Classic Southern Red Velvet Cake with Cream Cheese Frosting
Delight in the classic Southern charm with this exquisitely rich and velvety Red Velvet Cake, crowned with a delectable cream cheese frosting, and enhanced with a sprinkle of crushed pecans. This recipe ensures a perfectly moist and flavorful cake every time, with vibrant red hues that make it a showstopper for any occasion.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Vegetable oil
For greasing pan (For the pans)
All-purpose flour
2 1/2 cups (Sifted)
Sugar
1 1/2 cups (Granulated)
Baking soda
1 teaspoon (None)
Salt
1 teaspoon (None)
Cocoa powder
1 teaspoon (Unsweetened)
Vegetable oil
1 1/2 cups (None)
Buttermilk
1 cup (At room temperature)
Eggs
2 large (At room temperature)
Red food coloring
2 tablespoons ((1 oz))
White distilled vinegar
1 teaspoon (None)
Vanilla extract
2 teaspoons (Divided use)
Cream cheese
1 pound (Softened)
Confectioners' sugar
4 cups (Sifted)
Unsalted butter
1 cup (Softened)
Crushed pecans
As desired (For topping)
Instructions
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1. Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by lightly greasing them with vegetable oil and dusting with flour to prevent sticking.
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2. In a large mixing bowl, sift together the all-purpose flour, sugar, baking soda, salt, and cocoa powder to ensure even distribution.
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3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until well combined.
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4. Gradually add the dry ingredients into the wet ingredients using a standing or hand-held mixer, mixing until you have a smooth batter without overmixing.
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5. Evenly distribute the batter among the three prepared cake pans. Arrange the pans evenly spaced in your preheated oven.
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6. Bake for approximately 30 minutes, rotating the pans halfway through, until the cakes pull away slightly from the sides and a toothpick inserted into the center comes out clean.
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7. Let cakes cool in the pans for 10 minutes, then invert onto a cooling rack. Flip them back to cool completely with rounded sides up.
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8. For the Frosting: In a large bowl or stand mixer fitted with a paddle attachment, blend the softened cream cheese, confectioners' sugar, and softened butter on low speed until incorporated. Increase to high speed, mixing until the mixture becomes light and fluffy (around 5 minutes). Remember to occasionally scrape down the sides to ensure even mixing.
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9. Add the vanilla extract to the frosting, mix briefly on high speed until it's fluffy again. Chill in refrigerator until firm before using.
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10. Assembling the Cake: Place the first cake layer, rounded-side down, on a cake stand. Spread a layer of cream cheese frosting on top, about 1/4 to 1/2 inch thick.
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11. Stack the next layer on top, rounded-side down, and repeat the frosting. Finish by placing the last cake layer on top, rounded-side up. Cover the entire cake with the remaining frosting then sprinkle crushed pecans on top if desired.
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12. Once assembled, refrigerate the cake for at least 30 minutes to allow the frosting to set, making it easier to slice and serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the preheat temperature for this Red Velvet Cake?
The oven should be preheated to 350°F (175°C).
How many cake pans are required for this recipe?
This recipe requires three 9-inch round cake pans.
How should I prepare the cake pans to prevent sticking?
Lightly grease the pans with vegetable oil and dust them with flour.
Which dry ingredients need to be sifted together?
Sift together the all-purpose flour, sugar, baking soda, salt, and cocoa powder.
What type of oil is used in the cake batter?
The recipe calls for vegetable oil.
Should the buttermilk and eggs be at room temperature?
Yes, both the buttermilk and eggs should be at room temperature for better incorporation.
How much red food coloring is needed?
You will need 2 tablespoons or approximately 1 ounce of red food coloring.
What is the purpose of adding white vinegar to the batter?
White vinegar reacts with the baking soda and cocoa to help the cake rise and enhance its color.
How should I mix the dry and wet ingredients?
Gradually add the dry ingredients into the wet ingredients and mix until smooth, taking care not to overmix.
How long does the cake need to bake?
The cake should bake for approximately 30 minutes.
How can I tell if the cakes are done?
The cakes are done when they pull away slightly from the sides of the pans and a toothpick inserted into the center comes out clean.
Is it necessary to rotate the pans during baking?
Yes, rotate the pans halfway through the baking time to ensure even cooking.
How long should the cakes cool in the pans?
Let the cakes cool in the pans for about 10 minutes before moving them to a rack.
What is the best way to cool the cakes completely?
Invert the cakes onto a cooling rack, then flip them back over so they cool with the rounded sides up.
What are the main ingredients in the frosting?
The frosting consists of softened cream cheese, confectioners' sugar, softened butter, vanilla extract, and crushed pecans for topping.
How do I achieve a fluffy frosting texture?
Blend the ingredients on low speed first, then increase to high speed and mix for about 5 minutes until light and fluffy.
Should I scrape the bowl while making the frosting?
Yes, remember to occasionally scrape down the sides of the bowl to ensure even mixing.
What should I do if the frosting is too soft to work with?
Chill the frosting in the refrigerator until it becomes firm enough to use for assembly.
How thick should the frosting layers be between cake rounds?
Spread the frosting about 1/4 to 1/2 inch thick between each layer.
How should the cake layers be oriented during assembly?
Place the first two layers rounded-side down, and the final top layer rounded-side up.
What topping is recommended for the finished cake?
Sprinkle crushed pecans on top of the finished frosting if desired.
Why should the assembled cake be refrigerated before serving?
Refrigerating for at least 30 minutes allows the frosting to set, making the cake easier to slice.
What type of cocoa powder should be used?
Use unsweetened cocoa powder for this recipe.
Can I use a stand mixer for this recipe?
Yes, both a standing mixer and a hand-held mixer work well for the batter and the frosting.
How much confectioners' sugar is needed for the frosting?
The frosting recipe calls for 4 cups of sifted confectioners' sugar.
How much butter is required for the cream cheese frosting?
You will need 1 cup (two sticks) of softened unsalted butter.
Does the vanilla extract get divided?
Yes, the 2 teaspoons of vanilla extract are used in both the cake batter and the frosting.
Is this a traditional Southern recipe?
Yes, it is a classic Southern-style Red Velvet Cake featuring the traditional buttermilk and vinegar base.
Can I make this cake in advance?
Yes, because it needs time to chill and set, it is an excellent cake to prepare ahead of time.
What type of vinegar is used?
The recipe specifies using white distilled vinegar.