Red Velvet Cake with Creamed Cheese Frosting

Red Velvet Cakes have long been the outstanding dessert used for Thanksgiving and Christmas celebrations but can be used at any time of the year. I will post both the cake and the frosting recipe in this post. Many people, including myself, have thought that this cake requires expertise. It does not when you use this recipe. Maybe this can become a tradition at your family table!!!

Cake ingredients:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder


1 1/2 cups vegetable or canola oil

1 cup buttermilk at room temperature

2 tablespoons red food color

1 teaspoon white vinegar


Cream Cheese Frosting

Crushed pecans

Heat oven to 350 degrees. Lightly oil and flour 3 9" x 1 1/2" round cake pans. Set aside.

In large bowl, combine all of the dry ingredients.

In another large bowl, pour this dry ingredient mixture. Then add all of the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter into the 3 cake pans evenly. Place the pans into the oven evenly spaced apart. Bake, rotating the pans halfway through the baking, until the cakes pull away from their pans' sides and a toothpick inserted into each center comes out clean. This process usually takes approximately 30 minutes.

Remove from the oven and run a knife around the edges to loosen them from the sides of their pans. One at a time, tip the cakes upside down and place them on a plate. Place these plates on a cooling wire rack. Let cool comletely.

While your cakes are cooling, make your frosting. Here is it's recipe:

1 pound (16 ounces) of cream cheese (softened)
4 cups of sifted powdered sugar
2 sticks (1 cup) of unsalted butter (softened)
1 teaspoon vanilla

In a standing mixer with a paddle attachment OR with a hand-held mixer in a large bowl, mix all of these ingredients on LOW until well-blended. Increase speed to HIGH and mix briefly until fluffy (scraping bowl often.) This will take approximately 5 minutes.

Store in the refrigerator until somewhat stiff before using. This may be stored in the refrigerator for up to and including 3 days before using.

Frosting the cake

Place 1 cake, rounded side down, on bottom of a rotating cake stand, if possible. If not, place on a large plate. Spread some of the frosting over the top of the cake only. This frosting should be about 1/4" to 1/2" thick.

Place the second cake on top, rounded side down. Repeat the same frosting instructions there.

Place the third cake on top of this. Frost the entire cake with the remainder of the frosting. Sprinkle the cake with crushed pecans.

Store in the refrigerator until ready to serve.

VLE-B