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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake. Ingredients:
2 1/2 cups sifted cake flour |
2 tablespoons good quality cocoa powder |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 1/2 cups sugar |
1/2 cup unsalted butter, softened |
2 large eggs |
1 cup buttermilk |
2 ounces red food coloring |
1 teaspoon distilled white vinegar |
1 teaspoon vanilla |
1 (8 ounce) package cream cheese |
1/2 cup butter, softened |
1 cup melted marshmallow (you may use fluff marshmallow creme to make it easier) |
1 (1 lb) box confectioners' sugar |
1 cup chopped pecans |
Directions:
1. For the cake: Preheat the oven to 350 degrees F.
2. Grease and flour 2 (9-inch) cake pans.
3. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
4. In a large bowl, cream together sugar and butter.
5. Beat in eggs one at a time.
6. Alternately add flour mixture and buttermilk.
7. Beat in food coloring and vinegar, then add vanilla.
8. Spread the batter evenly in the pans.
9. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
10. Turn out onto a rack to cool.
11. Frosting: Blend cream cheese and butter together in a mixing bowl.
12. Add marshmallows and sugar and blend.
13. Fold in nuts.
14. Spread between layers and on top and sides of cooled cake.
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