Southern Red Velvet Cake Recipe

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Southern Red Velvet Cake
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Ingredients
17
Count
Nutrition
1022
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
  2. 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.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. 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.
  5. 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. Let cool completely.
  6. 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. (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. Sprinkle the top with the pecans.
  7. Cream Cheese Frosting: 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.)
  8. Reduce the speed of the mixer to low. 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.
  9. Yield: enough to frost a 3 layer (9-inch) cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1021.83 Kcal (4278 kJ)
Calories from fat 771.45 Kcal
% Daily Value*
Total Fat 85.72g 132%
Cholesterol 173.23mg 58%
Sodium 687.44mg 29%
Potassium 191.89mg 4%
Total Carbs 56.77g 19%
Sugars 25.83g 103%
Dietary Fiber 1.2g 5%
Protein 10.18g 20%
Vitamin A 0.3mg 9%
Iron 0.6mg 4%
Calcium 111.8mg 11%
Amount Per 100 g
Calories 436.23 Kcal (1826 kJ)
Calories from fat 329.34 Kcal
% Daily Value*
Total Fat 36.59g 132%
Cholesterol 73.95mg 58%
Sodium 293.48mg 29%
Potassium 81.92mg 4%
Total Carbs 24.23g 19%
Sugars 11.03g 103%
Dietary Fiber 0.51g 5%
Protein 4.35g 20%
Vitamin A 0.1mg 9%
Iron 0.3mg 4%
Calcium 47.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.3
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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