Description
This Perfect Red Velvet Cake with Cream Cheese Frosting is a classic dessert that combines moist, tender red velvet layers with a smooth, tangy cream cheese frosting. Enhanced with toasted pecans for a delightful crunch, this cake is ideal for celebrations or any special occasion.
Ingredients
Cake Ingredients
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 3 large eggs, room temperature
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 cup buttermilk
- 2 (1-ounce) bottles red food coloring
Frosting Ingredients
- 1/2 cup chopped toasted pecans
- 1/2 cup unsalted butter, room temperature
- 1 (8-ounce) package cream cheese, room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F and grease and flour two 8-inch cake pans to ensure the cakes do not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set this mixture aside.
- Cream Butter and Sugar: Using a mixer, cream the melted butter and sugar for about 2 minutes until fluffy and well combined.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each. Then add the vegetable oil, vanilla extract, and white vinegar, mixing thoroughly. Scrape the bowl sides and mix again for even blending.
- Combine Dry and Wet: Alternately add the dry ingredients and buttermilk to the butter mixture, mixing well after each addition. Stir in the red food coloring on low speed until the batter is uniformly colored.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes or until the cakes begin to pull away from the sides and a toothpick inserted comes out clean. Let the cakes cool in the pans for 5 to 10 minutes before transferring to wire racks to cool completely.
- Toast the Pecans: Spread the chopped pecans on a baking pan and toast in the oven at 350°F for 5 to 10 minutes until fragrant. Allow to cool completely.
- Make the Frosting: Use a mixer to whip the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Add vanilla extract and blend thoroughly.
- Assemble and Frost: You can mix the cooled toasted pecans into the frosting or reserve them to sprinkle on top after frosting the cake. Spread the frosting evenly over the cooled cake layers and garnish with pecans as desired.
Notes
- Ensure eggs and butter are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake tender.
- Use cake flour for a softer crumb; if unavailable, substitute with all-purpose flour plus a tablespoon of cornstarch.
- Adjust the amount of red food coloring to achieve your preferred shade of red velvet.
- To toast pecans evenly, spread them in a single layer and watch closely to avoid burning.
- Store the cake in the refrigerator after frosting due to the cream cheese to keep it fresh.
- Bring the cake to room temperature before serving for the best flavor and texture.
