Red Velvet Cake: Red Velvet Cake Recipe.

1/4 cup red food coloring (2 ounces/60 grams)
2 tbsp unsweetened cocoa powder (10 grams)
1 1/2 tsp vanilla extract
1/2 cup vegetable shortening, or ¼ cup shortening and ¼ cup softened butter (65 to 67°F) (3.5 ounces/100 grams)
1 1/2 cups granulated sugar (10.5 ounces/300 grams)
2 large eggs (6 tablespoons plus 1 teaspoon/3.5 ounces/100 grams)
1 tsp salt
2 1/2 cups sifted cake flour or 2 cups plus 2 tablespoons all-purpose flour, sifted (8.75 ounces/250 grams)
1 cup buttermilk or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup) (8.5 ounces/240 grams)
1 tsp distilled white vinegar
1 tsp baking soda

1 cup cream cheese, softened (8 ounces/225 grams)
1/2 cup unsalted butter, softened, or Mascarpone cheese, at room temperature (65 to 67°F) (1 stick/4 ounces/115 grams)
1 lb confectioners' sugar, sifted (4 cups/455 grams)
1 tsp vanilla extract

5 tbsp unbleached all-purpose flour (1.25 ounces/35 grams)
1 cup milk (8.5 ounces/230 grams)
1 cup unsalted butter, softened, or ½ cup butter and ½ cup vegetable shortening (8 ounces/225 grams)
1 cup granulated sugar (7 ounces/200 grams)
1 tsp vanilla extract

Two 9 inch round or three 8 inch round cake pans, nonstick cooking spray, mixing bowls, hand mixer, cooling rack

Prep Time: 25 Minutes

Cook Time: 25 - 30 Minutes

Servings: One 9-inch 2- or 4-layer or 8-inch 3-layer cake, 10 to 16 servings

Red Velvet Cake