It’s time for our monthly blog hop challenge! This month, the challenge is to share a favorite family recipe. We’re sharing my sister’s recipe for Red Velvet Cake with Cream Cheese Frosting. Making the recipe as cupcakes means they are easy to share! Making them from scratch means you get the real red velvet taste and texture.
We’re delighted to be joining some talented bloggers for this month’s challenge!
Please visit the links below for more Favorite Family Recipes!
Almost everyone has their favorite recipe for Red Velvet Cake. There are lots of variations of the recipe that I’ve seen on line. This recipe is one that my sister made every year for Christmas for years. It’s moist and flavorful, so I’ve never seen the need to switch anything up. I’ve been making it for the holidays for years now and while it’s a Christmas favorite, it’s perfect for Valentine’s Day, too!
Our Red Velvet Cake Recipe is always a favorite for Christmas.
The taste and texture of a red velvet cake made from scratch is nothing like a mix from a box. I tried one of those-nothing about it tasted like a real red velvet cake. Using a box mix for lots of cakes can be a quick alternative, but to get a true red velvet cake, skip the boxed mix.
For Valentine’s Day, I decided to make cupcakes instead of a cake. This way, I can conveniently share them with friends and family.
Favorite Family Recipe ~ Red Velvet Cupcakes
While the cake is delicious, the butter cream frosting is definitely “icing on the cake!” I use this recipe for almost all cakes I make. For a red velvet cake, I combine pecan chips with the frosting, but for cupcakes, I sprinkled mixed nuts on top on some of them.
One of the fun parts about making a velvet cake is that you can make it any color you’d like. Want a Green Velvet Cake for St. Patrick’s Day? A Pink Velvet for Easter? An Orange Velvet for Halloween? Since the coloring doesn’t alter the taste or texture of the cake, it can be any color you want.
If you’re looking for a dessert or delicious cupcakes, you can’t go wrong with this recipe!
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Red Velvet Cupcakes From ScratchJust in time for Valentine's Day, these made from scratch Red Velvet Cupcakes with Cream Cheese Frosting are a perfect treat! #redvelvetcupcakes #valentinesdaytreat Click To Tweet
Follow the recipe below, but substitute cupcake pans for layer pans. Line the pans with cupcake liners before filling each one about 3/4 full.
Red Velvet Cake
A delicious, made from scratch family recipe, perfect for Christmas dessert.
- 2 1/2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Cocoa
- 1 tsp Salt
- 1 1/2 Cups Sugar
- 2 Eggs
- 1 1/2 Cups Canola Oil
- 1 tsp White Vinegar
- 1 tsp Vanilla Extract
- 1 Cup Buttermilk
- 1 One Ounce Bottle Red Food Coloring
- 1/2 Cup Butter softened
- 1 8 ounce package Cream Cheese softened
- 5 Cups Powdered Sugar
- 1/2 tsp Vanilla Extract
- 1 Cup Chopped Nuts optional
Pre-heat oven to 350 degrees.
Prepare 3 cake pans with baking spray.
Sift flour, baking soda, cocoa, and salt together.
Cream sugar and eggs together in large mixing bowl.
Alternately add small amounts of the dry mixture to the mixing bowl along with small amounts of buttermilk. Start and end with the dry ingredients.
Beat on medium speed for two minutes.
Pour batter evenly into each pan.
Make sure to get rid of any air bubbles by lightly dropping the pans onto a dish cloth on a counter.
Bake for 20 minutes. Use a toothpick to test for doneness. Return to oven for 2 minutes if needed.
Remove from oven and allow to cool for 10 minutes before transferring them to cooling racks. Allow to cool completely on wire racks before frosting.
Allow butter and cream cheese to soften.
Sift powdered sugar.
Cream butter and cream cheese.
Add sugar, 1/2 cup at a time to mixture. Beat on medium to blend.
Add vanilla to mixture. Stir with large spoon to incorporate into the frosting.
If the frosting is too thick, add a small amount of milk and mix. If it’s too thin, add more powdered sugar and mix.
Place one cake layer on cake plate and add frosting to the top. Add second layer and top with frosting. Add the third layer and frost top and sides of cake. Store under a cake dome.