So Moist Red Velvet Cake Recipe

Name: So Moist Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shortening; 1 1/2 cups white sugar; 2 eggs; 1 tablespoon cocoa powder; 1 ounce red food coloring; 2 1/4 cups self-rising flour; 1 teaspoon salt; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 tablespoon apple cider vinegar; 1 teaspoon baking soda; 1/2 cup margarine; 1 (16 ounce) package confectioners' sugar; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts

Servings: persons

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 tablespoon cocoa powder
1 ounce red food coloring
2 1/4 cups self-rising flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 teaspoon baking soda
1/2 cup margarine
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts

1
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
2
Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. Combine the flour and salt. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Stir in vanilla extract. In another separate bowl, mix the vinegar and baking soda. Fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. Pour the batter into prepared pan.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
4
To make frosting: Cream together margarine and confectioner's sugar, then add vanilla extract. Beat until light and fluffy. Frost cooled cake and sprinkle with walnuts.

1223

kcal

Calories

Fat

157

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 15 ingredients. The key ingredients include: 1/2 cup shortening, 1 1/2 cups white sugar, 2 eggs, 1 tablespoon cocoa powder, and more.

Yes, So Moist 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.

So Moist Red Velvet Cake

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