Sylvias Red Velvet Cake Recipes

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SYLVIA'S RED VELVET CAKE



Sylvia's Red Velvet Cake image

Make and share this Sylvia's Red Velvet Cake recipe from Food.com.

Provided by redbluewhiteyellow07

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

2 1/2 cups cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)

Steps:

  • For the CAKE:.
  • Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
  • For the FROSTING:.
  • In a large bowl, combine the cream cheese and butter. Beat in confectioner's sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill in between layers and ice cake.

Nutrition Facts : Calories 695.9, Fat 34.9, SaturatedFat 21.4, Cholesterol 146.3, Sodium 631.3, Carbohydrate 88.7, Fiber 0.9, Sugar 54.1, Protein 8.6

SYLVIA'S RED VELVET CAKE



Sylvia's Red Velvet Cake image

Provided by Emeril Lagasse

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 17

2 1/2 cups sifted cake flour
2 teaspoons Dutch process cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • For the Cake:
  • Preheat the oven to 350 degrees F.
  • Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
  • Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
  • For the Frosting:
  • In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
  • Slice and serve on individual plates.

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