Red Velvet Cake

Red Velvet Cake

This tasty cake is a Southern specialty and is in my household For a lot of generations. While in the early times, pink velvet cake was the signature dessert in upscale dining places and accommodations. But today this rich and sweet dessert topped with product cheese frosting is savored at several celebrations. This moist cake is a good selection to provide for Unique situations, and is perfectly suited to your Easter feast.

A number of years back, my sister Debra and I were being celebrating her marriage ceremony anniversary and my birthday. I doubled the recipe for this cake and baked it inside of a fifty percent sheet cake pan. Our guests just love it. It absolutely was a pleasant modify from the traditional decorated birthday cake. Check out it in your following celebration. You might be be glad you did!

2 1/2 cups self mounting flour

one 1/2 cups white sugar

one cup vegetable oil

one teaspoon baking soda

one teaspoon distilled white vinegar

1 teaspoon vanilla extract

2 eggs

one cup buttermilk

two ounces red food stuff coloring

Preheat oven to 350 degrees. Grease and flour three (eight inch) round pans. In a large bowl, blend with each other sugar, oil, and eggs. Add foods coloring and vinegar to buttermilk. Include baking soda to flour.

Add flour combination and buttermilk mixtures alternately towards the sugar mixture. Blend nicely. Stir 1 teaspoon vanilla into batter. Pour batter into organized pans. Bake for twenty to twenty five minutes, or until tester comes out clear. Take away from oven, and cool on wire racks.

Product Cheese Frosting

1 (8 ounce) deal cream cheese, softened

one/two cup butter, softened

four cups confectioners’ sugar

1 teaspoon vanilla extract

1/two cup chopped pecans

Combine alongside one another product cheese, butter or margarine, confectioners’ sugar, and vanilla. Stir in nuts. Unfold more than cooled cake.

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