Introduction:
Southern Red Velvet Cake is a rich, tender cake known for its vibrant red color, subtle cocoa flavor, and luxurious cream cheese frosting. This cake is a staple in Southern baking, often associated with celebrations, holidays, and special occasions. Its combination of buttermilk, a hint of cocoa, and the smooth tang of cream cheese frosting makes it a standout dessert that feels indulgent yet balanced. Red Velvet Cake has become an iconic American dessert, loved for its unique flavor and stunning appearance.
The History of Red Velvet Cake:
Red Velvet Cake has a debated history, with its roots believed to go back to the early 1900s in the American South. Some say it originated from the famous Waldorf-Astoria Hotel in New York, while others believe it was first popularized in Southern kitchens. Its red color originally came from a chemical reaction between cocoa powder and acidic ingredients like buttermilk and vinegar. Over time, food coloring was added to enhance the vibrant red hue that defines this cake today. Despite its origins, Red Velvet Cake has solidified its place in Southern cuisine and remains a symbol of comfort and celebration.
Ingredients Breakdown:
- For the Cake:
- 2 ½ cups all-purpose flour: Forms the base and structure of the cake.
- 2 tablespoons cocoa powder: Adds a hint of chocolate flavor, characteristic of Red Velvet.
- 1 teaspoon baking soda: Helps the cake rise and stay light.
- ½ teaspoon salt: Enhances the overall flavor.
- 1 ½ cups granulated sugar: Sweetens the cake.
- 1 cup vegetable oil: Adds moisture and tenderness.
- 2 large eggs: Bind the ingredients and add richness.
- 1 cup buttermilk: Provides moisture and acidity for a tender crumb.
- 1 tablespoon white vinegar: Reacts with the baking soda for a light, fluffy texture.
- 1 teaspoon vanilla extract: Enhances the flavor.
- 1 tablespoon red food coloring: Creates the signature red color.
- ½ cup unsalted butter, softened: Adds richness and flavor.
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened: The base of the frosting, giving it a tangy, creamy flavor.
- ½ cup unsalted butter, softened: Adds smoothness and richness to the frosting.
- 4 cups powdered sugar: Sweetens the frosting and gives it structure.
- 1 teaspoon vanilla extract: Enhances the flavor of the frosting.
- Pinch of salt: Balances the sweetness.
Step-by-Step Recipe:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Prepare the Cake Batter:
- In a large mixing bowl, cream together the sugar and vegetable oil. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, buttermilk, and red food coloring until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
- Stir in the vinegar and gently fold the batter to ensure everything is well mixed.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until fully combined.
- Add the vanilla extract and a pinch of salt, and beat until the frosting is light and fluffy.
- Assemble the Cake:
- Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
- Spread a generous layer of cream cheese frosting on top of the first layer.
- Place the second cake layer on top and frost the entire cake with the remaining frosting, smoothing the sides and top.
- Decorate (optional):
- Garnish with cake crumbs, red sugar sprinkles, or fresh berries for a decorative finish.
Tips for the Perfect Southern Red Velvet Cake:
- Use Buttermilk: Buttermilk is key to Red Velvet’s signature moist and tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined to ensure a light and fluffy texture.
- Chill the Cake Before Frosting: For easier frosting, chill the cake layers in the fridge for 30 minutes before assembling the cake. This will help prevent the layers from crumbling.
Variations and Customizations:
- Red Velvet Cupcakes: Turn this cake into individual cupcakes by dividing the batter into cupcake liners and baking for 18-20 minutes.
- Chocolate Red Velvet Cake: Add an extra tablespoon of cocoa powder to deepen the chocolate flavor.
- Gluten-Free Red Velvet Cake: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
- Red Velvet Cake Pops: Crumble leftover cake and mix it with cream cheese frosting, then shape into balls and coat with chocolate for a fun dessert.
