Missy's Red Velvet Cake W/Cream Cheese Frosting
photo by DNicki
- Ready In:
- 1hr
- Ingredients:
- 19
- Yields:
-
2-4 layers
- Serves:
- 12
ingredients
- cake
- 3 large eggs (room-temp)
- 2 cups granulated sugar
- 1 teaspoon Butter Flavor Crisco
- 2 ounces red food coloring
- 2 tablespoons unsweetened cocoa
- 1 cup unsalted butter, softened
- 2 1⁄2 cups cake flour, sifted (I use Swan's Down, sift 3x)
- 1 1⁄4 teaspoons salt
- 1 cup buttermilk (I use or make my own from lemon juice & milk)
- 1⁄2 teaspoon baking soda
- 1 pinch baking soda
- 1 1⁄4 tablespoons white vinegar
- frosting
- 0.75 (1 1/2 stick) unsalted butter, softened
- 1 cup pecans, chopped
- 8 ounces pkg cream cheese, softened
- 1 lb confectioners' sugar, sifted
- 1 teaspoon clear vanilla extract
directions
- Preheat oven to 350°F Spray pans w/Pam Baking Spray or grease and flour two 9-in. cake pans; set pans aside.
- With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. Add the food coloring and cocoa, mixing well. Add the butter and mix well.
- In a separate bowl, sift the cake flour & salt three times. Slowly add to creamed mixture. Add the buttermilk and mix well.
- In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. Once dissolved, add to batter and mix well.
- Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. Let layers cool completely on wire racks.
- While cakes are cooling, prepare frosting. Using an electric mixer, combine butter, vanilla & cream cheese until completely blended. Reduce mixer speed & gradually add sifted confectioners' sugar. Once completely blended, add chopped pecans, if desired.
RECIPE SUBMITTED BY
DNicki
Spring, Texas
I'm a divorced and proud Mom of 1 son, 1 daughter, Glam-Ma to 2 beautiful Glam-Babies and 2 furbabies. ?I'm a former law enforcement officer and enjoy spending time with loved ones and friends.