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White Lily

Classic Red Velvet Cake


40 min


30 min


16 servings


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


  1. 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. 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. 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. 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.