Southern Living Red Velvet Cake Recipes

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SOUTHERN RED VELVET CAKE

Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.

Provided by Food Network

Categories     dessert

Time 1h

Yield about 6 to 8 servings

Number Of Ingredients 18



Southern Red Velvet Cake image

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake 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 of the cakes comes out clean, about 30 minutes.
  • 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 frosting to make a 1/4 to 1/2-inch 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. Sprinkle the top with the pecans.
  • In a standing mixer fitted with the paddle attachment, or with a hand-held 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 the down the sides of the bowl with a rubber spatula.)
  • Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

SOUTHERN BUTTERMILK RED VELVET CAKE

Don't be afraid of the deep red color-there is more than a hint of chocolate flavor in this fun and very tasty cake to serve anytime, but especially at Valentine's Day and Christmas. I have also made it into cupcakes for the kiddies to take to school and share. The frosting is buttery and not-too sweet. This is a traditional cake from Chicago to the deep south. Back East you will even find cake mixes for an easy version of "Red Velvet Cake". I tried several versions of this cake and favored this adaptation of Gale Gand's from her "Just a Bite" cookbook

Provided by SharleneW

Categories     Dessert

Time 1h

Yield 1 3 layer, 8-inch cake, 12 serving(s)

Number Of Ingredients 16



Southern Buttermilk Red Velvet Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour three 8-inch round cake pans.
  • Cream together butter and sugar with electric mixer until fluffy.
  • Add the eggs, one at a time and beat well after each.
  • Make a paste with the food coloring and cocoa.
  • (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
  • Add this paste to the butter/sugar mixture.
  • Sift together the flour, salt and baking soda.
  • Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
  • (Begin and end with dry ingredients).
  • After last addition of flour mixture, stir in vanilla and vinegar.
  • Beat for another minute and then divide into 3 prepared pans.
  • Bake for about 35 minutes, or until done.
  • Cool for 10 minutes and then remove from pan to wire rack to cool completely.
  • To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
  • This will take about 10 minute.
  • Remove from heat and allow to cool completely.
  • Meanwhile, cream together the butter, sugar and vanilla.
  • Beat until it is very light and fluffy, about 10 minutes.
  • When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
  • Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.

Nutrition Facts : Calories 553.4, Fat 32.7, SaturatedFat 20.3, Cholesterol 116, Sodium 480.2, Carbohydrate 60.8, Fiber 0.7, Sugar 35.9, Protein 5.3

1 cup butter
1 1/2 cups sugar
2 eggs
1/4 cup red food coloring
2 tablespoons cocoa
2 1/2 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon white wine vinegar
1 cup milk
2 tablespoons flour
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla

SOUTHERN RED VELVET CAKE

This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

Provided by FTWRTHDAVIS

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 16

Number Of Ingredients 20



Southern Red Velvet Cake image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
  • Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 49.4 g, Cholesterol 40.3 mg, Fat 19.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 369.1 mg, Sugar 32.9 g

½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
3 tablespoons cocoa powder
½ ounce red food coloring
2 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
½ cup butter
1 cup white sugar
½ cup shortening
2 teaspoons vanilla extract
2 teaspoons butter flavored extract

RED VELVET CHOCOLATE CAKE

What could make traditional red velvet cake even better? Chocolate, of course!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 two-layer cake

Number Of Ingredients 13



Red Velvet Chocolate Cake image

Steps:

  • Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  • In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
  • Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.

Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven-Minute Frosting for Red Velvet Chocolate Cake

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