📝 About This Recipe
This iconic Southern masterpiece is more than just a chocolate cake with food coloring; it is a delicate balance of tangy buttermilk, a hint of cocoa, and a velvety crumb that melts on the tongue. Originally a staple of the Victorian era, its deep mahogany hue and signature tang make it a timeless centerpiece for celebrations. Topped with a silky, cloud-like cream cheese frosting, this cake offers a sophisticated profile that is as visually stunning as it is delicious.
🥗 Ingredients
Dry Ingredients
- 2 1/2 cups Cake flour (sifted; provides a lighter crumb than all-purpose)
- 1 1/2 cups Granulated sugar
- 2 tablespoons Unsweetened cocoa powder (natural, not Dutch-processed)
- 1 teaspoon Baking soda
- 1 teaspoon Fine sea salt
Wet Ingredients
- 1 1/2 cups Vegetable oil (or any neutral oil like canola)
- 1 cup Buttermilk (room temperature; essential for the chemical reaction)
- 2 Large eggs (room temperature)
- 1-2 ounces Red food coloring (gel coloring provides the most vibrant results)
- 1 teaspoon Distilled white vinegar (activates the baking soda)
- 1 teaspoon Pure vanilla extract
Heritage Cream Cheese Frosting
- 16 ounces Cream cheese (full fat, softened to room temperature)
- 1 cup Unsalted butter (softened)
- 4 cups Confectioners' sugar (sifted to avoid lumps)
- 1 teaspoon Pure vanilla extract
- 1/2 cup Pecans (toasted and finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
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2
In a large mixing bowl, sift together the cake flour, sugar, cocoa powder, baking soda, and salt. Whisk briefly to ensure the cocoa is evenly distributed.
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3
In a separate medium bowl, whisk together the oil, room temperature buttermilk, eggs, food coloring, vinegar, and vanilla until the mixture is a uniform, vivid red.
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4
Using a stand mixer fitted with the paddle attachment or a hand mixer on low speed, slowly add the wet ingredients to the dry ingredients.
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5
Increase the speed to medium and beat for about 2 minutes until the batter is smooth and well-combined. Do not overmix, as this can lead to a tough cake.
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6
Divide the batter equally between the prepared cake pans. Tap the pans gently on the counter to release any trapped air bubbles.
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7
Bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
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8
Allow the cakes to cool in their pans for 10 minutes, then carefully invert them onto wire racks to cool completely. Cooling is vital before frosting.
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9
For the frosting: In a clean bowl, beat the softened cream cheese and butter together until pale and fluffy, about 3-5 minutes.
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10
Add the vanilla extract, then gradually incorporate the sifted confectioners' sugar one cup at a time on low speed until combined, then whip on high for 1 minute.
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11
To assemble, place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top.
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12
Apply a thin 'crumb coat' of frosting over the entire cake and refrigerate for 20 minutes to set. This ensures a clean final look.
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13
Spread the remaining frosting over the top and sides of the cake. Garnish the bottom edge or top with toasted pecans if desired.
💡 Chef's Tips
Always use room temperature eggs and buttermilk to ensure the batter emulsifies properly and rises evenly. Sift your cake flour and cocoa powder to avoid tiny white or brown lumps in your beautiful red crumb. If you prefer a natural color, you can substitute the food coloring with 2 tablespoons of beet powder, though the color will be more earthy. Avoid over-baking; start checking the cake 5 minutes before the timer goes off, as red velvet can dry out quickly. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between every single cut.
🍽️ Serving Suggestions
Serve with a glass of chilled Sparkling Rosé to complement the cake's acidity. Pair with a strong cup of dark roast coffee or espresso to balance the sweetness of the frosting. Add a side of fresh raspberries or a raspberry coulis for an extra pop of tartness. Serve slightly chilled, but let the slice sit for 5 minutes at room temperature before eating for the best texture.