It’s easy for me to plan meat and sides for my family during the holidays or just a family dinner. I know what they like. Even though everything I prepare will not please everyone at the table, I know I have enough of what each individual wants so they do not leave my table hungry!
However, I like to have a dessert or two when it comes to a holiday meal. This is not the case in other family meals. Anytime my family is together, it’s a special time. Holiday meals need to be a little extra special, though.
I always need help with this. Since I do not plan to have an array of desserts, I have to choose something spectacular enough for the occasion, but it has to please everyone.
Layer cakes are a leap for me. If I bake a cake, it’s typically a pound cake. Not because I do not like them. Layer cakes intimidate me! I can follow all directions, and my layer cakes always look like the Leaning Tower of Pisa. Until this cake!
Red velvet cakes are one of the only desserts everyone likes. Here’s a funny fact: Wes called it a Roosevelt cake when he was small. Because it’s a one-and-done dessert, I will definitely serve this during the holiday season. And since I found this recipe in an old church cookbook a few years ago, it is my go-to for layer cakes.
With my dad being a pastor for years, I have a few old church cookbooks that I love. The pages have browned over the years and have splash stains here and there, but I know they are recipes I can trust. The old cooks who penned those recipes were the best!
Here are a few tips from this not-so-experienced layer cake baker:
- Baker’s Joy works well for greasing and flouring the pan.
- Make sure your layers are even. Rather than pouring, I use a large scoop and scoop my batter into the pans.
- Cut off rounded tops to make your stacking easier!
- Take your time and cool the cake layers completely!
So whether you are like me and have “layer-cake anxiety,” or you are a layer-cake pro. You will love this dessert. It’s beautiful and delicious, and it checks off all the boxes for my family’s holiday meals!
Red Velvet Cake with Cream Cheese Frosting
Ingredients
- Cake
- 1 1/2 cups granulated sugar
- 2 sticks unsalted butter softened
- 2 large eggs room temperature
- 2 ounces red food coloring
- 2 1/4 cups sifted cake flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- Cream Cheese Frosting
- 1 stick unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1-2 tablespoons milk
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- Grease and flour two 8-inch cake pans, set aside.
- In a medium bowl combine flour, cocoa powder, salt and baking soda, set aside.
- In another bowl combine buttermilk, vinegar, and vanilla extract, set aside.
- Beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Adjust mixer speed to low and carefully add the red food coloring.
- Add dry and wet ingredients alternately, beginning and ending with dry ingredients, stopping to scrape the bottom and sides of the bowl a time of two. Mix until combined, but do not overmix.
- Pour the batter into the prepared cake pans.
- Bake at 350℉ for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan, on a cooling rack for 10 - 15 minutes. Turn out on cooling rack and allow to cool completely.
- While the cake is cooling prepare the frosting. Combine butter and cream cheese in a mixing bowl. Add vanilla and powdered sugar, beating until combined. Add enough milk to reach spreading consistency. Stir in pecans.
- Place one cake layer on serving plate. Spread frosting over the top of cake.
- Place second layer on top of first. Frost top and sides of cake.
- Store in refrigerator.
I always love to read what you have to say about each recipe, but you forgot to say this is Greg’s favorite. Looks amazing,
Cindy, Lol, for sure, but your red velvet cake is the best!