Louisiana - Red
Velvet Cake II - Commercial
Bakery Red Velvet Cake Recipe
Velvet cake is just a "can't pass it up" dessert...
try this one!
½ cup white
1½ cups white granulated
2 ¼ cups sifted
shortening, sugar and eggs together in a large bowl.
2) In a separate
bowl make a liquid paste of the red food coloring and cocoa. Stir
in with above mix.
3) Add buttermilk
and salt alternately with the flour, and beat slowly. Add vanilla,
baking soda, and vinegar separately.
4) Pour into a
well-greased & floured 9 X 13 glass pan, or into two
8 well greased & floured cake pans.
1 cup heavy
1 cup white
1) Cook flour and
heavy whipping cream on low heat stirring constantly in small
non-stick pot until it becomes thick, similar to gravy roux. Set
aside and cool well!
2) Beat on low
speed in stand mixer bowl, the sugar, vanilla, and margarine until
3) Blend in well
cooled flour and heavy whipping cream mixture. Beat with
stand mixer on medium speed until the frosting turns almost white.
This will take 15 - 20 minutes. Do not rush this step.
4) Frost the
cake(s) when they are completely cooled.
This is a commercial recipe used by a pastry chef to
make fabulous Red Velvet Cakes. This base recipe is used
everyday to make wedding cakes, sheet cakes, petit fours, etc
J.B. - Belle Chasse, La.