Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. vinegar; 1 tsp. soda; 1/2 c. shortening; 1 tsp. cocoa; 1 1/2 c. sugar; 1 tsp. salt; 1 tsp. vanilla; 2 eggs; 2 oz. red food coloring and 2 oz. water filled in bottles; 2 1/2 c. flour; 1 c. buttermilk

Servings: persons

1 tsp. vinegar
1 tsp. soda
1/2 c. shortening
1 tsp. cocoa
1 1/2 c. sugar
1 tsp. salt
1 tsp. vanilla
2 eggs
2 oz. red food coloring and 2 oz. water filled in bottles
2 1/2 c. flour
1 c. buttermilk

1
Mix ahead and let stand 1 teaspoon vinegar and 1 teaspoon soda.
2
Beat together until light 1/2 cup shortening, 1 teaspoon cocoa, 1 1/2 cups sugar, 1 teaspoon salt, 1 teaspoon vanilla and 2 eggs.
3
Add 4 ounces red food coloring (2 ounces is plenty and fill the bottles with water for the other 2 ounces) and 2 1/2 cups flour; alternate with 1 cup buttermilk.
4
Fold vinegar and soda mixture into batter.
5
Pour into 2 greased and floured 9-inch cake pans.
6
Bake at 350u00b0 for 30 to 35 minutes.

1403

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tsp. vinegar, 1 tsp. soda, 1/2 c. shortening, 1 tsp. cocoa, and more.

Yes, Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cake

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