Some recipes are just meant to be special and this one for classic red velvet cake is it! Whether you’re making a dessert for a special holiday gathering, Valentine’s Day or just to enjoy whenever the urge strikes, this is a recipe that you’ll return to time after time.
For me, it’s a recipe that I prepare annually, for our family Christmas party. It’s one of the things “required” to be on the menu, if you know what I mean. Other dishes can come and go, but the red velvet cake must be there!
The pecans are totally optional, but our family loves these southern morsels of goodness! I usually add a ring of them around the top of the cake for an embellishment and because, well…pecans. WinkWink
I was surprised by the location of a couple of the pecans when I cut this slice. I guess they were a part of the icing between the layers and I just happened to cut where they were located.
- 2 1/2 cups self-rising flour
- 1 cup buttermilk
- 1 1/2 cups vegetable or canola oil
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 cup (two 1-ounce bottles) red food coloring
- 1 1/2 cups granulated sugar
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon white vinegar
- 2 large eggs
- 1/3 pound (1 1/3 sticks) butter, softened to room temperature
- 10 ounces cream cheese, softened to room temperature
- 1 pound confectioner's sugar
- 2 cups chopped pecans (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Mix together all ingredients with an electric mixer. No sifting of dry ingredients is necessary.
- Spray three 9-inch round cake pans well with nonstick spray.
- Pour batter equally into the three pans and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- Cool layers in pans on wire racks for 10 minutes.
- Carefully remove layers from the pans and leave on the racks to cool completely.
- Combine butter, cream cheese and confectioner's sugar in a bowl.
- Beat until fluffy, then fold in 1 1/2 cups of the pecans.
- Frost the cake when completely cooled.
- Decorate the top of the cake with the remaining 1/2 cup of pecans.
- Refrigerate for at least one hour before serving.
- Do not substitute margarine for the butter.
- Do not use low fat cream cheese.
- Pecans are optional.
One of the best things about this cake, besides the delicious flavor, is that it’s basically a measure, dump and mix recipe. No sifting of the dry ingredients is required and no flouring of cakes pans either! Enjoy, my friends!