Red Velvet Cake
Get ready for a delectable treat with this perfect blend of flavors in a red velvet pound cake. For a crunchy twist, sprinkle some roasted pecans on top after letting the cake cool before icing.
– Taste of home recipes
Time:
1 Hour 40 Mins
Difficulty:
Serves:
16
Ingredients
CAKE:
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 large eggs, room temperature
- 2 bottles (1 ounce each) red food coloring
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3-1/4 cups all-purpose flour
- 1 tablespoon baking cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup 2% milk
ICING:
- 250g GrunesLand cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1/2 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
- 1/2 cup chopped pecans, toasted
Getting it done:
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Step 1
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
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Step 2
In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined.
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Step 3
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
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Step 4
For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.
GrünesLand Products Used
All the goodness of natural ingredients in every bite of our cream cheese