If you are dying to know how to make Ashley Mac’s famous red velvet cake~I’ve got the REAL recipe for you to make at home in your own kitchen!
This recipe for Ashley Mac’s red velvet cake is the best one I’ve found. Ever. Ashley Mac’s is a very popular dining spot in Birmingham, Alabama. The red velvet and strawberry cakes sold there are wildly popular.
What IS red velvet cake, anyway?
Red velvet cake is a popular dessert, especially in the South and during the holiday season. It gets its lovely hue from red food coloring, and it gets a subtle chocolate flavor from cocoa. It is usually baked in layers and adorned with cream cheese frosting (or buttercream).
What does red velvet cake taste like?
Buttermilk and vinegar give red velvet cake a slightly acidic/tangy flavor that is pleasantly balanced by the sweetness of the frosting. The mild cocoa flavor is very subtle and not overtly “chocolate” tasting.
How is red velvet cake different from chocolate cake?
Chocolate cake is more intense in its cocoa flavor; red velvet cake is more tangy and rich due to the buttermilk and vinegar. Red velvet cake is unique, delicious, and a true pleasure to the palate.
This red velvet cake recipe can be found in Birmingham’s Best Bites, a compilation of some of the most famous and loved recipes in the Magic City (and my home town).
Make ahead: The cake layers can be made ahead and frozen, separated by parchment paper, for several weeks. When ready to frost, remove layers and let thaw slightly, then frost while still somewhat frozen. This reduces crumbs and makes icing much easier.
If you live in Birmingham, you should definitely make a trip to Ashley Mac’s for lunch (the quiche and salad are my fave) and of course, a slice of cake for dessert. You won’t regret it! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
RED VELVET CAKE
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs
- 3 (1 oz) containers red gel icing color such as Wilton
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 TB natural unsweetened cocoa powder
- 1 tsp salt
- 1 cup whole buttermilk
- 2 tsp distilled white vinegar
- 1 1/2 tsp baking soda
CREAM CHEESE FROSTING
- 2 (8-ounce) pkgs cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups confectioner's sugar
- 2 tsp vanilla extract
- Preheat oven to 350 degrees.
- Spray 3 or 4 (9-inch) round cake pans with flour baking spray (Baker's Joy).
- Line pans with parchment paper; spray again, and set aside.
- In large bowl, beat sugar & oil with electric mixer until well blended; scrape sides of bowl.
- Add eggs, beating at low speed until blended well.
- Add gel icing color and vanilla, mixing until color is even.
- In a medium bowl, sift together flour, cocoa & salt.
- Add flour mixture to oil mixture in 3 batches, alternating with buttermilk (begin & end with flour).
- In a small bowl, combine vinegar & baking soda, stir to blend, and immediately add to batter.
- (Do not combine vinegar & baking soda until just before adding to batter).
- Mix batter briefly to blend all ingredients well.
- Divide batter evenly amongst prepared cake pans.
- Bake until toothpick inserted into center comes out clean, approximately 25 minutes.
- Let layers cool before turning onto rack. Cool layers completely or freeze before frosting.
CREAM CHEESE FROSTING
- In large bowl, beat cream cheese on medium speed until smooth.
- Add butter; beat until smooth.
- Slowly add confectioner's sugar, mixing until smooth.
- Stir in vanilla.
- Spread between cake layers and on top and sides of cake.
Icing frozen layers is easier and results in less crumbs.
Amount Per Serving Calories 437 Total Fat 28g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 18g Cholesterol 46mg Sodium 241mg Carbohydrates 46g Fiber 1g Sugar 33g Protein 3g