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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Southern Red Velvet Cake Recipe

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


2 1/2 c.flour
1 1/2 c. sugar
1 t. baking soda
1 t. salt
1 t. cocoa
1 1/2 c. oil
1 c. buttermilk, room temperature
2 eggs, room temperature
2 T. red food coloring (1 oz.)
1 t. white vinegar
1 t. vanilla
Crushed pecans, for garnish
1 lb. cream cheese, softened
4 c. sifted confectioners’ sugar
1 c. unsalted butter, softened
1 t. vanilla extract

CAKE: Grease and flour 3 (9" round) cake pans. Whisk flour, sugar, baking soda, salt and cocoa powder. In a large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla. With mixer, beat the dry ingredients into the wet ingredients just until smooth. Pour in pans. Bake at 350º for 30 minutes or until cake pulls away from side of pans, and a toothpick in the center comes out clean. Remove from oven; run a knife around the edges to loosen from the sides of the pans. Invert onto a plate; then re-invert onto a cooling rack, rounded-side up. Cool completely.
FROSTING: Beat until light and fluffy. Chill to thicken before using. TO FROST THE CAKE: place 1 layer, rounded-side down, on cake plate; spread frosting over the top of the cake (1/4 to 1/2 inch thick). Set another layer on top, rounded-side down, and repeat. Top with last layer and cover the entire cake with frosting. Sprinkle the top with pecans.




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