Red Velvet Cake
This cake has been a holiday tradition in my family since before I was born. According to my mom, the original recipe came from a restaurant in Georgia and was published in a local paper there. My great aunt, knowing my mom's love of baking, clipped the recipe and sent it to her in North Carolina. She loved it, and has been making it ever since.
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cocoa powder
- 1½ cups sugar
- 2 cups Wesson oil
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 2 oz red food coloring
- 16 oz cream cheese
- 1 tsp vanilla
- ½ stick butter
- 1 box powdered sugar
- 1 cup chopped pecans
- In a large bowl, sift together the flour, baking soda, salt and cocoa powder.
- Cream sugar and oil in another large bowl using a hand mixer.
- Add eggs and beat well.
- Add one-third of the dry ingredients, mix well, and then add one-third of the buttermilk. Repeat twice more, mixing well between each addition.
- Add vanilla to batter, mix well.
- In a small bowl, mix vinegar and food coloring. Add to batter and mix well.
- Pour batter into two greased and floured 9-inch cake pans, dividing batter evenly between the two.
- Bake in a 350°F degree oven 30-35 minutes or until the cake pulls away from the side of the pans and a toothpick inserted in the center of the cakes come out clean.
- Mix together cream cheese and butter.
- Add powdered sugar, a little at a time, until well blended.
- Add vanilla.
- Frost cake and sprinkle with chopped pecans.