Rega'S Red Velvet Cake
A rich, velvety red cake with moist layers and smooth frosting, perfect for celebrations and special occasions, delighting with its vibrant color and classic flavor.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour three 9-inch cake pans.
- Cream together butter, shortening, and sugar.
- Add eggs one at a time, mixing well after each addition.
- Combine flour, soda, salt, and cocoa; gradually add to the butter mixture, alternating with buttermilk.
- Add vanilla and red food coloring; blend well.
- Pour batter into prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely before frosting.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you don't have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. To avoid dry cake, ensure not to overmix the batter once the flour is added. Remember to check for doneness a few minutes before the recommended time.
Serving Suggestions
Serve this vibrant red velvet cake with a generous layer of cream cheese frosting for a classic touch. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider garnishing with fresh berries or a sprinkle of chocolate shavings. This cake is perfect for birthdays or special occasions, and can be enjoyed as a delightful dessert alongside American recipes.
Storage & Reheating
Store leftover red velvet cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. If you need to reheat, place a slice in the microwave for about 10-15 seconds, just until slightly warm, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Rega'S Red Velvet Cake contains roughly 643 calories, with 8g protein, 63g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and iron (23% of the Daily Value), and a good source of potassium and protein. It also contributes 7g of dietary fiber toward your daily target.
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 a different type of food coloring?
Yes, you can use gel food coloring instead of liquid, as it provides a more intense color without adding extra liquid to the batter. Adjust the amount to achieve your desired shade of red. Just be cautious, as too much can affect the flavor.
What can I substitute for buttermilk?
If you don't have buttermilk, you can use regular milk mixed with vinegar or lemon juice. For every cup of buttermilk needed, use 1 tablespoon of vinegar or lemon juice and fill the rest with milk. Let it sit for about 5-10 minutes before adding it to the batter.
How can I make the cake more moist?
To ensure a moist red velvet cake, avoid overbaking and check for doneness with a toothpick. Additionally, you can add a tablespoon of vegetable oil to the batter or replace some all-purpose flour with cake flour to enhance moisture and tenderness.
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).