For as long as I can remember, my favorite cake flavor has been red velvet. I can remember the first time my dad made it for Christmas. The bright red was so cheerful and the cream cheese frosting was something I could eat by the spoonful. I think he might have even put chocolate chips in the batter (which I totally recommend if you’re down for it). Needless to say, I was sold. From then on, I loved to make red velvet anything and everything. Cookies, cupcakes, etc. My Dad and I used to bake a lot together when I was a kid. It was something I looked forward to oh so much, and I always loved to bring my homemade treats to school with me the next day. I remember it like it was yesterday. Still to this day, some of my favorite memories as a kid were in the kitchen with my dad. He’s got a sweet tooth just as strong as mine, so getting him to bake was hardly a chore.

If you’re looking for a fun way to switch up Christmas dessert, this is it. I feel like pie is the only thing people make for the holidays, but to me that is so limiting. I got some cute Christmas decorations and some jingle bells to spruce up the cake to make it more “Christmas-y”. These cute toppers are the brand “Meri Meri”. For all of you that live in Atlanta, you can find them at Swoozies. If you don’t live here, you can also find them online. The jingle bells are from target.

This cake is so dense, moist and perfect in every way possible. There’s nothing I love more than a well made red velvet cake, and I had to share this recipe with you all. Make it and let me know what you think!



Prep time: 45 minutes

Cook time: 30-40 minutes

Total time: Less than 90 minutes

Serves: 8+


  • 2.5 cups all purpose flour
  • 1 tbsp unsweetened dark cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 3/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 1/4 cup buttermilk
  • 1 oz. bottle red food coloring


  1. Preheat the oven to 350 degrees F.
  2. Sift together flour, cocoa powder, salt and baking soda in a large bowl.
  3. In a separate large bowl whisk together sugar, eggs and vanilla. Once combined, add vegetable oil and buttermilk. Whisk well.
  4. Slowly add the flour mixture to the wet mixture one cup at a time. Once well combined, add in red food coloring and whisk.
  5. Prepare 3 round baking pans. Butter the bottom and add parchment paper (cut to the size of the dish) on the buttered surface. Flour the surface of the parchments and then add 1/3 of the batter to each pan.
  6. Place in the oven and cook for 30-40 minutes, until a toothpick comes out clean.
  7. Remove from the oven and let cool for 15 minutes in the pans. Remove from the pans and place on a cake stand.
  8. Frost the cake while building the layers. Frost in between each cake and over the entire outside. Place in the fridge for 15 minutes (only if you are doing a crumb layer). Remove from the fridge and add a second layer of frosting.
  9. Carefully take a handful of the pecans and place on the sides of the cake. Repeat till all sides are covered.

*frosting recipe below*

INGREDIENTS for cream cheese frosting:

  • 2- 8 oz. packages full fat cream cheese, room temperature
  • 2 stick butter, room temperature
  • 2 tsp vanilla extract
  • 2- 16 oz. boxes confectioners sugar
  • 2 cups chopped pecans


  1. Place the cream cheese and butter in a stand mixer with the whisk attachment. Beat till smooth.
  2. Turn down the speed and add in vanilla extract. Slowly begin to add confectioners sugar about 1 cup at a time.
  3. Beat till smooth and creamy.

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