Red Velvet Cake with Cream Cheese Frosting
INGREDIENTS
- 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.)
DIRECTIONS
- 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).