Red Velvet Cake Recipe Southern
Classic Southern Red Velvet Cake is my favorite recipe for red velvet cake and is sure to be your go-to recipe as well. It's moist yet dense with just a hint of cocoa and topped with a fluffy cream cheese buttercream.
I made this cake for my son's 14th birthday. When I asked him what kind of cake he wanted, he simply said, a red velvet cake. In years past, I would always make him a cake with a theme like Legos, Minecraft, or Pokemon. Last year it was Fortnite. But not this year. He just wanted his favorite cake flavor. And that is red velvet. He was very happy with the cake too!
Red Velvet is a red colored chocolate layer cake that gets its name from its velvety texture. It's basically a buttermilk butter cake with a small amount of cocoa added for depth of flavor. Food coloring gives it the beautiful red color. It's a very popular cake in the Southern United States.
The Best Ever Red Velvet Cake Recipe
Use a rustic method of frosting the top of the cake by creating a swirling pattern with your spatula. It's much easier than trying to achieve a perfectly smooth frosting finish.
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Classic Southern Red Velvet Cake is my favorite recipe for red velvet cake and is sure to be your go-to recipe as well. It’s moist yet dense with just a hint of cocoa and topped with a fluffy cream cheese buttercream.
Five Layer Red Velvet Cake
Calories: 410 kcal | Carbohydrates: 52 g | Protein: 4 g | Fat: 22 g | Saturated Fat: 13 g | Cholesterol: 86 mg | Sodium: 359 mg | Potassium: 66 mg | Fiber: 1 g | Sugar: 40 g | Vitamin A: 714 IU | Calcium: 35 mg | Iron: 1 mg
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.My mom and I have been using the same Red Velvet Cake recipe for as long as I can remember. It’s the one she used when I was a kid and the one I’ve always made. And while it’s delicious, I knew it could be better. And since it was a recipe that was given to her, I can say that. I wouldn’t be bad talking my own mama’s recipe, folks. I know better than that. But since it isn’t hers… I can say I knew it could be better.
So over the course of the last few years, I’ve tweaked and changed, swapped and substituted, and come up with something that I think is dang near perfection. It’s light and tender, super moist, crazy flavorful with a bold red color, and it’s covered in a decadent cream cheese frosting that’s studded with toasted pecans. Do I have your attention?
Red Velvet Italian Love Cake
Admittedly, I’m not a huge fan of the fuss of layer cakes – give me a sheet cake any day! – but every now and then a special occasion warrants a special cake. And this is the one.
We start with cake flour. I know, it’s not necessarily something that you have in the pantry, but it’s important. Cake flour is a very fine, low protein flour. It makes cakes super tender because the lack of protein helps prevent gluten formation which makes baked goods chewy. Gluten is a great thing in pizza crust, but not in cake. Se we use a low protein flour to keep it from developing. It’s pretty easy to get your hands on.
Next, let’s talk fat. This cake includes melted butter and vegetable oil. Butter adds great flavor but can often cause cakes to be denser and dry out a bit. Oil makes cakes super light and keeps them moist longer. So since we want our cake to be tender, light, moist, and flavorful, a combination of both butter and oil is what we need.
Southern Red Velvet Cake (cream Cheese Frosting)
The cocoa in this is what gives red velvet cake its signature flavor. But it’s not enough to make it taste like a chocolate cake. It’s just somewhere between a vanilla and chocolate cake. If you’ve never had red velvet, I know that sounds crazy, but trust me… you’ve just got to try it.
So what’s with the vinegar? Seems like a crazy cake ingredient, right? Well, in this case, the addition of vinegar does two things. Many say that the vinegar reacts with the cocoa powder and turns it a reddish color. Some even say that’s where red velvet got its signature color. I can’t confirm those details, but I can say that it does enhance the color that we add to this cake in the way of red food coloring. It just gives the color a bit of a pop. The vinegar also provides a bit of acid that we need to activate the baking soda to get the lift we need for the cake to rise and be light and fluffy.
Speaking of acid, we’re going to add another one, too. Buttermilk. Buttermilk gives us more acid to activate the chemical reaction in the baking soda and also plays an important part in the flavor profile of the cake.
Red Velvet Cake Recipe By Christnme
Now, I know there’s a lot of info in this post, but I truly believe that when we know how and why ingredients effect our recipe, we all become better cooks.
Regardless, I can tell you this is the best red velvet cake I’ve ever had. Yes, there’s some chemistry that goes into play here, but the best part is, I already did the hard work. You just get to enjoy the fruits of my labor! Y’all enjoy!
Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Deep South Dish: Mama's Red Velvet Cake
Did you make my Perfect Red Velvet Cake with Cream Cheese Frosting? I'd love to see! Share on Instagram, tag @, and use the hashtag #!
Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…There is something so elegant about a red velvet cake. Maybe it’s the name or that beautiful, bold red color. Or maybe it’s the delicate crumb and light chocolatey flavor with a tad bit of tang from the buttermilk.
I’ve been getting a lot of requests for red velvet cake. Being from the south my recipe options were endless. I swear everybody in my family has their way of making red velvet cake and to them, it is the best!!
Grandmother Paul's Southern Red Velvet Cake Recipe
I have been on the search for the best homemade red velvet cake recipe for a while now actually. I wanted one that was easy, super moist, melt-in-your-mouth soft with that signature light chocolatey buttermilk red velvet flavor.
I’ve tried a few recipes that were…OK. Nothing that really blew my heels off though. Until I played around with merging three recipes (God I love chemistry when it cooperates) and out came THE MASTERPIECE!!! Or at least we think so in my house!
Before we talk about what red velvet cake is, it’s important to establish what it’s NOT! Red velvet cake is not just a chocolate cake with red food coloring. Traditional red velvet cake started as a buttermilk chocolate cake that is has a signature reddish hue from the cocoa powder. The modern take on classic red velvet cake uses red food coloring to enhance the natural redness of this cake and turn it into bold red color.
Southern Red Velvet Cake With Cream Cheese Frosting
Red velvet cake tastes like a light chocolate cake with vanilla buttermilk notes. It’s a signature flavor that is well-loved in the south. Velvet cakes have a tender crumb and always consist of buttermilk and distilled vinegar. Check out this lemon velvet cake below for a different spin!
This red velvet cake recipe is SUPERB!!!! And it passes the stick to the back of the fork test like a champ!
Adding a bit of coffee to the batter isn’t “traditional” for red velvet cakes but it adds another layer of flavor and really hypes up the chocolatey taste to perfection. Not to mention the extra liquid makes this cake do doggone soft so don’t skip it!
Red Velvet Cake With Traditional Frosting
Even if you have to run to Mickey D’s or the gas station to get a cup of coffee! I prefer flavored coffee. When I make this cake for people I always use vanilla biscotti or chocolate-flavored coffee. But plain will do just fine too.
I love a tangy frosting so
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