So Moist Red Velvet Cake

So Moist Red Velvet Cake

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    2 h 55 m
SNEAKIEME
Recipe by  SNEAKIEME

“I've searched the list of Red Velvet cakes. This is similar, but slightly different. This cake is a blue-ribbon winner and a favorite of my family.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch cake

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  2. 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.
  3. 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.
  4. 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.

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Reviews (7)

Rate This Recipe
Becky
32

Becky

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.

jenag24
30

jenag24

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.

Tess
20

Tess

This cake wasnt as dry as a few of the reviews have said but it could have been more moist. It definitely doesnt live up to the name "so moist" red velvet cake. Other then that it wasnt bad. If I were to make this again I would make more icing too but I'll probably look for another red velvet cake recipe.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 393 cal
  • 20%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 61.3 g
  • 20%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

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Gluten Free Red Velvet Cake

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