I started a tradition with my oldest daughter when she was 2--we always make a birthday cake for Jesus on Christmas. Red Velvet cake feels festive and little more special than a "regular" birthday cake, so this is what we do. After it's frosted, I give her the red and green sprinkles and tell her to go to town. In the past I've gone to the trouble of making a layered cake, but this year I took the easy route and just put it in a 9x13 pan.
The cake recipe I use comes from the church cookbook in my hometown, but I prefer a traditional cream cheese frosting with my red velvet cake (the recipe calls for some kind of cooked frosting) so I use the recipe from Betty Crocker instead. Everyone loves this EASY red velvet cake. Did you know that red velvet cake is really just a chocolate cake that is colored red? It's true. I'm full of useless information.
Red Velvet Cake
-from First Christian Church of Kearney, MO cookbook
- 1 German chocolate cake mix
- 1 c. sour cream (I use light)
- 1/2 c. water
- 1/4 c. oil
- 3 eggs
- 1 oz bottle of red food coloring (yes, the whole bottle--how do you think it gets SO red??)
Combine all ingredients until moistened, then beat at high speed for 2 minutes. Pour into 9 x 13 pan, or grease/flour two 9" rounds. Bake 25-35 minutes or until cake springs back when touched in center. Cool 15 minutes, then remove from pans (if using rounds). Wait til completely cool to frost with cream cheese frosting.
Cream Cheese Frosting
-from Betty Crocker Cookbook
- 1 pkg (8 oz) cream cheese, softened (I use light)
- 1/2 stick butter, softened
- 1 T. milk
- 1 t. vanilla
- 4 c. powdered sugar
Beat cream cheese, butter, milk, and vanilla on low speed until smooth. Gradually beat in powdered sugar, 1 c. at a time, until smooth and spreadable. This fills/frosts a 2-layer cake generously. If you choose the single layer 9x13 option, you will have extra. Make sure you store the cake in the fridge after it's frosted--the cream cheese will go bad if left out!