This recipe for Red Velvet Cake from Ashley Mac’s makes a showstopper of a dessert and the best red velvet cake I’ve ever eaten.
This recipe for Ashley Mac’s red velvet cake is the best I’ve ever made (and I’ve made many versions throughout the years). Ashley Mac’s is a very popular dining spot with 3 locations in Birmingham. Everything there is to die for delicious, and the cakes are outstanding. To learn more about this savvy eatery, visit www.ashleymacs.com.
This red velvet cake recipe can be found in Birmingham’s Best Bites cookbook, a compilation of some of the most loved dishes from the Magic City.
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 can buy this cake at Ashley Mac’s, but if you enjoy cooking, give this recipe a try. I’d love to hear from you if you make this, so please leave comments. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Family Savvy
This Red Velvet Cake is Ashley Mac's recipe and is the best I've ever eaten!
30 min
25 min
55 min
Save RecipeIngredients
- RED VELVET CAKE:
- 11/2 cups sugar
- 11/2 cups vegetable oil
- 2 large eggs
- 3 (1 oz) containers red gel icing color such as Wilton
- 1 tsp vanilla extract
- 21/2 cups all-purpose flour
- 2 TB natural unsweetened cocoa powder
- 1 tsp salt
- 1 cup whole buttermilk
- 2 tsp distilled white vinegar
- 11/2 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
Instructions
- RED VELVET CAKE:
- 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.
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