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red-velvet-layer-cake
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Red Velvet Layer Cake

Course Cakes, Dessert
Cuisine American, Southern
Keyword red-velvet-cake-recipe, red-velvet-layer-cake
Prep Time 25 minutes
Cook Time 20 minutes
Layers Cooling Time 1 hour 30 minutes
Total Time 45 minutes
Servings 16 pieces
Calories 692kcal
Author Melissa Sperka

Ingredients

  • 1 cup chopped pecans toasted
  • 1 cup salted butter softened
  • 2 cups granulated sugar
  • 2 tsp pure vanilla extract:
  • 4 large eggs
  • 3 cups all purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup whole buttermilk
  • 1 tsp distilled white vinegar
  • 3 Tbsp red food coloring
  • Frosting:
  • 3 [8] oz cream cheese softened
  • 1 cup salted butter softened
  • 3 tsp pure vanilla extract
  • 6 cups powdered sugar

Instructions

  • Preheat oven to 350°F. Butter and flour 3 (9-inch) round cake pans or spray with baking spray. Set aside.
  • Toast Pecans: Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes until lightly golden. Set aside to cool. 
  • Cake: Using an electric mixer cream together the butter, sugar and vanilla. Beat on medium-high speed for 2 minutes or until creamed.
  • Add the eggs one at a time beating well after each addition.
  • In a separate bowl use a whisk to sift together the flour, cocoa powder, baking powder, baking soda and salt. My use a whisk. Add the vinegar to the buttermilk.
  • Lower the speed of the mixer and add the sifted dry ingredients alternately with the buttermilk. Repeat the process beginning and ending with flour. Stop and scrape the sides of the bowl as needed.
  • Add the red food coloring beating just until fully combined with the batter.
  • Use a 1 cup measuring cup to divide the batter evenly in the pans.Tap pans on the counter to settle.
  • Bake for 20-22 minutes or until a toothpick inserted into the center comes back clean.
  • Cool complelely in the pans on a cooling rack.
  • Cream Cheese Frosting: Using an electric mixer cream together the cream cheese, butter and vanilla. Lower the mixer and gradually add the powdered sugar. Thin if needed with cream to spreading consistency.
  • Frost between the layers, tops and side of cake. Sprinkle with toasted pecans.
  • Store chilled.

Notes

The frosting makes an ample amount to cover the cake completely. 

Nutrition

Serving: 1piece | Calories: 692kcal | Carbohydrates: 95g | Protein: 13g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 663mg | Potassium: 318mg | Fiber: 2g | Sugar: 73g | Vitamin A: 832IU | Vitamin C: 0.1mg | Calcium: 222mg | Iron: 2mg