This Razorback Cake is a twist on a traditional Red Velvet cake with a cooked frosting and coated in coconut. An addicting cake for sure!
Good morning and happy Monday. Today is my 28th Birthday. When did I start getting so old? Ha no I know it’s not old, and I honestly don’t feel 28 at all, but lo and behold I am now that age. I don’t know what my lovely kids and husband have planned for me today, they are all still sleeping, besides my hyper little 2-year-old. She is sitting here playing with our cat who she constantly pushes to the limits and I’m waiting for the day that she learns her limits. I know it’s coming soon.
We had a little get together with my mom and dad last night and they gave me a whole bunch of baking supplies for my gift. Piping bags, decorating tips, cupcake measuring cup and spatula, off-set spatula and a cupcake corer. Obviously they know their daughter and what she loves! Also, my mother made me her amazing Razorback cake. This is a recipe that she got from her former sister-in-law about 40 years ago who was from Arkansas, hence the Razorback!
This cake has something unique about it. It has what is known as flour frosting instead of buttercream or cream cheese. This flour frosting absolutely makes this cake. It is not too sweet, has the perfect hint of vanilla and is light an airy, I would never make this cake with anything but that. We made this using 2 9″ round cake pans but the recipe calls for a 9×13″ which if you’d like to use it would still taste absolutely amazing. So adjust your baking times accordingly.
- 1/2 cup shortening
- 1 1/2 cup sugar
- 2 eggs
- 2 oz red food coloring
- 1 tsp vanilla
- 1 tsp cocoa
- 1 tsp salt
- 2 cup flour
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbs vinegar
- 1 cup milk
- 1/2 cup flour
- 1 cup sugar
- 1 cup shortening
- 2 tsp vanilla
- 1 cup coconut
- Pre-heat oven to 350.
- Butter and flour 2 9" round pans or a 9x13 in pan. In large bowl cream together your sugar and shortening, add food coloring, eggs and vanilla.
- In another bowl sift together your flour, cocoa and salt.
- Alternate adding your flour mix and buttermilk to your sugar mix and beat until smooth.
- In small bowl mix together your baking soda and vinegar and add to your batter.
- Spread batter into desired cake pan and bake for 30 minutes or until center is set and toothpick comes out clean.
- Meanwhile to make frosting, in small saucepan on stove mix together your milk and flour and cook on medium until thick.
- Set aside to cool.
- In large bowl cream together your sugar and shortening until light and fluffy.
- Add your cooled milk mixture and continue beating until fluffy again.
- Stir in your vanilla. Spread onto cake, top with coconut and serve!
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer