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Red Velvet Cake from the Bubble Room

  • 35minutes
  • 453calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups self-rising flour

  2. 1 teaspoon baking soda

  3. 1 1/2 cups granulated sugar

  4. 1 tablespoon unsweetened cocoa powder

  5. 1 cup buttermilk

  6. 1 1/2 cups vegetable oil

  7. 2 teaspoons vanilla extract

  8. 1/4 cup two

  9. 1 oz. bottles red food coloring

  10. 1 teaspoon white vinegar

  11. 2 large eggs

  12. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 350 degrees.

  2. Mix together all dry ingredients.

  3. Mix together all wet ingredients.

  4. While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.

  5. Spray three 9"" cake pans with non-stick cooking spray.

  6. Pour equal amounts of batter into each of the three pans.

  7. Bake 20 to 30 minutes. Test for doneness with a toothpick.

  8. Cool layers in pans on wire racks for 10 minutes.

  9. Carefully remove layers from pans. Place layers on wire racks to cool completely.

  10. Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.

  11. Frost cake and decorate top with remaining 1/2 cup pecans if desired.

  12. Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.

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