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Missy’s Red Velvet Cake W/cream Cheese Frosting


Missy’s Red Velvet Cake with Cream Cheese Frosting is a classic and delicious dessert that’s perfect for any occasion. This recipe features a moist, tender red velvet cake topped with a rich and creamy cream cheese frosting. Let’s dive into the details to create this beautiful and tasty cake!



For the Cake:

  • 3 large eggs (room temperature)
  • 2 cups granulated sugar
  • 1 teaspoon butter flavor Crisco
  • 2 ounces red food coloring
  • 2 tablespoons unsweetened cocoa powder
  • 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 (or make your own from lemon juice & milk)
  • 1/2 teaspoon baking soda
  • 1 pinch baking soda
  • 1 1/4 tablespoons vinegar

For the Frosting:

  • 0.75 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup pecans, chopped
  • 8 ounces cream cheese, softened
  • 1 pound confectioners’ sugar, sifted
  • 1 teaspoon clear vanilla extract


Step 1: Prepare the Cake Batter

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Food Coloring and Cocoa:
    • In a small bowl, mix the red food coloring and unsweetened cocoa until well combined. Set aside.
  3. Cream Butter and Sugar:
    • In a large mixing bowl, cream the softened butter, butter flavor Crisco, and granulated sugar until light and fluffy.
  4. Add Eggs:
    • Add the eggs one at a time, beating well after each addition.
  5. Add Coloring Mixture:
    • Stir in the red food coloring and cocoa mixture until evenly distributed.
  6. Sift Dry Ingredients:
    • In a separate bowl, sift together the cake flour and salt.
  7. Combine Buttermilk and Vinegar:
    • In a small bowl, combine the buttermilk and vinegar. Add the baking soda and the pinch of baking soda. Stir to combine.
  8. Alternate Adding Dry and Wet Ingredients:
    • Gradually add the sifted dry ingredients and the buttermilk mixture to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined.

Step 2: Bake the Cake

  1. Pour Batter into Pans:
    • Divide the batter evenly between the prepared cake pans.
  2. Bake:
    • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  3. Cool:
    • Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.

Step 3: Prepare the Cream Cheese Frosting

  1. Cream Butter and Cream Cheese:
    • In a large mixing bowl, cream the softened butter and cream cheese until smooth and well combined.
  2. Add Confectioners’ Sugar:
    • Gradually add the sifted confectioners’ sugar, beating until light and fluffy.
  3. Add Vanilla:
    • Stir in the clear vanilla extract.
  4. Fold in Pecans:
    • Gently fold in the chopped pecans.

Step 4: Assemble the Cake

  1. Layer the Cake:
    • Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  2. Garnish (Optional):
    • If desired, garnish the cake with additional chopped pecans or a sprinkle of cocoa powder.

Step 5: Serve

  1. Slice and Serve:
    • Slice the cake into pieces and serve. Enjoy this rich and delicious red velvet cake with family and friends!

Cook Notes and Variations

Cook Notes:

  • Buttermilk Substitute: To make buttermilk, add 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using.
  • Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best texture and consistency.


  • Nuts: If you’re not a fan of pecans, you can substitute with walnuts or omit the nuts entirely.
  • Cocoa: For a deeper chocolate flavor, you can increase the cocoa powder to 3 tablespoons.

Frequently Asked Questions (FAQs)

1. Can I make the cake ahead of time?

Yes, you can bake the cake layers ahead of time. Wrap them tightly in plastic wrap and store them at room temperature for up to 2 days or freeze for up to 3 months.


2. How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.


3. Can I use regular vanilla extract?

Yes, you can use regular vanilla extract if you don’t have clear vanilla extract. The clear vanilla extract is often used to keep the frosting white.


4. Can I make cupcakes with this recipe?

Yes, you can use this recipe to make red velvet cupcakes. Fill cupcake liners 2/3 full with batter and bake at 350°F (175°C) for 18-22 minutes.


Perfect for Any Occasion

This Red Velvet Cake with Cream Cheese Frosting is perfect for birthdays, holidays, or any special occasion. Its beautiful red color and rich, creamy frosting make it a showstopper at any event.


Tips for Success

  1. Measure Flour Correctly: Use a spoon to fill the measuring cup with flour and level it off with a knife to ensure accurate measurement.
  2. Do Not Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.
  3. Use Gel Food Coloring: For a more vibrant red color, use gel food coloring instead of liquid.

Missy’s Red Velvet Cake with Cream Cheese Frosting is a classic dessert that’s sure to impress. With its moist, tender crumb and rich, tangy frosting, it’s a delicious treat that everyone will love. Follow this recipe for a beautiful and delicious cake that’s perfect for any celebration. Enjoy your baking and happy eating!