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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.