Classic Red Velvet Cake
PREP TIME: 40 min
|
COOK TIME: 30 min
|
YIELD: 16 servings |
INGREDIENTS:
| RED VELVET CAKE | 1 (1 oz.) bottle red food coloring |
| Pillsbury® No-Stick Spray for Baking | 1 tbsp. vanilla extract |
| 2 1/2 cups White Lily® Enriched Bleached All Purpose Flour | 1 tsp. white vinegar |
| 2 tbsps. Dutch process or regular unsweetened cocoa powder | 1 cup buttermilk |
| 1 tsp. baking soda | CREAM CHEESE FROSTING |
| 1/4 tsp. salt | 12 oz. cream cheese, softened |
| 1 1/2 cups sugar | 3/4 cup butter, softened |
| 1/2 cup butter, softened | 1 tsp. clear imitation vanilla extract or vanilla extract |
| 2 large eggs | 3 cups powdered sugar |
| 1 cup Crisco® Pure Vegetable Oil | 1 cup chopped pecans, toasted |
- RED VELVET CAKE
- Pillsbury® No-Stick Spray for Baking
- 2 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 2 tablespoons Dutch process or regular unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup Crisco® Pure Vegetable Oil
- 1 (1 oz.) bottle red food coloring
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup buttermilk
- CREAM CHEESE FROSTING
- 12 ounces cream cheese, softened
- 3/4 cup butter, softened
- 1 teaspoon clear imitation vanilla extract or vanilla extract
- 3 cups powdered sugar
- 1 cup chopped pecans, toasted
|
PREPARATION DIRECTIONS:
-
1.
HEAT oven to 350°F. Coat 3 (8-inch) round cake pans with baking spray. Stir together flour, cocoa, baking soda and salt in medium bowl.
-
2.
BEAT sugar, butter and eggs in large bowl with electric mixer on medium speed until light and fluffy. In a separate bowl, combine oil, food coloring, extract and vinegar. Add to creamed mixture; beat until well blended. Gradually add flour mixture and buttermilk, beating until blended.
-
3.
SPREAD evenly in prepared pans. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
-
4.
BEAT cream cheese, butter and extract in large bowl with electric mixer on medium speed until blended. Gradually add powdered sugar until smooth. Beat on high speed 1 minute or until light and fluffy. Fill and frost cooled cake with frosting. Garnish sides of cake with pecans.
|