She Strengthens

The Quintessential Southern Dessert: Red Velvet Cake

A Rich History and a Moist, Velvety Texture

Red velvet cake is a beloved staple of Southern baking, renowned for its deep, crimson hue and tender, fine-grained texture. When paired with the tangy sweetness of cream cheese frosting, it’s a match made in heaven. But what makes this cake so special?

The Perfect Blend of Flavors and Textures

Our recipe yields a moist, 9-inch layer cake that’s sure to impress. The cake itself is infused with the subtle richness of cocoa powder, while the cream cheese frosting adds a delightful tanginess. With its elegant, velvety texture and deep red color, this cake is sure to be the star of any gathering.

Get Ready to Bake!

To make this show-stopping dessert, you’ll need:

For the Cake:

• 2 3/4 cups plus 1 tablespoon sifted cake flour or 2 1/2 cups sifted all-purpose flour
• 2 teaspoons fine salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 cup natural unsweetened cocoa powder
• 2 tablespoons red food coloring
• 1 1/2 tablespoons water
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon finely grated orange zest (optional)
• 1 cup whole or low-fat buttermilk

For the Frosting:

• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1 pound cream cheese, at room temperature
• 1 pound (4 cups) sifted powdered sugar
• 2 tablespoons whole milk (if needed)

Let’s Get Baking!

Step 1: Prepare the Cake Pans

Heat your oven to 350°F. Generously coat two 9-inch round cake pans with butter, then flour, tapping out any excess flour.

Step 2: Mix the Dry Ingredients

Sift the measured flour, salt, baking powder, and baking soda together twice. Set aside.

Step 3: Combine the Wet Ingredients

Whisk the cocoa, food coloring, and water in a small bowl until smooth. Set aside.

Step 4: Beat the Butter and Sugar

Beat the measured butter in a large bowl using an electric mixer on medium speed until creamy, about 30 seconds. Add the sugar, 1/4 cup at a time, beating about 15 seconds after each addition and scraping down the sides of the bowl as necessary.

Step 5: Add the Eggs and Vanilla

Add the eggs one at a time, the vanilla, and the orange zest (if using), beating 15 seconds after each addition. Scrape down the sides of the bowl.

Step 6: Combine the Wet and Dry Ingredients

On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture, until just incorporated.

Step 7: Divide and Bake the Batter

Divide the batter between the cake pans and spread the tops evenly with a spoon or spatula. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes.

Step 8: Cool and Assemble the Cake

Let the cakes cool in their pans on a rack for 10 minutes. Slide a thin paring knife around the edges and invert the cakes onto the rack to cool completely, at least 1 hour. To assemble, transfer one of the cake layers to a serving plate or cake stand, spoon 1 cup of the icing into the center, and spread evenly.

Step 9: Enjoy Your Masterpiece!

Store the cake at room temperature beneath a cake cover. If you don’t plan to eat it within 24 hours, tent it with plastic wrap and store it in the refrigerator for up to 3 days. Remember to remove the cake from the refrigerator an hour or more before serving to take the chill off. Serve with glasses of cold milk and bask in the oohs and aahs of your guests!