I wanted to make something creative for Christmas, but I didn’t want to make a simple red velvet cake. So this is what I came up with! A very colorful red and green velvet cake! This is fairly simple, and meant to prevent dirtying up a lot of dishes.
Original recipe makes 1 9×12-inch sheet cake
Ingredients
1/2 cup vegetable shortening
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
2 tablespoons red food coloring, or as needed
2 tablespoons green food coloring, or as needed
3/4 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
3/4 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
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PREP
15 mins
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COOK
25 mins
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READY IN
1 hr 10 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9×13-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
Calories: 290 kcal
Carbohydrates: 46.4 g
Cholesterol: 36 mg
Fat: 9.9 g
Fiber: 1 g
Protein: 4.6 g
Sodium: 385 mg