September 3, 2014
Willard Scott’s Red Velvet Cake
“A delicious, moist cake for a special occasion.”- Jay Christian- author of Jay Christian's Hollywood Celebrity Recipes
Notes
For people who have allergies to red food coloring, it can be omitted and replaced with ¼ cup water and the recipe will turn out just fine; the cake just won’t be red.
To purchase Jay Christian's Hollywood Celebrity Recipes book with over 50 recipes and great photos of the celebrities, please visit HollywoodCelebrityRecipes.com
Ingredients
For the cake
- 2½ Cups self-rising flour
- 1½ Cup vegetable oil
- 1½ Cup sugar
- 1 Cup buttermilk
- ¼ Cup red food coloring
- 1 Teaspoon baking soda
- 1 Teaspoon unsweetened cocoa powder
- 1 Teaspoon vanilla extract
- 1 Teaspoon white vinegar
- 2 large eggs
- Nonstick cooking spray
For the frosting
- ⅓ Pound (1⅓ sticks) butter, softened
- 10 Ounces cream cheese, softened
- 1½ Cup chopped pecans
- 1 -pound box confectioner’s sugar
Directions
For the cake
Preheat the oven to 350 degrees F. Mix together the flour, oil, sugar, buttermilk, food coloring, baking soda, cocoa powder, vanilla extract, vinegar, and eggs with an electric mixer. Spray three 9-inch round cake pans with nonstick cooking spray. Pour the batter equally into the three pans and bake until done, 25 minutes. Test for doneness with a toothpick.
For the frosting
Combine the butter, sugar, and cream cheese in a bowl. Beat until fluffy, then fold in the pecans. Use to frost the cake when it is cool.