Folks, there is no better feeling than being able to reconnect with family and friends this Thanksgiving—but eating my red velvet cake is a very close second. I hope you and everyone you’re visiting with on Thursday take some time to indulge! 
Cake Ingredients:
2 ½ cups flour
1 ½ cups sugar
1 tsp. baking soda
1 tsp. cocoa powder
½ tsp. salt
2 eggs
1 ½ cups oil
3 tbsp. red food coloring
1 tsp. distilled white vinegar
1 cup buttermilk
1 cup chopped pecans (optional)
2 ½ cups flour
1 ½ cups sugar
1 tsp. baking soda
1 tsp. cocoa powder
½ tsp. salt
2 eggs
1 ½ cups oil
3 tbsp. red food coloring
1 tsp. distilled white vinegar
1 cup buttermilk
1 cup chopped pecans (optional)
Icing Ingredients:
8 oz softened cream cheese
1 stick softened butter
1 tsp. vanilla extract
1 lb. powdered sugar
8 oz softened cream cheese
1 stick softened butter
1 tsp. vanilla extract
1 lb. powdered sugar
Directions:
Preheat your oven to 350 degrees. Combine flour, sugar, baking soda, cocoa, and salt in a bowl.
Preheat your oven to 350 degrees. Combine flour, sugar, baking soda, cocoa, and salt in a bowl.
Combine eggs, oil, red food color, vinegar, and buttermilk in a separate bowl, beating well. Add the wet ingredients into the dry ingredients, mixing well until combined.
Grease cake pans with shortening or butter and dust with flour. Bake for 30 minutes, or until a toothpick comes out clean.
When the cakes are done, remove from pans and cool for 1 - 1 ½ hours. While the cake cools, combine the icing ingredients and beat until silky and smooth. Assemble your cake, and garnish with pecans.
Enjoy!
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