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Missy’s Red Velvet Cake W/cream Cheese Frosting

    Ingredients :
    3 large eggs (room-temp)
    2 cups granulated sugar
    1 teaspoon butter flavor crisco
    2 ounces red food coloring
    2 tablespoons unsweetened cocoa
    1 cup unsalted butter, softened
    2 1/2 cups cake flour, sifted (i use swan’s down, sift 3x)
    1 1/4 teaspoons salt
    1 cup buttermilk (i use or make my own from lemon juice & milk)
    1/2 teaspoon baking soda
    1 pinch baking soda
    1 1/4 tablespoons vinegar
    0.75 (1 1/2 stick) unsalted butter, softened
    1 cup pecans, chopped
    8 ounces pkg cream cheese, softened
    1 lb confectioners’ sugar, sifted
    1 teaspoon clear vanilla extract

    Directions :
    1 Preheat oven to 350°f spray pans w/pam baking spray or grease and flour two 9-in. cake pans; set pans aside.
    2 With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. add the food coloring and cocoa, mixing well. add the butter and mix well.
    3 In a separate bowl, sift the cake flour & salt three times. slowly add to creamed mixture. add the buttermilk and mix well.
    4 In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. once dissolved, add to batter and mix well.
    5 Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. let layers cool completely on wire racks.
    6 While cakes are cooling, prepare frosting. using an electric mixer, combine butter, vanilla & cream cheese until completely blended. reduce mixer speed & gradually add sifted confectioners’ sugar. once completely blended, add chopped pecans, if desired.