Ingredients: |
Ingredients: Vegetable Oil or Baker's Joy for the pans
2½ cups all-purpose flour
1½ cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon cocoa powder
1½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon pure vanilla extract
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners sugar
1 cup (2 sticks) unsalted butter, softened
1 teaspoon pure vanilla extract
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Directions: |
Directions:Preheat oven to 350ºF. Lightly oil and flour (or spray) 3, 9-inch cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a medium bowl, whisk together the oil,buttermilk, eggs, food coloring, vinegar and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans and a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and run a knife around the edges to loosen the from the sides. One at a time, invert the cakes onto a plate and then onto a cooling rack, rounded-side down. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of the rotating cake stand. Using a palatte knife or offset spatula frost a ½in - ¼in layer. Carefully set another layer on top, rounded-side down, and repeat. Top with remaining layer and cover the enitre cake with the remaining frosting. Sprinkle the top with the pecans. |
This recipe for Southern Red Velvet Cake is from