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Red Velvet Cake Recipe
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 24
Calories: 142 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.