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Sweet roll red velvet cake is the perfect blend of Southern charm and rich, velvety goodness. This beginner-friendly recipe brings the classic red velvet cake to life with a simple yet delicious twist. Whether you’re new to baking or just looking to create a show-stopping dessert, this step-by-step guide will help you craft a cake that’s sure to impress your family and friends. With its light and fluffy texture and a unique frosting that’s easy to whip up, this red velvet cake is a must-try for any occasion.
Southern Red Velvet Cake
Course: Desserts u0026 SweetsCuisine: SouthernDifficulty: EasyServings
16
servingsPrep time
20
minutesCooking time
25
minutesCalories
390
kcalIngredients
- Cake:
½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter-flavored extract
3 tablespoons cocoa powder
½ ounce red food coloring
2 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
- Frosting:
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
½ cup butter
1 cup white sugar
½ cup shortening
2 teaspoons vanilla extract
2 teaspoons butter-flavored extract
Directions
- 1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 10-inch round pans to prevent sticking.
- In a large mixing bowl, cream together ½ cup of shortening and 1 ½ cups of sugar until the mixture is light and fluffy. Beat in the eggs, one at a time. Add 1 teaspoon of vanilla extract and 1 teaspoon of butter-flavored extract for added richness.
- In a small bowl, mix 3 tablespoons of cocoa powder with the red food coloring to make a paste. Add this to the shortening mixture and blend well.
- Alternate adding the 2 ½ cups of flour and 1 cup of buttermilk to the batter, mixing gently until just combined.
- In another small bowl, mix 1 teaspoon of salt, 1 teaspoon of baking soda, and 1 tablespoon of vinegar. The mixture will fizz; fold it into the batter carefully to ensure an even texture.
- 2. Bake the Cake:
- Pour the batter evenly into the prepared pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
- 3. Make the Frosting:
- In a small skillet, cook 3 tablespoons of flour, ½ teaspoon of salt, and 1 cup of milk over low heat. Stir constantly until the mixture thickens, then let it cool completely.
- In a separate bowl, cream together ½ cup of butter, 1 cup of sugar, and ½ cup of shortening until smooth.
- Add 2 teaspoons of vanilla extract and 2 teaspoons of butter-flavored extract. Then, slowly mix in the cooled flour mixture until the frosting is smooth and fluffy.
- 4. Assemble the Cake:
- Once the cakes are completely cool, spread a generous layer of frosting between each layer of cake and on the top and sides.
- Enjoy your Southern Red Velvet Cake with family and friends!
Notes
- Tip for Beginners: Don’t rush the cooling process; it’s key to a perfect cake. Also, when folding the vinegar mixture into the batter, be gentle to keep the cake light and airy.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Dessert cookie candy cake, Southern red velvet style, is a sweet roll cotton candy treat that’s hard to resist. This recipe takes the traditional red velvet cake and makes it accessible for any baker, even if you’re just starting out. With its beautiful red hue and delectable flavor, it’s the perfect dessert to share. Sweet roll cotton candy powder jujubes—this cake is love at first bite. Enjoy the experience of baking and savoring this classic Southern delight!
