You are here: Home » Recipes » Red Velvet Cake Red Velvet Cake Kitchen Tested Yield 16 servings As beautiful as it is delicious, this cake is a dessert worthy of special occasions. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Cake:1/2 cup vegetable shortening1 1/2 cups sugar2 eggs2 1/2 cups all-purpose flour1 cup buttermilk2 tablespoons unsweetened cocoa2 tablespoons red food coloring2 teaspoons baking soda2 tablespoons cider vinegarFrosting1 1/3 cups 2 percent reduced-fat milk7 tablespoons all-purpose flour1 1/3 cups salted butter, softened1 1/3 to 2 cups powdered sugar, sifted1 1/2 teaspoons vanilla extract Instructions To prepare cake, preheat oven to 350F. Grease three 8-inch layer pans or two 9-inch layer pans; line bottoms with wax paper. In a mixing bowl, beat together vegetable shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk; beat until blended. In a small bowl, whisk cocoa and food coloring together with a fork until smooth; add to batter and beat until evenly blended. In same small bowl, dissolve baking soda in vinegar and beat into batter. Pour into prepared pans and spread evenly; bake 8-inch layers 20 minutes or 9-inch layers 25 minutes, or until a tester inserted in middle comes out clean. Cool 10 minutes in pans on wire racks. Remove cakes from pans, peel off wax paper and cool completely on racks. To prepare frosting, whisk milk and flour until flour dissolves. Pour into a small saucepan; cook and stir over low heat 2 to 3 minutes or until thick. Cool to room temperature. In a mixing bowl, beat butter until creamy. Gradually beat in flour mixture. Add powdered sugar and beat until smooth and creamy; beat in vanilla. Fill and frost cake. Recipe by Jean Kressy.