There is something about figuring out what a person loves and creating it for them. Although I don’t really have an emotional connection with food, I find joy in satisfying the bellies of others. I honestly just realized this trait about myself. The older I get the more I realize that I am turning into my Granny. A few days ago, I noticed that it was my friend’s late mother’s birthday. I texted him asking, what kind of cake would he have gotten her if she were still living. Red Velvet Cake was his answer, so I whipped him up one! Seriously, it was pretty much like that. Please don’t let the piping work discourage you. It is not necessary for you to do any decorations for this cake. This is a very easy Red Velvet Cake Recipe that even a person who has never baked before can make.

My piping work is rusty.


Although I don’t have the time to do it often; I really love baking! This Red Velvet Cake is very rich, very moist and very simple. You will have your friends thinking that you are an experienced baker when they taste this cake. The best part is, you likely already have most of the ingredients in your fridge. I started making this recipe about a decade ago and it has been a family favorite and is great year round. If you don’t have any cookbooks just google or Youtube anything that you want to learn to make. This recipe is by Cakeman RavenI found this recipe online.

Here’s what you need for the Red Velvet Cake

Cream Cheese Frosting:


Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.


Check out my fancy paper plate. 🙂 This image is a cake that I made years ago.