Five-Layer Red Velvet Cake

Five-Layer Red Velvet Cake
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  1. 1½ cups sugar
  2. 1¾ cups cooking oil
  3. 2 eggs
  4. red food coloring
  5. 1 teaspoon cocoa powder
  6. 1 tablespoon vanilla
  7. 2½ cups all-purpose flour
  8. 1 teaspoon salt
  9. 1 teaspoon baking soda
  10. 1 cup buttermilk
  11. Icing
  12. 1 cup (8 ounces) cream cheese, softened to room temperature
  13. ½ cup butter or margarine, softened to room temperature
  14. 4 cups (1 pound) powdered sugar
  15. 1 cup nuts, chopped
  1. Instructions
  2. Preheat oven to 325 degrees.
  3. In a mixing bowl, cream together sugar, oil and eggs.
  4. In a separate bowl, stir together food coloring, cocoa and vanilla. Add to sugar mixture and combine.
  5. Sift together flour, salt and baking soda.
  6. Add sifted ingredients alternately with buttermilk to sugar mixture. Mix well.
  7. Pour batter into five 8-inch round cake pans coated with nonstick baking spray and flour.
  8. Bake layers just until cake loosens from the sides of pans and the center springs to the touch, about 12-15 minutes. Do not overbake.
  9. To make icing, mix all icing ingredients well.
  10. Once cake has cooled, spread icing between the layers and over top and sides of the five-layer cake.