Recipe Appetizing Southern Red Velvet Cake

Southern Red Velvet Cake ~ Happy Cooking - at this moment is being sought after by many user around us, one of them is Buddy. They already are get used to to take advantage of internet on gadget to find information to be used insight. Therefore We give Information related Southern Red Velvet Cake is could our make it inspiration.

we can cook Southern Red Velvet Cake to take advantage of 18 ingredient 23 step. this is it step by step for make it.

The ingredients and seasoningsu for cooking Southern Red Velvet Cake

1. You need to prepare Cake.
2. capable need to provide too 1 vegetable oil, for the pans.
3. You need 2 1/2 cup flour.
4. You need 1 1/2 cup sugar.
5. capable need to provide 1 tsp baking soda.
6. You need 1 tsp fine salt.
7. You need to prepare 1 tsp cocoa powder.
8. capable need to provide 1 1/2 cup vegetable oil.
9. Also add 1 cup buttermilk, at room temperature.
10. capable need to provide 2 large eggs, at room temperature.
11. Please buddy prepare 2 tbsp red food coloring, 1 ounce (whole bottle).
12. Buddy also needs 1 tsp white distilled vinegar.
13. Please buddy prepare 1 tsp vanilla extract.
14. Buddy also needs Icing.
15. Please buddy prepare 1 lb cream cheese, softened.
16. capable need to provide too 4 cup sifted confectioner's sugar.
17. Please buddy prepare 2 stick unsalted butter (1 cup).
18. Please prepare 1 tsp vanilla extract.

The Instructions how to cook Southern Red Velvet Cake

1. Preheat the oven to 350°F..
2. Lightly oil and flour three 9x1 1/2" round pans..
3. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder..
4. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla..
5. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed..
6. Divide the cake batter evenly among the prepared cake pans..
7. Place the pans in the oven evenly spaced apart..
8. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans and a toothpick inserted in the center comes out clean, about 30 minutes..
9. While the cakes are baking, make the icing..
10. In a standing mixer fitted with the paddle attachment, or with a handheld electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated..
11. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula.).
12. Reduce the mixer speed to low..
13. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally)..
14. Story in the refrigerator until somewhat stiff before using..
15. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans..
16. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded sides up; let cool completely..
17. Frost the cake..
18. Place 1 layer, rounded side down, in the middle of a rotating cake stand..
19. Using a palette knife or offset spatula, spread some of the cream cheese frosting over the top of the cake. (Spread enough to make 1/4" to 1/2" layer.).
20. Carefully set another layer on top, rounded side down, and repeat..
21. Top with the remaining layer and cover the entire cake with the remaining frosting..
22. OPTIONAL: Sprinkle the top with toasted pecans..
23. http://m.foodnetwork.com/recipes/23379.

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