“A delicious Red Velvet Cake”
READY IN:
1hr 30mins
YIELD:
1 2 layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake: Cream together butter, sugar, and eggs. Beat until fluffy.
  2. Make a paste with vinegar and cocoa. Add to the fluffy mixture of butter, sugar, and eggs. Mix.
  3. Sift together flour, salt, and baking soda. Mix in a little at a time to the fluffy mixture until you have added it all.
  4. Mix in a little buttermilk at a time until you have added it all. Mix in vanilla and red food coloring last.
  5. Grease and flour 2 8 in cake pans. Makes a 2 layer cake.
  6. Bake at 350 for about 30 minutes or until a toothpick inserted into the middle comes out clean.
  7. Flip upside down onto wire racks to cool.
  8. Icing: Cream together cream cheese and butter or margarine.
  9. Add vanilla and mix.
  10. Add salt and mix.
  11. Slowly add confectioners sugar or 10x sugar a little at a time until you have it all incorporated. Keep mixing. This is easier if you have a stand mixer as it takes a long time of mixing to completely dissolve all of the sugar. If you have not mixed enough, it will taste like powdered sugar.
  12. Add the chopped pecans last and mix.
  13. While the cakes are still cooling, put the icing in the fridge.
  14. After the cakes are cool, flip over one layer on to a plate or pie plate. Ice the top of this layer generously. Set the second layer on top of the iced layer. The part of the cake that was touching the wire racks should be the part of the layers that are facing the middle.Finish icing. Refrigerate to firm up the icing.

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