Red Velvet Layer Cake with Cream Cheese Frosting


“Red Velvet Cake is typically a recipe for the holidays, but I enjoy this dessert year-round.” — Paula

Red Velvet Layer Cake with Cream Cheese Frosting
Makes 1 (9-inch) layer cake
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  1. 3¼ cups all-purpose flour
  2. 2 cups sugar
  3. 3 tablespoons unsweetened cocoa powder
  4. 2 teaspoons baking soda
  5. ¾ teaspoon salt
  6. 1¾ cups buttermilk
  7. 1¼ cups vegetable oil
  8. 3 large eggs
  9. 1 teaspoon distilled white vinegar
  10. 1 (1-ounce) bottle red liquid food coloring
  11. Cream Cheese Frosting (recipe follows)
  12. 2 cups chopped pecans, divided
  13. Garnish: white chocolate curls
  1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.
  2. In a large bowl, whisk together flour and next 4 ingredients.
  3. In a medium bowl, whisk together buttermilk and next 3 ingredients; add to flour mixture. Beat at medium speed with a mixer until smooth. Add food coloring, beating until combined.
  4. Spoon batter into prepared pans, and bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread about 1½ cups Cream Cheese Frosting on 2 cake layers, and sprinkle each with ¾ cup pecans. Carefully stack frosted cake layers one on top of the other. Place remaining cake layer on top; spread with remaining frosting and sprinkle with remaining ½ cup pecans. Garnish with white chocolate curls,
  6. if desired.
Paula Deen Magazine
Cream Cheese Frosting
Makes about 5 cups
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  1. 1 (8-ounce) package cream cheese, softened
  2. ½ cup butter, softened
  3. 2 tablespoons praline liqueur
  4. 4 cups confectioners’ sugar
  1. In a large bowl, beat cream cheese, butter, and liqueur at medium speed with a mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.
Paula Deen Magazine