If you’re looking for the perfect Red Velvet Cake recipe, look no further than Paula Deen’s classic. This delicious cake will be a hit with everyone who tastes it!

Ingredients:

2 1/2 cups sifted self-rising flour
2 tablespoons cocoa
1 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs, beaten
1 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons red food coloring
Cream Cheese Frosting (see recipe)

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans.
Sift together the flour, cocoa, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
Add the sifted ingredients to the creamed mixture alternately with the buttermilk. Beat until combined. Stir in the red food coloring.
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
To assemble the cake, place one layer on a plate, spread with Cream Cheese Frosting, and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Enjoy!

Nutritional Information:

Tips, Notes, & Serving Suggestions:

For an extra-moist cake, wrap the cooled layers in plastic wrap and store in the refrigerator for a few hours before frosting.
This cake is best served at room temperature.
Serve with a dollop of freshly whipped cream and a sprinkle of chopped pecans.

Frequently Asked Questions:

Can I make the cake ahead of time?
Yes, you can make the cake layers up to a day in advance. Store them in an airtight container once cooled. The frosting can also be made ahead of time and stored in the refrigerator until ready to use.
Can I freeze the cake?
Yes, you can freeze the cake for up to 3 months. Wrap the layers tightly in plastic wrap and store in an airtight container. Thaw in the refrigerator overnight before frosting and serving.

Recipe #2: Red Velvet Layer Cake with Chocolate Cream Cheese Frosting

This Red Velvet Layer Cake with Chocolate Cream Cheese Frosting is sure to wow your guests! It’s a delicious twist on the classic Red Velvet Cake recipe from Paula Deen.

Ingredients:

3 cups sifted self-rising flour
3 tablespoons cocoa
1 teaspoon salt
1 1/2 cups butter, softened
3 cups sugar
6 eggs, beaten
1 1/2 cups buttermilk
2 teaspoons vanilla extract
3 tablespoons red food coloring
Chocolate Cream Cheese Frosting (see recipe)

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
Sift together the flour, cocoa, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
Add the sifted ingredients to the creamed mixture alternately with the buttermilk. Beat until combined. Stir in the red food coloring.
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
To assemble the cake, place one layer on a plate, spread with Chocolate Cream Cheese Frosting, and top with the second layer. Repeat with the third layer. Frost the top and sides of the cake with the remaining frosting. Enjoy!

Nutritional Information:

Tips, Notes, & Serving Suggestions:

For an extra-moist cake, wrap the cooled layers in plastic wrap and store in the refrigerator for a few hours before frosting.
This cake is best served at room temperature.
Garnish with mini chocolate chips and a sprinkle of chopped pecans.

Frequently Asked Questions:

Can I make the cake ahead of time?
Yes, you can make the cake layers up to a day in advance. Store them in an airtight container once cooled. The frosting can also be made ahead of time and stored in the refrigerator until ready to use.
Can I freeze the cake?
Yes, you can freeze the cake for up to 3 months. Wrap the layers tightly in plastic wrap and store in an airtight container. Thaw in the refrigerator overnight before frosting and serving.

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