Southern Red Velvet Cake

Mmmmm…Red Velvet Cake. One of the most loved and dreaded desserts. Loved because of its one of a kind taste and hated because it’s one of those desserts that has to be mastered. I’ve made this cake a dozen times already and each time it turns out differently. I’ve tried several recipes thinking the recipe I used was not quite right but then I realized it was just me. Blend too hard, it will turn out chewy. Not enough food coloring and it will turn out ugly. Bake it 5 minutes too long, it’ll be dry. Try to cut corners on the cream cheese and your icing won’t have that creamy zing to it. 


After much trial and error, I’ve finally mastered my technique! The one I made for this past Thanksgiving was sooo moist and the icing was perfection (finally learned to stick with Philadelphia cream cheese). Turned out so delicious, I snuck in the kitchen to eat one right after breakfast as soon as my husband jumped in the shower:-P  No one wants to be judged for having a cupcake for breakfast-lol!
 The recipe was given to me by my sister, who got it from her mother-in-law, who I’m sure got it from her mother. I could have simplified that but I couldn’t resist! Reminds me of how my grandmother says, “Two sisters children” when going down the family lineage.
 I’m like, “Cousins?”. Lol! Here’s the recipe:

Southern Red Velvet Cake:
2 eggs
1 1/2 cup of sugar
2 1/2 cups of cake flour
1 tsp cocoa
1 tsp baking soda 
1 tsp salt
1 cup of buttermilk
1 tsp apple cider vinegar (I use white distilled and its fine)
1 cup of Crisco vegetable oil
2 bottles of food coloring 
*2 bottles for a deep red. For a brighter red, use 1 1/4 bottles like I used in the cupcakes pictured.

Cream Cheese Frosting
1 8 oz package of cream cheese (Philadelphia is great!)
1 stick of unsalted butter
1 box of confectioners sugar
1/2 tsp of vanilla extract


*sift dry ingredients together
*put all wet ingredients together in one bowl
*pour wet ingredients into dry and blend on medium for 2 1/2 minutes
*batter will look watery. this is normal
*add milk to thickness for icing. buttermilk or milk works

Bake @ 325 F for 25 minutes (9 in pans)
If your’e making cupcakes, bake for 20 minutes. The recipe will yield 2 dozen. I prefer to make cupcakes so I will know how it turned out before everyone else:-) 

Garnish with 3 oz of crushed pecans

Pure deliciousness! 


Leave a Comment

Your email address will not be published. Required fields are marked *