| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 sticks butter, room temperature
- 1 1/2 cups sugar
- 2 ounces red food coloring
- 3 tablespoons cocoa powder
- Pinch salt
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Butter, for pan
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup sugar
- 2 sticks butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.
- Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.
- Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.
- Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 685 |
| Total Fat | 44 g |
| Saturated Fat | 22 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 3 g |
| Sugar | 44 g |
| Protein | 7 g |
| Cholesterol | 116 mg |
| Sodium | 233 mg |
Reviews
By FAR, my FAVORITE go to Red Velvet recipe!! Making it again today for my son in law’s birthday cake!!
Sunny, I have used this recipe many times since the episode first aired. It’s a nice old fashioned red velvet cake that everyone enjoys. Thanks very much.
Made this for my daughter one year for her birthday. Now she wants it every year! Happy Birthday Peanut ❤️
I made it, ate it, and freaking loved it! Not hard to do, very forgiving as well. Will be making this again.
Mmmmm…good! I made the icing with 1/2 cup evaporated milk and 1/2 cup buttermilk, tasted like cream cheese icing. The cake is fantastic. Still love me some Sunny!
Great recipe and the cake is moist I will make it again without the vinegar
This is by far the best red velvet cake and frosting. Just like my grandma made❤️❤️❤️
GMas Red Velvet
So moist and just delicious !! First red velvet I’ve made and I will definitely come back to this recipe
Wholly Mackerl! This is the best red velvet cake ever! Wow! Thank you Sunny for sharing your Grandma’s recipe!