Indulge in a classic Southern Red Velvet Layer Cake, a timeless dessert perfect for any celebration. This layered cake recipe is surprisingly simple to master and will impress everyone with its vibrant color and rich flavor.
Key Ingredients & Substitutions:
- Buttermilk: Essential for the cake’s tender crumb and tangy flavor; you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Cocoa Powder: Use unsweetened natural cocoa powder for the best red velvet flavor.
- Red Food Coloring: Liquid or gel food coloring works; gel provides a more intense color.
- White Chocolate: High-quality white chocolate chips or a bar will make your frosting extra decadent.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce red food coloring (liquid or gel)
- 1 teaspoon white vinegar
For the White Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Servings: 12 slices
- Calories per serving: Approximately 450-500
- Tools Needed: Three 8-inch round cake pans, electric mixer, rubber spatula, wire rack.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. This ensures all your dry ingredients are evenly distributed for a perfect layered cake.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and white vinegar until well combined. The vinegar reacts with the baking soda, giving your red velvet cake its signature texture.
4. Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix, as this can make your layered cake tough.
5. Bake the Cake Layers
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool Your Cake Layers
Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cool before frosting for the best results.
7. Make the White Chocolate Frosting
In a large bowl, beat the softened butter and cream cheese with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, then mix in the vanilla extract and cooled melted white chocolate.
8. Assemble Your Layered Cake
Place one cake layer on a serving plate and spread with a generous amount of frosting. Repeat with the remaining layers, then frost the top and sides of the entire layered cake.
Variation Ideas:
- Mini Red Velvet Cupcakes: Bake in cupcake liners for 18-22 minutes.
- Cream Cheese Swirl: Swirl some plain cream cheese frosting into the white chocolate frosting for a marbled effect.
- Chocolate Ganache Drizzle: Drizzle with a simple chocolate ganache for extra decadence.
Storage Instructions:
Store your Southern Red Velvet Layer Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
Frequently Asked Questions (FAQ):
Q: Can you freeze Southern Red Velvet Layer Cake?
A: Yes, you can freeze individual slices or the whole unfrosted cake, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight.
Q: Why is my red velvet cake not very red?
A: The amount of food coloring can vary; you might need to add a bit more depending on the brand and type (liquid vs. gel) you use.
Q: Can I use regular milk instead of buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes before using.
Q: How do you prevent the cake layers from sticking to the pan?
A: Always grease and flour your pans thoroughly, and for extra security, line the bottoms with parchment paper.
Q: What makes red velvet cake red?
A: Traditionally, the red color came from the reaction of cocoa powder with acidic ingredients like buttermilk and vinegar. Today, red food coloring is primarily responsible for the vibrant hue.
Q: Can I make this a two-layer cake instead of three?
A: Yes, you can divide the batter between two 9-inch pans and increase the baking time slightly. Be sure to check for doneness with a skewer.