Southern Red Velvet Cake
A show-stopping layer cake with cream cheese frosting that's perfect for any special occasion!
Course Dessert
Cuisine American
Keyword red velvet cake, southern red velvet cake
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings
Adjust recipe servings-
16 people
Calories 613kcal
Author Blair
Ingredients
FOR THE CAKE:
list of 12 items
• ½ cup (1 stick) salted butter, softened at room temperature
• 1 ½ cups granulated sugar
• ¼ cup vegetable oil
• 2 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
list end
FOR THE CREAM CHEESE FROSTING:
list of 4 items
• 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
list end
Instructions
BAKE THE CAKE:
list of 8 items
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans, line with parchment, and then grease and flour again.
2. 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.
3. In a separate bowl, sift together the flour, cocoa powder, salt and baking soda.
4. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Beat until well blended.
5. Scrape the sides of the bowl and incorporate any unmixed batter, if necessary.
6. Divide the batter evenly between the two prepared pans. Tap the pans on the counter to ensure that there are no air bubbles.
7. Bake until a toothpick inserted in the center of the cakes comes out clean, about 25-30 minutes.
simgad/17370709488985120171
8. 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.
list end
PREPARE THE FROSTING:
list of 5 items
1. Use an electric mixer to cream together the butter and cream cheese until light and fluffy, about 3 minutes. Scrape the bowl.
2. Add vanilla and beat for 1 more minute.
3. 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.
4. 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.
5. 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.
list end
Notes
Store the cake covered in the refrigerator for up to 4 days. You can also freeze the frosted cake for up to 2 months. Just make sure that it's wrapped
tightly to prevent freezer burn. Thaw in the refrigerator overnight.
Nutrition
Serving: 1slice (1/16 of the cake) | Calories: 613kcal | Carbohydrates: 92g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium:
359mg | Potassium: 91mg | Fiber: 1g | Sugar: 76g | Vitamin A: 790IU | Calcium: 54mg | Iron: 1mg
From the seasoned mom
_._,_._,_
A show-stopping layer cake with cream cheese frosting that's perfect for any special occasion!
Course Dessert
Cuisine American
Keyword red velvet cake, southern red velvet cake
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings
Adjust recipe servings-
16 people
Calories 613kcal
Author Blair
Ingredients
FOR THE CAKE:
list of 12 items
• ½ cup (1 stick) salted butter, softened at room temperature
• 1 ½ cups granulated sugar
• ¼ cup vegetable oil
• 2 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
list end
FOR THE CREAM CHEESE FROSTING:
list of 4 items
• 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
list end
Instructions
BAKE THE CAKE:
list of 8 items
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans, line with parchment, and then grease and flour again.
2. 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.
3. In a separate bowl, sift together the flour, cocoa powder, salt and baking soda.
4. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Beat until well blended.
5. Scrape the sides of the bowl and incorporate any unmixed batter, if necessary.
6. Divide the batter evenly between the two prepared pans. Tap the pans on the counter to ensure that there are no air bubbles.
7. Bake until a toothpick inserted in the center of the cakes comes out clean, about 25-30 minutes.
simgad/17370709488985120171
8. 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.
list end
PREPARE THE FROSTING:
list of 5 items
1. Use an electric mixer to cream together the butter and cream cheese until light and fluffy, about 3 minutes. Scrape the bowl.
2. Add vanilla and beat for 1 more minute.
3. 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.
4. 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.
5. 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.
list end
Notes
Store the cake covered in the refrigerator for up to 4 days. You can also freeze the frosted cake for up to 2 months. Just make sure that it's wrapped
tightly to prevent freezer burn. Thaw in the refrigerator overnight.
Nutrition
Serving: 1slice (1/16 of the cake) | Calories: 613kcal | Carbohydrates: 92g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium:
359mg | Potassium: 91mg | Fiber: 1g | Sugar: 76g | Vitamin A: 790IU | Calcium: 54mg | Iron: 1mg
From the seasoned mom
_._,_._,_
