Red Velvet Cake


Looking for the perfect dessert for your sweetheart this Valentine’s Day? Then this cake is for you! My husband recently celebrated a birthday and his one request was a Red Velvet Cake. After reading through dozens of recipes, this one from Emeril Lagasse looked both delicious and manageable. It was fluffy, moist and the shocking red color is pretty fun too. Plus, it has cream cheese frosting…my favorite! I will definitely make this cake again, but next time I will double the frosting recipe.


Sylvia’s Red Velvet Cake
Recipe Courtesy of Emeril Lagasse, 2007

For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract

For the frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

For the Cake:
Preheat the oven to 350°F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the Frosting:
In a large bowl, combine the cream cheese and butter. Beat in confectioners’ sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.


Makes 8 servings (SacFoodies note: that’s 8 servings if you like really large slices of cake, otherwise it’s more like 14 servings).

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