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 ½ cups sugar; 2 eggs; 1 ounce red food coloring; 2 tablespoons cocoa; 1 cup buttermilk; 1 tablespoon vinegar; 1 cup Crisco; 1 teaspoon vanilla; ⅛ cup water; 1 teaspoon salt; 2 cups flour; 1 teaspoon baking soda; 2 tablespoons flour; 1 cup sugar; 1 cup margarine; 1 cup milk; 1 teaspoon vanilla

Servings: persons

1 ½ cups sugar
2 eggs
1 ounce red food coloring
2 tablespoons cocoa
1 cup buttermilk
1 tablespoon vinegar
1 cup Crisco
1 teaspoon vanilla
⅛ cup water
1 teaspoon salt
2 cups flour
1 teaspoon baking soda
2 tablespoons flour
1 cup sugar
1 cup margarine
1 cup milk
1 teaspoon vanilla

1
Cream shortening and sugar.
2
Add eggs, food coloring water and vanilla.
3
Add sifted dry ingredients alternating with buttermilk (do not add soda).
4
Beat for 10 minutes.
5
Fold in soda disolved in vinegar.
6
Bake at 350 in dripper pan until it looks done.
7
Icing:.
8
Mix flour and milk together and cook over slow heat, stirring constantly until thick.
9
Set aside let cool very slowly.
10
Cream sugar, margarine, and vanilla together.
11
Beat until really fluffy.
12
Add to the thickening mixture, stir by hand until blened.

1270

kcal

Calories

Fat

185

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 17 ingredients. The key ingredients include: 1 ½ cups sugar, 2 eggs, 1 ounce red food coloring, 2 tablespoons 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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