Red Velvet Cake with Cream Cheese Frosting Recipe | James Beard Foundation

Name: Red Velvet Cake with Cream Cheese Frosting Recipe | 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

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Ingredients 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

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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