"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Red Velvet Cake Recipe

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This recipe for Red Velvet Cake, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Latimer-Finethy
Added: Tuesday, November 3, 2009


2 cups sugar
1/2 cup unsalted butter, room temperature
3 large eggs
1 Tbsp. white vinegar
1 Tbsp. cocoa
2 oz. red food coloring
2 1/2 cups Red Band all-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1 cup buttermilk, room temperature
1 tsp. vanilla

2 (8 oz.) cream cheese
2 boxes powdered sugar
2 sticks unsalted butter, room temperature
2 tsp. vanilla
1 cup finely chopped pecans, optional

Mix together in a small bowl the white vinegar, cocoa, and red food coloring, making a paste. Set aside.

Sift together 2 times: flour, salt, baking soda, and baking powder. Set aside.

Cream sugar and butter. Add eggs one at a time, beating well after each addition. Add red food coloring paste. Mix well. Add flour mixture alternately with buttermilk in thirds. Add vanilla. Pour into three lined, greased and floured 9-inch cake pans. Bake at 350 F for 25 - 30 minutes.

For Frosting: Cream together cream cheese, butter and vanilla. Add powdered sugar. Mix well. Add pecans (if using). Spread on cooled cake layers on a cake plate.

Number Of Servings:
Number Of Servings:
3 layers or 34 - 36 cupcakes




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