Mama sent me this recipe via email when my 16 year old was 6 months old and I still have a copy of the email in my cook book! That 16 year old LOVES his Granny’s cake…and so does the 13 year old! Christmas would not be complete without it!
Mama would want me to give Willard Scott some credit…she started out using his recipe but modified it a little to make it the yummiest red velvet cake in the world!
Cake Ingredients:
- 2½ cups self-rising flour
- 1 cup buttermilk
- 1½ cups vegetable oil
- 1 tsp baking soda
- 1 tsp vanilla
- 2 (1 oz)bottles red food coloring (1/4 cup)
- 1½ cups sugar
- 1 tsp unsweetened cocoa powder
- 1 tsp white vinegar
- 2 large eggs
Frosting Ingredients: (Mama says she always increases the frosting ingredients a little more than this because she likes to make more frosting)
- 1 1/3 sticks butter, softened
- 10 ounces cream cheese, softened
- 16 oz. powdered sugar
- 1/2 tsp vanilla
- 1/2 tsp maple flavoring
- 1½ cups chopped pecans
Directions:
For Cake: Heat oven to 350°. Mix together all ingredients with an electric mixer. Spray 3 (9 INCH) round cake pans with nonstick coating then lightly flour the pans. Pour batter evenly into the three pans and bake for 20 minutes. Test for done-ness with a toothpick Cool layers on wire rack for 10 minutes. Carefully remove layers from pan to racks; cool completely.
For Frosting: Combine butter, cream cheese and powdered sugar. Beat until fluffy and then fold in 1½ cup chopped pecans. Use to fill between layers and frost cake when layers are cool. Sprinkle 1/2 cup pecans on top of cake for decoration.
Refrigerate at least one hour before serving. Serves 10-15 depending on how big you make the slices!
