Description
This classic Southern Red Velvet Cake features three layers of tender, cocoa-infused cake with a vibrant crimson hue. Topped with a silky, tangy cream cheese frosting, it is the perfect centerpiece for any special occasion or family gathering.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking soda
- Cocoa powder
- Salt
- Vegetable oil
- Eggs
- Buttermilk
- Vanilla extract
- White vinegar
- Red gel food coloring
- Cream cheese
- Unsalted butter
- Powdered sugar
Instructions
- Preheat oven to 350° F (175° C) and line three 7-inch round cake pans with nonstick spray and parchment circles.
- Whisk together the flour, sugar, baking soda, cocoa powder, and salt in a large bowl.
- Add the vegetable oil, eggs, buttermilk, vanilla, vinegar, and red gel food coloring to the dry ingredients and whisk until smooth.
- Divide the batter evenly among the three pans and bake for approximately 30 minutes until the centers spring back.
- Cool in the pans for 20 minutes, then move the layers to a wire rack to reach room temperature completely.
- Beat the room temperature butter and cream cheese until fluffy, then gradually mix in the powdered sugar, vanilla, and salt.
- Level the cooled cake layers with a serrated knife, then stack and frost with a crumb coat followed by a final smooth layer of frosting.
Notes
For the smoothest frosting, make sure your cream cheese and butter are completely softened to room temperature before you start mixing to avoid any small lumps. If you have time, chilling your cake layers for half an hour before leveling them makes for much cleaner cuts and fewer crumbs. This recipe can also be used to make two dozen cupcakes by reducing the baking time to about 20 minutes.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American