I didn’t stray from the recipe that my sister used. It was about as close to perfect as you can get, so why look for changes? This is the recipe she always used, so I credit her as my source.
Red Velvet Cake
- 2 1/2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Cocoa
- 1 tsp Salt
- 1 1/2 Cups Sugar
- 2 Eggs
- 1 1/2 Cups Canola Oil
- 1 tsp White Vinegar
- 1 tsp Vanilla Extract
- 1 Cup Buttermilk
- 1 One Ounce Bottle Red Food Coloring
- 1/2 Cup Butter softened
- 1 8 ounce package Cream Cheese softened
- 5 Cups Powdered Sugar
- 1/2 tsp Vanilla Extract
- 1 Cup Chopped Pecans optional
Pre-heat oven to 350 degrees.
Prepare 3 nine inch cake pans with cake release or baking spray.
Sift flour, baking soda, cocoa, and salt together.
Cream sugar and eggs together in large mixing bowl.
Alternately add small amounts of the dry mixture to the mixing bowl along with small amounts of buttermilk. Start and end with the dry ingredients.
Beat on medium speed for two minutes.
Pour batter into prepared pans.
Make sure to get rid of any air bubbles by lightly dropping the pans onto a dish cloth on a counter.
Bake for 25 minutes until the center of the cake springs when touched. Use a toothpick to test as well.
Cool layers on wire racks for approximately ten minutes before turning out of pans onto racks. Cool completely before frosting.
Allow butter and cream cheese to soften.
Sift powdered sugar.
Cream butter and cream cheese.
Add sugar, 1/2 cup at a time to mixture. Beat on medium to blend.
Add vanilla and pecans to mixture. Stir with large spoon to incorporate into the frosting.
If the frosting is too thick, add a small amount of milk and mix. If it's too thin, add more powdered sugar and mix.
Generously frost between the layers, side, and top of cake.