This tasty end product is what I got when I decided to make beer brittle out of pumpkin seeds.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 to 8 – inch layer cake |
Ingredients
- 2 ½ cups self-rising flour
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup buttermilk
- 2 ounces red food coloring
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
- In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
- Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
- Mix together cream cheese, butter or margarine, confectioners’ sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.
Nutrition Facts
| Calories | 693 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 579 mg |
| Sugars | 66 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Red velvet cake with no cocoa? I made it, without really thinking about the missing cocoa. What a disappointment. This is a vanilla cake, NOT RED VELVET!!!!!
Moist, light, and the best red velvet cake I ever made.
Make this for my family’s November birthday Feast-tastrophy. Result was well received by birthday people and the rest of the family. Cake texture was exceptional, cook time was almost perfect. Modifications 1 I was short on red food color, only used one ounce because that was all I had, color was fine. 2 removed 2 Tbs flour & replaced with cocoa powder. 3 added another half block of cream cheese , a capful of milk and a quarter tsp cream of tarter to the frosting. From a nine inch round two layer, we only had 2pieces left. I believe that speaks for itself. Brava!
Cake was ok, but nothing special.
I searched for so long to find a red velvet cake recipe that does NOT include cocoa. I am beyond pleased with how my cake turned out.
Yeah, someone else knows red velvet cake is not a dyed chocolate cake. No cocoa powder. This is so close to my recipe, but mine has considerably more eggs and I bake at 325.
It turned out great. I altered the icing by using only 3 cups of confectioners sugar. Didn’t change anything else.
it was alright but a little dry (possibly my own error as i used two 9 inch pans and baked for around 28 min) and not very flavorful
It turned of beautiful!!! My all time favorite holiday cake!!!
This is similar to my red velvet cake recipe. I add 2 tablespoons of cocoa powder because it is a traditional chocolate cake. Delicious and moist
I made this cake but used the cream frosting from the Red Velvet Cake II. Everyone thought it was great. I wish it would have raised a little more but all in all it was a great cake. I will make it again.
This is the best red velvet cake I have ever had I did make a few changes only after reading a lot of the reviews. I added 2 Tablespoons sifted coco powder, half a cup sour cream and 1 teaspoon butter extract to the batter. It turned out very moist and a beautiful color . I did add more vanilla to the frosting and it too turned out wonderful. This will go on my favorite recipe list and I will be making it again. Thank you for sharing this wonderful recipe.
just a red cake with cream cheese icing. cake was bland not red velvet. Then icing was great.
A real crowd pleaser. I used only 1 oz of food coloring and it had a pretty color. Also, I used an extra 8 oz of cream cheese. I’ll definitely use this recipe again.
Added 2-3 tbspns cocoa powder. Cake was moist and had good flavor.
Pretty good cake. It was so moist I was worried but it turned out prefect. If u seeking chocolate flavor add the cocoa. I made it exactly as directions no issues. I may alter the recipe next time,just to see how it comes out. Overall great start and I think anyone can make it their own.
I used the exact ingredients in the same amounts to make a single cake in a 10-inch pan. The result was a huge and rather tall cake,with amazing fluffiness and moistness!Despite being oversized,soon only crumbs of it were left. Will definitely make this again!
This is a 5 star recipe! I made this for our son’s 24th birthday and he said it was the most awesome cake. Everyone that night loved it! Red velvet is one of my favorite cakes anyway. I extended the ingredients to make a 3 layer for everybody to have a big piece. My only change was I added 5 tablespoons of cocoa for that chocolate taste. For the 2 layers, you would just add 2 to 3 tablespoons cocoa. I also made a white chocolate cream cheese frosting for it and it was the bomb!!
I made half of this recipe to celebrate 2015. It was great, super moist, soft, and delicious. I didn’t make the frosting because I had a can of Pillsbury’s vanilla frosting. Remember to add 2 tbsp of cocoa powder, because red velvet cake is supposed to have a light chocolatey flavor to it. If you do not have buttermilk, add 1 tbsp vinegar or lemon juice to the bottom of the measuring cup, then pour in ROOM TEMPERATURE MILK until it reaches the 1 cup mark, let it sit for 5-10 minutes before use (it should curdle by then). If you also don’t have SR flour, mix together 2 1/2 cup minus 5 tsp (1 tbsp plus 2 tsp) of flour with 4 tsp (1 tbsp plus 1 tsp) baking powder and 1 tsp of salt. And 2 oz (1/4 cup!) of red food coloring is toooooo much (that’s why I rate this 4 stars. My family was also complaining that the cake was extremely red)! Add about 1-1.5 ounce (2-3 tbsp) or more to your liking. P.S. Wear red so you don’t stain your clothes!
Very good and moist but I added 3 tbs if cocoa Oh cream cheese frosting was to die for
This was a great cake, my husband loved it. I made it for his birthday. The only reason I gave it 4 stars was because I added cocoa to it so the recipe was altered a little bit