Southern Red Velvet Cake
User Reviews
5.0
12 reviews
Excellent
Southern Red Velvet Cake
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A show-stopping layer cake with cream cheese frosting that's perfect for any special occasion!
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Ingredients
FOR THE CAKE:
- ½ cup (1 stick) salted butter, softened at room temperature
- 1 ½ cups granulated sugar
- ¼ cup vegetable oil
- 2 large eggs, at room temperature
- 2 ounces red food coloring (about 2 bottles), liquid, not gel
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour
- 1 tablespoon unsweetened cocoa powder (can increase to 2 tablespoons for stronger flavor)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk, at room temperature
FOR THE CREAM CHEESE FROSTING:
- ½ cup (1 stick) salted butter, softened at room temperature
- 16 ounces cream cheese, softened at room temperature
- 1 tablespoon vanilla extract
- 2 lbs. confectioners’ sugar, sifted
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Instructions
BAKE THE CAKE:
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans, line with parchment paper, and then grease and flour again.
- Cream together the butter and sugar until light and fluffy. Add oil and eggs, one at a time, until incorporated. Mix in the food coloring, vinegar, and vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, salt and baking soda.
- Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Beat until well blended.
- Scrape the sides of the bowl and incorporate any unmixed batter, if necessary.
- Divide the batter evenly between the two prepared pans. Tap the pans on the counter to ensure that there are no air bubbles.
- Bake until a toothpick inserted in the center of the cakes comes out clean, about 25-30 minutes. Cool the cakes for at least 10 minutes on a wire rack before removing from the pans. Allow the cakes to cool completely before frosting.
PREPARE THE FROSTING:
- Use an electric mixer to cream together the butter and cream cheese until light and fluffy, about 3 minutes. Scrape the bowl. Add vanilla and beat for 1 more minute. With the mixer on low speed, gradually add the confectioners’ sugar. Scrape the bowl, as necessary, to make sure that all of the ingredients are completely combined. Once you’ve added all of the sugar, beat on low for 3 more minutes.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the extra cake, or crumble and set aside to decorate the top of the frosted cake with the red crumbs. Spread the frosting in between the two cake layers, and then on the top and sides of the cake.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
- Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly.
- Use thick, whole, real buttermilk if possible for the best texture and flavor.
- Refrigerate the cake for at least 1 hour before slicing and serving. The cream cheese frosting will be quite soft when first spread, so you'll have a cleaner cut if you give the cake time to firm up.
- For a three-layer cake, divide the batter between three 9-inch round cake pans instead of two. Bake the thinner cake layers for about 22-25 minutes. You should have enough frosting for that extra layer, too.
- Sift the confectioners' sugar to avoid any lumps in your frosting.
- Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.
Nutrition Information
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Serving
1slice (1/16 of the cake)
Calories
613kcal
(31%)
Carbohydrates
92g
(31%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
84mg
(28%)
Sodium
359mg
(15%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
76g
(152%)
Vitamin A
790IU
(16%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12- 16 people
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Serving | 1slice (1/16 of the cake) | |
| Calories | 613kcal | 31% |
| Carbohydrates | 92g | 31% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 84mg | 28% |
| Sodium | 359mg | 15% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 76g | 152% |
| Vitamin A | 790IU | 16% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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