Description
A classic Southern red velvet cake with a moist, tender crumb, subtle cocoa flavor, and vibrant red color, topped with rich cream cheese frosting and garnished with crushed pecans.
Ingredients
Vegetable oil, for greasing 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
Crushed pecans, for garnish
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks (1 cup) unsalted butter, softened
1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Lightly oil and flour three 9-by-1 1/2-inch round cake pans.
- In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In another large bowl, whisk oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
- Using a mixer, blend dry ingredients into wet ingredients until just combined and smooth.
- Divide batter evenly among prepared pans.
- Bake for about 30 minutes, rotating halfway, until cakes pull away from sides and a toothpick comes out clean.
- Run a knife around edges, invert onto a plate, then onto a wire rack. Cool completely.
- For frosting: Beat cream cheese, sugar, and butter on low until combined. Increase to high speed and beat until light and fluffy, about 5 minutes. Add vanilla, mix briefly, and refrigerate until slightly firm.
- Assemble: Place first cake layer, rounded-side down, on stand. Spread 1/4–1/2 inch frosting. Repeat with second layer. Top with third layer, frost top and sides completely.
- Sprinkle with crushed pecans and serve.
Notes
- For cupcakes, bake 18–20 minutes.
- Omit pecans for a nut-free version.
- Increase cocoa powder to 2 teaspoons for a richer chocolate flavor.
- Less food coloring creates a pink velvet version.
- Add a thin layer of raspberry jam between layers for a fruity twist.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 55g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 11g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
