Red Velvet Cake

Courtney Bailey


This is one of the first recipes that I really worked to perfect. I enjoyed learning about the chemistry behind getting that perfect rich red color, and using variations in sugar to achieve the exact flavor I was looking for. I hope you all enjoy my Amazing Red Velvet Cake.


★★★★★ 4 votes

25 Min
30 Min


  • 1/2 c
    vegetable shortening
  • 1 1/2 c
    raw sugar
  • 2 large
  • 2 Tbsp
    cocoa powder
  • 1 oz
    red food coloring drops
  • 1 tsp
  • 1 tsp
    vanilla extract
  • 1 c
  • 2 1/4 c
    all purpose flour
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    white vinegar

How to Make Red Velvet Cake


  1. Preheat your oven to 350 degrees F. Grease and flour two 9 inch baking pans and line the bottom with parchment paper. Set aside.
  2. In a large mixing bowl; mix shortening, and sugar together on a medium high speed. Once light and creamy, add the eggs one at a time and blend well. In a separate bowl mix together the food coloring and cocoa into a dry paste; then add it to the shortening mixture and blend well. In another bowl mix together the salt, vanilla, and buttermilk. Add this mixture alternately with the flour to the shortening mixture starting and ending with flour until all is well incorporated. In a separate bowl mix together baking soda, and vinegar. Once foaming fold into the batter.
  3. Pour batter evenly into the two prepared pans and place in the preheated oven. Bake for 30 minutes. Remove from the oven and allow to cool completely. Stack and frost with cream cheese frosting.

Printable Recipe Card

About Red Velvet Cake

Course/Dish: Cakes

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