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

Scale

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.

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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.