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Red Velvet Cake

Classic red velvet with cream cheese pecan frosting — from Karen Duncan Hitt

Section
Desserts · Cakes
Source
Karen Duncan Hitt
Oven
350°F
Pan
Three 9-inch rounds

Ingredients

Cake

  • 2½ cups plain flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp cocoa
  • 2 eggs
  • 1 (1 oz) bottle red food coloring
  • 1 tsp vinegar
  • 1 tsp vanilla
  • 1½ cups cooking oil
  • 1 cup buttermilk
  • 1 Tbsp baking soda

Cream Cheese Frosting

  • 1 (8 oz) pkg cream cheese, softened
  • 1 stick butter (Karen uses butter)
  • 1 tsp vanilla
  • 1 lb confectioners' sugar
  • ⅓ to 1 cup broken or chopped pecans (optional)

Directions

  1. Preheat oven to 350°F. Grease and flour three 9-inch cake pans.
  2. Sift together flour, sugar, salt, and cocoa.
  3. Mix together oil, eggs, and food coloring. Add buttermilk and vanilla. Blend in the red food coloring.
  4. Finally, mix vinegar and baking soda together in a small bowl (it will foam) and add to batter. Mix well.
  5. Pour into pans and bake for 30 to 35 minutes. Cool. Frost with cream cheese frosting.
  6. For frosting: beat cream cheese and butter together. Add confectioners' sugar and vanilla, beat until smooth. Fold in pecans if desired.
From: Karen Duncan Hitt.