Red Velvet Cake with Cream Cheese Frosting | James Beard Foundation

Name: Red Velvet Cake with Cream Cheese Frosting | James Beard Foundation
Ingredients: 1/4 pound (1 stick) unsalted butter, plus 1 tablespoon for preparing pans, room temperature; 2 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder, such as Pernigotti; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup buttermilk, shaken; 1 tablespoon liquid red food coloring; 1 teaspoon pure vanilla extract; 1 teaspoon white distilled vinegar; 1 1/2 cups sugar; 3 large eggs, room temperature; 1 pound cream cheese, room temperature; 1/2 pound (2 sticks) unsalted butter, room temperature; 4 cups confectioners' sugar, sifted; 1/2 teaspoon pure vanilla extract; 1 1/2 cups chopped toasted pecan halves

www.jamesbeard.org

Method Cake: 1/4 pound (1 stick) unsalted butter, plus 1 tablespoon for preparing pans, room temperature 2 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa

View full recipe on www.jamesbeard.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jamesbeard.org.

Share this recipe:

Cooking tools:

Stand mixer
Offset spatula
Cake pan
Parchment paper
Oven
Mixing bowl
Whisk
Measuring cup
Spatula
Cooling rack
Serving platter
Baking sheet
Bread knife
Kitchen scale
Toothpick
Measuring spoon
Sifter
Pastry brush
Refrigerator
Fine-mesh sieve
Chef's knife
Cutting board
Skillet

Ingredients

1/4 pound (1 stick) unsalted butter, plus 1 tablespoon for preparing pans, room temperature
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon pure vanilla extract
1 teaspoon white distilled vinegar
1 1/2 cups sugar
3 large eggs, room temperature
1 pound cream cheese, room temperature
1/2 pound (2 sticks) unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
1 1/2 cups chopped toasted pecan halves