The Ultimate Moist Southern Red Velvet Cake with Classic Cream Cheese Frosting
When it comes to classic Southern desserts, few can rival the rich, velvety allure of a Red Velvet Cake. Known for its striking crimson color, this cake is not only a feast for the eyes but also a delight for the senses. With its moist texture and subtle chocolate flavor, layered with a luscious cream cheese frosting, it is the ideal cake for celebrating life’s sweetest moments, from birthdays to family gatherings. The aroma of this cake wafts through your kitchen, inviting everyone to indulge in a slice—or two.
Are you ready to impress your friends and family with a homemade Red Velvet Cake that will leave them asking for the recipe? Let’s dive in and create a dessert that is sure to be the centerpiece of any occasion.
Ingredients
- 2 1/2 cups all-purpose flour: This forms the base of your cake, providing structure and texture.
- 1 teaspoon baking soda: A key leavening agent that helps the cake rise.
- 1 teaspoon salt: Enhances the flavors and balances sweetness.
- 1 tablespoon unsweetened cocoa powder: Adds a subtle depth of chocolate flavor.
- 1 cup unsalted butter, softened: Creates a rich texture and flavor in the cake.
- 1 1/2 cups granulated sugar: Sweetens the cake and contributes to its moistness.
- 2 large eggs: Binds the ingredients together while adding richness.
- 1 cup buttermilk: Provides tenderness and a slight tanginess to the cake.
- 1 teaspoon white vinegar: Reacts with baking soda to help the cake rise and adds moisture.
- 1 teaspoon vanilla extract: Infuses the cake with warm, aromatic flavor.
- 1/4 cup red food coloring (liquid or gel): Gives the cake its signature red hue.
- 8 ounces cream cheese, softened: Key ingredient for the frosting, providing richness and tang.
- 1/2 cup unsalted butter, softened: Adds creaminess and a delightful mouthfeel to the frosting.
- 4 cups powdered sugar, sifted: Sweetens the frosting and gives it a fluffy consistency.
- 1 teaspoon vanilla extract: Enhances the flavor of the frosting.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In a small bowl, combine the buttermilk, vinegar, vanilla extract, and red food coloring, mixing until blended.
- Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing until well combined. Beat in the vanilla extract.
- Once the cakes are cool, place one layer on a serving plate. Spread about one-third of the cream cheese frosting over the top. Add the second layer and frost the top and sides of the cake.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: Approximately 1 hour
- Servings: 12
- Calories: About 450 per slice
Tips, Storage & Variations
- Tip: Make sure your butter is at room temperature to ensure it blends smoothly with the sugar.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
- Freezing: You can freeze the unfrosted cake layers for up to 3 months. Wrap them securely in plastic wrap and aluminum foil before freezing.
- Variations: For a twist, try adding a hint of espresso powder to the batter, or mix in some chocolate chips for extra indulgence.
FAQ Section
1. Can I use a different type of frosting for the Red Velvet Cake?
Yes, you can use buttercream or a whipped cream frosting if you prefer a different flavor.
2. Is buttermilk necessary for this recipe?
Yes, buttermilk is essential for achieving the cake’s tenderness and flavor. If you don’t have it, you can use milk with a splash of vinegar as a substitute.
3. How can I make my cake layers more even?
Use a kitchen scale to measure the batter before pouring it into the pans for more even layers.
4. Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance. Just store them wrapped in plastic wrap at room temperature.
5. How do I prevent my cake from sticking to the pans?
Greasing and flouring the pans well helps ensure your cake layers release easily. You can also use parchment paper at the bottom of the pans for added security.
6. What is the best way to serve this cake?
Red Velvet Cake is best served chilled or at room temperature and without overfrosting to let the cake shine.
People Also Ask
1. What makes Red Velvet Cake different from chocolate cake?
Red Velvet Cake has a hint of cocoa and is colored with red food coloring, whereas chocolate cake has a richer chocolate flavor.
2. Can I use cake flour instead of all-purpose flour?
Yes, substituting cake flour for all-purpose flour will result in a more tender texture.
3. How long can I keep Red Velvet Cake in the fridge?
The cake can last up to five days in the refrigerator when stored properly.
4. What can I do if my cake layers domed?
If your cake layers dome, you can level them with a serrated knife before frosting.
5. Can I use a box mix instead of homemade?
While it’s possible to use a box mix for convenience, homemade offers a richer, more satisfying taste.
6. How do I make Red Velvet Cake less sweet?
Consider reducing the sugar in the cake batter slightly or using a less sweet frosting.
In conclusion, this Ultimate Moist Southern Red Velvet Cake with Classic Cream Cheese Frosting is a delightful treat that is sure to impress your family and friends. Each slice is a celebration of flavor and texture that invites you to create wonderful memories. I encourage you to give this recipe a try and share the joy it brings. Happy baking!
Southern Red Velvet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a small bowl, combine the buttermilk, vinegar, vanilla extract, and red food coloring, mixing until blended.
- Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually add the sifted powdered sugar, mixing until well combined.
- Beat in the vanilla extract.
- Once the cakes are cool, place one layer on a serving plate.
- Spread about one-third of the cream cheese frosting over the top.
- Add the second layer and frost the top and sides of the cake.
