Made from scratch, this Red Velvet Cake is decadent and covered in a cream cheese frosting. With it’s bright red color, this cake is made with buttermilk, vanilla and cocoa powder. Hints of chocolate paired with a rich vanilla flavor that mixes with a mild tang from the buttermilk and cream cheese frosting is what you’ll get in every bite!
Mix together all ingredients with an electric mixer. NOTE: If you have a standing electric mixer, I recommend using this. The mix feature is so gentle that it will ensure that your cakes don’t split on top.
Spray three 9-inch round cake pans with non-stick coating. NOTE: If you have flexipans – I HIGHLY recommend using these. You can eliminate the spray and they pop right out – no sticking! My favorite brand is Demarle Flexipan.
Pour batter equally into the three pans and bake for 20-25 minutes. (Test for doneness when a toothpick comes out clean).
Cool layers on wire rack for 10 to 20 minutes.
Carefully remove layers from pans to cool completely.
To Make Frosting
Combine butter, cream cheese and confectioners sugar in a bowl.
Beat with your electric mixer until fluffy.
Fold in 1 ¼ cups of pecan pieces: use to fill and frost cake when cool. NOTE: I take my pecan pieces and chop them until they are very fine.
Decorate top of cake with remaining pecans.
Cool 1 hour then it's ready to serve. Enjoy!
Chef’s Note – If you have some red velvet cake that was left over in your pan when removing the cakes, take those crumbs and break apart and decorate the top of the cake. It definitely makes the cake look more festive!