This southern red velvet cake recipe, has been passed down for several generations, and is a sure-fire crowd pleaser. You will love sharing this cake during Holiday seasons.
Sometimes a cake can have too much icing. In my opinion, although I love red velvet cake, this is one that can sometimes come across as way too sweet. When one tastes icing more than cake, then one should adapt the recipe a bit for those who prefer cake over icing. I have done this with this recipe, as it cuts the icing in half. This brings out the flavor of the cake much better.
Putting The Southern Red Velvet Cake Together
Arranging the cake is not that difficult. If you want it to look like a masterpiece, then there are a few things you should do.
You should cool each layer of cake thoroughly before assembly begins. If the layers are warm, then they will cause the icing to melt, which can create a very unsightly mess.
Place you should place the first cake layer on top of your cake stand. I typically use a revolving cake stand when I prepare my cakes. This makes it easier to decorate the cake. Next, you will want to use a round piping tip to pipe small circles all over the top of the layer.
Start on the edges, pipes a circle, then work another circle towards the middle until the cake is covered well. Once you have these icing circles piped, gently place another layer of cake over the piped icing and do it again.
When placing the layers atop of the icing, press very gently to secure the layer in place. Do not press down so much that it causes the icing to squish out over the side of the cake.
This recipe makes a 4 layer cake, if you wish to make your cake larger, simply double the recipe. I would not recommend that you make a cake higher than 8 layers.
The best types of fresh fruit to layer on top of the cake, are strawberries and blueberries. These fruits have the skins remaining, so there are no fruit juices leaking into your cake. If fruit juices leak into the center of the cake, then it will be a very distasteful mess of cake mush. This is something you certainly will not wish to share with your guests!
Southern Red Velvet Cake
For The Cake
- 3/4 Cup Vegetable Oil
- 2 Cups Sugar
- 1 Tablespoon White Vinegar Distilled
- 1 1/2 Teaspoons Vanilla Extract
- 3 Eggs
- 1 Ounce Red Food Coloring
- 3 Cups All-Purpose Flour
- 2 Tablespoons Cocoa Powder Unsweetened
- 1 Teaspoon Baking Soda
- 1 1/3 Cups Buttermilk
For The Icing
- 8 Ounces Cream Cheese Room temperature
- 1/2 Cup Butter Unsalted, room temperature
- 16 Ounces Confectioners Sugar
- 1 Teaspoon Vanilla Extract
- Fresh Fruit Of your choice, for decoration.
Make The Cake
- Preheat oven to 350 degrees F.
- Spray four 8-inch round cake pans with baking spray or grease the pans and dust with flour, to help aid in releasing from the pan.
- Using a mixer on medium speed, mix the oil and sugar until blended well.
- Add the vinegar, vanilla, eggs and red food coloring, one at a time, while you continue to mix at medium speed.
- Mix in the cocoa powder and baking soda.
- Set the mixer to low, and add a bit of flour, then a bit of buttermilk, until all of the flour and buttermilk have been blended into the mixture well.
- Pour the batter evenly into all 3 pans.
- Bake for 20 minutes. Test to see if done by inserting a clean toothpick into the middle of the cake. If the toothpick is clean when removed, the cake is done.
- Allow the cake to cool for 10 minutes, then turn them out onto a rack to cool completely.
Make The Icing
- Blend the butter, cream cheese and vanilla.
- Slowly add the confectioners sugar until smooth and creamy.
- Assemble the cake by piping the icing on top of a layer in small circles that are about 1 inch in diameter each. Place a layer over the icing, carefully so as not to smash the icing down too much.
- Arrange fresh fruits in the middle.