Southern Red Velvet Cake Recipe

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Most Helpful Positive Review

Apr 14, 2009

This is a beautiful and delicious cake. MAKE SURE you let the flour,salt, milk mixture for the frosting COOl COMPLETELY!!! before you add the remaining butter etc. or it will curdle. Done right this frosting makes the cake.

—QUEENOFRULES

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Most Helpful Critical Review

May 26, 2009

Maybe I did something wrong but this didnt really taste like what I was expecting. It was a bit off and kind of dry. I just wasn't into it. Maybe it was because I didn't have any butter extract. I tried to use butter flavor shortening to make up for it whenever I could but that didn't do much. Actually, I think that's what made the frosting taste kinda gross. Shortening in frosting?? Is that normal?

—powcook

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35 Ratings

Nov 02, 2010

This is an excellent red velvet cake. The only thing I did different is I used about 1-1.5 oz. of food coloring because I like my red velvet cake really red. This cake has a nice light chocolate flavor and great texture. A little chewy without being too dense. For those of you who complained the cake was dry you may being using too much flour. Make sure you are not scooping the flour into the cup but spooning it in and leveling the cup. Keep the flour light by sifting. This also makes it easier to incorporate into the batter without overmixing and thus creating higher gluten levels = overly dense cakes that dry out. If you live in a dry climate add an extra egg yolk and a T. of oil to keep your cake moist. This is a southern cake and it is very humid in the south. They don't worry about anything drying out :) Also, you must really whip the butter/sugar/eggs till they are really fluffy and airy. I add eggs one at a time and then just let it keep going. As for the frosting I must admit I did use all butter and it is excellent. I just kept whipping it until it was not longer gritty. The butter was very soft so this didn't take too long. I also found it to be very thick. I didn't want to use milk to thin it because I wasn't sure if it would make the whole thing colapse. I used 2 heaping tablespoons of sour cream and that make it spreadable. This is an excellent recipe if you have the patience to make it. This is not a 123 cake so please don't try to rush it.

—miki

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Nov 24, 2010

Wonderful recipe. The frosting absolutely makes this cake!! If you don't have butter flavored extract, don't make a special trip to buy it because I didn't think it added anything to the cake. I also used paste food coloring (comes in little jars, made by Wilton, buy at a hobby shop) because liquid can affect the taste. Make sure you only mix the cake ingredients until just mixed together, overmixing will dry it out! Beat your frosting for a while, it needs to be whipped very well to get the right consistency. Finally, I always make my own buttermilk by adding a teaspoon or so of white vinegar to my milk, and let it sit for about 10 minutes.

—amydoll

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Apr 08, 2009

I have been making this recipe for many years, and it great. The version I have varies in that the flour mixture for the frosting cools to just barely lukewarm, instead of cooling completely. It's tricky, but it helps avoid small pasty lumps.

—Kitchen Harpy

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Apr 20, 2009

So much better than the cream cheese icings that other recipes on here use!! The icing on this cake is what makes the cake! The icing is tricky but if you simply let the mixture completely cool as stated it turns out great!

—jodienicole

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Sep 20, 2010

This was an exceptional cake. I am learning to use fondant, and you need a dense cake to hold up... at least I do, to the fondant application. You also want a great tasting cake. This one fits both the requirements. I dirty iced with a buttercream then used a home-made marshmallow fondant, and it was spectacular! The buttercream and fondant seal in the moistness of the cake, and it stay wonderful for some time. I made this one into a Sheet cake for a grooms cake. You will need to double the recipe if you want a single layer sheet cake from a 12"x16"x3" pan. To use a 9"x13"x2" pan, calculate for 24 servings or 1.5 times the amount for the ingredients listed. I used a Wilton cake leveler (not the exact name for it) to make the top nice and level for top layer to sit on. I like thick layers so the 24 serving recipe is a single 12"x16"x2"-2.5" layer. Wilton Cake release (no-stick spray) is a must. Many Walmart's now carry a great line of Wilton cake products!

—Maranatha! Mark

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Mar 07, 2011

Hi all...I just made this cake this morning for my son's boyscout bake sale. This cake is awesome and so easy! The frosting is one of the best I've ever tasted...I didn't have any problems with it at all. I totally recommend the cake and frosting!

—Elizabeth Golding

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Nutrition

Calories
390 kcal
20%

Carbohydrates
49.4 g
16%

Cholesterol
44 mg
15%

Fat
19.9 g
31%

Fiber
0.8 g
3%

Protein
4.2 g
8%

Sodium
369 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern Red Velvet Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 390
Calories from Fat: 179

% Daily Value *
Total Fat 19.9g 31 %
Saturated Fat 7.3g 37 %
Cholesterol 44mg 15 %
Sodium 369mg 15 %
** Potassium 128mg 4 %
Total Carbohydrates 49.4g 16 %
Dietary Fiber 0.8g 3 %
Protein 4.2g 8 %
Sugars 32.9g
** Vitamin A 5 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 14 %
** Thiamin 18 %
** Niacin 17 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.