• Jackie Brubaker

Reluctant Housewife: Traditional Southern Red Velvet Cake

Updated: Mar 21, 2019

Ah, Valentines Day is among us and I couldn't think of a better way to spend it then with a huge honkin' piece of traditional southern red velvet cake. Now, I had never made one of these masterpieces before. The cake that took the world by storm. Yes, that one? I had only attempted to make a gluten free version for a friends wedding, that alas, I couldn't make. I was traveling for work in Europe. *a tiny violin plays for no one here*. So, all of these years later, much after the craze has stopped, but the love has not for this famous cake I thought it was time to get to making one. It's red and it's Valentines Day, need I say more?

Let me tell you I was not disappointed nor were the people in my life that DEVOURED this amazing cake. The cake itself isn't over sweet, which makes eating a slice in less than 20 seconds seem less than fulfilling and starting in on a second slice not shameful at all and rather fitting since the first one went down so quickly. The frosting isn't too chalky as some red velvet cake frostings can be. Rather it's creamy and the beautiful sour notes of the cream cheese come through with just the right amount of sweetness. Let me tell you, I had more than one person tell me this was one of the best cakes they've ever had and to please, PLEASE, to not make it again for fear they would gain twenty pounds by the end of the week. I took this all as a compliment. It IS that good.

For whoever you make this decadent cake for, be it a special someone or yourself, you will not be disappointed. I'm scared to try this cake again for fear that I will also have to join a cake support group after it's all over. Enjoy at your own risk!

Watch the Reluctant Housewife episode here and grab the recipe below!


Reluctant Housewife

Traditional Southern Red Velvet Cake

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 Tablespoons unsweetened, cocoa powder

2 cups sugar

1 cup vegetable oil or canola

2 eggs

1 cup buttermilk

2 teaspoons vanilla extract

1-2 oz. red food coloring, more or less depending on how deep you want the color

ó cup plain hot coffee, prepared (don't skip this ingredient)

1 teaspoon white distilled vinegar

Preheat your oven to 325 degrees.

Generously grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt.

Then in a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Then stir in the coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at a time, I like to do it in thirds, until combined. Don't over mix as this will make your cake heavy.

Pour the batter evenly into each pan and bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. This cake stays warm for a long time. I let it cook on a cooling rack and then put it in the freezer until it was cooled completely.

Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. Frost the cake in between each layer, on top and on the sides and devour!

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