Ingredients

CAKE
2 cups cake flour
2 tablespoons unsweetened cocoa powder (not Dutch processed)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 teaspoon red food coloring

FROSTING
1 (8-ounce) package reduced-fat cream cheese (Neufchatel) 
1 1/4 cups confectioners’ sugar
1/2 cup reduced-fat sour cream
1 teaspoon vanilla extract
1/4 cup toasted chopped pecans
1/4 cup toasted coconut

Directions

Preheat the oven to 350°F. Spray an 8-inch round baking pan with nonstick spray.

Whisk the flour, cocoa, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk, granulated sugar, oil, egg, vinegar, vanilla, and food coloring together in a medium bowl. Add the buttermilk mixture to the flour mixture; stir until well blended.

Spoon the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes. Let cool completely in the pan on a rack. Run a knife around the edge of the cake to loosen it from the pan. Invert.

To make the frosting, with an electric mixer on high speed, beat the cream cheese in a medium bowl until very smooth 2 – 3 minutes. On low speed, beat in the confectioners’ sugar, sour cream, and vanilla until blended, 1 – 2 minutes.

Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread 1/2 cup of the frosting evenly over the layer, leaving a 1/2-inch border. Place the remaining cake layer on top, rounded side up. Spread the remaining 1 cup frosting over the top and side of the cake. Sprinkle with the pecans and coconut.

Original recipe courtesy Paula Deen: Grandmother Paul’s Red Velvet Cake

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen