Southern Red Velvet Cake
A classic Southern dessert, this Red Velvet Cake is known for its vibrant color and rich cream cheese frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 large eggs room temperature
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 1 tsp white vinegar
Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
- In another bowl, mix together the flour, cocoa powder, baking powder, and salt. Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry. Stir in vanilla, food coloring, and vinegar.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Serving
- In a large bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla. Spread the frosting between the layers and over the top and sides of the cake. Decorate as desired.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Be careful not to overmix the batter to keep the cake tender. Ingredient Substitutions: Consider beet juice as a natural alternative to red food coloring. How to Serve: Best served at room temperature. Pair with a cup of coffee or a glass of milk. Storage & Freshness: Keep refrigerated and consume within 5 days. Make-Ahead Tips: The cake layers can be baked and frozen up to a month in advance. Thaw before frosting.