- This topic has 2 replies, 4 voices, and was last updated June 29, 2009 at 9:59 pm by .
- January 12, 2009 at 12:56 am #269285rtebalt
Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnishDirections
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake.(Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using.
May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake
- January 12, 2009 at 5:03 pm #409506atta76Yum, I love red velvet cake. I bought the red velvet Publix ice cream last week and all you can taste is the pecans, I was disappointed.
Thanks for the recipe!
- June 29, 2009 at 7:31 pm #423149flutterbye0419
i was once told that you can take just a devils food cake mix and add red food coloring to it to make it into a red velvet cake is that correct?
- June 29, 2009 at 9:59 pm #423153tsgalWhat a wonderful recipe. I remember my mom making this cake when I was a kid, loved it when she made it. Thank you for sharing this recipe, I’ll be makeing it really soon.
I’ll have to take some to my mother and see what she thinks………. 🙂
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