Red Velvet Cake
Source of Recipe
NET
List of Ingredients
Red Velvet Cake
For the Cake:
1 tbsp. butter
2 1/2 cups plus 12 tbsp.
cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar
For the Frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 cups confectioners’ sugar
1 1/2 cups chopped pecans
For the cake: Preheat oven to 350°. Grease three 8” round cake pans
with butter. Dust with 2 tbsp. of the fl our and set aside. Sift remaining flour, sugar, baking soda, cocoa, and salt into a bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a bowl with an electric mixer until combined. Add dry ingredients and beat until smooth, 1–2 minutes. Divide batter evenly between pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each comes out clean, 25–30 minutes. Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a rack. Let cakes cool. For the frosting: Beat cream cheese, butter, and vanilla in a bowl withan electric mixer until well combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes. Put 1 cake layer on a cake plate; spread one-quarter of frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and sides with the remaining frosting. Press pecans into sides of cake.Recipe
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