Health Considerations and Nutritional Value:
While Red Velvet Cake is undeniably delicious, it is high in sugar and fat due to the oil, butter, and cream cheese frosting. For a lighter version:
- Reduce Sugar: Cut back the sugar in the cake batter by ¼ cup without losing much sweetness.
- Greek Yogurt Substitute: Replace half of the oil with Greek yogurt for a lighter texture and fewer calories.
- Lighter Frosting: Use less cream cheese frosting or opt for a lighter whipped frosting to cut down on calories.
FAQ:
- Can I make Red Velvet Cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them wrapped tightly in plastic wrap at room temperature for up to 2 days, or freeze them for up to 2 months. - What causes the red color in Red Velvet Cake?
The red color traditionally comes from a reaction between cocoa powder and acidic ingredients like vinegar and buttermilk. Today, most recipes use red food coloring for a more vibrant hue. - How do I store Southern Red Velvet Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Southern Red Velvet Cake
Southern Red Velvet Cake is a classic, vibrant dessert known for its soft, moist texture, subtle cocoa flavor, and tangy cream cheese frosting. This iconic cake is a must-have for celebrations and is loved for its balance of rich flavors and eye-catching color!
Ingredients
Red Velvet Cake
Dry Ingredients
- 2 ½ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
Wet Ingredients
- 1 cup buttermilk room temperature
- 2 cups vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ounces red food coloring
- 1 teaspoon white distilled vinegar
Cream Cheese Icing (See NOTE section)
- 12 ounces block cream cheese softened
- ¾ cups butter softened
- 5 to 6 cups powdered sugar sifted
- 1 ½ teaspoon vanilla extract
Instructions
Red Velvet Cake
- Preheat oven to 350°F and spray with baking spray or oil and flour – 2 (8 or 9-inch) round cake pans. You can also line with parchment rounds in the bottom and spray if desired.
- In a large bowl sift together flour, cocoa powder, salt, and baking soda.
- In the bowl of a stand mixer (or large bowl), mix together oil, buttermilk, vanilla, and eggs until combined.
- Add in sugar and mix until combined. Then slowly add in flour mixture and mix until combined.
- Slowly add in food coloring and then vinegar, then mix until combined.
- Divide evenly into 2 prepared 8 or 9-inch round cake pans.
- Bake for 25 to 32 minutes (this will depend on cake pan size and oven) or until a wooden pick comes out clean or lightly crumbed. The cake should slightly pull away from the edges of the pan.
- Once the cake is done remove it from the oven and let it cool in the pan for 10 to 15 minutes. Then turn out onto a cooling rack and allow to completely cool.
Cream Cheese Icing * (see note below)
- Beat cream cheese and butter until light and fluffy (about 3 minutes it will change from a yellowish color to an almost white color).
- Slowly add in powdered sugar until combined. Add in vanilla and mix until combined and icing is creamy and spreadable.
To Ice or Frost the Cake
- Optional: If desired cut the top (dome) of each cake to level or make layers flat.
- Spread the top of one of the cakes with 1 to 1½ cups of icing. Top with other cake. Spread top and sides of cake with remaining icing.
- Optional: Use crumbles cut off of cake or toasted pecan pieces to decorate the top rim and sides or base of the cake as desired.
- Refrigerate the cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
Notes
Cake Sizes:
3 Layer Cake: Divide the batter between 3 – (8 or 9-inch) cake pans. Bake for about 20-25 minutes. Use a toothpick to test for doneness- 8-ounce block cream cheese, softened
- 1 stick (½ cup) butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Nutrition Information
Serving: 1slice Calories: 548kcal (27%) Carbohydrates: 82g (27%) Protein: 9g (18%) Fat: 14g (22%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 67mg (22%) Sodium: 620mg (27%) Potassium: 179mg (5%) Fiber: 1g (4%) Sugar: 77g (86%) Vitamin A: 448IU (9%) Calcium: 138mg (14%) Iron: 2mg (11%)