Introduction: Can a Cake Be Rich, Vibrant, and Iconic?
Ever dreamed of a dessert that’s as stunning as it is delicious? Southern Red Velvet Cake is a Southern classic, featuring a vibrant red, tender cake with a subtle cocoa flavor, paired with a creamy, rich frosting. Perfect for birthdays, holidays, or special occasions, this cake is both a visual and flavorful masterpiece. Ready to bake a slice of Southern tradition? Let’s dive into this beloved recipe!
Overview: Why Southern Red Velvet Cake is a Timeless Favorite
Southern Red Velvet Cake is renowned for its striking red hue, moist texture, and unique flavor, complemented by a smooth, creamy frosting. It’s a dessert that’s as much about tradition as it is about taste. Here’s what makes it special:
- Time Requirement: About 20 minutes to prep, 20-25 minutes to bake, plus cooling and frosting time.
- Difficulty Level: Moderate—requires careful mixing for the cake’s tender crumb and a simple stovetop frosting.
- Why It’s Special: The subtle cocoa flavor, vibrant red color, and creamy frosting create a perfect balance of richness and elegance. This recipe yields 16 servings, ideal for celebrations or gatherings.
Perfect for Valentine’s Day, Christmas, or any event where you want a showstopping dessert, Southern Red Velvet Cake is a crowd-pleaser that never goes out of style.
Essential Ingredients
Southern Red Velvet Cake uses pantry staples and a few key ingredients to create its iconic look and taste. Here’s what you’ll need for 16 servings:
For the Cake:
- ½ cup shortening: Adds moisture and tenderness to the cake.
- 1 ½ cups white sugar: Sweetens the cake for a balanced flavor.
- 2 eggs: Provide structure and richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1 teaspoon butter flavored extract: Adds a rich, buttery note.
- 3 tablespoons cocoa powder: Gives the cake its subtle chocolate flavor.
- ½ ounce red food coloring: Creates the signature vibrant red hue.
- 2 ½ cups all-purpose flour: Forms the cake’s tender structure.
- 1 cup buttermilk: Adds moisture and a slight tang, key to the velvety texture.
- 1 teaspoon salt: Balances the sweetness.
- 1 teaspoon baking soda: Helps the cake rise.
- 1 tablespoon distilled white vinegar: Reacts with baking soda for a light, airy texture.
For the Frosting:
- 3 tablespoons all-purpose flour: Thickens the frosting for a creamy consistency.
- ½ teaspoon salt: Enhances the flavor.
- 1 cup milk: Creates a smooth, rich base.
- ½ cup butter: Adds richness to the frosting.
- 1 cup white sugar: Sweetens the frosting.
- ½ cup shortening: Keeps the frosting light and spreadable.
- 2 teaspoons vanilla extract: Adds a warm, sweet flavor.
- 2 teaspoons butter flavored extract: Enhances the buttery taste.
Why These Ingredients Matter
- Red Food Coloring and Cocoa: Define the cake’s iconic color and subtle chocolate flavor.
- Buttermilk and Vinegar: Create the tender, moist crumb and slight tang that make red velvet unique.
- Shortening: Ensures a soft, velvety texture in both cake and frosting.
- Flour-Based Frosting: Provides a creamy, less-sweet alternative to traditional cream cheese frosting, common in Southern recipes.
Substitutions and Variations
- Shortening: Replace with butter for a richer flavor, though the texture may be slightly denser.
- Buttermilk: Substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, rested for 5 minutes.
- Red Food Coloring: Use natural alternatives like beet juice (about ¼ cup), though the color may be less vibrant.
- Frosting: Swap for cream cheese frosting (8 oz cream cheese, ½ cup butter, 4 cups confectioners’ sugar, 1 tsp vanilla) for a modern twist.
- Vegan Option: Use vegan shortening, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), plant-based milk, and vegan butter.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cake and frosting.
Step-by-Step Instructions
Making Southern Red Velvet Cake involves creating a tender, vibrant cake and a creamy, stovetop frosting. Let’s get baking!
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour three 10-inch round cake pans to ensure easy release.
Tip: Use parchment paper circles in the pan bottoms for extra insurance against sticking.
Step 2: Make the Cake Batter
- In a large bowl, cream ½ cup shortening, 1 ½ cups white sugar, 2 eggs, 1 teaspoon vanilla extract, and 1 teaspoon butter flavored extract with an electric mixer until light and fluffy, about 2-3 minutes.
- In a small bowl, make a paste with 3 tablespoons cocoa powder and ½ ounce red food coloring; add to the shortening mixture and mix until combined.
- Alternately add 2 ½ cups all-purpose flour and 1 cup buttermilk to the batter, beginning and ending with flour (flour, buttermilk, flour, buttermilk, flour), mixing on low speed until just incorporated.
- In a small bowl, mix 1 teaspoon salt, 1 teaspoon baking soda, and 1 tablespoon distilled white vinegar (it will fizz). Fold into the batter gently until evenly combined.
- Divide the batter evenly among the three prepared pans, smoothing the tops.
Tip: Mix gently to avoid overworking the batter, which can make the cake dense.
