Southern Red Velvet Cake

Total Time:
1 hr
30 min
30 min

about 6 to 8 servings


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.

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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4.1 542
The best part of this whole cake is the frosting. The cake was dry and the taste was unappetizing. I bake and cook regularly with my own homemade recipes, so I could have easily done myself a favour and baked one of my own. A complete waste of time and money.<br /> item not reviewed by moderator and published
Horrible taste!! Are you sure it needs a teaspoon of baking soda?? I'll never bother to make this cake again! item not reviewed by moderator and published
I thought I would give this recipe a shot... with so many positive reviews I thought... what could go wrong. I followed the recipe to a T.... and I am a trained pastry chef... so I know I did everything correctly. These are greasy, and taste like cornbread (as a previous poster had mentioned). I would never make this recipe again; red velvet is supposed to be rich, chocolately, a little dense, and moist-- these are nowhere near what I hoping for. item not reviewed by moderator and published
Amazing delicious cake very easy recipe item not reviewed by moderator and published
Red Velvet is red because non-alkalized cocoa turns reddish in an acidic environment. So, yes, red velvet began as a chocolate cake. The cocoa available today is alkalized, so it doesn't go through the same chemical process. It is not a white cake dyed red, as some seem to think. It is not a development of the South, as it's roots start in the early 1900's in the North East. Some research shows beets were used in the Great Depression--as a sugar substitute. But 1-2 oz of RED food coloring is not a historic ingredient and surely cannot be good for anyone. I cannot fix typ-os in this review, so sorry about those... item not reviewed by moderator and published
This was a very easy recipe to follow. Seriously, if it came out bad...then you messed up somewhere. Follow the recipe exactly the first time..don't try substitutions if you don't understand the difference between cake flour and all-purpose, baking soda vs baking powder. I have made several times and EVERY time is PERFECT!! Great recipe!! :-) item not reviewed by moderator and published
My family love this cake each time I bake for holiday. If you messed up this recipe then stay way from baking. item not reviewed by moderator and published
Terrible. Tastes almost like cornbread. No chocolate flavor. item not reviewed by moderator and published
Can I use the same measurements for cake flour? item not reviewed by moderator and published
I've used this recipe several times before to make cake, and this time I made cupcakes. They came out tasting great!! item not reviewed by moderator and published
Hi Donna, I found this article helpful when trying to determine a distinction between the two: The primary difference is the metric weight difference of approximately 10 grams which would indicate a slightly higher moisture content. I'm no expert..but I've tried it ALL!! :-) item not reviewed by moderator and published

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