My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, June 1, 2010

Red Velvet Layer Cake with Cream Cheese Frosting

There are many red velvet treats today, but the three layer cake reigns supreme. Plus I'm making this for a very special person and a very special event. My great-nephew, Aaron Ballard, is graduating from high school on June 1st, today, and his favorite cake is Red Velvet. He is just the kind of great guy that you want everything to be perfect for him. Of course he's having a party, If I mess this up I'll be in big trouble. Lots of family at this party.

It really would be hard to mess up something that has a half pound of butter, 6 eggs and 5 cups of cream cheese frosting. Of course I could always drop it.

Red Velvet Cake With Cream Cheese Frosting
12 Servings
print recipe

1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
2 (1-ounce) bottles red food coloring
5 cups Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350 degrees F. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, cocoa, and baking soda. Add to butter mixture alternating with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. Spoon cake batter unto 3 greased and floured 8-inc round cake pans.

3. Bake at 350 degrees F. for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks, and let cook 1 hour or until completely cooled.

4. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake.

5-Cup Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
2 (16-ounce) packages powdered sugar
2 teaspoons vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla.


  1. I love red velvet cake! I can never make a good one. I am going to have to try this! Thanks for the receipe!!

  2. I can personally attest that this cake was phenomenal! Beverly, I missed meeting you, but the cake was SUPERB!


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