Red Velvet Cake & Frosting
Yield
1 cakePrep
15 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
cake flour
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vinegar
|
|
| 5/8 | ounces |
food coloring
red |
*
|
| Frosting | |||
| 1 | pound |
powdered sugar
|
|
| 8 | ounces |
cream cheese
|
|
| 4 | ounces |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 591 | ml |
cake flour
|
|
| 355 | ml |
vegetable oil
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
vinegar
|
|
| 18.1 | ml/g |
food coloring
red |
*
|
| Frosting | |||
| 453.6 | g |
powdered sugar
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 115.6 | ml/g |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
Directions
Cream eggs, sugar, oil and vinegar.
Sift cake flour and soda together.
Add flour while beating.
Add milk slowly.
While still beating, add vanilla and food coloring.
Bake in 3 layers at 350℉ (180℃) for 25 minutes.
Press lightly to check if layers are spongy and done.
FROSTING: 1 lb powdered sugar, 8 oz cream cheese, 4 oz butter, 1 teaspoon vanilla, and 1 cup chopped pecans.
Melt cream cheese and butter on very low heat.
Add sugar, pecans and vanilla.
Mix well and spread over cooled layers, top and sides.
If mixture becomes too thick, add a little milk.
