This Southern red velvet is ridiculously moist with a light cocoa flavor, rich red color and a silky cream cheese frosting. What makes it truly southern is chopped pecans however, its your option. Even without the pecans, this cake is still a fabulous choice. This recipe is scaled to make 3-4 layers of cake. I double this recipe to make our SGB Red Velvet Tower Cake. Enjoy
3 1/4 cups all-purpose flour
2 1/4 cups sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon fine salt
1 Tablespoon cocoa powder
2 1/4 cups vegetable oil
1 1/2 cup buttermilk, at room temperature
3 large eggs, at room temperature
3 tablespoons red food coloring
1 1/2 teaspoon white distilled vinegar
1 1/2 teaspoon vanilla extract
Ingredients for the Frosting
24 ounces cream cheese, room temperature
2/3 cup butter, room temperature
5 cups powdered sugar
1 Tablespoon vanilla extract
Crushed pecans, optional.
Preheat oven to 350ºF.
Sift together the flour, sugar, cocoa powder, salt, and baking soda.
Mix the dry ingredients into the wet just until a batter forms.
Lightly grease 3 8-inch round baking tins. Lay a strip of parchment paper down to help remove the baked cakes more easily.
Divide the batter evenly between the three or four pans. Bake for 25-35 minutes until toothpick inserted comes out clean.
Make the frosting: whisk together the butter and cream cheese until smooth. Mix in the powdered sugar 1 cup at a time, mixing well in between each addition. Mix in the vanilla.
Spread the frosting on the cooled cake and garnish with pecans.