Description
Paula Deen’s Red Velvet Cake delivers Southern charm with its luxurious crimson layers and silky cream cheese frosting. Classic Southern baking meets indulgent dessert perfection, inviting you to savor each rich, velvety slice of this timeless Southern classic.
Ingredients
Scale
Cake Base Ingredients:
- 2 ½ cups cake flour
- 2 cups sugar
- 2 tablespoons cocoa
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
Wet Ingredients:
- 3 sticks butter (2 for cake, 1 softened for icing)
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- 2 oz (56 grams) red food coloring
Icing and Topping Ingredients:
- 1 (8 oz) (226 grams) package cream cheese
- 1 (16 oz) (454 grams) box confectioner’s sugar
- 1 cup melted marshmallows
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 °F (175 °C). In a spacious mixing bowl, vigorously whisk eggs and sugar until the mixture becomes light and fluffy.
- Create a rich cocoa mixture by blending cocoa powder and red food coloring in a separate small bowl until smooth and vibrant.
- Incorporate softened butter (226 grams or 2 sticks) into the egg-sugar blend, then gently fold in the cocoa mixture until fully integrated and uniform in color.
- Sift cake flour and salt together in a separate bowl to eliminate any lumps and ensure a delicate texture.
- Gradually introduce the flour mixture to the wet ingredients, alternating with buttermilk, and mix gently to maintain the batter’s airiness. Stir in vanilla extract for enhanced flavor.
- In a small dish, combine baking soda and white vinegar, which will create a chemical reaction that helps the cake rise and become tender. Fold this mixture into the batter with minimal stirring.
- Prepare three 8-inch (20 cm) cake pans by greasing and lightly flouring to prevent sticking. Distribute the batter evenly among the pans.
- Bake for 20 to 25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
- Allow cakes to rest in their pans for 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature before frosting.
Notes
- Whip room temperature ingredients to create a silky, lump-free batter that blends seamlessly.
- Activate the magical rising power by combining vinegar and baking soda just before pouring into cake pans.
- Measure each cake layer precisely using a cup to guarantee uniform baking and professional-looking results.
- Let your cake completely chill before decorating to prevent icing from sliding into a melty mess.
- Gently incorporate coconut and pecans with a delicate touch to maintain their perfect crunch and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480
- Sugar: 40g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg