Southern Homemade Red Velvet Cake

Southern Homemade Red Velvet Cake

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Ingredients

For the cake:

  • 2 1/2 cups cake flour (sifted for lighter cake texture)
  • 1/2 teaspoon salt
  • 2 tablespoons cocoa powder (unsweetened)
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter (melted and cooled to room temperature)
  • 3 large eggs (at room temperature for better incorporation)
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar (helps activate the baking soda)
  • 1 cup buttermilk (at room temperature)
  • 2 (1-ounce) bottles red food coloring (use less for a lighter color)

For the frosting:

  • 1/2 cup chopped pecans
  • 1/2 cup unsalted butter (room temperature for easier blending)
  • 1 (8-ounce) package cream cheese (softened to room temperature)
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar (sifted to prevent lumps)

Instructions

Cake Preparation:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare two 8-inch cake pans by greasing them with butter or non-stick spray and lightly dusting with flour to prevent sticking.
  2. Dry Ingredients: In a large mixing bowl, whisk together the sifted cake flour, salt, cocoa powder, and baking soda. This combination of dry ingredients ensures that your cake has the right structure and chocolate flavor without overpowering the red color.
  3. Cream Butter and Sugar: Using an electric mixer, cream the melted butter and sugar for about 2 minutes or until light and fluffy. This process helps to create a smooth and airy cake base.
  4. Add Eggs and Wet Ingredients: Incorporate the eggs one at a time, beating well after each addition. Add the vegetable oil, vanilla extract, and white vinegar, mixing until each ingredient is fully integrated. Scrape down the sides of the bowl as needed.
  5. Combine with Dry Ingredients: Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. This method helps prevent overmixing. Add the red food coloring last, mixing on low speed just until the batter is uniformly colored.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The edges should start to pull away from the pan sides.
  7. Cooling: Allow the cakes to cool in the pans for about 5-10 minutes before inverting onto cooling racks. Let them cool completely before frosting.

Frosting and Assembly:

  1. Toast Pecans: While the cakes are baking, spread the pecans on a baking sheet and toast in the oven at 350°F for about 5-10 minutes, until they’re aromatic and slightly darkened. Let them cool completely.
  2. Make Frosting: In a large bowl, use an electric mixer to beat the room temperature butter and cream cheese until smooth. Gradually add powdered sugar and continue beating until creamy. Add vanilla extract and mix until smooth.
  3. Frost the Cake: If desired, stir the cooled pecans into the frosting for added texture, or keep them aside to sprinkle on the frosted cake for decoration. Apply a crumb coat first (a thin layer of frosting) to seal in crumbs, then a thicker top coat. Use the remaining pecans to decorate the sides or top of the cake.

Tips

  • Ensure all refrigerated ingredients are at room temperature to achieve a smoother, more cohesive batter.
  • For a brighter red color, be careful not to overbake as it can darken the cake.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

Enjoy baking and sharing this delightful Southern Homemade Red Velvet Cake!

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