Time: 1 hour 20 min.
Complexity: easily
Servings: 12

The highlight of this Red Velvet cake is the cream cheese frosting with chopped pecans, which adds a wonderful complement to the chocolate flavor of the cake. Stir the pecans into the cream cheese frosting and spread it over the red layers, then sprinkle the top of the finished cake with pecans. The cake's flavor is stunning, contrasting yet harmonious. The layers are super moist and require no additional soaking. You can bake them ahead of time and store them wrapped in plastic wrap for up to 2 days. This will make them even softer and more tender.

Ingredients:

Cakes

• Butter, for greasing the pans
• 2.5 cups flour + extra for dusting the pans
• 2 tsp cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 2 cups granulated sugar
• 2 large eggs
• 1 and 3/4 cups vegetable oil
• 1 cup of sour milk
• 1 tsp vanilla extract
• 1 bottle (30 ml) of red food coloring

Cream

• 2 packages of 220g cream cheese, room temperature
• 220 g butter, room temperature
• 2 packages of powdered sugar (450 g each)
• 2 tsp vanilla extract
• 2 cups pecans, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, premium flour, cocoa, sugar, eggs, sour milk, vanilla extract, curd cheese, powdered sugar, pecans

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Preparation:

Step 1
• Bake the cakes: Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper; grease the parchment and dust with flour.
Step 2
• Sift the flour, cocoa, baking soda, and salt into a large bowl. In a separate large bowl, whisk together the granulated sugar and eggs. Gradually whisk in the vegetable oil. Add the flour mixture, alternating with the sour milk, beginning and ending with the flour, mixing well after each addition. Stir in the vanilla and red food coloring.
Step 3
• Pour the batter evenly into the pans and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely; remove the parchment.
Step 4
• Prepare the cream: In a large bowl, beat the cream cheese and butter with a mixer until creamy. Stir in the powdered sugar until smooth. Then fold in the vanilla and nuts, reserving 2 tablespoons of the nuts for garnish. (You can bake the cake layers and/or make the frosting up to 2 days in advance; wrap the cake layers in plastic wrap and refrigerate the frosting.)
Step 5
• Assemble the cake by spreading frosting over the layers, top, and sides. Garnish with the reserved pecans.

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