This delicious pie is a southern specialty and has been in my family for many generations. In the early days, red velvet cake was the star dessert in luxury restaurants and hotels. But today, this rich and sweet dessert topped with cream cheese frosting is enjoyed at many celebrations. This moist cake is a good option to serve on special occasions and is perfectly suited for your Easter party.

A few years ago, my sister Debra and I were celebrating her wedding anniversary and my birthday. I doubled the recipe for this cake and baked it in a half sheet cake pan. Our guests love it. It was a nice change from the traditional decorated birthday cake. Try it for your next celebration. You’re glad you did!

2 1/2 cups self-rising flour

1 1/2 cups of white sugar

1 cup vegetable oil

1 teaspoon baking soda

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

2 eggs

1 cup buttermilk

2 ounces red food coloring

Preheat oven to 350 degrees. Grease and flour three (8-inch) round pans. In a large bowl, mix the sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to the flour.

Add flour mixture and buttermilk mixtures alternately to sugar mixture. Mix well. Stir 1 teaspoon of vanilla into the batter. To beat in prepared molds. Bake 20 to 25 minutes, or until tester comes out clean. Remove from oven and cool on wire racks.

cream cheese frosting

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

4 cups of icing sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans

Mix cream cheese, butter or margarine, icing sugar and vanilla. Add the walnuts. Spread over cooled cake.

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