Cooking Louisiana  -  Red Velvet Cake II - Commercial  
Commercial Bakery Red Velvet Cake Recipe

Red Velvet cake is just a "can't pass it up" dessert... try this one!

½ cup white regular shortening
1½ cups white granulated sugar
2 eggs, well beaten
2 oz. red food coloring
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon white vinegar
2 ¼ cups sifted white flour

1) Mix 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.
5) Preheat oven to 350°
6) Bake 30 - 35 minutes.


5 tablespoons white flour
1 cup heavy whipping cream
1 cup white granulated sugar
2 teaspoons vanilla
1 cup margarine

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 fluffy.
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… Enjoy!

J.B. - Belle Chasse, La.