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Ingredients
| cake flour: 2 1/2 cups |
| unsweetened cocoa powder (sifted): 2 tsp |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| salt: 1 tsp |
| granulated sugar: 1 1/2 cups |
| unsalted butter: 1/2 cup (softened) |
| eggs: 2 (large) |
| buttermilk: 1 cup |
| red food coloring: 2 fl oz |
| distilled vinegar: 1 tsp |
| vanilla extract: 1 tsp |
| cream cheese: 1 8oz package (softened) |
| unsalted butter: 1/2 cup (softened) |
| powdered sugar (unsifted): 1 cup |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup (optional) |
Sylvia's Red Velvet Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- For the CAKE:.
- Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
- For the FROSTING:.
- In a large bowl, combine the cream cheese and butter. Beat in confectioner's sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill in between layers and ice cake.