Sylvia’s Red Velvet Cake

2019-05-13
  • Yield : 8 servings
  • Prep Time : 25m
  • Cook Time : 30m
  • Ready In : 55m
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Ingredients

  • 2 1/2 cups sifted cake flour
  • 2 teaspoons Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 2 ounces red food coloring
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter or margarine, softened
  • 1 pound box confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Method

Step 1

For the Cake:

Step 2

Preheat the oven to 350 degrees F.

Step 3

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, 1 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.

Step 4

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.

Step 5

For the Frosting:

Step 6

In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.

Step 7

Slice and serve on individual plates.

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