Dave'S Cake Or Red Velvet Cake
A rich, moist red velvet cake with a hint of cocoa, perfect for special occasions or dessert lovers seeking classic Southern flavor and vibrant color.
Ingredients
Instructions
- Combine sugar, shortening, cake flour, cocoa, salt, water mixed with red food coloring, and 2/3 cup of buttermilk. Beat until well blended.
- Add eggs, remaining buttermilk, and vanilla. Beat for 1 minute.
- Mix vinegar and soda in a cup; stir into batter by hand. Do not beat.
- Pour batter into two greased 9-inch cake pans.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For an even richer flavor, consider using a combination of butter and shortening instead of just shortening. If you're out of buttermilk, you can easily make your own by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes. Make sure to sift the cocoa and flour for a lighter cake texture. This cake also pairs beautifully with May Bean Darby'S Devil'S Food Cake for a dessert spread.
Serving Suggestions
Serve this cake with a classic cream cheese frosting or a light whipped cream to balance its richness. Fresh berries, like strawberries or raspberries, make a lovely garnish and add a nice tartness. It also pairs well with coffee or a dollop of vanilla ice cream for a delightful dessert experience. For additional options, consider browsing more American recipes for inspiration.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. If frozen, wrap the cake tightly in plastic wrap and aluminum foil. To reheat, let it thaw in the fridge overnight and serve at room temperature or warm it slightly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Dave'S Cake Or Red Velvet Cake contains roughly 248 calories, with 5g protein, 45g carbohydrates, and 4g fat. It is a good source of iron (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of cake flour?
Yes, you can use all-purpose flour as a substitute, but the cake may not be as tender. To mimic cake flour, you can remove 2 tablespoons of all-purpose flour for every cup used and replace it with cornstarch. This will help achieve a lighter texture.
What can I substitute for red food coloring?
If you prefer a natural alternative, you can use beet juice or pomegranate juice for color, though it may alter the flavor slightly. Keep in mind that the intensity of the color may vary, so adjust the quantity as needed to achieve your desired shade.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the cake flour with a gluten-free all-purpose flour blend that contains xanthan gum. Ensure that all other ingredients are also gluten-free. This will help maintain the cake's texture while accommodating those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).