Step 3: Bake the Cake
- Bake in the preheated oven for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely, about 1 hour.
Tip: If cakes dome, level with a serrated knife after cooling for even layers.
Step 4: Make the Frosting
- In a skillet or saucepan over low heat, whisk 3 tablespoons all-purpose flour, ½ teaspoon salt, and 1 cup milk, stirring constantly until thick like a pudding, about 5-7 minutes. Let cool completely in the refrigerator, about 30 minutes.
- In a separate bowl, cream ½ cup butter, 1 cup white sugar, and ½ cup shortening with an electric mixer until light and fluffy, about 2-3 minutes.
- Stir in 2 teaspoons vanilla extract and 2 teaspoons butter flavored extract.
- Add the cooled flour mixture to the butter mixture and beat until smooth and creamy, about 1-2 minutes.
Tip: Ensure the flour mixture is completely cooled to avoid melting the butter in the frosting.
Step 5: Assemble and Frost
- Place one cake layer on a serving plate and spread a layer of frosting evenly over the top.
- Add the second layer and spread more frosting, then top with the third layer.
- Frost the top and sides of the cake with the remaining frosting, smoothing or creating swirls as desired.
Tip: Use an offset spatula for smooth frosting, and chill the cake briefly if the frosting softens too much.
Step 6: Serve
- Slice into 16 pieces and serve at room temperature or slightly chilled for the best flavor.
Tip: Use a sharp knife dipped in hot water for clean slices through the layers.
Assembly: Building the Perfect Southern Red Velvet Cake
Assembling Southern Red Velvet Cake is all about creating a vibrant, tender cake with a creamy, elegant frosting. Here’s how to make it shine:
- Cake Layers: Bake even layers and level if needed for a stable, stacked cake.
- Frosting: Apply generously for a smooth, polished look that complements the red hue.
- Presentation: Serve on a cake stand to highlight the vibrant color and layered structure.
Presentation Tips
- Garnish with red velvet cake crumbs, white chocolate shavings, or fresh strawberries for a festive touch.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Use a cake dome to display and keep the cake fresh for serving.
Storage and Make-Ahead Tips
Southern Red Velvet Cake is great for making ahead and stores well for enjoying over a few days.
- Storage:
- Store the frosted cake covered in the refrigerator for up to 5 days due to the dairy-based frosting.
- Freeze unfrosted cake layers (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight, then frost before serving.
- Freeze the frosted cake (in a single layer, wrapped tightly) for up to 1 month, but the frosting texture may soften slightly.
- Make-Ahead:
- Bake cake layers a day ahead and store wrapped at room temperature.
- Prepare the frosting a day ahead and refrigerate, stirring gently before use.
- Assemble the cake a day in advance and refrigerate to let flavors meld.
Tip: Bring to room temperature for 20-30 minutes before serving for the best texture and flavor.
Recipe Variations
Southern Red Velvet Cake is versatile and easy to customize. Here are some fun twists:
- Cream Cheese Frosting Red Velvet: Replace the flour-based frosting with a classic cream cheese frosting (8 oz cream cheese, ½ cup butter, 4 cups confectioners’ sugar, 1 tsp vanilla).
- Chocolate Red Velvet: Increase cocoa powder to ¼ cup for a stronger chocolate flavor.
- Berry Red Velvet: Add a layer of raspberry or strawberry jam between cake layers for a fruity twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cake and frosting.
- Mini Red Velvet Cakes: Bake in muffin tins for individual cakes, reducing bake time to 15-18 minutes.
Conclusion: Savor the Southern Charm!
Southern Red Velvet Cake is the dessert that brings vibrant elegance to every bite. With its tender, red-hued layers, subtle cocoa flavor, and creamy frosting, it’s a perfect treat for celebrations, holidays, or a special indulgence. Simple to make with a stunning payoff, this cake is sure to impress. So, grab your cake pans, bake up this Southern classic, and enjoy a slice of timeless sweetness. We’d love to hear how your cake turns out—share your creations in the comments or on social media!
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Southern Red Velvet Cake
Description
Ever dreamed of a dessert that’s as stunning as it is delicious? Southern Red Velvet Cake is a Southern classic, featuring a vibrant red, tender cake with a subtle cocoa flavor, paired with a creamy, rich frosting.
Ingredients
For the Cake:
- ½ cup shortening: Adds moisture and tenderness to the cake.
- 1 ½ cups white sugar: Sweetens the cake for a balanced flavor.
- 2 eggs: Provide structure and richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1 teaspoon butter flavored extract: Adds a rich, buttery note.
- 3 tablespoons cocoa powder: Gives the cake its subtle chocolate flavor.
- ½ ounce red food coloring: Creates the signature vibrant red hue.
- 2 ½ cups all-purpose flour: Forms the cake’s tender structure.
- 1 cup buttermilk: Adds moisture and a slight tang, key to the velvety texture.
- 1 teaspoon salt: Balances the sweetness.
- 1 teaspoon baking soda: Helps the cake rise.
- 1 tablespoon distilled white vinegar: Reacts with baking soda for a light, airy texture.
