend of mild chocolate and vanilla flavor. The colour is what that is extremely tempting. It is traditionally frosted with flour based icing in the early years. But now cream cheese frosting is used widely.
2 1/2 cups sifted all-purpose flour
2 tablespoons cocoa
1/2 cup vegetable oil
1 1/2 cups white sugar + 2tbsp
1 teaspoon salt
4 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
Make a paste of cocoa and red food coloring; add to creamed mixture.
Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the milk mixture, mixing just until incorporated.
Mix soda and vinegar and gently fold into cake batter. Don’t beat or stir the batter after this point.
Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted into the cake center comes out clean, about 30 minutes. Cool cakes completely on wire rack.
For the icing refer to my strawberry cake where I’ve used this same flour icing