Southern Red Velvet Cake Recipe

Looking for an easy Southern Red Velvet Cake recipe? Learn how to make Southern Red Velvet Cake using healthy ingredients.


Submitted by beecee1963

Makes 12 servings



Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC

Recipe Ingredients for Southern Red Velvet Cake

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon vinegar
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 pound cream cheese, softened
4 cups confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

Recipe Directions for Southern Red Velvet Cake

  1. Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

  6. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

  7. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

  8. Yield: enough to frost a 3 layer (9-inch) cake

  9. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

  10. Chef: Sara Moulton

Categories

Dessert, Bake

Nutrition Facts
Serving Size 212.8g
Amount Per Serving
Calories
909
Calories from Fat
543
% Daily Value*
Total Fat
60.3g
93%
Saturated Fat
24.0g
120%
Trans Fat
0.0g
Cholesterol
118mg
39%
Sodium
552mg
23%
Potassium
144mg
4%
Total Carbohydrates
87.6g
29%
Dietary Fiber
1.2g
5%
Sugars
65.6g
Protein
7.9g
Vitamin A 21% Vitamin C 1%
Calcium 7% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
F
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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