Spicy Red Velvet Cake
- 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
Pre-Heat oven to 350 degrees.
Butter and flour 2- 9 inch cake pans
In a bowl sift flour, baking soda and salt.
Cream shortening and sugar until light and fluffy, about 4-5 minutes.
To the creamed sugar mixture add eggs one at a time; beat well to incorporate each egg.
Add vanilla and butter extract to mixture.
In a separate bowl make a paste with the red food coloring, cocoa, cinnamon and cayenne and blend into shortening mixture.
Alternately add dry ingredient and buttermilk.
Add vinegar to mixture; mix well.
Divide batter in two pans and bake for 20-25 minutes. Cool in pans for 10 minutes, remove and Let cool completely.
Frost and decorate with blueberries.
Cream Cheese Frosting:
Beat cream cheese and butter in large bowl until smooth.
Beat in vanilla.
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!
Belinda @zomppa says
I love how this has a bit of kick in it!
A delicious looking summer cake!