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Dessert for 10

Red Velvet Cake

This red velvet cake combines cocoa batter with cream cheese frosting and a pecan topping for a soft layered dessert.

$1.04per serving $
50 minstart to table
10servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 3 tbsp unsweetened cocoa powder
  • 1/2 tsp espresso powder
  • 1 tbsp hot water
  • 1 1/4 cups vegetable oil
  • 1/4 cup unsalted butter
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tbsp seedless raspberry or strawberry jam
  • 2 tbsp red food coloring
  • 2 tsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 2 boxes (8 oz) cream cheese
  • 1 cup unsalted butter
  • 4 cups sifted confectionsers' sugar
  • 1 tsp vanilla extract
  • pecans

Steps

  1. Heat the oven to 350 F and grease two 9-inch round cake pans.
  2. Stir the flour, sugar, baking soda, salt, cocoa powder, and espresso powder in a large bowl.
  3. Dissolve the espresso powder in hot water, then whisk it with the oil, melted butter, buttermilk, eggs, jam, food coloring, vinegar, and vanilla.
  4. Stir the wet mixture into the dry mixture just until combined, then divide it between the pans.
  5. Bake for 25 to 30 minutes, until the cakes spring back and a toothpick comes out clean.
  6. Beat the cream cheese, butter, confectioners' sugar, and vanilla until smooth, then frost the cooled cakes and sprinkle with pecans.

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