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Southern Style Red Velvet Cake

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.

Using an electric mixer, whisk together the buttermilk and oil. Mix in the eggs one at a time, and then mix in the food coloring, vinegar, and vanilla extract.

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.

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