Southern Red Velvet Cake
- Nonstick vegetable cooking spray, for pans
- 2 tablespoons unsweetened cocoa powder, plus more for dusting
- 5 cups cake flour (not self-rising)
- 2 teaspoons kosher salt
- 3 cups sugar
- 3 cups canola oil
- 4 large eggs
- 4 tablespoons red food coloring (one 2-ounce bottle)
- 2 teaspoons pure vanilla extract
- 2 cups well-shaken buttermilk
- 1 tablespoon baking soda
- 1 tablespoon baking soda
- 5 teaspoons distilled white vinegar
- 1 recipe Cream Cheese Frosting
Instructions:
Red Velvet Cake is beloved throughout the South. It’s sweet and moist, with a deep-crimson hue that comes from the addition of red food coloring to the cake batter.
- Preheat the oven to 350°F. Generously spray three 9 × 2-inch round cake pans with nonstick cooking spray, and line with parchment paper. Spray the lining; dust with cocoa, tapping out any excess. Set aside. Whisk together the flour, salt, and cocoa in a medium bowl; set aside.
- Mix the sugar and oil at medium speed in the bowl of an electric mixer flatted with the paddle attachment until combined. Add the eggs, one at a time; mix well after each addition. Mix in the food coloring and vanilla. Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition. Scrape down the sides of bowl as needed.
- Stir together the baking soda and vinegar in a small nonreactive bowl. Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds. Divide the batter equally among the pans.
- Tap the pans on the counter to remove bubbles. Bake until a cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes. Cool the pans on a rack for 5 minutes. Invert the cakes onto wire racks to cool completely.
- To assemble, place one layer top-side down on a cake stand. Using an offset spatula, spread with a ¼-inch-thick layer of frosting. Repeat with the remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to coat evenly.
- The cake can be stored in the refrigerator for up to 1Â week.