Red Velvet Cake
Spectacular chocolate cake with outrageous red velvet flavor and a luscious cream cheese frosting with pecans. This cake is great for Valentine's Day, Christmas, and special occasion desserts.
Ingredients
RED VELVET CAKE:
- 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups sugar
- 1 tsp. baking soda
- 1 tsp. cocoa
- 2 large eggs
- 1 1/2 cups canola oil
- 1 tsp. vanilla extract
- 1 oz. bottle red food coloring 1 fluid ounce
- 1 cup buttermilk or soured milk (see note below)
CREAM CHEESE FROSTING:
- 8 oz. pkg. cream cheese softened
- 1 stick unsalted butter softened
- 16 oz. powdered sugar
- 1 cup chopped pecans or walnuts
- 1 tsp. vanilla extract
Instructions
RED VELVET CAKE:
- Mix flour sugar, soda and cocoa with oil.
- Add the rest of the ingredients and mix well.
- Bake in oven at 350° for 30-35 minutes in 3 9” greased and floured baking pans.
- Vary time if using only 2 layers or oblong pan).
CREAM CHEESE FROSTING:
- Soften cream cheese and butter.
- Mix all ingredients together and spread on cooled cake.
Notes
NOTE: Double icing recipe if you want an extremely rich cake.
NOTE: This will not be enough icing for 3 layers, only for oblong or 2 layers.
NOTE: If you want to decorate the top of the cake, don't stir the nuts into the icing. Press them into the side instead and decorate the top as desired.
NOTE: I chose to leave the nuts off the icing for these pictures.
NOTE: To make buttermilk, measure regular milk into a glass measuring cup. Add 2 tbsp. white vinegar or lemon juice. Allow mixture to sit out about 5 minutes before using.
NOTE: Preparation time does not include time required to decorate cake with roses, trim and beads.
NOTE: While my cake layers took 35 minutes to bake, the original recipe states that the layers should be done after 20 minutes. Check oven, your cakes may be done more quickly than mine.
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