If there is one dessert that has always been the absolute must have at Christmas for my family, it’s Red Velvet Cake.
I was happy that there was always someone to make it. My oldest sister was the designated red velvet cake maker for years. Each year she would be the one to bring it to our mother’s house where we all gathered for Christmas Eve.
Some parents leave out cookies and milk for Santa. We left out red velvet cake. Santa was a big fan of this particular delectable treat! Over the years, as our families grew and spread out, those gatherings on Christmas Eve changed. If I wanted red velvet cake, I was going to have to make it myself.
I didn’t stray from the recipe that my sister used. It was about as close to perfect as you can get, so why look for changes? This is the recipe she always used, so I credit her as my source.
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.
The frosting truly is the star of this cake. Use a food chopper to chop the pecans. Don’t over chop them. Make sure to use a generous amount between each layer.
Not only is this cake delicious, it makes a gorgeous centerpiece on a dessert table for Christmas
Even though we no longer have little ones, we still leave a piece of Red Velvet cake out for Santa on Christmas Eve. It’s always enjoyed!
There are certain foods that always bring back memories. This made from scratch Red Velvet Cake is one of those for me.Make a classic Red Velvet Cake from scratch for the holidays. #redvelvetcake #classiccakes #southernrecipes Click To Tweet
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Classic Red Velvet Cake Recipe
Does your family have that one special dessert that everyone looks forward to over the holidays?
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