Southern Red Velvet Cake


Posted: September 15

Time: 60 minutes

Yield: 6 servings

recipe image

If you’ve never made Southern Red Velvet Cake before, you might not be aware of its little secret. It’s not actually a unique flavor—just chocolate cake with a little red food dye. But that doesn’t make Southern Red Velvet Cake any less delicious or a feast for the eyes. The cream cheese frosting adds a tang to the sweet confection. Everyone will squeal in delight when you show up with this stunner. You can even adapt the recipe for cupcakes!


Ingredients

• vegetable oil, for the pans • 2 1/2 cups all-purpose flour, plus more for dusting • 1 1/2 cups sugar • 1 teaspoon baking soda • 1 teaspoon fine salt • 1 teaspoon cocoa powder • 1 cup buttermilk, at room temperature • 1 1/2 cups vegetable oil • 2 large eggs, at room temperature • 2 tablespoons red food coloring • 1 teaspoon vanilla extract • 1 teaspoon white distilled vinegar For the frosting: • 4 cups sifted confectioners' sugar • 1 pound cream cheese, softened • 2 sticks unsalted butter (1 cup), softened • 1 teaspoon vanilla extract • pecans, optional, crushed, for garnish

Directions

Step 1

Preheat the oven to 350 degrees F. Lightly oil and flour three 9-inch round cake pans.

Step 2

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Sifting the dry ingredients helps ensure the most tender texture.

Step 3

In another large bowl, whisk the buttermilk, oil, eggs, food coloring, vanilla, and vinegar together.

Step 4

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined, forming a smooth batter but careful not to overmix.

Step 5

Evenly divide the cake batter among the prepared cake pans.

Step 6

Place the pans in the oven evenly spaced apart from each other.

Step 7

Bake until the cake detaches away from the side of the pans, and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes, rotating the pans halfway through cooking.

Step 8

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.

Step 9

One by one, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded sides up. Let them cool completely.

Step 10

While the cake cools, in an electric stand mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the confectioners’ sugar, cream cheese, and butter on low speed until incorporated.

Step 11

Increase the speed to high, and mix for 5 minutes, until light and fluffy.

Step 12

Reduce the mixer speed to low.

Step 13

Add in the vanilla.

Step 14

Raise the speed to high and mix shortly until fluffy.

Step 15

Before using, store in the refrigerator until slightly stiff.

Step 16

Frost the cake. Place 1 layer, rounded side down, in the middle of a rotating cake stand.

Step 17

Using an offset spatula or palette knife, spread some of the cream cheese frosting over the top of the cake, making sure to spread enough frosting to make a 1/4 to 1/2 inch layer.

Step 18

Gently set another cake layer on top, rounded side down, and repeat.

Step 19

Top with the remaining layer and cover the whole cake with the remaining frosting.

Step 20

Top the cake with the pecans.

Step 21

Serve!


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