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Red Velvet Cake with Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • Cake
  • 1 1/2 cups granulated sugar
  • 2 sticks unsalted butter softened
  • 2 large eggs room temperature
  • 2 ounces red food coloring
  • 2 1/4 cups sifted cake flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • Cream Cheese Frosting
  • 1 stick unsalted butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • 1-2 tablespoons milk
  • 1 cup chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Grease and flour two 8-inch cake pans, set aside.
  • In a medium bowl combine flour, cocoa powder, salt and baking soda, set aside.
  • In another bowl combine buttermilk, vinegar, and vanilla extract, set aside.
  • Beat butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Adjust mixer speed to low and carefully add the red food coloring.
  • Add dry and wet ingredients alternately, beginning and ending with dry ingredients, stopping to scrape the bottom and sides of the bowl a time of two. Mix until combined, but do not overmix.
  • Pour the batter into the prepared cake pans.
  • Bake at 350℉ for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan, on a cooling rack for 10 - 15 minutes. Turn out on cooling rack and allow to cool completely.
  • While the cake is cooling prepare the frosting. Combine butter and cream cheese in a mixing bowl. Add vanilla and powdered sugar, beating until combined. Add enough milk to reach spreading consistency. Stir in pecans.
  • Place one cake layer on serving plate. Spread frosting over the top of cake.
  • Place second layer on top of first. Frost top and sides of cake.
  • Store in refrigerator.