Southern red velvet cake

By Andre Peynado
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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

Jars

  • Two 8 oz clear jars
  • One 12" piping bag
  • One 1.5" star tip
  • Bowl of whipping cream
  • 2 tablespoons chocolate ganache, for garnishment

Directions

Cake 

  1. Preheat the oven to 325° F. 
  2. Generously grease and flour two nine-inch round cake pans. Set aside. 
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside. 
  4. In a large bowl, combine the sugar and vegetable oil. 
  5. Mix in the eggs, buttermilk, vanilla, and red food colouring until combined. 
  6. Stir in the coffee and white vinegar. 
  7. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin) 
  8. Pour the batter evenly into each pan. 
  9. 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. 
  10. Let pans cool on a cooling rack until the pans are warm to the touch. 
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. 
  12. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate). 

Frosting 

  1. Frost the cake with cream cheese frosting when the cakes have cooled completely

Jars 

  1. Use a rubber a spatula to scoop the desired amount of whipping cream into your piping bag with tip. 
  2. Pipe the whipping cream in a circular motion at the bottom of the jar. 
  3. 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. 
  4. Sprinkle half a teaspoon of cake crumbs on top of the whipping cream and drizzle with the chocolate ganache. Serve and enjoy! 

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