Red velvet cake is a delicious southern tradition. It’s a bright red buttermilk cake with a hint of cocoa topped with creamy and tangy cream cheese frosting. Definitely a crowd pleaser!
What can be more southern than a red velvet cake? No matter where I go, red velvet cake has always been the number one requested dessert. Maybe it’s the sexy red or the buttermilk cake with a hint of cocoa taste, either way, it is always a hit! I personally don’t care for chocolate flavored cakes but I LOVE cream cheese frosting so that makes this cake a winner in my book.
Traditionally red velvet cake isn’t as bright as many know it to be today. It was originally made without dye and the hint of red was a result of the chemical reaction caused by the ingredients. It was also made with frosting that involved cooking on the stove, but throughout the years, there have been many interpretations.
Depending on who you ask, there’s only one way to make a “REAL” red velvet cake. I believe that a red velvet cake should always consist of buttermilk, cocoa, and vinegar but my preferences include pecans and my favorite cream cheese frosting. My husband loves it any way it comes, as long as it’s not store bought or made with box mix.
I’ve decorated this cake many different ways before and I absolutely love the contrast between the bright white and deep red. Although this recipe makes a 3 layer 8 or 9 inch cake, I decided to only make a mini one for my husband and I.
Because I’ve been dying to do a cake wrapped in chocolate, I thought, what would look cooler than a white cake wrapped in red. I made sure to ice the cake smoothly then, on a table, lay out foil about a little bigger than the circumference of the cake. I wrapped a piece of parchment paper around the cake so that it could bee the exact size. I cut the parchment paper to the height and design that I wanted. I then placed it on the foil and with melted candy melts in a sandwich bag with a snipped tip, I randomly swirled designs on the paper.
Once the melts are almost dry, carefully wrap the parchment paper around the cake, making sure to line it up with the bottom of the cake. When you have gently pressed the chocolate or melts into the frosting, slowly and carefully begin to pull away the parchment paper and you will have a chocolate wrapped cake.
Just because it’s almost Valentine’s day, I decided to cut out a heart and repeat the process for the topper. One of my mistakes in some areas was not building the chocolate up enough so make sure not to have too many thin areas and it should turn out beautifully.
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cocoa powder
- 1 1/3 cups vegetable oil
- 1 cup buttermilk (room temp)
- 2 large eggs (room temp)
- 2 tbsp red food coloring (1oz)
- 1 tsp vinegar
- 1 tsp vanilla extract
- Cream Cheese Frosting
- Pecans (optional)
- Preheat oven to 350 degrees. Grease and flour 3 8 or 9 inch cake pans and set aside.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, mix together buttermilk, eggs, food coloring, vinegar, and extract. Slowly add dry ingredients until just combined.
- Evenly distribute batter into cake pans. Bake for 30-33 minutes until inserted toothpick comes out clean.
- Cool and frost.
- 16 oz cream cheese (cold)
- 12 tbsp softened butter
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 7 cups powdered sugar
- Cut cream cheese into cubes and beat on high until smooth making sure to scrape sides of the bowl. Add butter and cream together until smooth for about 2 minutes.
- Add extract and lemon juice. Mix well.
- Slowly mix in powdered sugar until light and fluffy for about 3 minutes.
- Frost cake.
- If making a 6 inch cake, cut recipe in half.