For the Frosting:
- 3 tablespoons all-purpose flour: Thickens the frosting for a creamy consistency.
- ½ teaspoon salt: Enhances the flavor.
- 1 cup milk: Creates a smooth, rich base.
- ½ cup butter: Adds richness to the frosting.
- 1 cup white sugar: Sweetens the frosting.
- ½ cup shortening: Keeps the frosting light and spreadable.
- 2 teaspoons vanilla extract: Adds a warm, sweet flavor.
- 2 teaspoons butter flavored extract: Enhances the buttery taste.
Why These Ingredients Matter
- Red Food Coloring and Cocoa: Define the cake’s iconic color and subtle chocolate flavor.
- Buttermilk and Vinegar: Create the tender, moist crumb and slight tang that make red velvet unique.
- Shortening: Ensures a soft, velvety texture in both cake and frosting.
- Flour-Based Frosting: Provides a creamy, less-sweet alternative to traditional cream cheese frosting, common in Southern recipes.
Substitutions and Variations
- Shortening: Replace with butter for a richer flavor, though the texture may be slightly denser.
- Buttermilk: Substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, rested for 5 minutes.
- Red Food Coloring: Use natural alternatives like beet juice (about ¼ cup), though the color may be less vibrant.
- Frosting: Swap for cream cheese frosting (8 oz cream cheese, ½ cup butter, 4 cups confectioners’ sugar, 1 tsp vanilla) for a modern twist.
- Vegan Option: Use vegan shortening, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), plant-based milk, and vegan butter.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cake and frosting.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour three 10-inch round cake pans to ensure easy release.
Tip: Use parchment paper circles in the pan bottoms for extra insurance against sticking.
Step 2: Make the Cake Batter
- In a large bowl, cream ½ cup shortening, 1 ½ cups white sugar, 2 eggs, 1 teaspoon vanilla extract, and 1 teaspoon butter flavored extract with an electric mixer until light and fluffy, about 2-3 minutes.
- In a small bowl, make a paste with 3 tablespoons cocoa powder and ½ ounce red food coloring; add to the shortening mixture and mix until combined.
- Alternately add 2 ½ cups all-purpose flour and 1 cup buttermilk to the batter, beginning and ending with flour (flour, buttermilk, flour, buttermilk, flour), mixing on low speed until just incorporated.
- In a small bowl, mix 1 teaspoon salt, 1 teaspoon baking soda, and 1 tablespoon distilled white vinegar (it will fizz). Fold into the batter gently until evenly combined.
- Divide the batter evenly among the three prepared pans, smoothing the tops.
Tip: Mix gently to avoid overworking the batter, which can make the cake dense.
Step 3: Bake the Cake
- Bake in the preheated oven for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely, about 1 hour.
Tip: If cakes dome, level with a serrated knife after cooling for even layers.
Step 4: Make the Frosting
- In a skillet or saucepan over low heat, whisk 3 tablespoons all-purpose flour, ½ teaspoon salt, and 1 cup milk, stirring constantly until thick like a pudding, about 5-7 minutes. Let cool completely in the refrigerator, about 30 minutes.
- In a separate bowl, cream ½ cup butter, 1 cup white sugar, and ½ cup shortening with an electric mixer until light and fluffy, about 2-3 minutes.
- Stir in 2 teaspoons vanilla extract and 2 teaspoons butter flavored extract.
- Add the cooled flour mixture to the butter mixture and beat until smooth and creamy, about 1-2 minutes.
Tip: Ensure the flour mixture is completely cooled to avoid melting the butter in the frosting.
Step 5: Assemble and Frost
- Place one cake layer on a serving plate and spread a layer of frosting evenly over the top.
- Add the second layer and spread more frosting, then top with the third layer.
- Frost the top and sides of the cake with the remaining frosting, smoothing or creating swirls as desired.
Tip: Use an offset spatula for smooth frosting, and chill the cake briefly if the frosting softens too much.
Step 6: Serve
- Slice into 16 pieces and serve at room temperature or slightly chilled for the best flavor.
Tip: Use a sharp knife dipped in hot water for clean slices through the layers.
FAQs
1. Why is my cake not red enough?
The red color depends on food coloring amount and cocoa’s interaction. Use a full ½ ounce (1 tablespoon) of red food coloring for vibrancy.
2. Can I use butter instead of shortening?
Yes, use 1 cup butter total for the cake, but it may be denser. For frosting, all butter works but may be softer.
3. Is this cake gluten-free?
Not as written, but use a gluten-free all-purpose flour blend for a gluten-free version.
4. Why is my frosting grainy?
Grainy frosting may result from warm flour mixture or unsifted sugar. Cool the flour mixture completely and ensure sugar is fully creamed.
5. Can I make this ahead?
Yes! Bake layers and make frosting a day ahead, assembling the cake a day in advance for best results.
6. Can I use natural food coloring?
Yes, use beet juice (about ¼ cup), but the color may be less vibrant and slightly alter the flavor.
7. What are the health benefits of this cake?
Minimal, as it’s an indulgent treat. Buttermilk provides calcium, but enjoy in moderation due to sugar and fat content.