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Red, White and Blue Velvet Cake

Red White and Blue Velvet Cake (14)

Prep Time: 1 hour 30 minutes

Bake Time: 35 minutes

Total Time: 2 hours 5 minutes

Yield: 8-12 slices

Red White and Blue Velvet Cake (14)

Ingredients

Red and Blue Velvet Cake:

 

Frosting:

Directions

Red and Blue Velvet Cakes:

  1. Preheat oven to 350°F and line the bottoms of two 8-inch cake pans with parchment paper; set aside.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt; set aside.
  3. In a microwave-safe bowl, heat the shortening for 30 seconds then stir. Continue to heat and stir in 15-second increments until melted.
  4. In a medium bowl, whisk together the buttermilk, eggs, vanilla and vinegar until well blended.
  5. Pour the milk mixture into the dry mixture and stir for about 5-10 seconds.
  6. Add the melted shortening and stir until fully incorporated.
  7. Divide the batter in half.
  8. To one half, add the red food coloring and stir until fully incorporated.
  9. To the other half, add the blue and violet food coloring and stir until fully incorporated.
  10. Pour each batter into a prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow to cool in the pan for 15-20 minutes then turn out onto a wire rack and remove the parchment paper. Allow to cool completely before frosting.
  12. While cooling, prepare the frosting.

 

Frosting:

  1. In the bowl of a mixer, cream together the cream cheese, shortening, vanilla and salt on medium speed until smooth.
  2. Scrape the sides and bottom of the bowl then turn on low speed.
  3. Slowly add the powdered sugar, stopping occasionally to scrape the bowl.
  4. Once all the powdered sugar has been added, add the milk and blend.
  5. Then add the food coloring, if using, and blend until fully incorporated.

 

Assembly:

  1. Once the cakes have cooled, use a serrated knife to make the tops level, if needed.
  2. Place one cake, top side up, on a serving platter.
  3. Dollop a generous amount of frosting on top of the cake and spread to the edges.
  4. Top with the other cake, top side down.
  5. Frost the top and sides of the cake with a thin layer of frosting.
  6. Place in the refrigerator and allow the frosting to harden a bit.
  7. Remove from the refrigerator and finish frosting and decorating as desired.

 

Red, White and Blue Velvet Cake

Red White and Blue Velvet Cake (14)

Prep Time: 1 hour 30 minutes

Cook Time: 35 minutes

Total Time: 2 hours 5 minutes

Yield: 8-12 slices

Ingredients

Red and Blue Velvet Cake:

 

Frosting:

Directions

Red and Blue Velvet Cakes:

  1. Preheat oven to 350°F and line the bottoms of two 8-inch cake pans with parchment paper; set aside.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt; set aside.
  3. In a microwave-safe bowl, heat the shortening for 30 seconds then stir. Continue to heat and stir in 15-second increments until melted.
  4. In a medium bowl, whisk together the buttermilk, eggs, vanilla and vinegar until well blended.
  5. Pour the milk mixture into the dry mixture and stir for about 5-10 seconds.
  6. Add the melted shortening and stir until fully incorporated.
  7. Divide the batter in half.
  8. To one half, add the red food coloring and stir until fully incorporated.
  9. To the other half, add the blue and violet food coloring and stir until fully incorporated.
  10. Pour each batter into a prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow to cool in the pan for 15-20 minutes then turn out onto a wire rack and remove the parchment paper. Allow to cool completely before frosting.
  12. While cooling, prepare the frosting.

 

Frosting:

  1. In the bowl of a mixer, cream together the cream cheese, shortening, vanilla and salt on medium speed until smooth.
  2. Scrape the sides and bottom of the bowl then turn on low speed.
  3. Slowly add the powdered sugar, stopping occasionally to scrape the bowl.
  4. Once all the powdered sugar has been added, add the milk and blend.
  5. Then add the food coloring, if using, and blend until fully incorporated.

 

Assembly:

  1. Once the cakes have cooled, use a serrated knife to make the tops level, if needed.
  2. Place one cake, top side up, on a serving platter.
  3. Dollop a generous amount of frosting on top of the cake and spread to the edges.
  4. Top with the other cake, top side down.
  5. Frost the top and sides of the cake with a thin layer of frosting.
  6. Place in the refrigerator and allow the frosting to harden a bit.
  7. Remove from the refrigerator and finish frosting and decorating as desired.