Red Velvet Cake II

Red Velvet Cake II

83
Rhonda 0

"This recipe makes a red cake frosted with cream cheese frosting to stand as a bright spot on your holiday table."

Ingredients 1 h 30 m {{adjustedServings}} servings 693 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 693 kcal
  • 35%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 86.4g
  • 28%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
  2. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
  3. Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
  4. Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.
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Reviews 83

  1. 94 Ratings

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BruceB
2/3/2007

Original Red Velvet cake is, essentially, a lightly flavored chocolate cake. This recipe is missing the two tablespoons of cocoa powder that are suppose to be included in the cake batter.

Butterfly Flutterby
12/10/2005

I made this today to take to hubby's work Xmas party tonight. This was a huge hit! My changes were to add 1 tsp of cocoa and make sure that the buttermilk and eggs were at room temp. I left out the pecans in the frosting. I used cake flour and still sifted all of the dry ingredients. I used two 9 inch rounds that baked in 27 minutes. I topped with strawberries. I will make this again. Thank you.

KATSKI
4/22/2005

This is almost the same as my grandmother's recipe, except she uses cake flour, 2 cups of oil and 1 tablespoon of cocoa. We also use 1 cup of pecans in the frosting.