SOUTHERN RED VELVET CAKE
Steps:
- Preheat the oven to 350°F. Generously spray three 9 × 2-inch round cake pans with nonstick cooking spray, and line with parchment paper. Spray the lining; dust with cocoa, tapping out any excess. Set aside. Whisk together the flour, salt, and cocoa in a medium bowl; set aside.
- Mix the sugar and oil at medium speed in the bowl of an electric mixer fitted with the paddle attachment until combined. Add the eggs, one at a time; mixwell after each addition. Mix in the food coloring and vanilla. Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition. Scrape down the sides of bowl as needed.
- Stir together the baking soda and vinegar in a small non-reactive bowl. Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds. Divide the batter equally among the pans. Tap the pans on the counter to remove bubbles. Bake until a cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes. Cool the pans on a rack for 5 minutes. Invert the cakes onto wire racks to cool completely.
- To assemble, place one layer top-side down on a cake stand. Using an offset spatula, spread with a 1/4-inch-thick layer of frosting. Repeat with the remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to coat evenly. The cake can be stored in the refrigerator for up to 1 week.
- Cream Cheese Frosting
- In a standing electric mixer fitted with the paddle attachment, or with a hand held electric mixer in a large bowl, mix the cream cheese and butter at low speed until incorporated. Add the sugar and vanilla. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
- Store in the refrigerator before using, until it is somewhat stiff, about 15 minutes. The frosting may be stored in the refrigerator for 3 days.
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[email protected]This is my go-to recipe for red velvet cake. It's always a hit with my friends and family.
not kaelo
[email protected]I'm not a baker, but this recipe was easy to follow. My cake turned out great!
Matej Zupan
[email protected]This recipe is a bit time-consuming, but it's worth it. The cake is absolutely delicious.
Tusingwire Maram
[email protected]I'm not sure what I did wrong, but my cake didn't turn out right. It was too dense and the frosting was too runny.
Bellatee olaoye
[email protected]I had some trouble finding red food coloring, but I eventually found some at the grocery store. The cake turned out great!
Edward Cousins
[email protected]The cake was a little dry for my taste, but the frosting was amazing.
Sky Vibes
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best red velvet cake he's ever had.
Jay Mielkei
[email protected]This recipe is a keeper! I've made it twice now and it's turned out perfectly both times.
Dreyk Stayler
[email protected]I'm definitely going to try this recipe. It looks so easy to follow.
Talha Siam
[email protected]This cake is gorgeous! The red color is so vibrant and the cream cheese frosting is piped on perfectly.
Ibrahim Gamal
[email protected]I'm not a huge fan of red velvet cake, but this recipe changed my mind. It was so moist and flavorful, and the cream cheese frosting was to die for.
Suborna Afrin
[email protected]The cake was a hit at my party! Everyone raved about how delicious it was. I'll definitely be making this again.
Julias
[email protected]This Southern Red Velvet Cake is a true masterpiece! The texture was incredibly moist and fluffy, while the flavor was rich and decadent. The cream cheese frosting was the perfect complement, adding a tangy sweetness that balanced out the richness of