Red and Green Velvet Cake!

Red and Green Velvet Cake!

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arielxxlynn 0

"I wanted to make something creative for Christmas, but I didn't want to make a simple red velvet cake. So this is what I came up with! A very colorful red and green velvet cake! This is fairly simple, and meant to prevent dirtying up a lot of dishes."
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1 h 10 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch sheet pan.
  3. Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.
  4. Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.
  5. Sift flour into the liquid ingredients until combined.
  6. Pour half the batter into a separate bowl.
  7. Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.
  8. Quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of red batter; quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of green batter.
  9. Pour the red and green batters into the prepared sheet pan in alternating colors.
  10. Bake in the preheated oven until the cake is lightly browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.


  • Cook's Note:
  • I prefer to ice this cake with a buttercream icing, sometimes simple white icing if I don't have the buttercream on me. If you're using two 9-inch round pans, you could easily make one layer red and one layer green instead of alternating the colors in both layers.


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thanx soo much for an excellent recpie..i used canola oil instead of shortening and cake turned out superb.. i made it all in fushia color! in a 15x9 inch tin and then cut it in half and applied...

It was A B C Delicious. Thank you for the recipe. Everyone oooed and ahhhed over it.

Made this for my son to take to his Christmas party at school and they loved them! They were super simple and super cute!

this is the best best beeeeest cake ever

i had very high expectations. ...and it tasted just like i was expecting! loved it. ..definite hit!

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