Best Red Velvet Cake
| Submitted by: Carol Goodson, MLS, 1972 |
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A work colleague from North Carolina gave me this recipe years ago. This is the only cake from scratch that I ever make, because it always comes out great–it’s beautiful and tastes fantastic! Many red velvet cake recipes contain chocolate, but this one does not, and it’s WAY BETTER than any cake I’ve ever had.
| Servings: 12 | Cultural Connection: American South |
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Ingredients
| 1 ½ cups sugar | 2 eggs | 2 ½ cups cake flour |
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| 1 ½ cups cooking oil | 1 cup buttermilk | 1 cup buttermilk |
| 1 tsp vanilla extract | 1 tsp soda | 1 tsp vinegar |
| 1 ⅝ oz red food coloring (about 1 and ⅔ bottles) | 1 box powdered sugar | 1 8oz package cream cheese |
| 1 stick butter | 2 tsp vanilla | 2 cups chopped pecans |
Instructions
- Cake:
- Beat eggs.
- Add sugar, cooking oil and vinegar.
- In a separate bowl, sift cake flour and soda together. Add flour to mixture. Add milk slowly. Add vanilla and red food color.
- Bake 25 minutes at 350 degrees.
- Makes 3 8-inch layers.
- Filling:
- Place cream cheese and butter over low heat. Let melt and add powdered sugar. Add pecans and vanilla if desired.
- Once cake is cooled, spread filling on top of layers only, so red edges show through on the sides. I usually have to use 3 of those long wooden skewers to keep the layers from sliding until the frosting sets up; just remove them before serving and no one will know!
