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So Moist Red Velvet Cake
So Moist Red Velvet Cake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
175 minutes
Award-winning family favorite cake.
Ingredients:
  • 0.5 cup shortening
  • 1.5 cups white sugar
  • 1 tablespoon cocoa powder
  • 1 ounce red food coloring
  • 2.25 cups self-rising flour
  • 1 cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking soda
  • 0.5 cup margarine
  • 1 (16 ounce) package confectioners' sugar
  • 0.5 cup chopped walnuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour two 10-inch cake pans.
  • Cream the shortening and white sugar in a large bowl with an electric mixer until fluffy and lighter in color. Add room-temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. In a separate bowl, combine cocoa and red food coloring, then mix into the shortening mixture. In another bowl, whisk together flour and salt. Alternate adding the flour mixture and buttermilk into the batter, mixing until just combined. Stir in vanilla extract. In a separate bowl, combine vinegar and baking soda, then gently fold into the batter until evenly mixed. Transfer the batter into the prepared pan.
  • Bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let it cool in the pans for 10 minutes before transferring to a wire rack to cool completely before frosting.
  • In a bowl, blend margarine and confectioner's sugar until smooth. Mix in vanilla extract and beat until the frosting is fluffy. Spread over the cooled cake and top with walnuts for extra crunch.

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