Homemade Red Velvet Cake
A rich, moist red velvet cake featuring subtle cocoa flavor and vibrant color, perfect for celebrations and impressing guests with its luxurious layers.
Ingredients
Instructions
- Cream shortening, sugar, and eggs until light and fluffy.
- Make a paste of red food coloring and cocoa powder.
- Add the cocoa and coloring paste to the creamed mixture and mix well.
- Combine buttermilk with vanilla extract.
- Alternately add the buttermilk mixture and the sifted cake flour combined with salt to the creamed mixture, beginning and ending with the flour.
- Add baking soda and vinegar to the batter and mix well.
- Pour the batter into two greased 9-inch cake pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- When the cakes are cool, split each layer horizontally to make four layers.
Tips & Substitutions
To achieve a vibrant red color, use gel food coloring instead of liquid for better results. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure your cake flour is sifted for a lighter texture. For an extra touch, consider adding a hint of almond extract for flavor.
Serving Suggestions
Serve layers with cream cheese frosting for a classic touch or pair with a scoop of vanilla ice cream for a delicious contrast. This cake can also be complemented with fresh berries or a drizzle of chocolate sauce. For a festive gathering, consider serving it alongside slices of Mama's Martha Washington Cake for a delightful dessert table.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to 3 days. For longer storage, wrap each layer in plastic wrap and refrigerate for up to a week. To reheat, remove from the fridge, let sit at room temperature for 30 minutes, and warm in a preheated oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Red Velvet Cake contains roughly 352 calories, with 7g protein, 69g carbohydrates, and 5g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein.
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 all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour. However, to mimic cake flour's lower protein content, measure 2 cups of all-purpose flour, remove 4 tablespoons, and replace them with cornstarch. Sift the mixture to ensure a light texture in your red velvet cake.
How can I make my cake layers even?
To ensure even cake layers, consider using a kitchen scale to measure your batter for each pan. Alternatively, you can use a measuring cup to evenly divide the batter. Additionally, tapping the pans gently on the counter before baking helps release air bubbles for a more uniform rise.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or 1/4 cup of yogurt per egg. These substitutes will keep your cake moist and tender, though they may slightly alter the flavor.
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).