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Red Velvet Cake to Remember
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Description
This is my all-time favorite cake, hands down. It is a sinfully delicious, perfectly balanced red velvet cake, smothered with the best, creamiest and most buttery cream cheese frosting, speckled with chopped pecans. So festive and beautiful, it is a cake to remember this season. Enjoy!
Ingredients
- FOR THE CAKE:
- 2-½ cups Self-Rising Flour
- 1-½ cup Sugar
- 1 Tablespoon Baking Soda
- 1 teaspoon Salt
- 1 Tablespoon Cocoa Powder
- 2 whole Eggs
- 1-½ cup Corn Oil
- 1 cup Buttermilk
- 1 teaspoon Vinegar
- 1 Tablespoon Vanilla
- 1 ounce, fluid Red Food Coloring
- _____
- FOR THE FROSTING:
- 16 ounces, weight Cream Cheese
- 1 stick Margarine Or Butter
- 4 cups Powdered Sugar
- 1 Tablespoon Vanilla
- 1 cup Chopped Pecans
Preparation
Preheat oven to 350 degrees.
Combine flour, sugar, baking soda, salt, and cocoa into a mixing bowl. Slowly beat in eggs and corn oil. Add remaining ingredients, making sure to carefully add in coloring, and mix until completely silky. Be sure to scrape the bottom and edges or you will have brown spots throughout the cake,
Divide batter among 3 greased and lined 8-inch round pans and bake for 15-20 minutes or until a toothpick comes out clean.
Make frosting by beating butter or margarine and cream cheese together, then slowly adding sugar until creamy. Stir in vanilla and pecans, then ice the cooled cake and serve.
-Savor it with a glass of milk and thoroughly enjoy.
Tips: if you don’t have buttermilk (which I usually don’t), you can substitute by putting ¼ cup lemon juice or vinegar with ¾ cup milk and let it sit for a few minutes. You will see that it kind of thickens up and sort of looks like the milk is curdled, which is what it’s supposed to do.
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5 Comments
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ferociousfluffy on 3.14.2010
This cake did not turn out well for me at all
It had an odd taste and was somewhat salty? I don’t know if I did something wrong or what but we ended up not eating it. The frosting was good though. Also, I have never heard that ratio for buttermilk substitute. The typical ratio is 1 tablespoon of vinegar or lemon juice to (just shy) of 1 cup of regular milk . Thanks for the frosting recipe though, it was delicious!
gilleybrook on 1.3.2010
I made this for New Year’s Day. It turned out fine. My only issue with it was how oily it was. When I make it again, I’ll reduce the oil just a bit and add add’t cocoa powder. Thanks for sharing it Kelsey!
mrcrittenden on 12.20.2009
I tried this recipe out for my brother’s birthday. I was unsure of how it would turn out, but it ended up amazing! It was a hit at the party and everyone wants the recipe!! I’ll definitely be making it again soon!
Kelsey Barnard on 12.19.2009
Hmmm… this is my most popular cake so that surprises me. But I have to say when I first made this recipe it took me about 3 or 4 times to get it even close to right, and the first one was a nasty disaster. Sorry it didn’t work for you!
-Kelsey
lindaannga on 12.14.2009
I made this cake yesterday and it was horrible. Had to throw it out. I tasted the batter and there was not enough cocoa in it so I added 2 additional teaspoons. The cake still tasted like flour with a wierd twang. The only thing good about this cake was the frosting. The frosting was wonderful. I will definately use this frosting receipe again.