RED VELVET CAKE - LAYERED WITH CREAM CHEESE ICING

By akselden

Ingredients

• FOR CAKE:
• 2 1/2 C. granulated sugar
• 1 1/2 C. whole buttermilk at room
• temperature
• 3 large eggs at room temperature
• 2 C. vegetable oil
• 2 1/2 tsp. unsweetened cocoa powder
• 1/4 C. red food coloring
• 1 1/2 tsp. vanilla extract
• 1 1/2 tsp. distilled white vinegar
• 3 C. unsifted cake flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• cooking spray
• flour to prepare cake pans
• FOR CREAM CHEESE ICING:
• 1/3 C. unsalted butter, softened
• 2/3 C. cream cheese, softened
• 1 tsp. vanilla extract
• 3 C. unsifted lOx powdered sugar
• 3 T. chopped pecan pieces; includes 1 T. for garnish
• Sugared or fresh holly for garnish

Details

Servings 3

Preparation

Step 1

FOR CAKE:
1. Preheat oven to 325°. In electric mixer on low speed, cream sugar, buttermilk, eggs, oil and cocoa powder until blended and smooth. Add food coloring, vanilla and vinegar, and blend until smooth and glossy.

2. In separate bowl, combine flour, baking soda and salt; gradually add to batter in mixer on low, and blend until well combined, scraping sides and bottom of bowl to incorporate all ingredients.

3. Spray three 9" round cake pans with cooking spray, dust with flour, and tap out excess. Divide batter among pans and bake for 25-30 minutes or until enter is firm to the touch and toothpick inserted in center comes out clean. Flip layers out on wire racks, and cool completely before icing.

FOR CREAM CHEESE ICING:
4. In electric mixer on low speed, cream butter for 1-2 minutes. Increase mixer speed to medium. Add cream cheese, and cream together until light and fluffy, scraping sides and bottom of bowl to incorporate all ingredients. Reduce mixer speed to low, add vanilla, and blend until smooth. Add sugar a cup at a time, mixing after each addition until smooth and creamy.

TO FINISH CAKE:
5. Place one layer of cake on serving dish. Cover top with about a third of the icing and sprinkle with a tablespoon of chopped pecans. Repeat with second layer. Once top layer and sides are iced, place the rim of a 4"- diameter bowl in center of top, pressing lightly into icing to leave a ring: remove bowl. Using ring as a pattern, place a tablespoon of pecans in shape of a wreath. Place holly in center.