How to Make Red and Green Velvet Cake! - A Step-by-Step Guide

Red and Green Velvet Cake is a delicious and visually stunning dessert that is perfect for the holiday season. This cake features layers of rich red and vibrant green velvet cake, adorned with a luscious cream cheese frosting. Not only is it a feast for the eyes, but this cake is also incredibly moist and delicious, making it a show-stopping addition to any holiday gathering or celebration.

What sets this recipe apart is the combination of both red and green velvet cake layers, which ...

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Ingredients

  • ½ cup vegetable shortening
  • 1 ½ cups white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 ½ cups sifted all-purpose flour
  • 2 tablespoons red food coloring, or as needed
  • 2 tablespoons green food coloring, or as needed
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons distilled white vinegar
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons distilled white vinegar

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 10 mins
  • Servings: 12
  • Yield: 1 9x12-inch sheet cake

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch sheet pan.
  • Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.
  • Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.
  • Sift flour into the liquid ingredients until combined.
  • Pour half the batter into a separate bowl.
  • Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.
  • 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.
  • Pour the red and green batters into the prepared sheet pan in alternating colors.
  • 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.
  • Nutrition

    290 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 32mg
    • Sodium: 385mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 85mg