Directions
For the cake:
Ingredients
- 2 1/2 cups sifted cake flour
- 2 teaspoons Dutch process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 ounces red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla
For the Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter or margarine, softened
- 1 pound box confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.
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By hemingwayk
san francisco,ca
on October 30, 2012
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I have been making red velvet cakes for 4 or 5 years now and this recipe is great. You can follow or make your own changes it still will be great. I have a few changes that make this a better cake. I have also make blue velvet cakes. The icing is excellent no to sweet...I love it with a red velvet pound cake with a cream cheese glaze :
By awakino
on May 13, 2012
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I read past reviews and added extra cocoa (doubled to 4 tsp, otherwise, followed recipe. It was good but it was very crumby. Maybe I over baked? At 20 min the toothpick wasnt clean. Baked 3 more min and it was clean.
By AA5
Washington, DC
on February 19, 2012
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Per other folks' recommendations I added more cocoa powder (made it closer to 3 tbsp than 2 tsp and it was fantastic! Would heartily recommend this. Family said this one is a keeper.
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