Another Red Velvet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.

Step 2

Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.

Step 3

In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

Step 4

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.

Step 5

Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.

Step 6

Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

Step 7

For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.

Step 8

Let butter and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and pecans . Spread between layers and on top and sides of cake.