Southern Red Velvet Cake is a beloved classic, known for its striking color and tender crumb. This bakery style cake recipe will guide you to create a show-stopping dessert that’s perfect for any occasion. You’ll love how straightforward it is to achieve such an impressive result.
Key Ingredients & Substitutions:
- Buttermilk: Essential for the classic tang and tender texture. You can make your own 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 flavor and color interaction.
- Red Food Coloring: Gel food coloring gives a more vibrant color with less liquid.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder (unsweetened)
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring (gel or liquid)
For the Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for consistency)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: Two 9-inch round cake pans, electric mixer, mixing bowls, whisk.
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. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder.
2. Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring. Ensure the color is evenly distributed. This mixture is crucial for your bakery style cake.
3. Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Be careful not to overmix, as this can make your cake tough.
4. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
5. Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
6. Assemble Your Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of cream cheese frosting over the top. Carefully place the second cake layer on top and frost the entire cake, including the sides. You’ve now made a beautiful bakery style cake!
Variation Ideas:
- Mini Red Velvet Cupcakes: Bake in cupcake liners for 18-20 minutes.
- Naked Cake: Apply a thin layer of frosting for a rustic look.
- Chocolate Chips: Fold in a half cup of mini chocolate chips into the batter for an extra treat.
Storage Instructions:
Store your Southern Red Velvet Cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture. You can also freeze individual slices for longer storage.
Frequently Asked Questions (FAQ):
- Why is my red velvet cake not very red?
You might need more red food coloring, especially if using liquid food coloring. Gel food coloring provides a more intense color.
- Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped tightly at room temperature. Frost the cake on the day you plan to serve it.
- What if I don’t have buttermilk?
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 before using.
- Why is cream cheese frosting so important for red velvet cake?
The tangy cream cheese frosting perfectly complements the subtle cocoa flavor and sweetness of the red velvet cake, creating a balanced and delicious experience.
- Can I use a different kind of oil?
Vegetable oil is recommended as it has a neutral flavor and keeps the cake moist. You could use canola oil as an alternative.
- My frosting is too thin, what can I do?
Add more sifted powdered sugar, one tablespoon at a time, until it thickens to your desired consistency. You can also refrigerate it for a bit to firm it up.