Red Velvet Cake

La Tina McCants

By
@LaTinaMcCants

My Stepmom taught me this recipe. I make it so much I think I can do it with my eyes closed. Everyone always loves this cake...but who doesn't love red velvet...


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Rating:

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Serves:

12-15

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 stick
butter, unsalted, room temp
1 1/2 c
sugar
2 1/2 c
all purpose flour
2 Tbsp
cocoa powder
2 large
eggs, room temp
1 c
buttermilk
1 tsp
baking soda
1 tsp
baking powder
1/4 tsp
salt
1 tsp
white vinegar
1 tsp
vanilla
2 oz
red food color

CREAM CHEESE FROSTING

8 oz
cream cheese, room temperature
1 stick
butter, unsalted, room temp
1 box
domino confectioner's sugar (10x)
1 tsp
vanilla
1 c
chopped pecans

Directions Step-By-Step

1
Preheat the oven to 325 degrees. Lightly oil and flour (I use Baker's Joy) three 9 inch cake pans and set aside

In a large bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder and set aside.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.

Add flour mixture to the creamed mixture alternately with buttermilk.

Blend in vanilla, then vinegar, then red food color. Mix until the red color is mixed in and the batter is a uniform red color. Be sure to scrape down the sides of the mixing bowl to ensure all batter has turned red.
2
Pour batter equally into greased and floured pans (you can eye this or you can weigh each pan). Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool 15 minutes in pan and then remove from pan and cool completely before frosting.
3
Blend cream cheese and butter together in a mixing bowl. Add sugar and vanilla and blend (you may need a little more sugar depending on how you like the consistency of the icing). Fold in pecans. Spread between layers and on top and sides of cooled cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern