Red Velvet Cake is perfect for every celebration, and Fisher® Walnut Halves and Pieces add just the right amount of additional flavor to this vanilla decadence. Just stir them in to the cake mix and you’ll have a new signature dessert!
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon cocoas
1/2 cup chopped Fisher® Chef’s Naturals Walnuts Halves and Pieces
1 tablespoon vinegar
1 cup milk
1 1/2 cup granulated sugar
1 cup unsalted butter, softened
1 tablespoon red food coloring
1 teaspoon vanilla
8 ounces cream cheese, softened
1 stick butter, softened
1/2 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Cake: Preheat oven to 350°F. Spray 2 (9-inch) round layer cake pans with non-stick cooking spray.
Sift first 4 ingredients together, set aside. Add vinegar to the milk (don’t worry if the milk clumps, this is normal), set aside.
Beat sugar, butter, food coloring and vanilla together on medium speed in an electric mixer. Beat in eggs, one at a time, until well blended, scraping well after each addition. Add the flour mixture and the milk mixture to the wet mixture by alternating the milk and dry ingredients. Always start and end with the flour. Scrape well after each addition.
Pour batter into pans; tap pans to smooth out the batter. Bake for 20 to 25 minutes or until a cake tester inserted near the middle comes out clean. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
Frosting: Beat cream cheese, butter and vanilla in an electric mixer on medium-high speed until well blended. Add in confectioner’s sugar on low until thoroughly combined. Increase speed to medium high and beat until light and fluffy, about 1 minute.
Top the bottom layer of cake with about 1/3 of frosting. Spread top and sides of cake with remaining frosting.
Stir ½ cup finely chopped walnuts to your favorite Red Velvet Cake mix in place of making a cake from scratch.