Red Velvet Cake Recipe

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Red Velvet Cake
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Ingredients
13
Count
Nutrition
1955
Calories
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Ingredients:

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 or 2 (1-oz) bottles red food coloring
  • 2 1/2 cups sifted cake flour
  • 1/2 tsp salt
  • 2 tsp cocoa
  • 1 cup buttermilk

Directions:

  1. Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  2. Stir in food coloring and vanilla, blending well.
  3. Combine flour, salt, and cocoa; set aside.
  4. Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.)
  5. Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into 3 greased and floured 8-inch round cakepans.
  6. Bake at 350° for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  7. Spread Cream Cheese Frosting between layers and on top of cake. Garnish with chopped pecans, if desired.
  8. Sheet Cake: Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Spread cream cheese frosting on top of cake. Garnish, if desired. Yield: 1 (13- x 9-inch) cake.
  9. Petit Fours: Pour half of batter into a greased and floured 15- x 10-inch jellyroll pan; chill remaining batter. Bake at 350° for 10 minutes or until center of cake springs back when lightly touched (do not overbake). Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Repeat procedure with remaining batter. Reserve 1/2 cup Cream Cheese Frosting. Place 1 cake layer on a large cutting board or baking sheet; spread with remaining 3 cups frosting. Top with remaining cake layer; cover and chill. Using round cutter or knife, cut into 1 1/2 inch circles or squares. Pipe or dollop reserved 1/2 cup frosting on tops of cakes. Garnish with pecan halves, if desired. Yield: about 3 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1955.22 Kcal (8186 kJ)
Calories from fat 1082.2 Kcal
% Daily Value*
Total Fat 120.24g 185%
Cholesterol 398.95mg 133%
Sodium 2874.52mg 120%
Potassium 549.31mg 12%
Total Carbs 202.08g 67%
Sugars 195.7g 783%
Dietary Fiber 0.39g 2%
Protein 21.04g 42%
Iron 2.1mg 12%
Calcium 354.7mg 35%
Amount Per 100 g
Calories 294.43 Kcal (1233 kJ)
Calories from fat 162.97 Kcal
% Daily Value*
Total Fat 18.11g 185%
Cholesterol 60.08mg 133%
Sodium 432.87mg 120%
Potassium 82.72mg 12%
Total Carbs 30.43g 67%
Sugars 29.47g 783%
Dietary Fiber 0.06g 2%
Protein 3.17g 42%
Iron 0.3mg 12%
Calcium 53.4mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49
    Points
  • 55
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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