southern red velvet cake recipe

Red velvet cake has long been a favorite Southern treat. While its exact origins are a bit of a mystery, it has become a timeless classic. With its deep red hue, rich cream cheese frosting, and subtle hint of cocoa, red velvet cake is sure to please any crowd. Whether it's a birthday party, a special occasion, or just an impromptu treat, this classic Southern dessert never fails to impress.

This classic Southern red velvet cake recipe is a timeless favorite that is simple to make but produces a fabulous result. The cake is moist and fluffy, with a beautiful red hue. The cream cheese frosting is rich and creamy, and the hint of cocoa gives it a unique flavor. This recipe yields one 9-inch round or 8-inch square cake.

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 2 eggs
• 1 1/2 cups granulated sugar
• 1 cup buttermilk
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

For the frosting:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions

To make the cake:

1. Preheat oven to 350°F. Grease and flour a 9-inch round or 8-inch square pan.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, mix oil, eggs, sugar, buttermilk, red food coloring, vinegar, and vanilla until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool completely before frosting.

To make the frosting:

1. In a medium bowl, cream together cream cheese and butter until light and fluffy.
2. Add powdered sugar, vanilla, and salt. Beat until smooth and creamy.
3. Spread frosting over cooled cake.
4. Enjoy!

Frequently Asked Questions

What kind of pan should I use for red velvet cake?

For this recipe, you should use a 9-inch round or 8-inch square pan.

What kind of food coloring should I use?

For this recipe, you should use liquid red food coloring.

Can I make the cake ahead of time?

Yes, you can make the cake up to two days in advance and store it at room temperature.

How should I store the leftovers?

Leftover cake should be stored in an airtight container in the refrigerator for up to five days.

Can I freeze the cake?

Yes, the cake can be frozen for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing.