Southern Red Velvet Cake
This festive,unbelievably moist cake comes from using buttermilk and more oil than most cakes use.It is a show stopper and everyone who has tasted it says it is the best Red Velvet Cake they have ever tasted.If you double the recipe you can make 3 or 4 layers or cupcakes..The picture has three….I crumbled some extra cake on top and toasted pecans around the bottom.Christmas sprinkles would be wondeful too..Enjoy!
Ingredients
- 2 1/2 Cup sifted cake flour
- 1 1/2 Cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbl cocoa
- 1 Cup buttermilk
- 1 1/2 Cup Vegetable oil
- 1 tsp white vinegar
- 1 tsp vanilla
- 2 large eggs
- 1 3 oz Bottle red food coloring
Instructions
- Sift flour,sugar,soda,salt,and cocoa together.Add buttermilk,Vegetable oil,vanilla,eggs and food coloring,in this order and mix thoroughly.Bake in pans that have been greased with oil or butter and floured.Use 2 or 3 pans depending on how thick you porefer each layer depending on how thick you want each layer.
- Cream Cheese Frosting:1 8 oz package room temperature cream cheese,1/2 cup room temperature butter,1 lb sifted confectioners sugar,1 tea vanilla extract….1/2 cup toasted chopped pecans…FYI…I DOUBLE THIS RECIPE
- In a large bowl ,mix cream cheese,butter,and vanilla until smooth.Add confectioners sugar until smooth and fluffy….
- frost each layer , and decorate top with Holiday sprinkles or crumbled cake.