posted by Robin S 11-17-100 1:53 PM
Martha Stewart
Red Velvet Cake
2 1/2 cups self-rising flour
1 tsp. baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
1 cup whole buttermilk
2 1/2 Tbsp. red food coloring
Heat oven to 350 degrees. Spray three 9x2" round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.
In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until the flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.
Divide batter between pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes.
Invert pans onto wire racks sprayed with vegetable oil to cool cake completly, or quick-chill in the freezer for 10 - 15 minutes.
Cream Cheese Frosting:
8 oz cream cheese, room temperature
1 stick butter, room temperature
1 pound confectioners' sugar, sifted
1 cup finely chopped pecans
1 tsp. pure vanilla extract
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
To assemble, place one layer, top-side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.