Southern Red Velvet Cake
This recipe guides you through baking a classic Southern Red Velvet Cake, featuring a moist, vibrant red crumb. It details the preparation of the cake layers and a rich, creamy cream cheese frosting, culminating in a beautifully assembled and garnished dessert, perfect for special occasions.
Equipment
- 3 Round Cake Pans 9 by 1 1/2-inch
- 1 Standing Mixer
- 2 Large Mixing Bowls
- 1 Sifter For flour and confectioners' sugar
- 1 Offset Spatula or Palette Knife For frosting
Ingredients
Main
- Vegetable oil for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring 1 ounce
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting recipe follows
- Crushed pecans for garnish
- 1 pound cream cheese softened
- 4 cups sifted confectioners' sugar
- 2 sticks unsalted butter 1 cup, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
- Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Notes
Achieving a tender red velvet cake hinges on not overmixing the batter; mix until just combined to prevent gluten development. Ensure all cold ingredients like buttermilk, eggs, cream cheese, and butter are at room temperature for a smooth emulsion and consistent batter/frosting. For a vibrant red, consider using high-quality gel food coloring instead of liquid. Overbaking is the enemy of moist cake, so watch carefully for the toothpick test. When making the cream cheese frosting, ensure butter and cream cheese are truly softened to avoid lumps, and sift the confectioners' sugar for a silky smooth finish. Chill the cake briefly before frosting for easier application, especially if working in a warm kitchen.