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Bubble Room Red Velvet Cake

June 17, 2014

CAKE                                        FROSTING

2 1/2 cups self-rising flour      1/2 lb. (1 1/2 sticks) butter, softened

1-cup buttermilk                       1 lb. box confectioner's sugar

1 1/2 cups vegetable oil            10 oz. cream cheese, softened

1-teaspoon baking soda             1 1/2 cups chopped pecans

1-teaspoon vanilla extract       Optional: Set some chopped pecans aside 

1/4 cup red food coloring        to garnish the top of the cake,

1 1/2 cups sugar

1-teaspoon unsweetened cocoa powder

1-teaspoon white vinegar

2-large eggs


TO MAKE CAKE: Preheat oven to 350 degrees. Mix together all ingredients with an electric mixer. Spray three 9-inch round baking pans with nonstick coating. Pour the batter equally into the three pans and bake for 45 minutes. Test for doneness by inserting a toothpick into center of cake. Cake is done if toothpick comes out clean.


FOR ICING: Mix cream cheese and butter until smooth. Add sugar and mix thoroughly. Once smooth, add pecans and mix again. Frost in between layers of cake evenly first, then frost sides and top. Lightly tap the frosting with the back of a spoon to create soft peaks. Sprinkle the remaining chopped pecans on top of the cake for a true Bubble Room finished look.


Cape Coral, FL

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