Red Velvet Cake – a delicious recipe with cake flour, salt, shortening, sugar, eggs, bottles red food coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Sift together and set aside the cake flour and salt.
3
Work shortening with a spoon until soft. Gradually add, while beating, the sugar.
4
Beat until light.
5
Add eggs one at a time.
6
Beat until light and fluffy.
7
Set aside. Combine red food coloring and cocoa.
8
Mix until smooth.
9
Add to shortening mixture.
10
Mix until well blended.
11
Combine and mix well, buttermilk and vanilla.
12
Add to shortening and cocoa mixture alternately with sifted dry ingredients.
13
Mix until smooth after each addition.
14
Combine and blend well.
15
Fold vinegar and baking soda into batter.
16
Spoon into 2 greased 9-inch layer cake pans. Bake at 350u00b0 for 35 to 40 minutes.
17
Cool in pans for 10 minutes.
1417
kcal
Calories
56
g
Fat
210
g
Carbs
24
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 1/2 c. sifted cake flour, 1 tsp. salt, 1/2 c. shortening, 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.
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