What are some good toppings for a red velvet cake?

Recipe courtesy of Cakeman Raven

Vegetable oil for the pans

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

Crushed pecans, for garnish

1 pound cream cheese, softened

4 cups sifted confectioners’ sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
Sift together the flour, sugar, baking soda, salt, and cocoa powder in a large mixing basin. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Mix the dry ingredients into the wet ones in a standing mixer until barely incorporated and a homogeneous batter forms.
Distribute the cake batter among the prepared cake pans equally. Place the pans in the oven, spaced equally apart. Bake, 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, about 30 minutes.
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 the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let to cool fully.
Frost the cake. 1 layer, rounded side down, should be placed in the center of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Apply enough frosting to form a 1/4-1/2-inch layer.) Repeat by carefully placing another layer on top, rounded-side down. Cover the whole cake with the remaining frosting and top with the remaining layer. Sprinkle the pecans on top.

Yield:
enough to frost a 3 layer (9-inch) cake

Mix the cream cheese, sugar, and butter on low speed in a standing mixer equipped with the paddle attachment, or in a large mixing basin with a hand-held electric mixer. Raise the speed to high and mix for 5 minutes, or until the mixture is light and fluffy. (At times, switch off the mixer and scrape down the edges of the bowl using a rubber spatula.)
Lower the mixer’s speed to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Before using, place in the refrigerator until somewhat stiff. May be stored in the refrigerator for 3 days.