So Moist Red Velvet Cake

So Moist Red Velvet Cake

9
SNEAKIEME 0

"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."

Ingredients

2 h 55 m servings 393 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 61.3g
  • 20%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

9
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 ...

Most helpful critical

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.

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 ...

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.

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 ...

very dry cake will not make again!!!!!

In my opinion, any cake that calls for shortening is dry. I always sub canola oil for shortening or butter in a cake recipe. Also, you need 2 ounces of red food coloring to achieve the vibranc...

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!!