Sylvia's Red Velvet Cake

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
8 servings
Level:
Intermediate

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 extract
  • 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
Directions
For the cake: For the frosting: 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, 1 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, combine 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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