Red Velvet Cake is a favorite in the southeastern U.S. This version is easy to make, and the frosting really accentuates the cake. You must add the pecans in the frosting to give it that Southern taste!

It’s an excellent cake even if you’re not from the south. It’s quite dense but that’s a part of the appeal. Super easy recipe that is straight forward.

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Enjoy this Red Velvet Cake!

Red Velvet Cake

Ingredients

1/2 cup butter or 1/2 cup margarine softened
1 1/2 cups sugar
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 large eggs
1 1 ounce bottle liquid red food coloring
2 1/2 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Cream Cheese Frosting

1 8 ounce package cream cheese, softened
1/2 cup butter or 1/2 cup margarine softened
1 16 ounce package powdered sugar
1 1/2 teaspoons vanilla extract
1 cup chopped pecans optional

Instructions

Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, vinegar, and vanilla, beating well.
Add the eggs, 1 at a time, beating until blended after each addition.
Add the food coloring, beating until combined.
Combine the flour, and the next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cakepans.
Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
Stir in pecans if desired.

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