Southern Red Velvet cake

Estimated read time 3 min read


Select All

Vegetable oil for the pans

2 1/2 cups all-purpose flour

1 1/2 cups sugar

One teaspoon of baking soda

One teaspoon of acceptable salt

One teaspoon of cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk at room temperature

Two large eggs at room temperature

Two tablespoons of red food coloring (1 ounce)

One teaspoon of white distilled vinegar

One teaspoon of vanilla extract

The cream Cheese Frosting recipe follows

Crushed pecans, for garnish

Cream cheese Frosting

1 pound cream cheese, softened

4 cups sifted confectioners’ sugar

Two sticks of unsalted butter (1 cup), softened

One teaspoon of vanilla extract


  1. Preheat the oven to 350 degrees F. Lightly flour and oil three 9-inch by 1-1/2 inch round cake pans.
  2. Sift the flour, sugar, and baking soda into a large bowl. Add salt to taste. Whisk the buttermilk, oil, eggs, food color, vinegar, and vanilla in a large bowl.
  3. Mix the dry ingredients with the wet ones using a stand mixer until a smooth batter forms.
  4. Divide the batter evenly between the cake pans. Place the pans evenly in the oven. Rotate the pans halfway through cooking until the cake comes away from the sides of the pans and a toothpick is clean when inserted into the center. This should take about 30 minutes.
  5. Then remove the cake from the oven. Run a knife along the edges of the pans to loosen the cake from them. Invert each cake onto a plate, then turn them over onto the cooling rack with their rounded sides up. Let the cakes cool completely.
  6. Frost the cake. Place one layer, with the rounded side down, at the center of a rotating stand. Spread some Cream Cheese Frosting on the cake using a spatula or a palette knife. Spread enough frosting to create a layer of 1/4-1/2 inch. Repeat the process. Cover the cake with the remaining frosting and top with the last layer. Sprinkle pecans on top.

Cream cheese Frosting

Yield: enough frosting to frost three 9-inch layers of cake

  1. Mix the butter, cream cheese, and sugar in a large mixing bowl using a stand mixer with a paddle attachment or a handheld electric mixer. Mix on high speed until the mixture is light and fluffy. This should take about 5 minutes. Turn the mixer off occasionally and use a rubber spatula to scrape down the sides of the bowl.
  2. Reduce the speed to low. Add the vanilla and increase the speed until it is fluffy. Before using, store it in the fridge until it is somewhat stiff. Store in the refrigerator for up to 3 days.


You May Also Like

More From Author

+ There are no comments

Add yours