This Southern Red Velvet Cake recipe is a true family favorite, delivering a rich, moist cake with a signature tang and creamy frosting. You will love making this classic dessert that brings smiles to every gathering. It’s perfect for adding to your collection of cherished family favorite cake recipes.
Key Ingredients & Substitutions:
- Buttermilk: 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 cocoa powder for the best color and flavor.
- Red Food Coloring: Liquid or gel food coloring works; gel provides a more vibrant color.
- Cream Cheese: Full-fat cream cheese is essential for a rich, stable frosting.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder, unsweetened
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12 slices
- Calories per serving: Approximately 450-500
- Tools Needed: Two 9-inch round cake pans, mixing bowls, electric mixer, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring an even coating. This prevents sticking and helps your cakes release easily.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Make sure there are no lumps for a smooth batter. This foundational step is crucial for many family favorite cake recipes.
3. Mix Wet Ingredients
In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract. Whisk these until they are well blended and uniformly colored.
4. Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Do not overmix; a few lumps are fine. Overmixing can lead to a tough cake.
5. Bake the Cakes
Divide the batter evenly between the 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.
6. Prepare the Frosting
In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated. Finally, add the vanilla extract and beat until light and fluffy.
7. Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting over the top. Carefully place the second cake layer on top and then frost the entire cake, including the sides. You now have a beautiful Southern Red Velvet Cake, a perfect addition to your family favorite cake recipes.
Variation Ideas:
- Cupcakes: Bake the batter in cupcake liners for 20-25 minutes.
- Mini Cakes: Use smaller cake pans for individual portions.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the top for extra decadence.
Storage Instructions:
Store your Southern Red Velvet Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
- Why is my Red Velvet Cake not very red?
You might need to use more red food coloring, especially if using liquid coloring. Gel food coloring often gives a deeper hue.
- Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them, wrapped, 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 1 cup of regular milk. Let it sit for 5 minutes before using.
- My frosting is too thin, what should I do?
Add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Ensure your butter and cream cheese were softened but not melted.
- Can I freeze Red Velvet Cake?
Yes, you can freeze individual slices or whole unfrosted layers. Wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before frosting or serving.
- Is red velvet just chocolate cake with food coloring?
While red velvet cake contains cocoa powder, it has a distinct flavor profile from the cocoa and buttermilk reacting, producing a subtle tang and moist crumb that sets it apart from a standard chocolate cake.