Classic Red Velvet Cake
This Classic Red Velvet Cake recipe has even more southern flavor with chopped pecans stirred right into the cream cheese frosting. It has a soft, velvety interior with vivid red hue, and that buttermilk tang which is the hallmark of any good red velvet cake. This recipe was given to me by my Aunt Alice, who is an excellent baker and cook. It originated from The Bubble Room restaurant on Captiva Island, Florida, and was published via Willard Scott’s All-American Cookbook.I’ve altered the recipe very slightly – in place of the original recipe’s self-rising flour, I’ve adapted it to use all-purpose flour (with the required leavens and salt). I’ve also added a splash of vanilla extract to the cream cheese frosting, and decorated the top of the cake with more pecans.
Equipment
- Round cake pans, 8 or 9 inch (3)
- parchment paper
Ingredients
Cake layers
- 1 1/2 cup vegetable oil I use sunflower oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 1/2 cups granulated sugar
- 1 1/2 tablespoons unsweetened cocoa powder *see recipe notes
- 1 teaspoon fine grain sea salt or table salt
- 1 teaspoon baking soda
- 2 oz. liquid red food color see notes for using gel food color
- 2 1/2 cups all-purpose flour
Cream Cheese Frosting
- 1/3 lb. unsalted butter softened (1 1/3 sticks)
- 10 oz. cream cheese softened
- 4 cups confectioner’s sugar a 1 lb. box
- 1 teaspoon vanilla extract
- 2 cups chopped pecans *see recipe notes
Optional toppings
- 16-18 whole pecan halves
- 2 tablespoons chopped pecans
Instructions
Cake layers
- Preheat the oven to 350 degrees F.
- Grease three 8-inch or 9-inch round cake pans and line the bottoms with parchment rounds. Set aside.
- In the bowl of an electric mixer, add the oil, eggs, buttermilk, vanilla extract, and vinegar. Beat on medium-low until well combined. Mix in the sugar.
- Sift in the cocoa powder; mix. Add the salt; mix again. With the mixer running, add the baking soda. Beat until combined. Mix in the red food color.
- Add the flour all at once and mix on low speed until combined, about 2 minutes. Scrape down the bowl and mix again briefly until a consistent red batter is achieved.
- Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick tester comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Cream cheese frosting
- Combine the butter and cream cheese in the bowl of an electric mixer. Cream together until smooth, about 2 minutes. Mix in the confectioners’ sugar. Add the vanilla extract and beat until fluffy. Fold in the pecans.
- Fill and frost the cooled cake layers, making big sweeping swirls on the exterior.
Optional toppings
- While the frosting is still unset, arrange pecan halves on the top edge of the cake in a zig-zag pattern (or a continuing M or W pattern). You could also place them in a straight line.
- Sprinkle chopped pecans around the top edge, filling in any gaps between the pecans.
- Refrigerate the cake until the frosting firms, then cover with plastic wrap. Bring the cake to room temperature before serving. Store leftovers in the refrigerator.
Notes
Self-Rising Flour: If you’d rather use self-rising flour, like the original recipe calls for, omit the AP flour, baking soda, and salt. Replace with 2 1/2 cups of self-rising flour.
Cocoa Powder Content: The end result of the color of this cake largely depends on the amount of cocoa powder used. In researching this cake further, two publications have different amounts of cocoa. The one my aunt gave me was from a 1986 Redbook article, and has just 1 teaspoon of cocoa powder. Another had 1 1/2 tablespoons of cocoa powder. As written with the 1 1/2 tablespoon value, your cake will have a deep red color as pictured. But you can opt for the 1 teaspoon version, and get a bright Christmas red color. Add up to 2 tablespoons for a rich darker red.
Liquid Red Food Color: The 2 oz. of liquid red food color called for in this cake equals to about 4 tablespoons. Most red velvet cake recipes call for 1 oz. which, in my experience is plenty. But you must have a strong red food color. Durkee brand is what I use and recommend, far as liquid food color goes.
Gel Red Food Color: Overall I prefer using gel food color in most of my baking for its concentrated color. A little goes a long way. Gel food color can be used by adding it a little at a time, until a vivid red color is achieved. For this recipe I used just a touch more than 1/2 tablespoon. Since color intensity can vary from brand to brand, begin with a small amount. After mixing in the flour, if the end result isn’t your idea of the perfect red velvet then you can simply mix in more gel food color at the end. It doesn’t have as much water content as liquid color, so your batter won’t curdle or break.
Chopped Pecans in the Frosting: The original recipe had two published amounts for pecans in the frosting. The one my aunt sent me has 2 cups, another version only calls for 1 1/2.
No Pecans? No Problem! If you prefer your red velvet cake pecan-free, just omit them. Your end result will be a no-frills classic red velvet cake.
For Cake Pops: This recipe can be baked in a 13x9 inch pan. Prepare as directed, grease and flour a 13x9 -inch pan, pour in the batter, then bake at 350°F for 30-35 minutes. Let the cake cool completely before crumbling it to use for cake pops.
Special thanks to my Aunt Alice Welch Crutchfield for giving me her best red velvet cake recipe.
Tried this recipe?Let us know how it was!