90 min
Southern Red Velvet Cake
Recipe GLPRcbfa1f0f08a6f3
A classic Southern dessert featuring three tender, velvety cake layers with a subtle cocoa and buttermilk flavor, finished with tangy cream cheese frosting and topped with crushed pecans. This elegant cake is perfect for celebrations and special occasions.
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Ingredients
Vegetable oil for greasing pans
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon unsweetened 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 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract for frosting
Crushed pecans for garnish
Directions
Preheat your oven to 350 degrees Fahrenheit. Lightly coat three 9-inch round cake pans with vegetable oil and dust with a thin layer of flour, tapping out any excess.
In a large mixing bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder to combine all dry ingredients evenly.
In a separate large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, white distilled vinegar, and vanilla extract until well blended and the color is evenly distributed.
Using an electric mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined into a smooth, uniform batter. Do not overmix.
Divide the batter evenly among the three prepared pans. Place the pans in the oven, spacing them apart for even heat circulation. Bake for about 30 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean and the cake pulls away slightly from the pan sides. The internal temperature should reach 160 degrees Fahrenheit.
Remove the cakes from the oven and let them cool in their pans for a few minutes. Run a thin knife around the edges of each pan to loosen the cakes. Invert each cake onto a plate, then flip it right-side up onto a wire cooling rack. Allow all layers to cool completely to room temperature.
While the cakes cool, prepare the frosting. In a mixing bowl with a paddle attachment (or using a hand-held electric mixer), combine the softened cream cheese, sifted confectioners' sugar, and softened butter on low speed until incorporated. Increase to high speed and beat for about 5 minutes until the mixture is light and fluffy, scraping down the sides of the bowl with a spatula as needed.
Reduce the mixer speed to low and add the vanilla extract, then increase to high speed again and beat briefly until fluffy, scraping the bowl occasionally. Transfer the frosting to the refrigerator and chill until it reaches a spreadable, somewhat stiff consistency.
Assemble the cake on a rotating cake stand or serving plate. Place the first cake layer rounded-side down. Spread a layer of cream cheese frosting over the top, about 1/4 to 1/2 inch thick. Carefully place the second layer on top, rounded-side down, and spread with frosting. Top with the third layer and frost the entire outside of the cake with the remaining frosting. Garnish the top with crushed pecans.
