Prep 5 mins
Cook 30 mins
This is the recipe for the fabulous red velvet cake from the famous Bubble Room in Captiva Island, Florida. People all over the world have dreams of this wonderful cake that they enjoyed while vacationing in Florida. Although there are many recipes for this famous cake, we think this is the best red velvet cake we've ever had.
- 2 1⁄2 cups self-rising flour
- 1 teaspoon baking soda
- 1 1⁄2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- 1 1⁄2 cups vegetable oil
- 2 teaspoons vanilla extract
- 1⁄4 cup two 1 oz. bottles red food coloring
- 1 teaspoon white vinegar
- 2 large eggs
- 1⁄2 cup chopped pecans (optional)
- Pre-heat oven to 350 degrees.
- Mix together all dry ingredients.
- Mix together all wet ingredients.
- While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
- Spray three 9"" cake pans with non-stick cooking spray.
- Pour equal amounts of batter into each of the three pans.
- Bake 20 to 30 minutes. Test for doneness with a toothpick.
- Cool layers in pans on wire racks for 10 minutes.
- Carefully remove layers from pans. Place layers on wire racks to cool completely.
- Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
- Frost cake and decorate top with remaining 1/2 cup pecans if desired.
- Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.
I made this for our Christmas celebration. This is just like my grandmother's recipe, except she added vanilla-butternut flavoring. I tasted the batter and decided I had to add that too! I also followed the directions for the cream cheese frosting from her original recipe. Beautiful cake that gets moister the next day. Made for Newest tag!
very tasty, but it fell apart:( how do you get it out of the pans so that it dosent completly crumble into pieces!?!