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Southern Red Velvet Cake

60-MinutesBakedChocolateCreamyDessertsEggNutsOvenParty FoodSpecial OccasionSweet
Time :1 hour
Yield :6 servings
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Red velvet cake with cream cheese frosting, sliced on white plate with fork, soft texture, rich red color, layered dessert, perfect for celebrations and special occasions.

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.
Hack it:
Add a little extra cocoa for a deeper chocolate flavor.
Swap the pecans for toasted walnuts, pistachios, or shredded coconut.
Add orange zest to the frosting for a bright citrus twist.
Want more texture? Fold finely chopped pecans or mini chocolate chips into the batter.
Finish with a sprinkle of flaky salt to balance the sweetness.
For a classic bakery look, skip the pecans and decorate with red velvet cake crumbs instead.
Leftovers:
Turn slices into red velvet French toast and serve with berries and maple syrup.
Cube the cake into a red velvet trifle with cream cheese frosting and fresh strawberries.
Crumble it into red velvet cake pops or bite-sized dessert balls.
Layer leftover cake with ice cream for an easy red velvet sundae.

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!
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