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Red Velvet Cake

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Adjust Servings:
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tbsp cocoa
4 tbsp red food coloring
1 tsp salt
1 tsp vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 tsp baking soda
1 tbsp distilled white vinegar
5 tbsp all-purpose flour1 cup milk
1 cup white sugar
1 cup butter – room temperature
1 tsp vanilla extract

Nutritional information

66.6 g
5.8 g
25.7 g
502 mg
74 mg

Red Velvet Cake

  • Eggetarian
    • 45 mins
    • Serves 10
    • Medium


    • Icing


    Red velvet cake is an iconic cake that is loved for its flavor and unique red coloring. The inner red colors are highlighted by the pristine white frosting which forms a striking contrast. This cake is great for festivities or ceremonies like weddings or even a Christmas dinner. It is also just great as a standard dessert. However, you choose to eat it is up to you, and this recipe will help you make it with ease.

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    How to make Red Velvet Cake

    • Preheat oven to 350 °
    • Grease two 9-inch round pans.
    • Beat 1 1/2 cups sugar and shortening until they turn very light and fluffy.
    • Add eggs and beat well.
    • Make a paste with the red food coloring and cocoa.
      • Add to creamed mixture.
    • Mix 1 tsp vanilla, salt, and buttermilk together.
    • Add the flour to the batter – alternating with the buttermilk mixture.
      • Mix just until incorporated.
    • Mix soda and vinegar.
      • Gently fold mixture into the cake batter.
    • Don't beat or stir the batter after this point.
    • Pour batter into prepared pans.
    • Bake in preheated oven to the point that a tester inserted into the cake comes out clean.
    • Let cakes cool completely on wire rack.


    • Cook 5 tablespoons of milk and flour at a low temperature until the mixture thickens.
      • Stir constantly.
      • Let it cool completely
    • While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy.
    • Add cooled flour mixture and beat until the frosting consistency reaches a quality good for spreading.
    • Frost cake layers when completely cool.


    Traditional red velvet cake is not made with food coloring.

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