Southern Red Velvet Cake

Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC

Show: Sara's SecretsEpisode: Cakeman Raven

Rated: 4 stars out of 5Rate itRead users' reviews (276)

Cook Time:
30 min
Level:
Intermediate
Yield:
about 6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 30 min
Total:: 1 hr 0 min

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Ingredients

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

Chef: Sara Moulton

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Comments & Reviews

recipe Southern Red Velvet Cake
Ann Lake Zurich, IL 02-09-2010
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Good
Rated: 4 stars out of 5

This was a good cake. However, it was only moist for one day and I would have preferred a bit more cocoa flavor. Next time... I will use more cocoa powder and sour cream instead of buttermilk as I find it keeps a cake moist longer. The frosting was fantastic! I would not change a thing!Read more
recipe Southern Red Velvet Cake
Veronica Sandusky, OH 02-08-2010
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loved this cake
Rated: 5 stars out of 5

Have tried another recipe some years ago and did not have success so was a little hesitant in trying another. This was such a... hit ...........I made cupcakes and took over to my daughter's SuperBowl Party. Everyone loved them thanksRead more
recipe Southern Red Velvet Cake
Josie Rockford, MN 02-06-2010
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A red velvet fan is born
Rated: 5 stars out of 5

I have never made or eaten red velvet cake and wanted to make it for my daughter's birthday party today. I haven't even made... the frosting yet, but the cake is delicious and perfect! I made it for a dry run last week. I was practicing making heart shapes with it (would advise against this, it falls apart, I made cupcakes yesterday) and I put all the scraps in the basement fridge. My husband and his poker buddies foudn them a few days later and devoured them. They all loved it and said they were not dried out at all. I loathe dry cake and this is anything but. I have baked many, many cakes and I thought this recipe was very easy. I did not have buttermilk on hand so I substituted milk with little vinegar in it and I still added the vinegar in the recipe. This recipe made me a huge red velvet fan. Read more
recipe Southern Red Velvet Cake
Pete Plymouth, MN 02-03-2010
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Easy to make
Rated: 5 stars out of 5

I am a novice baker, and found this recipe to be very easy to follow. The cake tastes delicious. The most difficult part I... had was diving the batter into 3 equal parts. I ended up with 3 different sized layers, the thickest was perfect, however the thinnest was a bit overdone, and is a bit crispy. Anyone have a suggestion on how to pour the batter out more equally?Read more
recipe Southern Red Velvet Cake
Shicoya Lake Ridge, VA 02-02-2010
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Best Cake Ever (Substitute Flour with SWANS Cake Mix)
Rated: 5 stars out of 5

This cake is amazing, I make it all the time. When I first made it with the all purpose flour the cake tasted a little too... thick. Try substituting the all purpose flour for SWANS or SWIFT A SOFT brand Cake Flour. The SWANS cake mix will be a red and white box. It gives a fluffier taste to the cake. Try it and let me know what you think. Other than that it is an excellent cake.Read more
recipe Southern Red Velvet Cake
null null, null 01-28-2010
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I dont recommend it!!!
Rated: 1 stars out of 5

my first time making red velvet cake for a friend. i followed the recipe but still didnt turn out what is supposed to like... the video. :) i was so dissapointed! waste of money! Read more