SOUTHERN RED VELVET CAKE

Southern Red Velvet Cake image

Yield makes one 3-layer 9-inch cake

Number Of Ingredients 19

Previous Next

Ingredients

Nonstick vegetable cooking spray, for pans
2 tablespoons unsweetened cocoa powder, plus more for dusting
5 cups cake flour (not self-rising)
2 teaspoons kosher salt
3 cups sugar
3 cups canola oil
4 large eggs
4 tablespoons red food coloring (one 2-ounce bottle)
2 teaspoons pure vanilla extract
2 cups well shaken buttermilk
1 tablespoon baking soda
5 teaspoons distilled white vinegar
1 recipe Cream Cheese Frosting (recipe follows)
Cream Cheese Frosting
Three 8-ounce packages cream cheese, softened
5 cups sifted confectioners' sugar
1 1/2 cups unsalted butter, softened
1 1/2 teaspoons vanilla extract
(makes enough to frost a 3 layer 9 inch cake)

Steps:

Preheat the oven to 350°F. Generously spray three 9 × 2-inch round cake pans with nonstick cooking spray, and line with parchment paper. Spray the lining; dust with cocoa, tapping out any excess. Set aside. Whisk together the flour, salt, and cocoa in a medium bowl; set aside.
Mix the sugar and oil at medium speed in the bowl of an electric mixer fitted with the paddle attachment until combined. Add the eggs, one at a time; mixwell after each addition. Mix in the food coloring and vanilla. Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition. Scrape down the sides of bowl as needed.
Stir together the baking soda and vinegar in a small non-reactive bowl. Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds. Divide the batter equally among the pans. Tap the pans on the counter to remove bubbles. Bake until a cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes. Cool the pans on a rack for 5 minutes. Invert the cakes onto wire racks to cool completely.
To assemble, place one layer top-side down on a cake stand. Using an offset spatula, spread with a 1/4-inch-thick layer of frosting. Repeat with the remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to coat evenly. The cake can be stored in the refrigerator for up to 1 week.
Cream Cheese Frosting
In a standing electric mixer fitted with the paddle attachment, or with a hand held electric mixer in a large bowl, mix the cream cheese and butter at low speed until incorporated. Add the sugar and vanilla. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
Store in the refrigerator before using, until it is somewhat stiff, about 15 minutes. The frosting may be stored in the refrigerator for 3 days.

*** Explore more Southern Red Velvet Cake Recipes »

Comment
Leave a comment

Sanjay kumar Mahatto

[email protected]

Solid cake. The flavor was good and it was moist. However, it was a bit too sweet for my taste.

Daw Kw

[email protected]

This was the worst cake I've ever had. It was dry, crumbly, and the frosting was gritty. I would not recommend this recipe to anyone.

Mr Monnan

[email protected]

This cake was amazing! I made it for my husband's birthday and he loved it. It was so moist and flavorful, and the cream cheese frosting was the perfect touch. Thank you for sharing this recipe!

Kanchan Rawat

[email protected]

This cake was a bit dry, but the flavor was good. I think I would try adding more butter or oil next time.

Pradip Dhakal

[email protected]

I've made this cake several times and it always turns out perfect. It's my go-to recipe for red velvet cake.

Pamela Davis

[email protected]

This cake is a must-try! It's so delicious and moist, and the cream cheese frosting is the perfect complement. I highly recommend it.

Mujahid Balouch

[email protected]

This cake was a bit too sweet for my taste, but it was still good. I think I would try using less sugar next time.

AutismoGamer

[email protected]

This was the best red velvet cake I've ever had. It was so moist and fluffy, and the cream cheese frosting was to die for. I will definitely be making this cake again and again.