Even though you typically see Red Velvet cake around holidays, I can’t help but love it all year round. It’s such a beautiful and classic dessert!
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ cups sugar
½ cup shortening
2 large eggs, at room temperature
4 tablespoons unsweetened cocoa
1 teaspoon red gel food coloring
2 teaspoons good-quality vanilla extract
2 tablespoons hot coffee
1 cup buttermilk, at room temperature
1. Set a rack in the center of the oven, then preheat the oven to 350°F. Prepare two 8-inch cake pans as directed.
2. Sift the flour, salt, and baking soda into a medium bowl and set it aside.
3. In a standing mixer using the paddle attachment or in a large bowl, cream the sugar and shortening on medium speed for 3 to 4 minutes, or until creamy.
4. In a separate bowl, beat the eggs until light and fluffy, about 3 minutes. Slowly add the eggs to the sugar mixture, mixing as you go.
5. In a small bowl, combine the cocoa, food coloring, vanilla, and hot coffee. Immediately add the cocoa mixture to the sugar mixture and mix until fully combined.
6. Add one-third of the flour mixture to the sugar mixture and mix to combine, followed by half the buttermilk. Add half the remaining flour mixture, the rest of the buttermilk, and the rest of the flour mixture, mixing after each addition.
7. Pour the batter into the prepared cake pans and bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let pans cool for 5 to 10 minutes. Carefully remove cakes and set them on wire racks until they reach room temperature.
Note: If you do not have any buttermilk on hand, there is an easy trick you can use! Place a tablespoon of white vinegar in a 1-cup (or larger) liquid measuring cup, then add enough milk (I prefer using 2% or whole milk) to bring the liquid up to the 1-cup line. Let stand for 5 minutes, then use as much as your recipe calls for.