Serves 12
80 min
Southern Red Velvet Cake
Recipe GLPR5c8c3a370dd2e5
A classic three-layer Southern red velvet cake with a subtle cocoa and vanilla flavor, topped with luscious cream cheese frosting. The distinctive red hue comes from food coloring, while the tender crumb is achieved through the combination of buttermilk and a baking soda-vinegar reaction. Perfect for special occasions and celebrations.
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Ingredients
Vegetable oil cooking spray
2 tablespoons unsweetened cocoa powder, plus more for dusting
5 cups cake flour
2 teaspoons kosher salt
3 cups granulated sugar
3 cups canola oil
4 large eggs
4 tablespoons red food coloring
2 teaspoons pure vanilla extract
2 cups well-shaken buttermilk
1 tablespoon baking soda
5 teaspoons distilled white vinegar
24 ounces Three 8-ounce packages cream cheese, softened
5 cups sifted confectioners' sugar
1 1/2 cups unsalted butter, softened
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350°F. Spray three 9-inch round cake pans generously with cooking spray. Line the bottoms with parchment paper and spray again. Dust the insides with cocoa powder, tapping out any excess. In a medium bowl, whisk together the cake flour, salt, and cocoa powder. Set aside.
In a large electric mixer bowl fitted with the paddle attachment, combine the sugar and canola oil at medium speed until well blended. Add the eggs one at a time, beating well after each addition. Stir in the red food coloring and 2 teaspoons vanilla extract until fully incorporated.
Add the dry flour mixture to the wet ingredients in three separate batches, alternating with the buttermilk. Begin and end with the flour mixture, mixing on medium speed after each addition until just combined. Scrape down the bowl sides as needed.
In a small non-reactive bowl, stir together the baking soda and vinegar until combined. Add this mixture to the batter and mix on medium speed for 10 seconds only. Divide the batter equally among the three prepared pans. Tap each pan on the counter to release air bubbles.
Bake for 35 to 40 minutes, until a cake tester inserted into the center of each cake comes out clean. Allow cakes to cool in their pans for 5 minutes on a wire rack. Invert onto wire racks and cool completely to room temperature.
For the frosting, combine the softened cream cheese and butter in a large mixer bowl fitted with the paddle attachment. Mix at low speed until just incorporated. Add the sifted confectioners' sugar and 1 1/2 teaspoons vanilla extract. Increase speed to high and beat for about 5 minutes until light and fluffy, scraping down the bowl as needed. Chill in the refrigerator for 15 minutes until somewhat stiff.
Place one cooled cake layer on a cake stand or serving plate, top-side down. Using an offset spatula, spread a 1/4-inch-thick layer of frosting on top. Repeat with the second cake layer. Top with the third layer, positioning it top-side up. Frost the top and sides of the assembled cake, working from the center outward to ensure even coverage.
Store the completed cake in the refrigerator for up to one week. Keep leftover frosting refrigerated for up to three days.
