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.
Great cake, needed to use up some buttermilk so found this recipe. Wonderful tasting and the flour frosting was easy to make and was nice, fluffy and not too sweet. Will make again and again.
Can I substitute butter for the shortening in the frosting?
Hey Darlene, we’ve never subbed it before, you can always try it, it might change the color and make it more rich.
Lou Lou Girls
Yum! This looks so amazing. Pinned and tweeted. Thank you for bringing such amazing creations to our party. We hope to see you tonight at 7 pm because we LOVE to party with you! Lou Lou Girls
Carole from Carole's Chatter
Carole from Carole's Chatter
Alli, this cake is beyond stunning! I would love you to stop by Food on Friday: Free For All over at Carole’s Chatter to add this to the recipe collection! Cheers!
PS If you would like to be part of the Food on Friday group, just put a reminder in your calendar this time each week to check out the new theme or email me if you would like a reminder by email. You can also see the themes coming up in one of the tabs at the top of my home page
Sounds amazing! We make similar cake frosting/filling with flour in Europe. Thanks for sharing with Thursday Favorite Things! HAPPY BIRTHDAY!
I Say Nomato (@ISayNomato)
You learn something new every day! I’ve never heard of flour frosting before. Is the sugar still icing sugar or is it just regular sugar? It’s not grainy? I’m intrigued!
You really do learn something new daily. Nope its regular sugar. All the beating from creaming the sugar and shortening then the additional beating when adding in the cooled milk/flour mix makes it light and fluffy. It definitely doesn’t have the texture of a frosting that uses powdered sugar but you’d be surprised how light it is! It’s what the ladies used in the olden days, the simple pantry ingredients 🙂
The recipe I have is called red velvet and it has this frosting too. Mine also has pecans. I could eat it with a spoon. It is also good on chocolate and carrot cake. I have never liked cream cheese frosting and years ago when I saw this I had to try it. WONDERFUL!!!
HAPPY BELATED BIRTHDAY!!
Yeah I usually call this red velvet too. Not sure why my moms former sister in law called it Razorback other than being from Arkansas. Usually I do the cream cheese frosting with my red velvets but the combo of these two flavors mix so good so I like switching it up 😉
I love frostings like that! I have never heard it called flour frosting, but it makes perfect sense! I hope you had a great birthday!
Thank you so much, it was a great day! I’ve only ever known it as flour frosting, is there another name? What am I missing out on!