So Moist Red Velvet Cake Recipe - Allrecipes.com
So Moist Red Velvet Cake Recipe
  • READY IN ABOUT 3 hrs

So Moist Red Velvet Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 10 inch cake Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    2 hrs 55 mins

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 More Reviews

Most Helpful Positive Review
Aug 17, 2009

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.

 
Most Helpful Critical Review
May 12, 2009

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.

 

9 Ratings

Dec 08, 2009

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.

 
Nov 30, 2010

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

 
Mar 30, 2011

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 vibrancy this cake is known for. Self-rising flour is not necessary either.

 
Nov 17, 2013

Moist, bright red with hint of chocolate

 
Nov 28, 2012

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!!

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 61.3 g
  • 20%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 538 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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