Wednesday, December 16, 2009

Red Velvet Cake - A Christmas Favorite!


***Ahh...the joys of holiday baking...I love it! I've already been at it hard and heavy this year. This Red Velvet Cake is one of the latest Christmas goodies to come out of my kitchen. I made this for one of my best friends in the world - Ashley. She was having a family Christmas get-together and she needed a scrumptious Red Velvet Cake.

I knew just the recipe to use. I've baked this particular recipe from Southern Living magazine many times, and it has always gotten rave reviews...especially the cream cheese icing.

I also just love a good Red Velvet Cake around Christmas time. There's something special about that deep, red color of the cake batter...I only wish that I could have taken a photo of a cake slice...maybe next time!***

Red Velvet Cake
Ingredients:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon white vinegar
3 large eggs
1 (1-ounce) bottle liquid red food coloring
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Cream Cheese Frosting (recipe below)

Preparation:
Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, vanilla, and vinegar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring, beating until combined.

Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cakepans.

Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

Spread Cream Cheese Frosting between layers and on tops and sides of cake.

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Cream Cheese Frosting
Ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
1 1/2 teaspoons vanilla extract
1 cup chopped pecans

Preparation:
Beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well. Stir in pecans.

***Note - I didn't mix the pecans into the frosting as the recipe suggests. Instead, I covered the sides of the cake with chopped pecans.

3 comments:

Anonymous said...

Great, excellent cake.

Stephanie said...

Red velvet is one of my favorite desserts and this one sounds perfect! And looks beautiful too!

Anonymous said...

oh! one of my favorites! Though I wish you had sliced it open for us to peek in!