Passer au contenu principal

Gâteau de velours rouge

Gâteau de velours rouge




12 portions


15 minutes

Évaluation de la recette

0 0 vote


  • 1/2 cup shortening
  • 1/4 tasse d'huile de maïs Mazola®
  • 1-2/3 tasses de sucre
  • 2 œufs
  • 2 bottles (1 ounce each) red food coloring
  • 1 tasse de babeurre
  • 1 c. à thé d’extrait de vanille pur
  • 2-1/4 tasses de farine tout usage
  • 3 tablespoons cocoa powder
  • 1 c. à thé de sel
  • 1 c. à thé de bicarbonate de sodium
  • 1 teaspoon white vinegar


  • 1 tasse de lait
  • 2 cuillères à soupe de farine tout usage
  • 1 cup butter, softened (do not use margarine)
  • 1 tasse de sucre
  • 1 c. à thé d’extrait de vanille pur
  • 1/2 teaspoon red food coloring (optional)



Cake Directions:

  1. Preheat oven to 350° F.
  2. Cream shortening, oil, sugar and eggs in a large mixing bowl. Add food coloring, buttermilk, vanilla, flour, cocoa powder and salt. Mix well.
  3. Dissolve baking soda in the vinegar; add to the cake batter. Beat thoroughly. Grease and flour two 8 or 9-inch round baking pans, OR one 13 x 9-inch pan. Pour batter into prepared pan(s).
  4. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Frost.

Frosting Directions:

  1. Heat milk and flour in small saucepan over medium heat until thickened, stirring constantly. Remove from heat and cover with plastic wrap placed directly on the milk (to prevent skin formation). Cool completely at room temperature.
  2. Cream butter and sugar in medium mixing bowl using electric mixer. Add vanilla and food coloring (if desired) and blend well. Beat in cooled milk mixture until light and fluffy and of spreading consistency. (Note: if frosting is too thin, chill in refrigerator for 5 to 10 minutes and beat again).
  3. Store iced cake in the refrigerator.

TIP: For a valentine cake, use heart shaped layer cake pans.

0 0 vote
Évaluation de la recette
Avertir de
0 Commentaires
Commentaires en ligne
Voir tous les avis