Showing posts with label red velvet cake. Show all posts
Showing posts with label red velvet cake. Show all posts

Friday, December 19, 2014

My Favorite Christmas Cake Recipe {aka: Red Velvet Cake}


I've been wanting to share one of my favorite Christmas cake recipes with y'all. Today, I just made my third one for a Christmas get together with friends. It's that good y'all. I use Paula Deen's recipe and I just change out a couple of things to personalize it a bit. I use coconut oil instead of her canola oil and I make it into two chunky layers instead of her three thin ones. It's so yummy and such a southern favorite. Topped with toasted pecans, oh, be still my heart! Enjoy y'all.............



Ingredients
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk


For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

Directions
For the Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.

Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.

In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.

Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.

Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.

Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.





And here's a link back to the original over on Food Network:

P.S...... It was brought to my attention that I didn't post pics of the gorgeous "guts" of this fantabulous cake- so here it is in all it's glory.


We served it at a party yesterday with sausage balls on the side- another favorite party treat of mine. Sooooooo doggone good y'all!

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