Red Velvet Cake
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4.8
54 reviews
Excellent
Red Velvet Cake
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Red Velvet Cake is a classic, much-loved recipe. The combination of cocoa layers with cream cheese frosting is a southern favorite!
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Ingredients
- ½ cup vegetable shortening (Crisco brand recommended)
- 1 ½ cups sugar
- 2 eggs
- 4 tablespoons unsweetened cocoa powder
- 1 ounce Red food coloring
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 ½ cups flour sifted
- 1 tablespoon vinegar
- 1 teaspoon baking soda
For the frosting:
- ½ cup butter
- 8 ounces cream cheese at room temperature
- ½ teaspoon Vanilla Flavoring
- 1 pound confectioner’s sugar
- 1 cup chopped, toasted pecans (additional 1/2 cup to sprinkle on top if desired)
Instructions
- Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans and set aside.
- Cream together the shortening and sugar until fluffy.
- Add the eggs, one at a time, beating well after each addition. Continue beating for 1 minute on medium speed.
- Add the cocoa and red food coloring to the creamed mixture.
- Add the vanilla to the buttermilk and set aside.
- Sift the flour with the salt.
- Alternately add the flour and buttermilk to the creamed mixture.
- Blend the vinegar and baking soda in a small bowl and beat it into the mixture.
- Divide the batter between the prepared cake pans and bake 20-28 minutes. Remove from oven and allow to cool in pans for approximately 10 minutes. Turn out layers onto a rack to cool completely.
For the frosting:
- Beat the butter and cream cheese in a medium mixing bowl until light and creamy.
- Add vanilla and confectioner’s sugar and beat well.
- Stir in pecans.
- Spread frosting between layers, on top and sides of cake. Sprinkle top with additional toasted pecans.
Notes
- It's important to have the eggs and buttermilk at room temperature before they are added to the batter in order to create a consistent texture. Likewise, for the frosting, make sure the cream cheese and butter are at room temperature.
- Leftovers may be held at room temperature in a covered cake storage container for about a day, or stored in the fridge for up to 5 days.
- To freeze, slice the cake into individual servings, wrap well in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition Information
Show Details
Serving
1slice
Calories
322kcal
(16%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
256mg
(11%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
422IU
(8%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 322kcal | 16% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 256mg | 11% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 422IU | 8% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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