Red Velvet Cake And Cream Cheese Icing (Paula Deen)

Name: Red Velvet Cake And Cream Cheese Icing (Paula Deen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Cake; 2 cups sugar; 1 cup butter (2 sticks); 2 eggs; 2 tablespoons cocoa; 2 ounces red food coloring; 2 1/2 cups cake flour; 1 teaspoon salt; 1 cup buttermilk; 1 teaspoon vanilla; 1/2 teaspoon baking soda; 1 tablespoon vinegar; For Icing; 8 ounces cream cheese, softened; 1/2 cup butter (1 stick); 1 cup marshmallow creme; 1 (1 lb) box powdered sugar; 1 cup coconut, shredded (optional); 1 cup pecans, chopped (optional)

Servings: persons

For Cake
2 cups sugar
1 cup butter (2 sticks)
2 eggs
2 tablespoons cocoa
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
For Icing
8 ounces cream cheese, softened
1/2 cup butter (1 stick)
1 cup marshmallow creme
1 (1 lb) box powdered sugar
1 cup coconut, shredded (optional)
1 cup pecans, chopped (optional)

1
Preheat oven to 350 degrees.
2
In a mixing bowl cream sugar and butter, beat until light and fluffy.
3
Add eggs on at a time.
4
Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
5
Sift together cake flour and salt.
6
Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
7
Blend in vanilla.
8
In a small bowl combine baking soda and vineager. Add to mixture.
9
Pour batter into 2 9inch or 3 8 inch cake pans.
10
Bake 20-25 minutes or until done.
11
Cool completely before frosting.
12
For Icing:
13
Blend cream cheese and butter together in a mixing bowl.
14
Add marshmallow creme and sugar; blend well.
15
Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
16
Spread between layers and on top and sides of cooled cake.

2249

kcal

Calories

161

Fat

195

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: For Cake, 2 cups sugar, 1 cup butter (2 sticks), 2 eggs, and more.

Yes, Red Velvet Cake And Cream Cheese Icing (Paula Deen) 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!