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%)