Southern Red Velvet Cake

Southern Red Velvet Cake

Prep Time: 10 minutes

Cook Time: 30minutes

Total Time: 40 minutes


  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 1 1/2 tbsp white vinegar
  • red food coloring


  1. Preheat the oven to 350 F, then butter and line two 8" round cake pans with parchment or place liners in cupcake pans for 2 dozen (24) cupcakes.
  2. In a measuring cup, combine the buttermilk and vinegar. Set aside.
  3. Cream together the butter and sugar until light and fully, then add the eggs, one at a time, scraping the bowl after each addition. Stir in the sour cream and vanilla extract.
  4. Sift together the flour, baking soda, salt, and cocoa in a separate bowl.
  5. Add the half the flour mixture to the butter, then half buttermilk. Repeat, and stir all ingredients are just combined. Stir in the red food coloring.
  6. Pour into your prepared cake pans or use a medium cookie scoop to place batter into your lined cupcake pans.
  7. Bake 18-24 minutes for cupcakes or 25-30 minutes for cake, until a tester inserted in the center of the cake (or a middle cupcake) comes out clean.
  8. Allow the cake to set 10 minutes in the pan before inverting onto a cooling rack to cool completely before decorating. You may also double wrap the slightly warm layers in plastic wrap and freeze for up to two months.

Hope You Enjoy

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