Red Velvet Cake with Cream Cheese Pecan Frosting

Ready in 45 minutes
3.5 avg, 2 review(s) 50% would make again

Top-ranked recipe named "Red Velvet Cake with Cream Cheese Pecan Frosting "

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Try this Red Velvet Cake with Cream Cheese Pecan Frosting recipe, or contribute your own. "Desserts" and "Cakes" are two of the tags cooks chose for Red Velvet Cake with Cream Cheese Pecan Frosting .


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1 1/2 cups Vegetable shortening
1 1/2 cups Sugar
2 Eggs
2 1/2 cups All-purpose flour
1 tablespoon Unsweetened cocoa
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Buttermilk
1 tablespoon Vanilla
1 teaspoon White vinegar
2 tablespoons Red food coloring
Cream Cheese Pecan Frosting:
1 (8-oz) pk Cream cheese
1/2 cup Butter; softened
1 teaspoon Vanilla
1 cup Pecans; Chopped

Original recipe makes 12 Servings



Cake; Preheat the oven to 350 ?. In a large bowl, with an electric beater on medium speed, beat the shortening, sugar, and eggs for 2 to 3 minutes, until light and fluffy. Add the flour, cocoa, baking soda, and salt and continue beating until well mixed. Gradually add the buttermilk, vanilla, and vinegar, beating for 2 to 3 minutes, until thoroughly combined. With a spoon, stir in the food coloring until thoroughly mixed. Spoon the batter evenly into three 8 inch round cake pans that have been coated with nonstick baking spray and lightly floured. Bake for 30 to 35 minutes, until a wooden toothpick inserted in the center comes out clean. Allow to cool slightly, then remove to a wire rack to cool completely. Place 1 cake layer on a serving platter and frost the top. Place another layer over the first and frost the top. Place the remaining layer over that and frost the top and sides. Cover loosely and chill for at least 2 hours before serving. Frosting; In a medium sized bowl, with an electric beater on medium speed, beat the cream cheese, butter, confectioners sugar, and vanilla. Increase the speed to high and beat for 1 to 2 more minutes, until the frosting is smooth. Stir in the pecans until thoroughly mixed. Use immediately, or cover and chill until ready to use, allowing the frosting to soften before using. Note: Make sure to use only a thin layer of this when you frost the cake. That way, you'll be able to see the red color of the cake under the frosting. on Jan 19, 1998


This recipe comes from; Mr. Food? Cool Cravings ISBN 0-688-14579-5 Published in 1997 Recipe by: Mr.Food? (Art Ginsburg) Cool Cravings Posted to recipelu-digest Volume 01 Number 562 by PLK1028

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Okay, poor instructions!!! there is a call for 1 tsp vanilla and 1 tbsp of vanilla. I got that one was for the frosting, but which one? and also it says for the frosting to add the confectioners sugar, but that wasn't even in the list of ingredients, and how much? UNCLEAR.
kljarvis 4 years ago
Very moist cake I enjoyed making it
Chinchef123 4 years ago
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