Red Velvet Cake Recipe

A red velvet cake recipe was on the menu for a wedding cake tasting today. Here is a homemade red velvet cake that is scrumptious with cream cheese frosting

Video Instructions

• Prepare your pans with Crisco and flour, then waxed paper.
• 2 1/2 cups all-purpose flour
• Originally called for 1 1/2 cups sugar-(I added a Tablespoon more sugar, to the original recipe to change it to 1 1/2 cups plus a Tablespoon)
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• Original recipe called for 1 Tablespoon cocoa powder-(I added another Tablespoon of cocoa powder to make a total of 2 Tablespoons
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• Cream Cheese Frosting
• Crushed pecans, for garnish of desired

You may want to try Robin's recipe. She shared it with Wedding Cakes For You recently. her filling is absolutely delicious. I used it to replace the cream cheese frosting that I would normally use for this cake. Its a custard style buttercream.

Directions

Preheat the oven to 350 degrees F. prepare your pans 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. (About 2 minutes)

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

For A Wedding Cake

Follow the same instructions above for the smaller version.