Red Velvet Cake
User Reviews
4.8
Red Velvet Cake
Description
This Red Velvet Cake recipe starts with creaming vegetable shortening and sugar to create a fluffy base, followed by adding room-temperature eggs for consistent texture. Cocoa powder and red food coloring give the cake its signature color and light chocolate note. The batter alternates dry ingredients—sifted flour, salt—and wet buttermilk with vanilla, with vinegar and baking soda added to lighten the crumb and enhance tenderness. The batter is divided between greased pans and baked until layers are just set.
The frosting is a cream cheese buttercream combining softened butter and cream cheese beaten until creamy, then sweetened with confectioners' sugar and flavored with vanilla. Chopped toasted pecans are stirred in and also sprinkled atop the finished cake for added crunch and a nutty accent. This assembly layers and coats the cake to provide a rich, smooth finish contrasting the tender crumb.
The cake layers are cooled completely before frosting to prevent melting. Achieving room temperature for eggs, buttermilk, cream cheese, and butter ensures proper mixing and texture. The result is a moist, tender cake with balanced flavors ranging from mild cocoa and vanilla to creamy and nutty frosting, suitable for celebrations.
Use room-temperature eggs and buttermilk to help create an even batter.Allow cream cheese and butter to reach room temperature for smooth frosting.Store leftovers covered at room temperature for about a day or refrigerate up to five days.Freeze sliced portions wrapped tightly for up to three months, thawing overnight in the refrigerator before serving.
Ingredients
- ½ cup vegetable shortening (Crisco brand recommended)
- 1 ½ cups sugar
- 2 egg
- 4 tablespoons cocoa powder unsweetened
- 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 confectioners' sugar
- 1 cup pecans additional 1/2 cup to sprinkle on top if desired, chopped, toasted
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
- Use room-temperature eggs and buttermilk to help create an even batter.
- Allow cream cheese and butter to reach room temperature for smooth frosting.
- Store leftovers covered at room temperature for about a day or refrigerate up to five days.
- Freeze sliced portions wrapped tightly for up to three months, thawing overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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