Red Velvet Cake II

Red Velvet Cake II
  • PREP TIME
    30 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    12 People
  • VIEWS
    352

A vibrant crimson cake adorned with a luscious cream cheese frosting, destined to be the centerpiece of your festive celebrations.

Ingridients

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Nutrition

  • Carbohydrate
    86 g
  • Cholesterol
    73 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    12 g
  • Sodium
    579 mg
  • Sugar
    66 g
  • Fat
    37 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a large mixing bowl, combine the granulated sugar, vegetable oil, and eggs. Beat until light and fluffy. (3 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a separate bowl, whisk together the buttermilk, red food coloring, and distilled white vinegar. (2 minutes)

Image Step 04
04 Step

Recipe View 1 mins In another bowl, add the baking soda to the self-rising flour and whisk to combine. (1 minute)

Image Step 05
05 Step

Recipe View 5 mins Gradually add the dry flour mixture and the buttermilk mixture alternately to the sugar mixture, beginning and ending with the flour. Mix until just combined; do not overmix. (5 minutes)

Image Step 06
06 Step

Recipe View 1 mins Stir in 1 teaspoon of vanilla extract into the batter. (1 minute)

Image Step 07
07 Step

Recipe View 2 mins Divide the batter evenly among the prepared cake pans. (2 minutes)

Image Step 08
08 Step

Recipe View 25 mins Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. (20-25 minutes)

Image Step 09
09 Step

Recipe View 10 mins Remove from the oven and let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Image Step 10
10 Step

Recipe View 3 mins While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. (3 minutes)

Image Step 11
11 Step

Recipe View 5 mins Gradually add the confectioners' sugar, beating until well combined. Stir in 1 teaspoon of vanilla extract. (5 minutes)

Image Step 12
12 Step

Recipe View 2 mins If desired, gently fold in the toasted, chopped pecans. (2 minutes)

Image Step 13
13 Step

Recipe View 10 mins Once the cakes are completely cooled, frost the top of one layer with the cream cheese frosting, stack the next layer on top, and repeat. Frost the top and sides of the cake with the remaining frosting. (10 minutes)

For a deeper red color, use gel food coloring instead of liquid. Be careful not to add too much, as it can affect the taste.
To ensure even baking, use cake strips wrapped around the outside of the cake pans.
Toasting the pecans before adding them to the frosting enhances their flavor and adds a nice crunch.

Kirsten Heidenreich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 117 Ratings)
Total Reviews: (3)
  • Korey Moen

    This cake was a showstopper at our Christmas dinner! The frosting is divine.

  • Donny Grimes

    The red color is so vibrant! I added a touch of cocoa powder to the batter for a richer flavor.

  • Louie Rippineffertz

    I've made this recipe several times, and it always turns out perfectly. The key is not to overmix the batter.

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