Missy’s Red Velvet Cake W/cream Cheese Frosting




3 large eggs (room-temp)

2 cups granulated sugar

1 teaspoon butter flavor crisco

2 ounces red food coloring

2 tablespoons unsweetened cocoa

1 cup unsalted butter, softened

2 1/2 cups cake flour, sifted (i use swan’s down, sift 3x)

1 1/4 teaspoons salt

1 cup buttermilk (i use or make my own from lemon juice & milk)

1/2 teaspoon baking soda

1 pinch baking soda

1 1/4 tablespoons vinegar


0.75 (1 1/2 stick) unsalted butter, softened

1 cup pecans, chopped

8 ounces pkg cream cheese, softened

1 lb confectioners’ sugar, sifted

1 teaspoon clear vanilla extract


1 Preheat oven to 350°f spray pans w/pam baking spray or grease and flour two 9-in. cake pans; set pans aside.

2 With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. add the food coloring and cocoa, mixing well. add the butter and mix well.

3 In a separate bowl, sift the cake flour & salt three times. slowly add to creamed mixture. add the buttermilk and mix well.

4 In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. once dissolved, add to batter and mix well.

5 Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. let layers cool completely on wire racks.

6 While cakes are cooling, prepare frosting. using an electric mixer, combine butter, vanilla & cream cheese until completely blended. reduce mixer speed & gradually add sifted confectioners’ sugar. once completely blended, add chopped pecans, if desired.

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