Craving a truly delicious and moist cake? This Southern Red Velvet Cake recipe delivers a classic, tender crumb with a velvety texture that’s impossible to resist. You’ll love making this iconic dessert for any occasion.
Key Ingredients & Substitutions:
- Buttermilk: Essential for moisture and tang. You can substitute with regular milk mixed with a tablespoon of lemon juice or white vinegar, let it sit for 5 minutes.
- Cocoa Powder: Use unsweetened natural cocoa for the best flavor and color.
- Vinegar: Reacts with baking soda to create lift and tenderize the cake. Don’t skip it!
- Cream Cheese: The foundation for your classic frosting. Full-fat works best.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red food coloring (liquid or gel)
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for thinning)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Calories per serving: Approximately 450-500 (depending on slice size)
- Tools Needed: Two 9-inch round cake pans, electric mixer, mixing bowls, spatulas.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
2. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your cake lighter.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, mixing until just combined.
4. Combine Wet Ingredients
In a separate small bowl or measuring cup, mix the buttermilk, red food coloring, and vinegar. This creates your vibrant red liquid mixture for the moist cake.
5. Alternate Dry and Wet Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Do not overmix.
6. Bake Your Cakes
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cakes
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting for a smooth finish.
8. Prepare the Cream Cheese Frosting
While your cakes cool, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until creamy and lump-free. If the frosting is too thick, add milk a tablespoon at a time until it reaches your desired consistency.
9. Assemble and Frost Your Cake
Once the cakes are fully cooled, place one layer on your serving plate. Spread a generous amount of frosting on top, then carefully place the second cake layer on top. Frost the top and sides of the entire cake, creating a beautiful finish for your moist cake creation.
Variation Ideas:
- Cupcakes: Bake in cupcake liners for 20-25 minutes for individual treats.
- Mini Cakes: Use smaller cake pans for adorable mini versions.
- Cocoa Intensity: Increase cocoa powder to 3 tablespoons for a richer chocolate flavor.
Storage Instructions:
Store your Southern Red Velvet Cake in an airtight container in the refrigerator for up to 3-4 days. For best flavor, bring to room temperature for 30 minutes before serving. You can also freeze individual slices, wrapped tightly, for up to 2 months.
Frequently Asked Questions (FAQ):
Q: Why is my red velvet cake not very red?
A: The amount of red food coloring can vary by brand. You might need to add a bit more, especially if using liquid rather than gel coloring.
Q: Can I make this cake without food coloring?
A: Yes, you can omit the food coloring for a “velvet” cake that will be a light reddish-brown, still delicious.
Q: Why is buttermilk important for red velvet cake?
A: Buttermilk adds moisture and a slight tang, and its acidity reacts with the baking soda to help the cake rise and create a tender crumb. This is key to a truly moist cake.
Q: How do I prevent my cake from sticking to the pan?
A: Always grease and flour your pans thoroughly, or line the bottoms with parchment paper. This ensures easy release.
Q: Can I use store-bought frosting?
A: While you can, homemade cream cheese frosting significantly elevates this moist cake recipe and is highly recommended for the classic taste.
Q: My frosting is too runny, what should I do?
A: If your frosting is too runny, add more sifted powdered sugar a quarter cup at a time until it thickens. Ensure your butter and cream cheese were softened, but not melted.