Red Velvet Cake with Pecan Icing

    (116)
    55 minutes

    This is a great cake for special occasions such as Christmas or Valentine's Day because of its deep red colour.


    107 people made this

    Ingredients
    Serves: 12 

    • Cake
    • 1 1/2 cups (300g) white sugar
    • 1 cup (250ml) vegetable oil
    • 2 eggs
    • 50g red food colouring
    • 1 teaspoon distilled white vinegar
    • 1 cup (250ml) buttermilk
    • 1 teaspoon bicarb soda
    • 2 1/2 cups (310g) self raising flour
    • 1 teaspoon vanilla essence
    • Pecan Icing
    • 225g cream cheese, softened
    • 125g butter, softened
    • 4 cups (480g) icing sugar
    • 1 teaspoon vanilla essence
    • 1/2 cup (60g) chopped pecans

    Directions
    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour three 20cm round cake tins.
    2. In a large bowl, mix together sugar, oil and eggs. Add food colouring and vinegar to buttermilk. Add bicarb soda to flour.
    3. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir the vanilla into the batter.
    4. Pour batter into prepared cake tins. Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
    5. Pecan Icing: Mix together cream cheese, butter, icing sugar and vanilla. Stir in the pecans.
    6. To Assemble: Stack the cake layers with the pecan icing as a filling between, use remaining pecan icing to coat the whole cake.

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    Reviews and Ratings
    Global Ratings:
    (116)

    Reviews in English (102)

    by
    137

    Original Red Velvet cake is, essentially, a lightly flavored chocolate cake. This recipe is missing the two tablespoons of cocoa powder that are suppose to be included in the cake batter.  -  03 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    92

    I made this today to take to hubby's work Xmas party tonight. This was a huge hit! My changes were to add 1 tsp of cocoa and make sure that the buttermilk and eggs were at room temp. I left out the pecans in the frosting. I used cake flour and still sifted all of the dry ingredients. I used two 9 inch rounds that baked in 27 minutes. I topped with strawberries. I will make this again. Thank you.  -  10 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    57

    This is almost the same as my grandmother's recipe, except she uses cake flour, 2 cups of oil and 1 tablespoon of cocoa. We also use 1 cup of pecans in the frosting.  -  22 Apr 2005  (Review from Allrecipes USA and Canada)

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