Southern Red Velvet Cake. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Gina: Red Velvet Cake is beloved throughout the South. It's sweet and moist, with a deep-crimson hue that comes from the addition of red food coloring to the cake batter.

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 lightly chocolatey sweet taste mellow with a tad bit of tang from the buttermilk. You can cook Southern Red Velvet Cake using 18 ingredients and 23 steps. Here is how you cook that.

Ingredients of Southern Red Velvet Cake

You need of Cake.
You need of vegetable oil, for the pans.
You need of flour.
It's of sugar.
Prepare of baking soda.
You need of fine salt.
You need of cocoa powder.
You need of vegetable oil.
It's of buttermilk, at room temperature.
You need of eggs, at room temperature.
Prepare of red food coloring, 1 ounce (whole bottle).
It's of white distilled vinegar.
It's of vanilla extract.
You need of Icing.
Prepare of cream cheese, softened.
It's of sifted confectioner's sugar.
Prepare of unsalted butter (1 cup).
Prepare of vanilla extract.

Red Velvet Cake is a southern classic and this is my favorite red velvet recipe. The cake layers are soft and moist with a mild chocolate flavor and a bright red hue. And the cream cheese frosting is positively delectable. This red velvet cake is so moist & fluffy.

Southern Red Velvet Cake step by step

Preheat the oven to 350°F..
Lightly oil and flour three 9x1 1/2" round 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 until just combined and a smooth batter is formed..
Divide the cake batter evenly among the prepared cake pans..
Place the pans in the oven evenly spaced apart..
Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans and a toothpick inserted in the center comes out clean, about 30 minutes..
While the cakes are baking, make the icing..
In a standing mixer fitted with the paddle attachment, or with a handheld electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated..
Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula.).
Reduce the mixer speed to low..
Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally)..
Story in the refrigerator until somewhat stiff before using..
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans..
One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded sides up; let cool completely..
Frost the cake..
Place 1 layer, rounded side down, in the middle of a rotating cake stand..
Using a palette knife or offset spatula, spread some of the cream cheese frosting over the top of the cake. (Spread enough to make 1/4" to 1/2" layer.).
Carefully set another layer on top, rounded side down, and repeat..
Top with the remaining layer and cover the entire cake with the remaining frosting..
OPTIONAL: Sprinkle the top with toasted pecans..
http://m.foodnetwork.com/recipes/23379.

I love red velvet cake, but I don't love everyones red velvet cake recipe! Some people claim to have the best red velvet cake recipe, but I truly think mine is the best ( of course! HAHA) This southern red velvet cake is so unbelievably moist! It's a masterpiece of epic proportions. In our family no one thinks it's Christmas without this Red Velvet Cake recipe.