Nigella’s Red Velvet Cake is made with shortening, sugar, eggs, red food coloring, cocoa, salt, flour, vanilla, buttermilk, baking soda, and vinegar, and topped with a creamy frosting resulting in a sweet treat that takes 1 hour and 10 minutes to be ready!
Try More Nigella Lawson Recipes:
💓 Why You’ll Love This Red Velvet Cake Recipe:
- Decadent Flavor: The combination of cocoa and buttermilk creates a rich, indulgent taste.
- Moist Texture: The recipe ensures a moist and fluffy cake, perfect for dessert lovers.
- Classic Appeal: It’s a timeless dessert with a striking red hue and creamy frosting, ideal for celebrations.
- Easy Preparation: Despite its elegant appearance, the recipe is straightforward, making it accessible for home bakers.
❓ What Is Nigella’s Red Velvet Cake Recipe?
Nigella’s Red Velvet Cake combines shortening, sugar, eggs, red food coloring, cocoa, salt, flour, vanilla, buttermilk, baking soda, and vinegar, baked to perfection, and topped with a velvety cream frosting.
🥚 Nigella Red Velvet Cake Ingredients
For the Cake:
- ½ cup vegetable shortening (such as Crisco)
- 1½ cups granulated sugar
- 2 eggs
- 2 ounces red food coloring
- 2 tablespoons unsweetened cocoa
- 1 teaspoon salt
- 2½ cups cake flour
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon vinegar
For the Frosting:
- 5 tablespoons flour
- 1 cup milk
- 1 cup unsalted butter
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla
🍘 How To Make Nigella Red Velvet Cake
For the Cake:
- Bring the oven temperature up to 350°F. Butter and line three 9-inch baking pans with parchment paper.
- In a bowl, cream together shortening and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition.
- Make a paste with the red food coloring, unsweetened cocoa, and salt, then add it to the shortening mixture.
- Mix vanilla with buttermilk. In a small bowl, dissolve baking soda in vinegar, then add to the buttermilk mixture.
- Sift and measure flour; add to the creamed shortening mixture alternately with the buttermilk mixture, beginning and ending with flour. Mix until smooth (about 4-5 minutes).
- Pour batter into prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven, cool in pans for 10 minutes, then invert cakes onto a cooling rack and allow to cool completely before frosting.
For the Frosting:
- Make a paste with flour and a small amount of milk. Gradually add the remaining milk, stirring until smooth.
- Cook the mixture in a double boiler over medium heat until thickened. Let it cool completely.
- In a separate bowl, cream butter with confectioners’ sugar and vanilla until fluffy.
- Gradually add the cooled flour mixture, one spoonful at a time, beating well between additions, until fully incorporated.
- Frost the cooled cake layers with the frosting. Assemble the layers and frost the top and sides of the cake evenly.
💭 Recipe Tips
- Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for smooth mixing and even baking.
- Proper Mixing Technique: Cream the shortening and sugar until light and fluffy to incorporate air into the batter, resulting in a tender cake.
- Sifting Flour: Sift the cake flour before measuring to ensure it’s light and airy, which contributes to a finer texture in the cake.
- Cooling Cakes: Allow the cakes to cool in the pans for 10 minutes before removing them to a cooling rack. This helps them set properly and avoids crumbling.
🍹 What To Serve With Red Velvet Cake?
Serve Red Velvet Cake with a scoop of Coffee Ice Cream, a cup of Poinsettia Cocktail, Salted Caramel Sauce, and Lemon Posset.
🎚 How To Store Leftovers Red Velvet Cake?
- In The Fridge: Store leftover red velvet cake in an airtight container for 3 to 4 days.
- In The Freezer: Wrap slices tightly leftover red velvet cake in plastic wrap and store in a freezer-safe container for up to 4 months.
🥵 How To Reheat Leftovers Red Velvet Cake?
- In The Oven: Reheat leftover red velvet cake slices in a preheated oven at 300°F for 10 to 15 minutes.
- In The Microwave: Heat leftover red velvet cake slices in a microwave-safe plate on low power in 30-45 second intervals until warmed through.
FAQs
Why do you put vinegar in red velvet cake?
Adding vinegar provides extra acidity, ensuring the baking soda reacts properly for optimal leavening, resulting in a light, fluffy cake.
What can I use instead of cocoa powder in red velvet?
You can use carob powder or Dutch-processed cocoa powder as alternatives to cocoa powder in red velvet cake.
What is a substitute for vinegar in red velvet cake?
White wine vinegar, lemon juice, or cream of tartar can substitute cider vinegar, using the same quantity (1 teaspoon each).
Why is my red velvet cake so dense?
Your red velvet cake may be dense due to too much liquid, excess sugar, or insufficient leavening agents like baking soda or vinegar.
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Nigella Red Velvet Cake Nutrition Facts
Amount Per Serving
- Calories 368
- Total Fat 23g
- Saturated Fat 14g
- Trans Fat 0.3g
- Cholesterol 93mg
- Sodium 318mg
- Potassium 91.6mg
- Total Carbohydrates 36g
- Dietary Fiber 0.4g
- Sugars 25g
- Protein 4.2g
Nigella Red Velvet Cake
Description
Nigella’s Red Velvet Cake is made with shortening, sugar, eggs, red food coloring, cocoa, salt, flour, vanilla, buttermilk, baking soda, and vinegar, and topped with a creamy frosting resulting in a sweet treat that takes 1 hour and 10 minutes to be ready!
Ingredients
For the Cake:
For the Frosting:
Instructions
- Bring the oven temperature up to 350°F. Butter and line three 9-inch baking pans with parchment paper.
- In a bowl, cream together shortening and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition.
- Make a paste with the red food coloring, unsweetened cocoa, and salt, then add it to the shortening mixture.
- Mix vanilla with buttermilk. In a small bowl, dissolve baking soda in vinegar, then add to the buttermilk mixture.
- Sift and measure flour; add to the creamed shortening mixture alternately with the buttermilk mixture, beginning and ending with flour. Mix until smooth (about 4-5 minutes).
- Pour batter into prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven, cool in pans for 10 minutes, then invert cakes onto a cooling rack and allow to cool completely before frosting.
- Make a paste with flour and a small amount of milk. Gradually add the remaining milk, stirring until smooth.
- Cook the mixture in a double boiler over medium heat until thickened. Let it cool completely.
- In a separate bowl, cream butter with confectioners’ sugar and vanilla until fluffy.
- Gradually add the cooled flour mixture, one spoonful at a time, beating well between additions, until fully incorporated.
- Frost the cooled cake layers with the frosting. Assemble the layers and frost the top and sides of the cake evenly.
For the Cake:
For the Frosting:
Notes
- Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for smooth mixing and even baking.
Proper Mixing Technique: Cream the shortening and sugar until light and fluffy to incorporate air into the batter, resulting in a tender cake.
Sifting Flour: Sift the cake flour before measuring to ensure it’s light and airy, which contributes to a finer texture in the cake.
Cooling Cakes: Allow the cakes to cool in the pans for 10 minutes before removing them to a cooling rack. This helps them set properly and avoids crumbling.
Nigella Red Velvet Cake