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This red velvet cake recipe is modern and easy. With a nice added crunch of chopped pecans it's sure to be a favorite among family and friends. If you want to make something guests can easily serve themselves, you can also make red velvet cupcakes.
Ingredients
- 1 box white cake mix (2-layer size)
- 1 box instant vanilla pudding mix (4-serving size)
- 4 large eggs
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon white vinegar
- 1 cup milk
- 1/2 cup vegetable oil
- 2 ounces red food coloring
- For the Cream Cheese Frosting:
- 4 ounces butter, softened
- 8 ounces cream cheese, softened
- 1 tablespoon vanilla extract
- 1 pound powdered sugar
- 1 cup pecans (chopped, for topping)
Steps to Make It
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Gather the ingredients.
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Preheat the oven to 350 F/180 C/Gas 4.
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Combine the cake mix, pudding mix, eggs, cocoa, vinegar, milk, oil, and food coloring; beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times.
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Grease and flour three 8-inch round cakes pans. Distribute the batter among the pans evenly.
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Bake for 20 to 25 minutes, or until the cake springs back when lightly touched in the center.
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Cool the cake on racks.
Make the Frosting:
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Gather the ingredients.
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Beat the butter and cream cheese until smooth and light. Add vanilla and confectioners' sugar; beat until smooth.
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Spread frosting over layers and sides, sprinkling each layer with chopped pecans.
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Serve and enjoy!