While the origins of red velvet cake are a mystery, it’s been popular in the southern United States since the early 1900s, and for good reason: the smooth and buttery frosting compliments the richness of the cake perfectly. Follow along as we prepare both the cake and frosting in four simple steps!
What you’ll need:
1. Heat oven to 350F. Grease bottoms and sides of 3 round pans (8- or 9-inch) with shortening; lightly flour. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
2. Bake 25 to 35 minutes. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. In medium saucepan, mix ½ cup flour and 1 ½ cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly.
3. Remove from heat; cool 10 minutes. In large bowl, beat 1 ½ cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla.