The Ultimate Traditional Southern Red Velvet Cake Recipe

Apr 22, 2010
Janice Fahy

Southern Red Velvet Cake and Frosting Recipe - Twon at Wikimedia Commons

This is the best of all red velvet cake recipes. Simple and old fashioned, it produces a light, subtly flavored confection just like our mothers made!

A traditional red velvet cake recipe is a must-have for every Southern cook. Moist and light, with a perfectly understated balance of chocolate and vanilla flavors, this cake’s extra wow factor comes from the amazing red color.

Once upon a time, this cake was present at every Southern belle’s wedding. Today, its reach has expanded, and it’s the perfect dessert to offer at Christmas (garnished with green mint leaves), Valentine’s Day (garnished with fresh, sliced strawberries) and even the 4th of July (garnished with sweet, plump blueberries). It's also a wonderful cake for Mother's Day meals.

The recipe below produces a 3-layer cake. Two frosting recipes are included – the traditional butter cream that is found on most red velvet cakes and a not-too-sweet cream cheese frosting that is also delicious.

Red Velvet Cake Recipe

Ingredients

1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

Directions

Preheat oven to 325 degrees and grease and flour three 8 inch cake pans.
Mix 1 cup butter with the sugar until light and creamy and then add eggs, one at a time, beating well after each addition.
Mix together the red food coloring and the cocoa to form a paste and then and add it to the egg, sugar and butter mixture.
Add flour alternately with buttermilk, mixing well after each addition and then add the vanilla and salt.
In a separate bowl, mix the baking soda and vinegar together. Once blended, add this to the cake mixture immediately gently stirring it into the mixture and being careful not to over mix.
Divide batter equally between the three prepared cake pans.
Bake at 325 degrees and bake for 25 minutes, or until toothpick inserted in the center comes out with moist crumbs. Do not over bake or the cake will be dry. Allow to cool.

Traditional Red Velvet Cake Frosting

Ingredients:

2 cups milk
10 tablespoons all-purpose flour
2 cups white sugar
2 cups butter
2 teaspoon vanilla extract

Directions:

Combine the milk and the flour in a medium saucepan over low heat, stirring constantly until the mixture thickens.
Set aside to cool completely, but not in the refrigerator.
Cream together the butter, sugar and 1 vanilla and beat for about 4 minutes until light and fluffy.
Stir in the cooled milk and flour mixture and beat continually until the frosting reaches spreading consistency.
Frost the cake layers immediately.