Learn how to make my family’s recipe for Classic Red Velvet Cake. It’s truly a southern classic with homestyle pecan-cream cheese frosting. Get the step-by-step instructions complete with video tutorial.
If you’re a regular visitor here, you know there’s no shortage of red velvet cake recipes on this blog. There’s last year’s Red Velvet Trifles. The many layered Red Velvet Smith Island Cake. And from deep in the archives, the heart-shaped Heritage Red Velvet Cake. So, why another? This one is from my dad’s side of the family, from my Aunt Alice. It is the quintessential red velvet, of deep red hue and so incredibly moist. It feels even more southern than all the others I’ve made. Because it has a healthy helping of chopped pecans stirred right into the cream cheese frosting.
You may remember my Aunt Alice’s original German Chocolate Cake recipe (see here). She’s so generous with her recipes. When I asked for the German Chocolate Cake recipe, she also offered her best red velvet cake. I jumped at the offer!
“I have a delicious Red Velvet Recipe by Willard Scott that I use and everyone says it is the best. Have been using this recipe for years and everyone loves it.”
-Aunt Alice
This one is so good. Soft texture, light buttermilk tang, luscious cream cheese frosting – every single thing you’d want in a classic red velvet cake. She mentions the recipe is from Willard Scott, who was a weatherman on NBC’s Today show for 35 years. He wrote a cookbook that details his travels across America. This recipe originates from that book, discovered at one of his stops at the Florida restaurant, The Bubble Room.
For the Batter
I’ve made one change in the batter recipe, and that’s the type of flour used. The original recipe calls for self-rising flour. I’ve re-written that part of the recipe for the use of all-purpose flour and the required leavens + salt. Outside of the south, it seems that few home bakers keep self-rising flour on hand. Directions for using the self rising flour will be in the recipe notes, if you choose to use it instead.
Either way – this batter is so easy to make! It comes together easily with a hand mixer. (See the recipe notes for my red food color preferences and recommendations.) Divide between three 8 or 9 inch pans. I prefer the 8-inch pans because the layers are slightly fluffier.
Bake and Cool
Bake for 25-30 minutes, or until a toothpick tester inserted near the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Pecan Cream Cheese Frosting
Talk about a southern trifecta:cream cheese, butter, and pecans. You can’t miss! Combine the cream cheese and butter in a large mixing bowl and cream together until smooth. (A hand mixer is fine here, too!) Add the confectioners’ sugar and whip until fluffy. I like to add a little vanilla extract at this point, but it’s optional, because it’s not in the original recipe.
Fill and Frost
Fill the cake layers with the frosting and apply more to the sides and top of the cake. The pecans in the frosting call for big, swooping homestyle swirls. I attempted a crumb coat, but there was no need. Just go ahead and pile it on!
Decorate
I topped the cake with a ring of pecans around the top edge – which can be optional. But it’s a nice touch, and gives a cue to what kind of nuts are swirled into the cream cheese frosting.
Look at that slice! It’s such a beautiful cake for the holidays – and again – not very hard to make! And who doesn’t love a delicious homestyle cake on the Thanksgiving or Christmas menu? It’s the first to disappear, I tell ya!
This Classic Red Velvet Cake recipe has even more southern flavor with chopped pecans stirred right into the cream cheese frosting. It has a soft, velvety interior with vivid red hue, and that buttermilk tang which is the hallmark of any good red velvet cake. This recipe was given to me by my Aunt Alice, who is an excellent baker and cook. It originated from The Bubble Room restaurant on Captiva Island, Florida, and was published via Willard Scott’s All-American Cookbook.I’ve altered the recipe very slightly – in place of the original recipe’s self-rising flour, I’ve adapted it to use all-purpose flour (with the required leavens and salt). I’ve also added a splash of vanilla extract to the cream cheese frosting, and decorated the top of the cake with more pecans.
2oz.liquid red food colorsee notes for using gel food color
2 1/2cupsall-purpose flour
Cream Cheese Frosting
1/3lb.unsalted buttersoftened (1 1/3 sticks)
10oz.cream cheesesoftened
4cupsconfectioner’s sugara 1 lb. box
1teaspoonvanilla extract
2cupschopped pecans*see recipe notes
Optional toppings
16-18wholepecan halves
2tablespoonschopped pecans
Cake layers
Preheat the oven to 350 degrees F.
Grease three 8-inch or 9-inch round cake pans and line the bottoms with parchment rounds. Set aside.
In the bowl of an electric mixer, add the oil, eggs, buttermilk, vanilla extract, and vinegar. Beat on medium-low until well combined. Mix in the sugar.
Sift in the cocoa powder; mix. Add the salt; mix again. With the mixer running, add the baking soda. Beat until combined. Mix in the red food color.
Add the flour all at once and mix on low speed until combined, about 2 minutes. Scrape down the bowl and mix again briefly until a consistent red batter is achieved.
Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick tester comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Cream cheese frosting
Combine the butter and cream cheese in the bowl of an electric mixer. Cream together until smooth, about 2 minutes. Mix in the confectioners’ sugar. Add the vanilla extract and beat until fluffy. Fold in the pecans.
Fill and frost the cooled cake layers, making big sweeping swirls on the exterior.
Optional toppings
While the frosting is still unset, arrange pecan halves on the top edge of the cake in a zig-zag pattern (or a continuing M or W pattern). You could also place them in a straight line.
Sprinkle chopped pecans around the top edge, filling in any gaps between the pecans.
Refrigerate the cake until the frosting firms, then cover with plastic wrap. Bring the cake to room temperature before serving. Store leftovers in the refrigerator.
Self-Rising Flour: If you’d rather use self-rising flour, like the original recipe calls for, omit the AP flour, baking soda, and salt. Replace with 2 1/2 cups of self-rising flour. Cocoa Powder Content: The end result of the color of this cake largely depends on the amount of cocoa powder used. In researching this cake further, two publications have different amounts of cocoa. The one my aunt gave me was from a 1986 Redbook article, and has just 1 teaspoon of cocoa powder. Another had 1 1/2 tablespoons of cocoa powder. As written with the 1 1/2 tablespoon value, your cake will have a deep red color as pictured. But you can opt for the 1 teaspoon version, and get a bright Christmas red color. Add up to 2 tablespoons for a rich darker red. Liquid Red Food Color: The 2 oz. of liquid red food color called for in this cake equals to about 4 tablespoons. Most red velvet cake recipes call for 1 oz. which, in my experience is plenty. But you must have a strong red food color. Durkee brand is what I use and recommend, far as liquid food color goes. Gel Red Food Color: Overall I prefer using gel food color in most of my baking for its concentrated color. A little goes a long way. Gel food color can be used by adding it a little at a time, until a vivid red color is achieved. For this recipe I used just a touch more than 1/2 tablespoon. Since color intensity can vary from brand to brand, begin with a small amount. After mixing in the flour, if the end result isn’t your idea of the perfect red velvet then you can simply mix in more gel food color at the end. It doesn’t have as much water content as liquid color, so your batter won’t curdle or break. Chopped Pecans in the Frosting: The original recipe had two published amounts for pecans in the frosting. The one my aunt sent me has 2 cups, another version only calls for 1 1/2. No Pecans? No Problem! If you prefer your red velvet cake pecan-free, just omit them. Your end result will be a no-frills classic red velvet cake. Special thanks to my Aunt Alice Welch Crutchfield for giving me her best red velvet cake recipe.
