Sylvia's Red Velvet Cake
Sylvia's Red Velvet Cake
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 950
- Total Fat
- 44
- Saturated Fat
- 22
- Carbohydrates
- 133
- Dietary Fiber
- 2
- Sugar
- 96
- Protein
- 9
- Cholesterol
- 140
- Sodium
- 607
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 950
- Total Fat
- 44
- Saturated Fat
- 22
- Carbohydrates
- 133
- Dietary Fiber
- 2
- Sugar
- 96
- Protein
- 9
- Cholesterol
- 140
- Sodium
- 607
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
Ingredients
For the cake:
2 1/2 cups sifted cake flour
2 teaspoons Dutch process cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
For the frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
- For the Cake:
- Preheat the oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
- Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
- For the Frosting:
- In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
- Slice and serve on individual plates.
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