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Rich Red Velvet Cake

Updated: Mar 5, 2021

Can I be honest here? I particularly don't like Red Velvet cake. It has been a very requested flavor so I needed to find the perfect recipe. If a person who doesn't like Red Velvet cake makes one they love, than it must be good right? Well, after a year of playing around with new recipes I finally did it! It's so good, that I actually look forward to my Red Velvet orders! It's moist with out being drowned in simple syrup. I am so excited to share this classic cake with a new spin on its recipe.



1/2 Cup Vegetable Shortening

1 1/2 Cup Sugar

2 Tbsp Unsweetened Cocoa Powder

4 Tbsp Red Food Coloring

1 tsp Salt

1 Cup Milk

2 Eggs

2 Tbsp Vinegar

2 1/2 Cups All purpose flour

3.4 oz box Instant Chocolate Pudding

1 Cup Sour Cream

1 1/2 tsp Baking Soda


1 Cup Unsalted Butter, Softened

4 Cups Powdered Sugar

2 Tbsp Heavy Cream

1 Tbsp Vanilla

(Reserve extra powdered sugar and heavy cream)


Preheat your over to 325 Degrees.

In a medium bowl make your buttermilk by mixing your milk and 1 Tbsp of vinegar, set aside. In a medium bowl, beat your shortening and sugar for 6 minutes, or until light and fluffy. Stir in cocoa powder and the package of chocolate pudding. Once combined, stir in eggs one at a time. Fold in your sour cream. Combine the salt, vanilla, and buttermilk, this will be your "wet mix". Alternate adding the flour and your wet mix until combined. Add food coloring for desired red. Mix baking soda and remaining vinegar, add to batter. Stir until just mixed. Pour into your cupcake liners. Bake 18-20 minutes.

Once cupcakes are cooled, we can start frosting. To make your buttercream, beat the softened butter until smooth. Add vanilla and heavy cream. Slowly add powdered sugar. Add more heavy cream or powdered sugar until you've reached your desired consistency. Frost with your favorite tip or try a set of red floral cupcakes! Enjoy.

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