An extra special red velvet cake with butter cream frosting.
At a glance
1 cup shortening
3 cups white sugar
4 tbsp cocoa
8 tbsp red food coloring
2 tsp salt
2 tsp vanilla extract
2 cup buttermilk
5 cups sifted all-purpose flour
2 1/2 tsp baking soda
2 tbsp distilled white vinegar
900g cream cheese, softened
450g butter, softened
2 teaspoon vanilla extract
8 cups sifted icing sugar
Fresh pomegranate seeds to garnish
Preheat oven to 180C
Cut out baking paper for the bottom of three 23cm and two 20cm round pans. Grease and flour the sides. Preheat oven to 350 degrees. Cream shortening and sugar. Add eggs and beat well. Mix salt, vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. In a small bowl, make a paste of cocoa and red dye. Add paste to creamed mixture and stir to combine. In another small bowl mix baking soda with vinegar. Fold mixture into cake batter. Don’t beat or stir any more. Split evenly between the different sized pans respectively and place in the oven. Bake for 30-35 minutes. Let cool completely.
For Cream Cheese Frosting: In a large bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Split the frosting into 5 portions. Spread the first portion onto one of the 23cm cakes, then place the second 23cm cake on top. Spread more frosting on top and place the third 23cm cake on top. Spread icing in a smaller circle on top and place the first 20cm cake on top. Spread the top with more icing and place the last cake on top.
Gently spread icing all over the top and sides of the cake, then use back of a large knife blade to smooth the icing all around, scraping so that the cake and layers are showing slightly underneath.
Garnish with pomegranate seeds and serve immediately.