Total Time
2hrs
Prep 45 mins
Cook 1 hr 15 mins

Paula Deen

Ingredients Nutrition

Directions

  1. Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
  2. Add egg and vanilla, beating until combined; set aside.
  3. Preheat oven to 325°.
  4. Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
  5. In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Beat in vinegar and vanilla.
  8. In a medium bowl, combine flour, cocoa, salt, and baking soda.
  9. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  10. Spoon half the batter into prepared pan.
  11. Top evenly with cream cheese filling.
  12. Spoon remaining batter over filling.
  13. Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
  14. Let cool in pan for 10 minutes.
  15. Remove from pan, and cook completely on a wire rack.
  16. Garnish with powdered sugar, if desired.
Most Helpful

I made this cake, it was very dense and moist. Lucky for me I have made pound cake before. The recipe omits red food coloring hence the name red velvet. I also will double the cream cheese filling next time. It took 2 hrs to bake. Great cake, the recipe needs tweaking.

Wekndck May 19, 2012