Monday, December 3, 2012

Yummy Red Velvet Cake with Cream Cheese Frosting

I make this Red Velvet Cake every Christmas & it is always a hit. Now I make double so I can also make them into cupcakes. The cream cheese frosting is great with or without the pecans. This recipe makes enough for a 2 layer cake or 12 cupcakes.


2 1/4 cups sifted cake flour                
2 TSP cocoa powder
1 TSP baking soda
1  TSP baking powder
1 TSP salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened 
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 TSP distilled white vinegar
1 TSP vanilla

1. Preheat the oven to 350 degrees. Grease & flour 2 9 in pans.
2. In a medium bowl sift the flour, cocoa, baking soda, baking powder & salt 
3. In a large bowl cream the sugar with the butter. Beat in the eggs one at a time.
4. Add the flour mixture alternating with the buttermilk. Beat in the food coloring & vinegar then add in vanilla.
5. Pour the batter into the prepared pans or lined cupcake pan. 
6. Bake for 20- 30 minutes until wooden toothpick comes out clean. Cool for 15 minutes then take them out & cool completely on wire rack.

While cooling prepare the cream cheese frosting.

Cream Cheese Frosting

1 8 ounce package of cream cheese, softened
1/2 cup (1 stick) unsalted butter , softened
1 pound confectioners' sugar
1 TSP vanilla extract
1 cup chopped pecans

1. In a large bowl cream the butter & cream cheese. Beat in the confectioners' sugar until fluffy. Beat in the vanilla . Mix in the pecans or just sprinkle on the cake. Frost each layer of cake then the sides. 


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