Dive into the world of classic Southern baking with Missy’s Red Velvet Cake, a recipe that promises to deliver not just a cake, but an experience. This cake is a celebration of color, texture, and taste, with its striking red hue, velvety texture, and a decadent cream cheese frosting that’s studded with pecans. Whether it’s for a special occasion or a weekend treat, this cake is sure to be a showstopper. Here’s how to make it:
Ingredients:
For the Cake:
- 3 large eggs, at room temperature
- 2 cups granulated sugar
- 1 teaspoon butter-flavored Crisco
- 2 ounces red food coloring
- 2 tablespoons unsweetened cocoa
- 1 cup unsalted butter, softened
- 2 1/2 cups cake flour (like Swan’s Down), sifted three times
- 1 1/4 teaspoons salt
- 1 cup buttermilk (homemade or store-bought)
- 1/2 teaspoon plus a pinch of baking soda
- 1 1/4 tablespoons vinegar
For the Frosting:
- 0.75 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup pecans, chopped (optional)
- 8 ounces cream cheese, softened
- 1 pound confectioners’ sugar, sifted
- 1 teaspoon clear vanilla extract
Directions:
- Start by preheating your oven to 350°F. Prepare two 9-inch cake pans by spraying them with baking spray or greasing and flouring them. Set these aside as you make your batter.
- Using an electric mixer on medium speed, beat together the eggs, shortening, and sugar until the mixture is light and fluffy. Stir in the red food coloring and cocoa, then add the butter and mix until well combined.
- In a separate bowl, sift together the cake flour and salt three times to ensure it’s light and aerated. Gradually add this to the creamed mixture, alternating with the buttermilk, and mix until just combined.
- In a small bowl, dissolve the baking soda in vinegar, then fold this fizzing mixture into the batter until it’s fully incorporated.
- Divide the batter evenly between the prepared pans and bake for about 20 minutes, or until the cake springs back when lightly touched. Allow the cakes to cool completely on wire racks before frosting.
- For the frosting, beat the butter, vanilla, and cream cheese together until smooth. Reduce the mixer speed and slowly add in the sifted confectioners’ sugar until you have a smooth and creamy frosting. If you’re using pecans, fold them in last.
- Once the cakes are cool, spread a generous layer of frosting between the layers, then cover the top and sides. The pecans add a delightful crunch, but the cake is just as heavenly without them.
Closing Thoughts:
Missy’s Red Velvet Cake is more than just a dessert; it’s a slice of tradition that brings warmth and joy to any table. It’s a cake that invites you to take a moment, savor the flavor, and enjoy the sweetness of life. So, bake with love, serve with pride, and enjoy every single bite