Easy Prepare Delicious Southern Red Velvet Cake

Cook, Eat and Repeat.

Southern Red Velvet Cake. 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. *TRIED AND TRUE* Southern red velvet cake made from scratch the old-fashioned way.

Southern Red Velvet Cake Or maybe it's the delicate crumb and lightly chocolatey flavor with a tad bit of tang from the buttermilk. In this video, Kevin makes a Southern Red Velvet Cake using a recipe from The Food Network. A delicious red velvet cake recipe made with a light and buttery frosting instead of the usual cream cheese. To cook Southern Red Velvet Cake you need 18 ingredients and just 23 steps. Here is how you achieve it.

Ingredients

  1. Prepare of Cake.
  2. It's of vegetable oil, for the pans.
  3. It's of flour.
  4. Prepare of sugar.
  5. Prepare of baking soda.
  6. Prepare of fine salt.
  7. You need of cocoa powder.
  8. You need of vegetable oil.
  9. It's of buttermilk, at room temperature.
  10. It's of eggs, at room temperature.
  11. You need of red food coloring, 1 ounce (whole bottle).
  12. It's of white distilled vinegar.
  13. Prepare of vanilla extract.
  14. Prepare of Icing.
  15. Prepare of cream cheese, softened.
  16. You need of sifted confectioner's sugar.
  17. It's of unsalted butter (1 cup).
  18. Prepare of vanilla extract.

Red velvet cake is traditionally a red, red-brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. Beat the butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Spread Cream Cheese Frosting between layers and on top of cake.

Southern Red Velvet Cake step by step

  1. Preheat the oven to 350°F..
  2. Lightly oil and flour three 9x1 1/2" round pans..
  3. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder..
  4. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla..
  5. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed..
  6. Divide the cake batter evenly among the prepared cake pans..
  7. Place the pans in the oven evenly spaced apart..
  8. 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..
  9. While the cakes are baking, make the icing..
  10. 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..
  11. 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.).
  12. Reduce the mixer speed to low..
  13. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally)..
  14. Story in the refrigerator until somewhat stiff before using..
  15. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans..
  16. 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..
  17. Frost the cake..
  18. Place 1 layer, rounded side down, in the middle of a rotating cake stand..
  19. 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.).
  20. Carefully set another layer on top, rounded side down, and repeat..
  21. Top with the remaining layer and cover the entire cake with the remaining frosting..
  22. OPTIONAL: Sprinkle the top with toasted pecans..
  23. http://m.foodnetwork.com/recipes/23379.

The red velvet cake is so ensconced in Southern culture these days, you'd feel safe in assuming the cake was born here , perhaps centuries ago, in the kitchen of a cook bent on making a recipe that would impress her family or neighbors. Southern Red Velvet Cake Individual Portion. The Classic Southern Red Velvet Cake. I first began making red velvet cakes when I was a little girl - most likely no older than seven or eight. Because I was born with some hard wiring regarding food in my brain gone haywire, I had already been cooking for a couple of years at that point.