Serves 8
90 min
Southern Red Velvet Cake
Recipe GLPReef816ebf1c741
A classic Southern layer cake with a distinctive deep red color and subtle cocoa flavor, paired with a rich and silky cream cheese frosting. This elegant dessert features three tender, moist cake layers finished with generous frosting between each layer and covering the entire cake.
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Ingredients
1 tablespoon vegetable oil, for greasing pans
All-purpose flour, for dusting pans
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine sea 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 to room temperature
4 cups sifted confectioners' sugar
1 cup unsalted butter, softened to room temperature
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F.
Lightly coat three 9-inch round cake pans with vegetable oil, then dust lightly with flour, tapping out the excess.
In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until well combined.
Using an electric mixer, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; the batter should be smooth.
Divide the cake batter equally among the three prepared pans.
Place the pans in the preheated oven, spacing them evenly on the racks for even heat circulation.
Bake for about 30 minutes, rotating the pans halfway through baking. The cakes are done when a toothpick inserted into the center comes out clean and the cake edges pull away slightly from the pan sides.
While the cakes bake, prepare the cream cheese frosting. In a large bowl, combine the softened cream cheese, softened butter, and sifted confectioners' sugar.
Using an electric mixer on low speed, blend until the ingredients are incorporated.
Increase the mixer speed to high and beat for approximately 5 minutes, occasionally scraping down the sides of the bowl with a rubber spatula, until the frosting is light and fluffy.
Reduce the mixer speed to low, add the vanilla extract, then raise the speed back to high and mix briefly until fluffy, scraping the bowl as needed.
Transfer the frosting to the refrigerator and chill until it reaches a spreadable, slightly stiff consistency.
Remove the baked cake layers from the oven. Run a thin knife around the edges of each pan to loosen the cake.
Invert each cake onto a plate, then flip it right-side up onto a wire cooling rack, with the rounded top facing up. Allow the layers to cool completely to room temperature.
Place the first cake layer, rounded side down, on a cake stand or serving plate.
Using a palette knife or offset spatula, spread a generous layer of cream cheese frosting (about 1/4 to 1/2 inch thick) over the top of the first layer.
Carefully place the second cake layer on top, rounded side down, and repeat with another layer of frosting.
Top with the third cake layer, rounded side up, and frost the entire exterior of the cake with the remaining frosting, creating an even coating.
