Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bottles red food coloring; 3 Tbsp. milk cocoa; 1/2 c. Crisco; 1 1/2 c. sugar; 2 eggs; 1 c. buttermilk; 2 1/2 c. cake flour, sifted 3 times, then measured; 1 tsp. salt; 1 tsp. vanilla; 1 Tbsp. vinegar; 1 tsp. baking soda

Servings: persons

4 bottles red food coloring
3 Tbsp. milk cocoa
1/2 c. Crisco
1 1/2 c. sugar
2 eggs
1 c. buttermilk
2 1/2 c. cake flour, sifted 3 times, then measured
1 tsp. salt
1 tsp. vanilla
1 Tbsp. vinegar
1 tsp. baking soda

1
Mix the food coloring and cocoa together and set aside.
2
Mix the Crisco and sugar together well. Add eggs and cocoa mixture to batter, then buttermilk.
3
Lastly add the flour, salt and vanilla. Beat it well. Remove from mixer and add the vinegar and baking soda mixture last, beating this portion by hand into the cake mixture.
4
Bake in well-greased and floured loaf or layer pans for 30 to 35 minutes in a 350u00b0 oven. When cooled, frost with any icing.
5
Buttercream icing is excellent with this cake.

1426

kcal

Calories

Fat

212

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: 4 bottles red food coloring, 3 Tbsp. milk cocoa, 1/2 c. Crisco, 1 1/2 c. sugar, 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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