The Scoop
Rainy day, meet red velvet.
This Southern classic brings together a tender cocoa-kissed crumb, a subtle tang from buttermilk and vinegar, and a thick layer of tangy cream cheese frosting. Finish it with crunchy pecans, and you’ve got a cake that’s rich, dramatic, and very good at making a gloomy afternoon feel considerably more delicious.
Ingredients
- 1 1/2 cups vegetable oil, plus more, to taste, for greasing the pans
- 2 1/2 cups all-purpose flour, plus more, to taste, for dusting the pans
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white distilled vinegar
For the frosting:
- 4 cups confectioners' sugar, sifted
- 2 (8-ounce) packages cream cheese, softened
- 2 sticks unsalted butter, softened
- 1 teaspoon vanilla extract
- pecans, optional, to taste, crushed, for garnish
Directions
- Preheat the oven to 350 degrees F. Using the extra vegetable oil, lightly grease three 9-inch round cake pans, then using the extra flour, lightly dust the greased pans.
- In a large bowl, sift together the flour, the sugar, the baking soda, the salt, and the cocoa powder.
- In another large bowl, whisk the buttermilk, the remaining 1 1/2 cups of the vegetable oil, the eggs, the food coloring, 1 teaspoon of the vanilla, and the vinegar together.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined, forming a smooth batter, but careful not to overmix.
- Evenly divide the cake batter among the prepared cake pans.
- Place the pans in the oven evenly spaced apart from each other in the oven.
- Bake until the cakes detach away from the side of the pans, and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes, rotating the pans halfway through cooking.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.
- Invert the cakes onto a plate and then place them onto a cooling rack, rounded sides up. Let them cool completely.
- While the cake cools, in an electric stand mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the confectioners' sugar, the cream cheese, and the butter on low speed until incorporated.
- Increase the speed to high, and mix for about 5 minutes, until light and fluffy.
- Reduce the mixer speed to low.
- Add in the remaining vanilla.
- Raise the speed to high and mix until fluffy, about 2-3 minutes.
- Before using, store in the refrigerator until it is slightly stiff.
- Place 1 of the cakes, rounded-side down, in the middle of a rotating cake stand.
- Using an offset spatula or palette knife, spread some of the cream cheese frosting over the top of the cake, making sure to spread enough of the frosting to make a 1/4-1/2-inch layer.
- Gently set 1 of the remaining cake layers on top, rounded-side down, and repeat the frosting.
- Top with the remaining cake layer and cover the whole cake with the remaining frosting.
- Top the cake with the pecans.
- Serve!
×
