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Southern Red Velvet Cake Recipe

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Southern Red Velvet Cake image

 

This recipe for Southern Red Velvet Cake, by , is from Talla's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Camylle Elkins

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable Oil or Baker's Joy for the pans
2 cups all-purpose flour
1 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon cocoa powder
1 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon pure vanilla extract

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners sugar
1 cup (2 sticks) unsalted butter, softened
1 teaspoon pure vanilla extract

Directions:
Directions:
Preheat oven to 350F. Lightly oil and flour (or spray) 3, 9-inch cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a medium bowl, whisk together the oil,buttermilk, eggs, food coloring, vinegar and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans and a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and run a knife around the edges to loosen the from the sides. One at a time, invert the cakes onto a plate and then onto a cooling rack, rounded-side down. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of the rotating cake stand. Using a palatte knife or offset spatula frost a in - in layer. Carefully set another layer on top, rounded-side down, and repeat. Top with remaining layer and cover the enitre cake with the remaining frosting. Sprinkle the top with the pecans.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Total Time: 1 hour

Make sure wet mixture is the color of deep red, or else cakes will come out pink.

Can refrigerate up to 3 days in advance, freeze up to 30 days in advance.

 

 

 

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