Ingredients for Red Velvet Layer Cake
- 1 cup (2 sticks) unsalted butter, softened
- Crisco Shortening
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- Unsweetened Baking Cocoa
- 2 teaspoons pure vanilla extract
- 2 ½ cups cake flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup boiling water
- Red Food Coloring
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How to Make Red Velvet Layer Cake
- Preheat oven to 350°F (175°C). Position oven rack to the second-lowest position.
- Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup vegetable shortening, and 2 cups granulated sugar using an electric mixer on high speed for 4-5 minutes, until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 1 cup buttermilk, 1 tablespoon cocoa powder, and 1 teaspoon red food coloring.
- In a separate bowl, whisk together 2 ½ cups cake flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup boiling water (this activates the cocoa and creates a vibrant color).
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
538g
Fat
184g
Carbs
73g
