This recipe was shared with me by my daughter, Brenda Weller. The original recipe was from the Cakeman Raven of Cakeman Raven Confectionery, NYC.
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9- x 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder; set aside.
In another large bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the full cake pans in the oven, evenly spaced apart.
Bake approximately 30 minutes, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert each cake onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely before frosting.
Once cakes are cooled, frost the cake:
Place one (1) layer, rounded-side down, in the middle of a cake stand or platter:
Using a palette knife or spatula, spread some of the cream cheese frosting over the top of the cake (spread enough frosting to make a 1/4 to 1/2-inch layer or frosting).
Carefully set another layer on top, rounded-side down, and repeat.
Top with the remaining layer and cover the entire cake with the remaining frosting.
Sprinkle the top with the pecans.
Makes a cake large enough to serve 6 to 8 people (depending on the size of the slices).
In a standing mixer fitted with the paddle attachment or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, approximately 5 minutes. NOTE: Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.
Reduce the speed of the mixer to low. Add the vanilla extract; raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
Store in the refrigerator until somewhat stiff, before using. NOTE: May be stored in the refrigerator for 3 days.
Makes enough to frost a 3 layer (9-inch) cake.
Red Velvet Cake (Devil's Food Cake) Recipe: https://whatscookingamerica.net/History/Cakes/DevilsFoodCake.htm