If you are making this classic cake the exact origins of red velvet cake remain a mystery, one thing is certain: its’ smooth texture and buttery-rich frosting make it an all-time favorite for any time of year.

Directions :

Preheat oven to 350 degrees F.
In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a mixture of the red food coloring, cocoa and salt. Remove the bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mixed vinegar and vanilla, and then add flour and baking soda. Mix until  all is combined, but do not over mix.

Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using a spoon. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.Meanwhile, make the frosting: Heat all ingredients in a medium pan. Whisk until sauce makes thickens, about 15 minutes. Let cool slightly before using.

Invert cake onto a cutting board and slice into pieces from the longer side. To assemble cake, take away 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Make about 3 layers and continue until the last layer is added. Frost the top of that and sprinkle with remaining pecans.

Cake :

2 1/2cups flour

1 1/2cup sugar

2 spoons unsweetened baking cocoa

1 spoon baking powder

1 spoon salt

1 1/2cups  oil

1Cup buttermilk

1spoon vanilla

1bottle  red food color

2 eggs


1/2 cup flour

1 1/2 cups milk

1 1/2cups sugar

1 1/2cups butter, softened

1 tablespoon vanilla