Ingredients
- For that Red Velvet Cake:
- 2 1/2 cups all-purpose flour (suggested: White-colored Lily)
- 1 teaspoon sodium bicarbonate
- 1 teaspoon cacao
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 1/2 cups canola oil
- 1 teaspoon vinegar
- 1 (1-ounce) bottle red food coloring
- 1 teaspoon vanilla
- 1 cup buttermilk
- For that cream cheese frosting:
- 1/2 cup margarine
- 1 (8-ounce) package cream cheese
- 1 box confectioners' sugar, sifted
- 1/2 teaspoon vanilla
- 1 cup chopped gently toasted pecans
- For that Red Velvet Cake:
Directions
For that Red Velvet Cake :
Preheat oven to 350 levels F. Grease and flour 3 (9-inch) round layer cake pans .
Sift flour, sodium bicarbonate and coco together. Beat sugar and eggs together inside a large bowl.
Inside a separate bowl mix together oil, vinegar, food coloring. and vanilla. Increase the bowl of eggs and sugar and beat until combined.
Add some flour mixture and also the buttermilk towards the wet mixture by alternating the buttermilk and dry ingredients. Begin using the flour and finish using the flour.
Pour batter into pans. Tap them up for grabs to even out the batter and release air bubbles. Bake for twenty five minutes or until a cake tester placed close to the middle arrives clean but take care not to over bake or you'll finish track of a dry cake.
Let layers awesome on the wire rack for around ten minutes before turning from pan. Awesome completely before frosting.
For that cream cheese frosting:
This is actually the "official" cream cheese frosting recipe but we always employ about 1 1/2 recipes on every cake to pay for rid of it.
Let margarine and cream cheese soften to 70 degrees. Cream well. Add sugar and beat until mixed but less the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on the top and sides of cake.
Home Prepare Recipe. A viewer or guest from the show, who might not be an expert prepare, provided this recipe. The Meals Network Kitchen haven't tested this recipe and for that reason cannot make representation regarding the results.
Recipe thanks to Johnnie Gabriel