Total Time
Prep 10 mins
Cook 30 mins

This is a non-chocolate version of red velvet. Different, rich, moist and delicious!!! I prefer it over the chocolate varieties.

Ingredients Nutrition


  1. Mix dry ingredients together. Add remaining ingredients in order, one at a time. Mix after each ingredient is added, batter should be an even shade of dark red.
  2. Divide batter evenly between 3 cake pans.
  3. Bake at 375 degrees for 30 to 40 minutes.
  4. Icing:.
  5. Mix butter, cream cheese and sugar together until creamy consistency.
  6. Spread on cool layers. The first two layers should have pecans sprinkled generously on top of icing.
  7. Optional: Color icing for outer cake with a couple of drops of green food coloring. Ice cake and decorate with pecan halves and cherries for a beautiful Christmas cake or experiment for other holidays!
Most Helpful

5 5

Absolutely perfect! I hate chocolate, but wanted a red velvet layer in my wedding cake. The baker used your recipe and it was moist and wonderfully delicious. Thanks for helping me make my day extra special!

5 5

This cake is absolutely delicious! Moist and rich, I love the cake part, but I substitute butter cream frosting for the cream cheese. Yummy!