Red and Green Velvet Cake!

For a twist on the old favorite red velvet cake, color half the batter green and pour into a sheet pan in alternating red and green colors! Both colors have the same great light cocoa flavor. This cake uses the old-time technique of leavening with baking soda, vinegar, and buttermilk.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 290 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease a 9x13-inch sheet pan.

Step 3

Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.

Step 4

Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.

Step 5

Sift flour into the liquid ingredients until combined.

Step 6

Pour half the batter into a separate bowl.

Step 7

Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.

Step 8

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.

Step 9

Pour the red and green batters into the prepared sheet pan in alternating colors.

Step 10

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.