The Bubble Room Red Velvet Cake
In 1995, The Junior League of Fort Myers published its second cookbook, Tropical Settings. One-chapter, titled Taste of the Town, shared recipes from 14 local restaurants. One of the most popular booths at the annual Taste of the Town event, still held each year as a fundraiser for The Junior League, is staffed by The Bubble Room, and long lines form for slices of orange cake.
Today's recipe is for Red Velvet Cake which is still one of the most popular desserts at The Bubble Room.
Flavors of Paradise shares recipes with historic ties to Southwest Florida. Substitutions and adjustments may be needed to adapt recipes to today's kitchens.
Servings 16 Servings
Ingredients
Cake
- 3 3/4 cups self-rising flour
- 2 1/4 cups sugar
- 1 1/2 teaspoons baking cocoa
- 1 1/2 teaspoons baking soda
- 3 eggs
- 1 1/2 teaspoons vinegar
- 2 1/4 cups vegetable oil
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- 3 ounces red food coloring
Frosting:
- 16 ounces cream cheese softened
- 1 1/2 cups butter softened
- 2 16 ounce packages confectioner's sugar
- 3 cups chopped pecans
- whole pecans
Instructions
Cake:
- Mix the flour, sugar, baking cocoa and baking soda in a bowl.
- Add the eggs, vinegar, oil, buttermilk, vanilla and food coloring and mix well.
- Spoon into 3 greased and floured 9-inch cake pans.
- Bake at 350 degrees for 45 to 60 minutes or until the layers pull from the sides of the pans.
- Cool in the pans for 10 minutes; remove to a wire rack to cool completely.
Frosting and frost the cake:
- Beat the cream cheese and butter in a mixer bowl until light.
- Beat in the confectioner's sugar and chopped pecans.
- Spread between the layers and over the top and side of the cake.
- Top with a circle of whole pecans.
