For me, red velvet is the ultimate birthday cake, the one I never get tired of—and I’m not the only one. Mine will knock your socks off, it’s such a vibrant magenta color. People just gasp when I cut it. And it’s a three-layer cake, so it looks like a Big Deal from the get-go. If you ever need to bring a cake to an event, this is the one to choose.
I sometimes like to mix the pecan bits right into the frosting. Don’t worry, they’ll stay crisp. You can make 18 cupcakes from this recipe. They’ll take about 25 minutes to bake.
Recipe information
Yield
Serves 12–16
Ingredients
Cake:
Icing:
Preparation
Step 1
To make the cake: Set the oven to 350°F and adjust the rack positions to the middle and top third. Spray three 8-inch round cake pans well with baking spray.
Step 2
Sift the flour with the baking soda.
Step 3
In a large bowl, with an electric mixer on medium speed, beat the eggs well, then beat in the sugar, oil, and vinegar. On low speed, slowly add the flour and beat in well. Add the buttermilk slowly, then the vanilla, and then the food coloring.
Step 4
Pour the batter evenly into the pans and rap them on the countertop several times to eliminate any air bubbles. Bake for 12 minutes, then rotate the pans from shelf to shelf so they bake evenly and bake until the tops spring back when lightly touched, about 25 minutes altogether. Let the cakes cool in the pans on racks for 15 minutes.
Step 5
Run a knife around the sides of the pans and invert the cakes onto the racks to cool completely. Once they’re cool, refrigerate the cakes for 20 to 30 minutes to make icing them easier.
Step 6
To make the icing: Combine everything in a medium bowl and mix well until very smooth. It’s best to use the icing right away, when it’s soft and spreadable.
Step 7
Put one cake layer upside down on a cake plate or cake stand and cover the top evenly with frosting. Add a second layer, right side up, and spread with more frosting. Top with the third layer, right side up, and spread the frosting evenly around the sides of the cake and on top; check for any places where you can see through to the cake. Finally, sprinkle the pecans evenly all over the top of the cake.
Step 8
Once the frosting sets, cut into slices to serve. This cake keeps for up to 2 weeks in a cake keeper, but once it’s ready, people want to dive right in.
Recipe notes
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