Red Velvet Cake
- Reviews 5
Ready In: 3 hrs
Serves: 16-20
Yields: 1 cake
Ingredients
Cake
- 2 cups sugar
- 1⁄2 lb butter, at room temperature
- 2 eggs
- 2 tablespoons cocoa powder
- 2 ounces red food coloring
- 2 1⁄2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon baking soda
- 1 tablespoon vinegar
Icing
- 1 (8 ounce) package cream cheese
- 1⁄2 cup butter, softened
- 1 cup melted marshmallows
- 1 (1 lb) box confectioners' sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions
- Cake:.
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
- Add the eggs one at a time and mix.
- Mix cocoa and food coloring together and then add to sugar mixture; mix well.
- Sift together flour and salt.
- Add flour mixture to the creamed mixture alternating with buttermilk.
- Blend in vanilla.
- In a small bowl, combine baking soda and vinegar and add to mixture.
- Pour batter into 3 (8-inch) round greased and floured pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from heat and cool completely before frosting.
- Icing:.
- Blend cream cheese and butter together in a mixing bowl.
- Add marshmallows and sugar and blend.
- Fold in coconut and nuts.
- Spread between layers and on top and sides of cooled cake.
- Bon appétit!
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