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Classic Red Velvet Cake With Cream Cheese Frosting
This classic recipe is a holiday and special occasion favorite! Delicious and special - it's a recipe that you'll return to time after time.
Ingredients
FOR THE CAKE
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
FOR THE FROSTING
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
Instructions
TO MAKE THE CAKE
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.
TO MAKE THE FROSTING
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.
Notes
Do not substitute margarine for the butter.
Do not use low fat cream cheese.
Pecans are optional.