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Southern Red Velvet Cake with Cream Cheese Frosting

Make Southern Red Velvet Cake with Cream Cheese Frosting at home with Unsweetened Cocoa Powder Plus, Cake Flour, Kosher Salt, Sugar, and Canola Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 5 cup
• 2 tsp
• 3 cup
• 3 cup
• 4
• 4 tbsp
• 2 tsp
• 2 cup
• 1 tbsp
• 5 tsp
• 24 oz
• 5 cup
• 1 1/2 cup
• 1 1/2 tsp

Method (preview)

1. 1

   Preheat the oven to 350F.

2. 2

   Spray the lining; dust with cocoa, tapping out any excess.

3. 3

   Set aside.

4. 4

   Whisk together the flour, salt and cocoa in a medium bowl; set aside.

5. 5

   Mix the sugar and oil at a medium speed in the bowl of an electric mixer fitted with a paddle attachment until combined.

6. 6

   Add the eggs, one at a time; mix well after each addition.

7. 7

   Mix in the food coloring and vanilla.

8. 8

   Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition.

9. 9

   Scrape down the sides of bowl as needed.

10. 10

    Stir together the baking soda and vinegar in a small nonreactive bowl.

11. 11

    Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds.

12. 12

    Divide the batter equally among the pans.

13. 13

    Tap the pans on the counter to remove bubbles.

14. 14

    Bake until cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes.

15. 15

    Cool the pans on a rack for 5 minutes.

16. 16

    Invert the cakes onto wire racks to cool completely.

17. 17

    To assemble, place one layer top-side down on a cake stand.

18. 18

    Using an offset spatula, spread with a 1/4-inch thick layer of frosting.

19. 19

    Repeat with remaining layers.

20. 20

    To frost the top and side of the cake, work from the center toward and over the edge, making sure to coat evenly.

21. 21

    In a standing stand mixer fitted with a paddle attachment, or with a handheld electric mixer in a large bowl, mix the cream cheese and butter at a low speed until incorporated.

22. 22

    Add the sugar and vanilla.

23. 23

    Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.

24. 24

    Store in the refrigerator before using, until it is somewhat stiff, about 15 minutes.

25. 25

    The frosting may be stored in the refrigerator for 3 days.

26. 26

    Notes from Gina: Red Velvet Cake is beloved throughout the South.

27. 27

    Making someone a layer cake is an investment.

28. 28

    It takes time, hon.

29. 29

    Contributed to the FareShare Gazette by Art; 12 December 2010.