You may serve a really straightforward snack at birthday parties or other events.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 55 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch cake |
Ingredients
- ½ cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 1 tablespoon cocoa powder
- 1 ounce red food coloring
- 2 ¼ cups self-rising flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- ½ cup margarine
- 1 (16 ounce) package confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- 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
| Calories | 393 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 538 mg |
| Sugars | 47 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe needed 1 more ingredient. I put a box of vanilla pudding mix with the flour. It came out moist, not dry! Also a teaspoon of baking powder. I put a box of pudding mix in all my cakes. They are guaranteed to come out moist and fluffy! Try it you can’t go wrong!
I really like this recipie.
Cake was very dry, and it needed much more food coloring to achieve a vibrant red color. Will not be using this recipe again.
I added a little bit of oil to make it a little more moist but it was wonderful!
Moist, bright red with hint of chocolate
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!!
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.
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.