My niece Ash Bone Dog gave me this recipe. This is my favorite Red Velvet recipe.
Ingredients: 3 1/4 cups cake flour, sifted, 3 tablespoons cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 1/4 cups sugar, ¾ cups butter, 3 eggs, room temperature, 1 ½ teaspoons apple cider vinegar, 1 tablespoon red food coloring, 1 ½ cups buttermilk, room temperature.
Preheat oven to 350 degrees. Prepare 3 cake pans, grease with shortening and lightly dusted with flour set aside. Melt butter, allow butter to cool. In a bowl mix butter, buttermilk, vanilla, and vinegar set aside. In a separate bowl mix food coloring and eggs, set aside. In a separate bowl combine the remaining dry ingredients; flour, baking soda, baking powder and salt. Alternate mixing wet and dry ingredients together, starting and ending with dry ingredients. Pour batter into the greased and floured cake pans. Bake for 40 to 45 minutes. Insert a butter knife in the center of the cake, if the knife comes out clean the cake is done. Turn the cake out of pans and allow to cool.
RED VELVET CAKE CREAM CHEESE FROSTING
2 sticks of softened unsalted butter, 2 (8 oz. pkgs.) softened cream cheese, 4 1/2 cups, powdered sugar,1/2 teaspoon vanilla, 1/2 cup roughly chopped pecans. Cream butter until fluffy. Add cream cheese, vanilla, and powdered sugar, mix well. Now it’s time to frost your cooled cake. Sprinkle roughly chopped nuts on top layer