Red Velvet Cake Recipe
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4.9
27 reviews
Excellent
Red Velvet Cake Recipe
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This decadent Red Velvet Cake is a signature deep red layer cake with rich buttery, vanilla, and cocoa flavors, with a hint of a buttermilk tang! Topped with old-fashioned Heritage frosting or thick cream cheese frosting, this classic family recipe makes the best Red Velvet Cake!
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Ingredients
- ½ ½ cup shortening
- 1 ½ 1 ½ cups sugar
- 2 2 large eggs room temperature
- 2 2 ounces Red food coloring
- 2 2 tablespoons unsweetened cocoa powder
- 2 ¼ 2 ¼ cups flour all-purpose or cake flour
- 1 1 scant teaspoon kosher salt
- 1 1 teaspoon vanilla extract
- 1 1 teaspoon baking soda
- 1 1 cup buttermilk
- 1 1 tablespoon distilled white vinegar
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Instructions
- Preheat oven to 350º F. Prepare three (8-inch) cake pans by brushing with homemade cake pan release (cake goop), spraying with nonstick baking spray, or by thoroughly greasing and flouring. Set aside.
- Cream vegetable shortening and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
- Make a paste of food coloring and cocoa powder and add to the mixture.
- Sift together flour and salt in a separate medium bowl, set aside. Pour buttermilk and vanilla into a measuring cup, set aside.
- Alternately, mix flour mixture and buttermilk mixture into shortening/sugar mixture, beginning and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
- Reduce speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to beat hard or over mix.
- Evenly distribute into cake pans and bake 25-30 minutes, until toothpick inserted in the center comes out clean.
- Cool cake thoroughly before frosting.
Equipments used:
Notes
- We prefer to frost with Heritage Frosting or Cream Cheese Frosting.
- from Favorite Recipes of Home Economics Teachers, Desserts Edition, 1963
- How to Store Red Velvet Cake
- To store. You'll need to store this cake in the refrigerator due to the frosting used. The cake will store well for up to 5 days.
- To freeze. Wrap each cooled cake layer with plastic wrap and store in the freezer for up to 3 months. To serve, thaw and frost the cake and serve as normal.
Nutrition Information
Show Details
Calories
142kcal
(7%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
78mg
(3%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
36IU
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 78mg | 3% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 36IU | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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