Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 tablespoon all-purpose flour; 1 2/3 cups sugar; 5 tablespoons vegetable shortening; 1 large egg white; 1 large egg; 3 tablespoons unsweetened cocoa; 1 (1-ounce) bottle red food coloring; 2 1/4 cups all-purpose flour; 1 teaspoon salt; 1 cup low-fat buttermilk; 1 1/4 teaspoons vanilla extract; 1 tablespoon white vinegar; 1 teaspoon baking soda

Servings: persons

Cooking spray
1 tablespoon all-purpose flour
1 2/3 cups sugar
5 tablespoons vegetable shortening
1 large egg white
1 large egg
3 tablespoons unsweetened cocoa
1 (1-ounce) bottle red food coloring
2 1/4 cups all-purpose flour
1 teaspoon salt
1 cup low-fat buttermilk
1 1/4 teaspoons vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda

1
Preheat oven to 350u00b0.
2
Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
3
Beat the sugar and shortening at medium speed of a mixer 5 minutes or until well-blended. Add egg white and egg; beat well. Combine cocoa and food coloring in a small bowl; stir well with a whisk. Add to sugar mixture; mix well.
4
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine with salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Add vanilla; mix well. Combine vinegar and baking soda in a small bowl; add to batter, mixing well.
5
Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350u00b0 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire racks.
6
Place 1 cake layer on a plate; spread with 1/3 cup Cooked Buttercream Frosting, and top with another cake layer. Spread the remaining frosting over the top and sides of the cake. Store cake loosely covered in refrigerator.

1091

kcal

Calories

Fat

145

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 14 ingredients. The key ingredients include: Cooking spray, 1 tablespoon all-purpose flour, 1 2/3 cups sugar, 5 tablespoons vegetable shortening, 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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