So Moist Red Velvet Cake

Name: So Moist Red Velvet Cake
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp apple cider vinegar; 1 teaspoon baking soda; 240 milliliters buttermilk; 1 Tbsp cocoa powder; 454 grams package confectioners sugar; 2 eggs; 114 milliliters margarine; 28 grams red food coloring; 1 teaspoon salt; 281 grams self-rising flour; 103 grams shortening; 103 grams shortening; 1 teaspoon vanilla extract; 59 grams chopped walnuts; 300 grams white sugar

So Moist Red Velvet Cake requires roughly 2 hours and 55 minutes from start to finish. One portion of this dish contains about 6g of protein, 25g of fat, and a total of 634 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. It works well as a dessert. If you have shortening, self-rising flour, margarine, and a few other ingredients on hand, you can make it. It is perfect for valentin day. If you like this recipe, you might also like recipes such as Extra Moist Red Velvet Cake, Super Moist Red Velvet Cupcakes, and Red Velvet Sheet Cake with Classic Red Velvet Frosting.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

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.

Ingredients you will need

Granulated Sugar

Shortening

Egg

Equipment you will use

Hand Mixer

Bowl

Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture.

Ingredients you will need

Red Food Color

Shortening

Cocoa Powder

Equipment you will use

Bowl

Combine the flour and salt.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Vanilla Extract

Baking Soda

Buttermilk

Vinegar

All Purpose Flour

Equipment you will use

Bowl

Pour the batter into prepared pan.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Frosting

Equipment you will use

Toothpicks

Wire Rack

Oven

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.

Ingredients you will need

Vanilla Extract

Margarine

Frosting

Walnuts

Cream

Sugar

Equipment

Ingredients

Servings:

1Tbsp

apple cider vinegar 1teaspoon

baking soda 240milliliters

buttermilk 1Tbsp

cocoa powder 454grams

package confectioners' sugar 2

eggs 114milliliters

margarine 28grams

red food coloring 1teaspoon

salt 281grams

self-rising flour 103grams

shortening 103grams

shortening 1teaspoon

vanilla extract 59grams

chopped walnuts 300grams

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Red Velvet Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Lexème Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.