Very red velvet cake with cream cheese icing and pecans

Ingredients for Very red velvet cake with cream cheese icing and pecans

• 300 g self-raising flour

• 2.5 g baking soda

• 2 large eggs, at room temperature

• 300 g caster sugar

• 360 ml vegetable oil

• 30 ml distilled white vinegar

• 240 ml buttermilk

• 5 ml pure vanilla extract

• 45 ml red food colouring (from two 28 g bottles)

• 450 g icing sugar, sifted

• 225 g cream cheese, softened

• 225 g butter, softened

• 120 g chopped pecans

How to make Very red velvet cake with cream cheese icing and pecans

1. Preheat the oven to 180°C (fan 160°C) and adjust the oven racks to the middle and top third positions.

2. Grease three 20 cm round cake tins generously with baking spray.

3. Sift the flour and baking soda together in a bowl.

4. In a large mixing bowl, using an electric mixer on medium speed, beat the eggs until well combined. Gradually mix in the sugar, oil, and vinegar.

5. Reduce the mixer speed to low and slowly add the sifted flour mixture, mixing until fully incorporated. Gradually pour in the buttermilk, followed by the vanilla extract and food colouring, mixing until smooth.

6. Divide the batter evenly among the prepared cake tins and gently rap them on the countertop several times to remove any air bubbles.

7. Bake for 12 minutes, then rotate the tins from shelf to shelf for even baking. Continue baking until the tops spring back when lightly touched, approximately 25 minutes in total.

8. Remove the cakes from the oven and let them cool in the tins on wire racks for 15 minutes.

9. Run a knife around the edges of the tins, then invert the cakes onto the racks to cool completely. Chill the cakes in the refrigerator for 20–30 minutes to make icing easier.

10. To make the icing, combine all ingredients in a medium bowl and mix vigorously until very smooth. Use the icing immediately while it is soft and spreadable.

11. Place one cake layer upside down on a cake plate or cake stand and spread the top evenly with frosting. Add the second layer, right side up, and spread more frosting on top.

12. Top with the third layer, right side up, and spread the frosting evenly around the sides and on top of the cake. Check for any visible areas of cake and cover as needed.

13. Sprinkle the pecans evenly over the top of the cake.

14. Allow the frosting to set before slicing the cake to serve. Store the cake in a cake keeper for up to 2 weeks, though it’s likely to be enjoyed quickly once served.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.