I told you in my previous post (Heart shaped Cake Pops) that I was going to bake for my moms (and mine) birthday which was yesterday.
So here we go, I start off with a gorgeous looking red velvet sheet cake adapted from the one and only: Pioneer Woman.
When I have seen the bright red color in the mix with this wonderful frosting, I knew I had to try it!
I wrote down the recipe and took how-to photos as well, so you guys can try it too – It is so GOOD!
- Prep Time 20minutes
- Baking Time 20 minutes
- Difficulty Easy
For the Red Velvet Cake:
- 1 cup shortening (I used butter because it is hard to find shortening around here)
- 1-3/4 cup sugar
- 2-1/2 cups cake flour (I used all purpose flour)
- 1-1/4 teaspoon salt
- 2 whole eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1-1/2 teaspoon vinegar
- red food coloring – Sugarflair Red Extra Paste Colour
- 1-1/2 teaspoon cocoa powder
- 2. Pour together the flour and salt, set aside.
- 3. With a wire whisk and in a seperate bowl, stir together the buttermilk, eggs, baking soda and vanilla. Now add the vinegar to the mixture and mix everything together.
- 4. In another tiny bowl, add the cocoa powder. Set aside.
- 5. Now cream the butter and sugar together until light and fluffy. Now add a little bit of the flour mixture to it, then a little bit of the buttermilk/egg mixture. Repeat until everything is well mixed and combined.
- 6. Then pour the cocoa powder and red food coloring into the mixture. Use toothpicks to do so. I probably used around 12, I always took 2 toothpicks, dunked them in the little container and poured it in the batter. Then I used a handmixer to mix it all well together. Repeat until you have your desired color. Deep red in this case.
- 7. Now it is time to pour your red batter into the sheet cake pan. It is easier when you use an offset spatula than just a spoon. Even out the surface nicely.
Wow, that’s red, isn’t it? Lovely!
Looks like fresh paint, but yummy paint! :-)
- 8. Now bake your red velvet cake for 20 minutes. When you remove the pan from the oven, wait another 20 minutes to let it cool. In order to get the cake out of the pan without cracking, place a large cutting board on top of the pan, invert the cake, so it turns onto the cutting board. Let the cake cool before you ice it though.
- 9. Now ice with yummy frosting, recipe below.
For the FROSTING:
- 5 tablespoons flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup butter
- 1 cup granulated fine sugar (no powdered/icing sugar!)
- raspberries to decorate top
- 1. In a small saucepan, pour in flour and milk, and use a wire whisk to stir constantly while heating it up. It needs to thicken. At first you think nothing will happen because the mixture is very thin. But this will change, trust me :-)
It has to be very thick. Stir and stir and stir so it won’t burn to the saucepan’s bottom. When it is thick enough, remove from heat and let it cool completely to room temperature. You really should stick to this, it must be completely cool before you stir in vanilla.
- 2. While you wait for the mixture to cool down to room temperature, cream the butter and sugar together until it is all light and fluffy.
- 3. Now it is time to add the cooled flour mixture and beat it all together with a hand mixer. It can look seperated at first, if it does, beat it a little longer. Beat it until it looks like whipped cream.
- 4. When the frosting is looking yummy AND tasting yummy (come on, give it a try!) you can spread it on your cooled red velvet cake.
A little closer por favor! Red and white, THE PERFECT match.
- This frosting is honestly (besides my actual favourite, which is creamcheese frosting) so amazing! Sweet, but not TOO sweet, so fluffy…aww…I love it!
It has flour in it, that seemed kind of odd to me at first, and to heat it up with milk, hmmmm alright! :-)
It made me curious though and I am so happy I have tried it out. Kudos to Tasty Kitchen member MissyDew – I adapted the frosting recipe from her.
Thank you miss :-)
Next time I won’t use frozen raspberries, way too much fluid which ruins the nice white frosting :-)
I made a cupcake too for mom only, with of course, for the queen, a fondant crown :)
And now: Happy baking everybody. Enjoy your week.