Missy's Red Velvet Cake W/Cream Cheese Frosting

Name: Missy's Red Velvet Cake W/Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ½ cups cake flour, sifted (I use Swan's Down, sift 3x); 1 ¼ teaspoons salt; 1 cup buttermilk (I use or make my own from lemon juice & milk); ½ teaspoon baking soda; 1 pinch baking soda; 1 ¼ 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

Servings: persons

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 ½ cups cake flour, sifted (I use Swan's Down, sift 3x)
1 ¼ teaspoons salt
1 cup buttermilk (I use or make my own from lemon juice & milk)
½ teaspoon baking soda
1 pinch baking soda
1 ¼ 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

1
Preheat oven to 350F Spray pans w/Pam Baking Spray or grease and flour two 9-in.
2
cake pans; set pans aside.
3
With electric mixer on medium speed, beat eggs, shortening and sugar until well combined.
4
Add the food coloring and cocoa, mixing well.
5
Add the butter and mix well.
6
In a separate bowl, sift the cake flour & salt three times.
7
Slowly add to creamed mixture.
8
Add the buttermilk and mix well.
9
In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved.
10
Once dissolved, add to batter and mix well.
11
Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch.
12
Let layers cool completely on wire racks.
13
While cakes are cooling, prepare frosting.
14
Using an electric mixer, combine butter, vanilla & cream cheese until completely blended.
15
Reduce mixer speed & gradually add sifted confectioners' sugar.
16
Once completely blended, add chopped pecans, if desired.

2567

kcal

Calories

156

Fat

283

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: cake, 3 large eggs (room-temp), 2 cups granulated sugar, 1 teaspoon Butter Flavor Crisco, and more.

Yes, Missy's Red Velvet Cake W/Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!