The only thing Polish about this Red Velvet Cake recipe is its name -- ciasto czerwony aksamit. Eastern Europeans are uber-hip and appropriate American recipes just as Americans avail themselves of Eastern European recipes, tweaking them as they see fit and as ingredients allow. My red velvet cake recipe is made with a cream cheese frosting and optional glazed pecan garnish around the sides of the cake, which makes it truly decadent. If you like a lot of frosting, double the frosting recipe.

Here is a larger photo of Polish Red Velvet Cake.

See Also

Cream Cheese Frosting Recipe

Chocolate Sauerkraut Cake Recipe

Cream Cheese Pound Cake Recipe

Ingredients

• Cake:
• 6 ounces (1 1/2 sticks) softened butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 tablespoons liquid red food coloring
• 2 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa
• 1 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon vinegar
• 1 teaspoon baking soda
• Cream Cheese Frosting:
• 8 ounces softened cream cheese
• 2 ounces (1/2 stick) softened butter
• 1 teaspoon vanilla
• 1 pound confectioners' sugar, sifted
• Glazed Pecans: (optional)
• 1 cup finely chopped pecans
• 2 ounces (1/2 stick) butter
• 1/4 cup firmly packed brown sugar

• Prep Time: 20 minutes
• Cook Time: 28 minutes

• Total Time: 48 minutes
• Yield: 8-inch Red Velvet Cake

Preparation

1. How to make the cake: In a large bowl or stand mixer, cream 6 ounces softened butter and 1 1/2 cups sugar until light and fluffy. Add eggs and beat until incorporated. Beat in vanilla and red food coloring until thoroughly mixed.
   
   
2. In a separate bowl, whisk together flour, cocoa and salt. Add it alternately with the buttermilk to the butter-sugar mixture, scraping down the sides of the bowl between additions, and mixing until well incorported. Combine baking soda and vinegar in a cup and add to cake batter and mix in thoroughly.
   
   

1. Heat oven to 350 degrees and generously spray three (8-inch) cake pans with cooking spray. Divide batter evenly among the three pans. Bake for 22 to 28 minutes. Start the toothpick test after 15 minutes have passed. Remove from oven and cool on wire racks for 10 minutes. Invert onto racks to cool completely.
   
   
2. How to make the cream cheese frosting: In a medium bowl, beat together cream cheese, 2 ounces butter and vanilla until well blended and smooth. Add confectioners' sugar gradually, beating after each addition until smooth and well blended.
   
   
3. How to make the optional glazed pecans: In a small skillet, melt butter and sauté pecans until lightly toasted, about 5 minutes. Remove from heat and add brown sugar. Toss to coat. Cool before applying to cake sides.
   
   
4. How to assemble the cake: Place one cake bottom side down on a pretty plate and coat with a thin layer of frosting. Repeat with two more layers. Then frost the top and sides of the cake with the remaining frosting. Press glazed pecans into the sides of the cake, if using. If you like a lot of frosting, double the frosting recipe.