Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter flavor Crisco; 2 eggs; 1 tsp. butter flavor; 3 Tbsp. cocoa; 1 tsp. salt; 1 tsp. soda; 1 1/2 c. sugar; 1 tsp. vanilla; 1 (1 oz.) bottle red food coloring; 2 1/4 c. sifted cake flour; 1 c. buttermilk; 1 Tbsp. vinegar

Servings: persons

1/2 c. butter flavor Crisco
2 eggs
1 tsp. butter flavor
3 Tbsp. cocoa
1 tsp. salt
1 tsp. soda
1 1/2 c. sugar
1 tsp. vanilla
1 (1 oz.) bottle red food coloring
2 1/4 c. sifted cake flour
1 c. buttermilk
1 Tbsp. vinegar

1
Have
2
eggs
3
and
4
buttermilk
5
at
6
room temperature.
7
Put Crisco and sugar into bowl and beat.
8
Add eggs, one at a time, and
9
keep beating.
10
Next mix red food coloring with cocoa, add to
11
butter mixture
12
with
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vanilla and butter flavor and beat. Next
14
add
15
the flour,
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salt and buttermilk in three portions, beating
17
after each addition, and beat until smooth.
18
Last mix soda
19
and vinegar together and blend into batter with a spatula,
20
do
21
not beat. Pour into a 9 x 13-inch pan lined with wax paper.
22
Wrap
23
a wet sweat band around the pan for even baking. Put in a 350u00b0 oven and bake for 40 minutes.
24
Cool completely.

1595

kcal

Calories

Fat

201

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 12 ingredients. The key ingredients include: 1/2 c. butter flavor Crisco, 2 eggs, 1 tsp. butter flavor, 3 Tbsp. 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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