I had this delicious red velvet cake few days ago at a party, and I must admit, that was the yummiest red velvet cake ever.
Of course, I wanted to make one at home so that I could have one whenever I felt like. After searching online for the recipe, I found a simple one, and it was Paula Dean’s recipe at foodnetwork.
I tried it last weekend and it came out great.
Here is the red velvet cake recipe I would like to share.
Ingredients
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
- Add the eggs one at a time and mix well after each addition.
- Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt.
- Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
- In a small bowl, combine baking soda and vinegar and add to mixture.
- Pour batter into 3 (8-inch) round greased and floured pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from heat and cool completely before frosting
Icing:
- Blend cream cheese and butter together in a mixing bowl.
- Add marshmallows and sugar and blend. Fold in coconut and nuts.
- Spread between layers and on top and sides of cooled cake.
