The festive Christmas colors of crimson and white make it a staple for many Southern holiday tables.
Southern Red Velvet Cake
The festive Christmas colors of crimson and white make it a staple for many Southern holiday tables. And while the color might draw you in to cut that first piece, the flavor is what makes you go back for seconds. With a mild chocolate taste and melt-in-your-mouth consistency, it’s no wonder we try to find many ways as possible to bake up red velvet. What would red velvet cake be without a geneerous slathering of fluffy, rich, tangy flavor cream cheese icing – the perfect balance for the delicate cake.
Servings 1 (9-inch) 3-layer cake
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup whole buttermilk
- 1 1-ounce bottle red food coloring
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting recipe follows
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
- In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Stir in food coloring, vinegar, and vanilla. Beat until well combined, stopping occasionally to scrape sides of bowl. Divide batter evenly among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake. Store, covered, in refrigerator up to 2 days.
- Cream Cheese Frosting (yields approximately 6 cups)
- In a large bowl, beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth..
Notes
https://tasteofthesouthmagazine.com/red-velvet-cake/
