Southern Red Velvet Cake.
You can cook Southern Red Velvet Cake using 18 ingredients and 23 steps. Here is how you achieve that.
Ingredients of Southern Red Velvet Cake
- Prepare of Cake.
- Prepare 1 of vegetable oil, for the pans.
- Prepare 2 1/2 cup of flour.
- You need 1 1/2 cup of sugar.
- Prepare 1 tsp of baking soda.
- Prepare 1 tsp of fine salt.
- It’s 1 tsp of cocoa powder.
- It’s 1 1/2 cup of vegetable oil.
- You need 1 cup of buttermilk, at room temperature.
- You need 2 large of eggs, at room temperature.
- You need 2 tbsp of red food coloring, 1 ounce (whole bottle).
- You need 1 tsp of white distilled vinegar.
- It’s 1 tsp of vanilla extract.
- You need of Icing.
- Prepare 1 lb of cream cheese, softened.
- It’s 4 cup of sifted confectioner's sugar.
- You need 2 stick of unsalted butter (1 cup).
- You need 1 tsp of vanilla extract.
Southern Red Velvet Cake instructions
- Preheat the oven to 350°F..
- Lightly oil and flour three 9×1 1/2" round 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 comes out clean, about 30 minutes..
- While the cakes are baking, make the icing..
- In a standing mixer fitted with the paddle attachment, or with a handheld 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 down the sides of the bowl with a rubber spatula.).
- Reduce the mixer speed to low..
- Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally)..
- Story in the refrigerator until somewhat stiff before using..
- 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 to make 1/4" to 1/2" 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..
- OPTIONAL: Sprinkle the top with toasted pecans..
- https://m.foodnetwork.com/recipes/23379.
