Red Velvet Cake (Print Version)
# Ingredients:
01 -
All-purpose flour: 2 ½ cups, for structure.
02 -
Granulated sugar: 1 ½ cups, for sweetness.
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Baking soda: 1 tsp, to help the cake rise.
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Cocoa powder: 1 tsp, for a hint of chocolate flavor.
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Salt: 1 tsp, to enhance flavor.
06 -
Vegetable oil: 1 ½ cups, for moisture.
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Buttermilk: 1 cup, at room temperature, for a tender crumb.
08 -
Large eggs: 2, at room temperature, for structure.
09 -
Red food coloring: 2 tbsp, for the classic red velvet color.
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Vanilla extract: 1 tsp, for flavor.
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White vinegar: 1 tsp, to activate the baking soda.
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Unsalted butter: 1 cup, browned for a nutty flavor.
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Powdered sugar: 2 cups, for sweetness and structure.
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Cream cheese: 1 cup, softened, for a creamy texture.
15 -
Vanilla extract: 1 tsp, for flavor.
16 -
Toasted pecans: ¾ cup, chopped, for crunch and nutty flavor.
# Instructions:
01 -
Preheat oven to 350°F. Grease two 9-inch pans. Sift together flour, sugar, baking soda, cocoa, and salt in a bowl. In a separate bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Gradually combine wet and dry ingredients. Pour into pans and bake for 25-30 minutes. Let cool completely.
02 -
Brown the butter over medium heat, then let cool. Beat the cream cheese until smooth, then add the cooled browned butter and vanilla. Gradually add powdered sugar and fold in chopped pecans.
03 -
Frost between the cake layers, as well as the top and sides. Decorate with extra pecans.
# Notes:
01 -
This cake combines the moist, slightly tangy flavor of red velvet with a rich brown butter pecan frosting.
02 -
Using room temperature ingredients helps achieve a smoother batter and frosting.
03 -
The browned butter adds a nutty, caramel-like flavor to the frosting.