Ingredients: |
Ingredients: FOR THE CAKE:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp cocoa powder
1 tsp salt
2 eggs
1 1/2 cups oil
1 cup buttermilk
2 tbsp red food coloring
1 tsp vanilla
1 tsp white distilled vinegar
FOR THE FROSTING:
12 oz cream cheese, softened
12 oz butter, softened
1 1/2 tsp vanilla
3 cups powdered sugar
1 1/2 cups chopped pecans
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Directions: |
Directions:1. For the cake. Preheat oven to 350º. Sift together flour, sugar, baking soda, cocoa and salt into a medium bowl. Beat eggs, oil, buttermilk, food coloring, vanilla and vinegar in a large bowl with mixer until well combined. Add the dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 3 greased and floured 8" round cake pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25-30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
2. For the frosting. Beat cream cheese, butter and vanilla together in a large bowl with a mixer until well combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes.
3. Put 1 cake layer on a cake plate, spread one-quarter of the frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and sides with remaining frosting. Press pecans into the sides of the cake. Chill for 2 hours to set the frosting. |
This recipe for Red Velvet Cake is from