For Christmas this year I thought I’d make something special and different for Christmas Day. It was easier to assemble then I thought it would be, so worth it and so delicious. This recipe is a winner and one I will use again. I hope everyone had a Merry Christmas and has a Happy New Year!!
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Directions for Cake
- Preheat oven to 350 degrees.
- Grease and flour two 8 inch cake pans.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 30 minutes or until a toothpick inserted comes out clean.
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting.
Vanilla Cheesecake Layer
- 8oz package cream cheese, 1 cup
- 1/3 cup sugar
- 1 egg
- 1 tsp
- 1/3 cup whipping cream
- Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.
- Add the egg, beat well
- Beat in the vanilla extract
- Blend in the whipping cream well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter.
- Pour into a greased spring form. Bake at 300 degrees for 30 minutes.
- The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
- Sift sugar and set aside.
- Beat cream cheese and butter on high until creamy. Add vanilla.
- Then, add the sugar in batches. Scrape down the sides in between each addition.
- And frost away.