Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.

Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.

Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.

Our classic red velvet cake is a true showstopper. It includes brown sugar for added flavor and moisture, as well as buttermilk for tang and tenderness. The homemade cream cheese frosting is rich ...

Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans and cool completely, about 1 hour, before frosting. Cream Cheese Frosting:

Deselect All For the cake: Unsalted butter, for the pans 2 1/2 cups all-purpose flour, plus more for dusting 2 teaspoons unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 2 cups ...

Two big, fluffy cake layers make this an especially impressive version of an old favorite. Vegetable oil is traditionally used in red velvet cake, and we use just enough to keep the layers tender ...

Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper. Whisk together the flour, cocoa powder, baking soda and salt in a small ...

Red velvet cake was always Molly’s go-to for her birthdays growing up, so it’s the ultimate celebratory cake for her. With her love of naturally colored things and a nod to growing sugar beets ...

Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth. Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake.