Red Velvet cake Recipe

Name: Red Velvet cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups (600 ml) self-rising flour; 1 cup (225 ml) buttermilk; 1-1/2 cups (350 ml) vegetable oil; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) vanilla extract; 2 1 oz (28 grm). bottles red food coloring; 1-1/2 cups (350 ml) sugar; 1 tsp (5 ml) vinegar; 1 large egg; 1 tsp (5 ml) unsweetened cocoa powder; 1-1/3 sticks butter, softened; 10 oz (280 grm). cream cheese softened; 1 lb (.5 kg). box confectioners sugar; 2 cups (475 ml) chopped pecans; (double this to have plenty of frosting)

Servings: persons

2-1/2 cups (600 ml) self-rising flour
1 cup (225 ml) buttermilk
1-1/2 cups (350 ml) vegetable oil
1 tsp (5 ml) baking soda
1 tsp (5 ml) vanilla extract
2 1 oz (28 grm). bottles red food coloring
1-1/2 cups (350 ml) sugar
1 tsp (5 ml) vinegar
1 large egg
1 tsp (5 ml) unsweetened cocoa powder
1-1/3 sticks butter, softened
10 oz (280 grm). cream cheese softened
1 lb (.5 kg). box confectioners sugar
2 cups (475 ml) chopped pecans
(double this to have plenty of frosting)

1
Mix all ingredients together with an electric mixer.
2
Spray 3 9 inch round pans with cooking spray or cut waxed paper rounds for pan bottoms to keep from sticking.
3
Pour cake batter in and bake 20 minutes.
4
Test for doneness with a toothpick.
5
Cool layers in pans for 10 minutes.
6
Carefully remove from pans to cool completely
7
Combine butter, cream cheese, and confectioner sugar in bowl.
8
Beat until fluffy.
9
Fold in pecans.
10
Use to fill and frost cake when it is coo.l

2186

kcal

Calories

158

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2-1/2 cups (600 ml) self-rising flour, 1 cup (225 ml) buttermilk, 1-1/2 cups (350 ml) vegetable oil, 1 tsp (5 ml) baking soda, and more.

Yes, Red Velvet cake 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.

Red Velvet cake

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