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 extract
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, 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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By Nana211grands
Denair, CA
on February 11, 2012
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I made this cake twice during the Christmas holidays, once in January for a friend's birthday and yesterday for my husband for Valentine's Day. It is a wonderful recipe, moist and delicious. I will caution to say to equally divide the batter in the pans so as not to over bake one. I ended up baking them for 25-26 minutes. Otherwise, I follow the directions exactly with great results. It is a very pretty cake, too!
By Mississippi Grl
Houston, TX
on March 06, 2011
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This cake has little flavor and was very dry based on my standards. I modified the recipe and added more cocoa as some of the other reviewers recommended but it still lacked flavor. I love Emeril's recipes but this one is not up to standard. The boxed red velvet cakes are moisture and have more flavor than this one.
By belinda723_11627261
Buffalo, NY
on January 29, 2011
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Hello I tried this recipe; and I loved it. This recipe is so simple, and I like simplicity. It is a must try. Enjoy. For the coloring I used red foo coloring paste. I bought it from a bakery warehouse. 2 oz. was to much. 1 oz work much better with this red paste. but it is all good.
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