Red Velvet Cake And Icing
A vibrant red velvet cake with rich cocoa flavor and creamy icing, perfect for celebrations or special occasions, appealing to chocolate and cake lovers alike.
Ingredients
Instructions
- Mix the red food color and instant hot cocoa mix together and set aside.
- Cream the Crisco and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add the cocoa mixture to the Crisco and sugar mixture and beat until creamy.
- Alternate adding buttermilk and flour to the mixture, beginning and ending with the flour.
- Add a pinch of salt and vanilla, mixing well.
- Add the vinegar and baking soda, then mix by hand until combined.
- Pour the batter into a greased and floured pan.
- Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder instead of instant hot cocoa mix. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your ingredients are at room temperature for better blending, and don't overmix the batter after adding the flour to maintain a tender cake texture.
Serving Suggestions
This red velvet cake pairs beautifully with a rich cream cheese frosting for the perfect balance of sweetness and tang. Serve it alongside a scoop of vanilla ice cream for an indulgent dessert experience. For a festive touch, consider garnishing with chocolate shavings or fresh berries to elevate its presentation.
Storage & Reheating
Store any leftover red velvet cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. For reheating, slice the cake and warm individual pieces in the microwave for about 15-20 seconds to enjoy it slightly warmed without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Red Velvet Cake And Icing contains roughly 341 calories, with 5g protein, 63g carbohydrates, and 5g fat. It is a good source of calcium (13% of the Daily Value), protein (11% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 1062mg per serving (46% 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 make this red velvet cake ahead of time?
Yes, you can make the cake layers ahead of time. Once cooled, wrap them tightly in plastic wrap and store them in the refrigerator for up to 3 days or freeze for up to a month. Just be sure to frost the cake on the day you plan to serve it for the best texture and flavor.
Why is my red velvet cake not red enough?
If your cake isn't as red as you'd like, it might be due to the cocoa powder's alkalinity neutralizing the red dye. Ensure you're using a quality red food coloring, and consider using a little more than the recipe calls for if needed. The type of cocoa powder can also affect the color.
What can I serve with red velvet cake?
Red velvet cake is delicious on its own but pairs wonderfully with a variety of desserts and drinks. Try it with a glass of cold milk or a rich cup of coffee. For a festive touch, serve alongside Dandy Candied Yams for a delightful contrast of flavors, especially during holiday gatherings.
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).