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This is our family recipe for Red Velvet Cake, which we always make during the holidays (although it's good any time!) I believe this particular recipe was published in a North Carolina newspaper many, many years ago.


  • 2 1/2 cups plain flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp. cocoa powder
  • 1 1/2 cups sugar
  • 2 cups Wesson oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • 2 oz. red food coloring
  • Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 2 ounces butter, softened
  • 16 ounces powdered sugar
  • 1 teaspoon vanilla
  • 1 cup pecans, chopped and toasted
  • (I usually double the amount of frosting and use about 1.5 of the amount -- I freeze the rest -- but I really like frosting.)


  • In a large bowl, sift together the flour, baking soda, salt and cocoa powder.
  • In another large bowl, cream sugar and oil.
  • Add eggs one at a time to sugar/oil mixure and beat well with each addition.
  • Mix in one third of the dry ingredient mixture, mix, then alternate with one third of the buttermilk. Repeat twice more, mixing well between each addition.
  • In a small bowl, mix vinegar and food coloring. Add to batter.
  • Bake in a 350 degree oven for 30-35 minutes or until the cakes pull away from the side of the pans and a toothpick inserted in the center of the cakes comes out clean.
  • Cream Cheese Frosting
  • Mix together cream cheese and butter.
  • Add powered sugar a little at a time until well blended.
  • Add vanilla and mix well.
  • Frost cake. Tip: You can dip your offset spatula (or whatever your using to frost the cake if it's metal) in a glass of warm water to help keep the frosting smooth).

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