I've searched the list of Red Velvet cakes. This is similar, but slightly different. This cake is a blue-ribbon winner and a favorite of my family.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
16
Yield:
1 - 10 inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

393 calories; protein 3.7g 8% DV; carbohydrates 61.3g 20% DV; fat 15.4g 24% DV; cholesterol 23.9mg 8% DV; sodium 538.3mg 22% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/17/2009
This is a very rich cake and the person before me was right. It is VERY dry. I added less than 1/4 cup veggie oil and baked at a temp of 350 degrees for 10- 15 minutes longer. It came out very fluffy. I didn't find it too sweet. In fact most Red Velvet Cake recipes call for 1 and 1/2 cup sugar. I also added another tablespoon of cocoa powder and mixed my ingredients differently so that I could stir less. Read More
(35)

Most helpful critical review

Rating: 2 stars
05/12/2009
It was vary dry and crumbly. I used it for cupcakes and they didn't even come out as on peice. To top it off it was a little too sweet. Will be looking for another recipe. Read More
(34)
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/17/2009
This is a very rich cake and the person before me was right. It is VERY dry. I added less than 1/4 cup veggie oil and baked at a temp of 350 degrees for 10- 15 minutes longer. It came out very fluffy. I didn't find it too sweet. In fact most Red Velvet Cake recipes call for 1 and 1/2 cup sugar. I also added another tablespoon of cocoa powder and mixed my ingredients differently so that I could stir less. Read More
(35)
Rating: 2 stars
05/12/2009
It was vary dry and crumbly. I used it for cupcakes and they didn't even come out as on peice. To top it off it was a little too sweet. Will be looking for another recipe. Read More
(34)
Rating: 5 stars
12/21/2014
I added a little bit of oil to make it a little more moist but it was wonderful! Read More
(3)
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Rating: 5 stars
11/28/2012
Absolutely the best Red Velvet Cake I have ever put in my mouth. The others must have done something wrong cause the one I made was moist and perfect!! Read More
(1)
Rating: 2 stars
06/27/2015
Cake was very dry and it needed much more food coloring to achieve a vibrant red color. Will not be using this recipe again. Read More
Rating: 4 stars
11/28/2018
I really like this recipie. Read More
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Rating: 3 stars
11/17/2013
Moist bright red with hint of chocolate Read More
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