Perhaps the most entertaining way to have coffee and donuts is this! The simplest tiramisu ever is made by layering creamy, sweet pudding on top of mini powdered donuts, dipping them in strong coffee, and then sprinkling cocoa powder on top. For breakfast or dessert, serve with additional coffee!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 16 |
| Yield: | 1 9-inch layer cake |
Ingredients
- 2 ¼ cups sifted cake flour
- 1 teaspoon baking soda
- ½ cup vegetable shortening (such as Crisco®)
- 1 ½ cups white sugar
- 2 eggs
- 1 (1 ounce) bottle red food coloring
- 1 fluid ounce water
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 cups milk
- ¼ cup all-purpose flour
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 2 cups white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda.
- Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.
- Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.
- To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.
- As a substitute for buttermilk, you can also make sour milk by adding about 2 tablespoons of vinegar into liquid measuring cup, then add milk to make 1 cup.
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 17 g |
| Sodium | 426 mg |
| Sugars | 46 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this cake was terrible. It maybe was the driest cake I have ever made and that was after I added an additional 1/4 cup of buttermilk. I didn’t make the frosting.
Absolutely delicious! Thank you for sharing this recipe. I follow your advice about substitute for buttermilk! all great. For the frosting not to be lumpy, you must mix the flour when the milk is cold. then strain it. never stop steering while cooking otherwise it will become sort of jelly bits. The frosting came out great, First time I’ve made it, so I am very happy with the results. Make sure the butter is room temperature. the first part of frosting not too cold so it blends nicely. The cakes came out delicious! moist. can’t wait to cut it!!! By the way I cut the sugar on both, the cake by half a cup and 1 cup for the frosting. As you can see I was trying my piping skill with the left over frosting.
Followed the recipe exactly, came out looking and tasting magnificent.
“My mother made a red velvet cake very much like this. The cooked icing is vital, I think, to make it authentic. This came to be the cake that we asked for as a birthday cake, a tradition I started. The history of the cake is to point out how special it was in my family. “This cake was perfect, more perfect than Mom’s red velvet.. Hers could be too dry no matter what she did. The icing was as good as Mom ever made it. The changes I made are slight. For the cake- I do not bake a cake as long as the recipe says. I check the cake 5 minutes before the time in the recipe and gauge how cooked it is. For the icing- I added a bit more vanilla extract and 2 or 3 drops of almond extract. You should not be able to smell or taste the almond extract when the cake is finished. This is in my favorites list now. I will make it for my birthday and others’ special days.
Cake turned out great! I added mini chocolate chips and used a different buttercream recipe, the cake was a hit with everyone!!
This is the red velvet cake that mymom made in the 60’s for Valentine’s day and Christmas! Love, It is definately notthe texture of a box cake if that is what you are used to. This scrumptious frosting takes me back…..feel like that little girl again eating mom’s best cooking. Perfect.
This cake was so dry.
I tried it and I thought it was incredible
This recipe is all you need. I know people are always trying to change their recipes to “make it better” but don’t! All you need to know is with the step with the red food coloring and adding cocoa to make a paste. Add cocoa until there is a paste. The recipe called for 2T, I definitely had to double the cocoa (heaping tablespoons) to get a paste. Just a tip, use it or not ;P Great recipe, got RAVE reviews!
This is the best recipe that I have found without the cream cheese icing! Absolutely enjoy making and most definitely eating! I have made a few tweeks!
Important,in the original recipe it calls for the cake to have split layers, it should 6 layers from 3 cakes. I see some say it is dry. It is anything but dry with the 6 layers. It is better to let the cake set for a day. I fix this cake with double icing, that way I can ice it between layers and on the sides
For frosting it doesn’t say 10x sugar pretty sure that is right but want to check.
Cake was tedious to make and it came out very dry.
I did not care for this recipe… very dry and the frosting separated.
This is a disaster! I spent so much time with the many steps of making this, the directions are not clear as far as if it should be mixed with a beater or how many strokes if it is meant to be stirred only. Anyways, the frosting is horrible. My cake looks awful and the frosting is nothing more than butter with grainy sugar. Find another recipe if you value your time.
This is the original recipe for Red Velvet Cake, I rec’d my recipe in 1963. I have made it numerous times…the icing is luscious. You really have to let the butter and sugar mix until there isn’t any grainy bits left in the icing and then beat in the flour/milk mixture. I like making this as a xmas dessert and decorating the top of the cake with marzipan pointsettia leaves and flowers -not the real ones as they are a bit poisonous. Just mix some food colour into your marzipane – yes you might have to make some using almond paste. and then make a template of pointsettia leaves and flowers and have some fun. You can make a large decorative cake and use a large flower for it and then make a 9 x 13 cake and make a smaller flower for each slice.
Love it! I discovered red velvet cake while living in Atlanta. Can’t find the real deal now that i’m living in Mass. THIS IS THE REAL DEAL! Made it for the family… every-one loved it.
I’ve only eaten Red Velvet Cake once in my life and it was well…bad. I thought I would try one anyway and see if I liked it or not. I really liked the cake part of this recipe. It was moist and had a nice flavor to it. The frosting was really sweet and kind of grainy, the grainy could be my fault I’ve never made a cooked frosting so I’m not sure if its supposed to be that way or not. I was also kind of confused about how much sugar was supposed to go into the frosting. The ingredient lists 2 cups but the directions say 1. So I used one then tasted but I thought it wasn’t sweet enough so I added the other cup of sugar. It ended up being to sweet once I put it on the cake. But I don’t know if it was supposed to be 1 or 2. I’ll probably make the cake part again but use Ricks Special Buttercream Frosting for the frosting part. The frosting wasn’t bad it was just not for me.