A very Merry Christmas to you all! I hope your day is filled with joy, peace, hope, and love. And desserts.
Around our house, we don't make cookies for Santa. The reason that we celebrate this day is to rejoice in the birth of Jesus. If that doesn't call for birthday cake, then I don't know what does. Last year we made Nativity Cookies, and this year we are making Red Velvet Cake.
For unto us a Child is born, Unto us a Son is given;
And the government will be upon His shoulder.
And His name will be called
Wonderful, Counselor, Mighty God, Everlasting Father, Prince of Peace.
Isaiah 9:6
Happy Birthday, Jesus.
Side note: I HIGHLY recommend spending some time watching Pentatonix's YouTube channel. Their singing skills are insane, and their new Christmas album is fantastic. White Winter Hymnal is basically on repeat in our car.
Now, let's make some birthday cake. Moist, crimson-colored cake layered with fluffy, sweet frosting that has just a hint of cream cheese. It's good stuff.
PrintRed Velvet Cake with Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 2 9-inch round cake layers 1x
Ingredients
For the cake-
- 2 cups (11 ounces) all-purpose flour
- 1 ½ cups (8 ounces) cake flour
- ¼ cup + 2 tablespoons natural unsweetened cocoa (not Dutch process)
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk, at room temperature
- 2 1-ounce bottles red food coloring
- 2 tablespoons white vinegar
- 1 tablespoon pure vanilla extract
- 2 ¾ cups (21 ounces) dark brown sugar
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 4 large eggs, at room temperature
For the frosting-
- 3 sticks unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 tablespoon pure vanilla extract
- 4 cups (16 ounces) confectioners' sugar
- Pinch of kosher salt
Instructions
- Prepare two 8- or 9-inch cake pans by spraying them with cooking spray. Cut a circle of parchment paper to line the bottom of each pan, and spray the parchment with cooking spray. Set aside.
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the flours, baking soda, and salt. Set aside.
- In a medium bowl, combine the buttermilk, food coloring, vinegar, and vanilla. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and dark brown sugar until light and fluffy, about 3-4 minutes. Add eggs and continue beating on medium speed for another minute until thoroughly combined.
- Add flour mixture and buttermilk mixture in alternating additions, beginning and ending with the flour mixture, scraping bowl as needed.
- Divide batter evenly between the prepared cake pans.
- Bake on middle oven rack for 35-45 minutes, or until the top of the cake springs back when pressed gently, or a toothpick comes out clean. (8-inch pans will take a few minutes longer than 9-inch pans.)
- Cool in pans for 10 minutes, then remove to a wire rack to cool completely before frosting.
To Make The Frosting-
- In the bowl of a stand mixer, beat the butter and cream cheese together until smooth. Add vanilla and salt and beat until combined. Slowly add the confectioners sugar, and beat until very smooth, light and fluffy, about 5 minutes.
- Refrigerate for 15 minutes before frosting the cake.
Notes
This recipe makes enough batter and frosting for two 8- or 9-inch cake layers that are reasonably thick. You could easily slice the layers in half and make a 4 layer cake.
Abbi
That cake looks delicious. Merry Christmas.