I wanted to make something creative for Christmas, but I didn't want to make a simple red velvet cake. So this is what I came up with! A very colorful red and green velvet cake! This is fairly simple, and meant to prevent dirtying up a lot of dishes.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 9x12-inch sheet cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease a 9x13-inch sheet pan.

  • Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.

  • Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.

  • Sift flour into the liquid ingredients until combined.

  • Pour half the batter into a separate bowl.

  • Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.

  • Quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of red batter; quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of green batter.

  • Pour the red and green batters into the prepared sheet pan in alternating colors.

  • Bake in the preheated oven until the cake is lightly browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.

Cook's Note:

I prefer to ice this cake with a buttercream icing, sometimes simple white icing if I don't have the buttercream on me. If you're using two 9-inch round pans, you could easily make one layer red and one layer green instead of alternating the colors in both layers.

Nutrition Facts

290 calories; protein 4.6g 9% DV; carbohydrates 46.4g 15% DV; fat 9.9g 15% DV; cholesterol 31.8mg 11% DV; sodium 385mg 15% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2013
thanx soo much for an excellent recpie..i used canola oil instead of shortening and cake turned out superb.. i made it all in fushia color! in a 15x9 inch tin and then cut it in half and applied yellow frosting.. everybody enjoyed Read More
(9)

Most helpful critical review

Rating: 1 stars
04/03/2018
Dry dry dry! Inedible! Read More
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/25/2013
thanx soo much for an excellent recpie..i used canola oil instead of shortening and cake turned out superb.. i made it all in fushia color! in a 15x9 inch tin and then cut it in half and applied yellow frosting.. everybody enjoyed Read More
(9)
Rating: 5 stars
12/22/2012
It was A B C Delicious. Thank you for the recipe. Everyone oooed and ahhhed over it. Read More
(3)
Rating: 5 stars
12/20/2013
Made this for my son to take to his Christmas party at school and they loved them! They were super simple and super cute! Read More
(1)
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Rating: 5 stars
09/02/2015
this is the best best beeeeest cake ever Read More
Rating: 5 stars
03/17/2015
i had very high expectations....and it tasted just like i was expecting! loved it...definite hit! Read More
Rating: 1 stars
04/02/2018
Dry dry dry! Inedible! Read More
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Rating: 3 stars
02/05/2016
this recipe was ok but to much vinegar was added. The cake came out tasting like vinegar. if you add cream cheese frosting to the top though it takes better. Read More
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