Southern red velvet cake
Serve this cake in a jar to your guests and watch them disappear! Make this delicious red velvet cake frosted with cream cheese and pecan frosting and you won't regret it.
SERVES
2
Ingredients
Red Velvet Cake
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 3 large eggs, room temperature
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 cup buttermilk
- 2 (1-ounce) bottles red food coloring
Frosting
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, room temperature
- 1 (8-ounce) package cream cheese, room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Directions
Cake
- Preheat the oven to 325° F.
- Generously grease and flour two nine-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla, and red food colouring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate).
Frosting
- Frost the cake with cream cheese frosting when the cakes have cooled completely
Jars
- Use a rubber a spatula to scoop the desired amount of whipping cream into your piping bag with tip.
- Pipe the whipping cream in a circular motion at the bottom of the jar.
- Top the whipping cream with pieces of the leftover Red Velvet Cake. Repeat these two steps until the whipping cream is at the top of the jar.
- Sprinkle half a teaspoon of cake crumbs on top of the whipping cream and drizzle with the chocolate ganache. Serve and enjoy!
