Southern Red Velvet Cake

Name: Southern Red Velvet Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 1 teaspoon baking soda; 237 milliliters buttermilk, at room temperature; 1 teaspoon cocoa powder; 946 milliliters sifted confectioners sugar; 454 grams cream cheese, softened; 2 larges eggs, at room temperature; 591 milliliters all-purpose flour; 8 servings Crushed pecans, for garnish; 28 grams tablespoons red food coloring; 1 teaspoon fine salt; 355 milliliters sugar; 237 milliliters sticks unsalted butter , softened; 1 teaspoon vanilla extract; 355 milliliters vegetable oil; 8 servings Vegetable oil for the pans; 1 teaspoon white distilled vinegar

The recipe Southern Red Velvet Cake is ready in around 1 hour and is definitely a spectacular vegetarian option for lovers of Southern food. One portion of this dish contains roughly 10g of protein, 64g of fat, and a total of 1119 calories. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. If you have flour, vanillan extract, eggs, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Oven

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.

Ingredients you will need

Food Color

Cocoa Powder

Baking Soda

Buttermilk

Vanilla

Vinegar

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Equipment you will use

Blender

Divide the cake batter evenly among the prepared cake pans.

Place the pans in the oven evenly spaced apart.

Equipment you will use

Oven

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 of the cakes comes out clean, about 30 minutes.

Equipment you will use

Toothpicks

Oven

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.

Equipment you will use

Wire Rack

Knife

Oven

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. (

Ingredients you will need

Cream Cheese Frosting

Spread

Equipment you will use

Offset Spatula

Palette Knife

Spread enough frosting to make a 1/4 to 1/2-inch 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.

Ingredients you will need

Frosting

Spread

Sprinkle the top with the pecans.

Ingredients you will need

Pecans

In a standing mixer fitted with the paddle attachment, or with a hand-held 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 the down the sides of the bowl with a rubber spatula.)

Ingredients you will need

Cream Cheese

Butter

Sugar

Equipment you will use

Hand Mixer

Spatula

Blender

Bowl

Reduce the speed of the mixer to low.

Equipment you will use

Blender

Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Ingredients you will need

Vanilla

Equipment you will use

Bowl

Chef: Sara Moulton;

Equipment

Ingredients

Servings:

1teaspoon

baking soda 237milliliters

buttermilk, at room temperature 1teaspoon

cocoa powder 946milliliters

sifted confectioners' sugar 454grams

cream cheese, softened 2larges

eggs, at room temperature 591milliliters

all-purpose flour 8servings

Crushed pecans, for garnish 28grams

tablespoons red food coloring 1teaspoon

fine salt 355milliliters

sugar 237milliliters

sticks unsalted butter , softened 1teaspoon

vanilla extract 355milliliters

vegetable oil 8servings

Vegetable oil for the pans 1teaspoon

white distilled vinegar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Selbach Oster Mosel Riesling Kabinett. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.