Red Velvet Cake

By imanicat

Really nice texture - not too heavy and not too light; like baby bear -- just right!!!!

Ingredients

• Cake:
• 1/2 C butter, softened
• 1 1/2 C sugar
• 1 t vanilla extract
• 1 T white vinegar
• 3 large eggs
• 1 oz red food coloring
• 2 1/2 C flour
• 2 T cocoa
• 1 t baking soda
• 1/2 t salt
• 1 C buttermilk
• Frosting:
• 1 (8oz) pkg cream cheese, softened
• 1/2 C butter, softened
• 1 (16oz) pkg powdered sugar
• 1 1/2 t vanilla extract
• 1 C chopped pecans

Details

Adapted from southernliving.com

Preparation

Step 1

Preheat oven to 350. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, vanilla dn vinegar, beating well. Add eggs, one at a time, beating until blended after each addition. Add food coloring, beating until combined.

Combine flour and next 3 ingredients on sheet of waxed paper; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into a 2 greased and floured 9" cake pans.

Bake for 20-22 minutes (9" pans)testing for doneness with knife in center. Cool in pans on wire racks 5 minutes; remove from pans and finish cooling on wire racks. Spread thin layer of frosting between layers and slather remaining frosting on sides and top of cake.

Frosting:
Beat cream cheese and butter until cream; gradually add sugar and vanilla, beating well. Stir in pecans.