Q1: What does a classic Red Velvet Cake actually taste like?

A true, classic Red Velvet Cake is not a chocolate cake! Its flavor is unique and quite subtle. It is primarily a buttermilk cake , with a lovely, slight tanginess. It has just a hint of cocoa for a deep, savory background note, and a classic vanilla finish. The primary flavor that you taste when you eat a slice is the wonderful, rich, sweet, and tangy flavor of the cream cheese frosting .

Q2: What is the secret to a super moist red velvet cake that stays fresh?

The secret is using vegetable oil as the primary fat instead of butter. While butter provides a wonderful flavor, oil is 100% liquid fat. This results in a cake with a much moister, softer, and more tender crumb that stays incredibly fresh for several days after it has been baked.

Q3: How do I get my cream cheese frosting perfectly smooth and not runny?

The two most important secrets are to use room temperature, block-style cream cheese and butter , and to use sifted confectioners' sugar . Cold cream cheese is the number one cause of lumpy frosting. A runny frosting is often caused by using the "cream cheese spread" that is sold in a tub, which has a higher water content.

Q4: Can I make this cake ahead of time for a party?

Yes! This is a perfect make-ahead cake. The best method is to prepare the components separately and store them as directed in the "Make-Ahead Tips" section above. Then, you can have a fun, easy, and stress-free assembly just before your party, which will give you the freshest-tasting result with a perfect frosting texture.

Q5: Why does a red velvet cake recipe have both buttermilk and vinegar in it?

This is a classic, scientific combination! Both the buttermilk and the vinegar are acids. They react with the baking soda (which is an alkali) to create a chemical reaction that produces carbon dioxide gas. This reaction is what gives the cake an extra lift and helps to create an incredibly soft, fine, and tender "velvet-like" crumb .

The Best Classic Southern Red Velvet Cake (Moist & Fluffy!)

A classic recipe for a Southern Red Velvet Cake, featuring three moist, vibrant red layers with a hint of cocoa flavor. The cake is made with a buttermilk and oil base for a tender crumb. The recipe also includes instructions for a rich, from-scratch cream cheese frosting made with softened cream cheese and butter. The entire three-layer cake is generously frosted and garnished with a sprinkle of crushed pecans.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes (includes cooling and chilling time)
Yield: 12-16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:
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 (1 ounce) red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound (two 8-ounce packages) cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks (1 cup) unsalted butter, softened
1 teaspoon vanilla extract
Crushed pecans, for garnish

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Instructions

Make the Cake: Preheat the oven to 350°F. Lightly oil and flour three 9-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 on low speed until just combined and a smooth batter is formed.
Divide the batter evenly among the three prepared cake pans. Bake for about 30 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for a few minutes, then invert them onto a cooling rack to cool completely.
Make the Frosting: In a standing mixer with a paddle attachment, mix the softened cream cheese, confectioners’ sugar, and softened butter on low speed until incorporated.
Increase the speed to high and mix for about 5 minutes, until light and fluffy, scraping down the bowl as needed.
Reduce the speed, add the vanilla, and then mix briefly on high until fluffy. Store the frosting in the refrigerator until somewhat stiff before using.
Assemble the Cake: Place one cake layer on a rotating cake stand. Spread a 1/4 to 1/2-inch layer of frosting over the top.
Carefully place the second layer on top and repeat. Top with the final layer.
Cover the entire outside of the cake with the remaining frosting. Sprinkle the top with crushed pecans.

Notes

Using room temperature ingredients (buttermilk, eggs) for the cake and softened ingredients (cream cheese, butter) for the frosting is key to a smooth, well-incorporated final product.
Do not overmix the cake batter after adding the dry ingredients to ensure a tender cake.
The frosting can be made up to 3 days in advance and stored in the refrigerator.
The cake must be cooled completely before you attempt to frost it.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 700-850
Sugar: 80-100 g
Sodium: 400-500 mg
Fat: 40-50 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 90-110 g
Fiber: 1-2 g
Protein: 6-8 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/red-velvet-cake/