Spicy Red Velvet Cake
Ingredients
- 2-1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup shortening
- 1 ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp butter flavored extract
- 1 ounce red food coloring
- 3 Tbsp cocoa
- 2 tsp ground cinnamon
- ¼ tsp cayenne
- 1 cup buttermilk
- 1 Tbsp vinegar
- Cream Cheese frosting:
- 2 8-ounce pkg cream cheese, room temperature
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 tbsp vanilla extract
- 2 1/2 cups powdered sugar
- fresh blueberries
Instructions
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Pre-Heat oven to 350 degrees.
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Butter and flour 2- 9 inch cake pans
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In a bowl sift flour, baking soda and salt.
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Cream shortening and sugar until light and fluffy, about 4-5 minutes.
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To the creamed sugar mixture add eggs one at a time; beat well to incorporate each egg.
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Add vanilla and butter extract to mixture.
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In a separate bowl make a paste with the red food coloring, cocoa, cinnamon and cayenne and blend into shortening mixture.
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Alternately add dry ingredient and buttermilk.
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Add vinegar to mixture; mix well.
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Divide batter in two pans and bake for 20-25 minutes. Cool in pans for 10 minutes, remove and Let cool completely.
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Frost and decorate with blueberries.
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Cream Cheese Frosting:
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Beat cream cheese and butter in large bowl until smooth.
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Beat in vanilla.
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Add powdered sugar and beat until smooth.
very excellent idea! after all, it seems like people often expect red things to be spicy. 🙂
This looks delish! I love the photo, too! I’m lovin’ all your photos. I tried to leave comment below but not working. Just want to say, I enjoyed story about Papi’s chicken. I could taste it as I read story. 🙂
Ooh, great twist, and perfect for 4th of July!
I love how this has a bit of kick in it!
A delicious looking summer cake!
Cheers,
Rosa