Mom's mouthwatering Red Velvet Cake recipe
- Carbohydrate 216.136034381532 g
- Cholesterol 331.542107257656 mg
- Fat 40.738696262059 g
- Fiber 5.36278139180147 g
- Protein 32.8067525053707 g
- Saturated Fat 20.5392363827787 g
- Serving Size 1 1 Serving (491g)
- Sodium 300.954354213617 mg
- Sugar 210.77325298973 g
- Trans Fat 3.86050765065656 g
- Calories 1388 calories
Step-by-step
- Cream sugar and shortening
- Add Eggs
- Mix cocoa and coloring in cup and add to former mixture
- In same cup, mix milk and soda. Add to former mixture.
- Sift flour and salt together and add to mixture
- Fold in vinegar lightly
- Bake in 3 layers at 300 degrees F. for 20-25 minutes. Cool Thoroughly before putting on icing.
- Dissolve the cornstarch and cold water in small pot and cook until thickened. Chill before using it with rest of icing ingredients.
- Mix butter, vanilla, and sugar. Beat thoroughly.
- Add chilled cornstarch mixture and blend throughly. Spread between layers and ice sides and top of cake.
Replacing the specified shortening with unsalted butter alters the crumb structure completely, yielding a denser, less aerated cake because solid shortenings trap air bubbles more efficiently during the initial creaming phase. Precise oven management remains critical here; baking these layers at 300 degrees Fahrenheit prevents the exterior from browning prematurely while the center cooks through. Overmixing the batter after adding the flour develops excess gluten, transforming a tender crumb into a tough, bread-like texture. Sift the cake flour and salt together thoroughly before incorporation to evenly distribute the leavening agents and prevent pockets of baking soda. Blending the cocoa powder and red food coloring into a smooth paste prior to mixing ensures the pigment disperses uniformly without leaving speckled streaks in the batter. Folding the vinegar in gently at the final stage activates the baking soda just before the pans enter the oven, maximizing the rise. Cooling the baked layers completely before frosting prevents the butter-based icing from melting and sliding off the sides. Cooking the cornstarch and cold water mixture until thickened creates a cooked starch paste that stabilizes the icing, preventing graininess from undissolved sugar crystals. Allowing this starch mixture to chill fully before beating it into the butter, vanilla, and sugar mixture guarantees a smooth, emulsion-stable spread. Leftover slices stored in an airtight container at room temperature maintain their moisture for up to two days without the crumb drying out significantly.
