Go Big Red Cake
- 1/2 cup butter-softened
- 1 1/2 cups sugar
- 2 eggs
- 2 ounces red food coloring
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 teaspoon soda
Frosting
- 3 tablespoons flour
- 1 cup milk
- 1 cup sugar
- 1 cup butter
- 1 teaspoon vanilla
I’ve had a lot of people ask me for this recipe so…here it is! Cream the butter and sugar together in a mixer. Add the eggs and beat well. Then add the food coloring. Mix the flour and salt together. Alternate adding the flour mixture with the buttermilk and vanilla. Beat well. Mix vinegar and soda together and add to the batter. Bake in two 8-inch round pans for 25-30 minutes at 350 degrees.
For the frosting, cook the flour and milk together until it is think and then cool. Beat the butter, sugar and vanilla together. Add the milk mixture and beat until it is the consistence of whipped cream. Frost the cooled cake and refrigerate.
The first time I made the cake I didn’t keep the cake in the refrigerator and the frosting melted and didn’t keep it’s shape. It also tastes much better cold!
Michelle says
April 20, 2012 at 9:14 amThat looks yummy Esther!!!!
Jeni says
April 20, 2012 at 11:53 amSo, it’s red velvet w/out the cocoa added? Interesting! Do you not taste the food coloring? This cake would be good for Ohio State fans (which we are, here in Ohio!) too! 🙂 I should try it sometime!
Mari says
April 20, 2012 at 12:26 pmGuess I should make this for my brother sometime. He’s a HUGE NE Huskers fan.
Susan Evans says
April 20, 2012 at 4:11 pmyum
Lee says
April 20, 2012 at 5:29 pmLooks really yummy Esther, very similar to the Red velvet cupcakes I posted a recipe for but somehow yours looks lighter and more red, I will have to give it a go. One of the recipes I posted called for a whole bottle of red food colouring! I like that yours is a lot less.
Lee
EstherIrish says
April 20, 2012 at 5:42 pmLee this actually takes 2 bottles of food coloring. :O I tried using on bottle and adding cocoa like a red velvet cake but the color just wasn’t right.
Donna says
April 21, 2012 at 9:49 pmThanks for posting this recipe.