Velvet Cake Frosting (Print)
Soft, vibrant Velvet Cake features a bold brown butter pecan frosting. It’s the ideal dessert to share or enjoy solo.
# Ingredients:
01 -
2 ½ cups of all-purpose flour, builds the cake's structure.
02 -
1 ½ cups of white sugar, adds sweetness.
03 -
1 teaspoon of baking soda, makes the batter puff up.
04 -
1 teaspoon cocoa powder, gives a small chocolate note.
05 -
1 teaspoon salt, for boosting flavors.
06 -
1 ½ cups of vegetable oil, keeps everything soft and moist.
07 -
1 cup buttermilk, room temp, gives a delicate texture.
08 -
2 large eggs, room temp, hold things together.
09 -
2 tablespoons of red food dye, gives it that deep red color.
10 -
1 teaspoon vanilla, boosts flavor.
11 -
1 teaspoon white vinegar, reacts with baking soda to create lift.
12 -
1 cup unsalted butter, browned to bring out nutty taste.
13 -
2 cups powdered sugar, sweetens and firms up the frosting.
14 -
1 cup softened cream cheese, rich and creamy.
15 -
1 teaspoon vanilla, adds extra flavor.
16 -
¾ cup chopped pecans, toasted for a crunchy, nutty bite.
# Steps:
01 -
Set your oven to 350°F and grease two 9-inch cake tins. Stir together flour, cocoa, baking soda, sugar, and salt in a bowl. In another bowl, whisk the buttermilk, eggs, oil, vinegar, food dye, and vanilla. Gradually combine both mixtures. Pour into pans and bake for 25 to 30 minutes. Let them cool entirely before moving on.
02 -
Over medium heat, melt the butter until browned, then set aside to cool. Whip cream cheese until smooth, mix in the cooled browned butter and vanilla, then slowly add powdered sugar. Finally, fold in the pecan pieces.
03 -
Spread frosting between the layers, then cover the top and sides. Sprinkle more pecans over the top for decoration.
# Notes:
01 -
The soft, slightly tart red velvet layers pair perfectly with the nutty, rich brown butter frosting.
02 -
Using ingredients at room temperature makes mixing easier and smoother.
03 -
Browned butter adds a deep, caramel-like flavor to the frosting.