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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Red Velvet Christmas Cake Recipe

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This recipe for Red Velvet Christmas Cake, by , is from Loretta's Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tina Perry


Red Cake
2 C self rising flour
1 C buttermilk
1 C vegetable oil
1 tsp. baking soda
C red food coloring
1 tsp. vanilla
1 C sugar
1 tsp. unsweetened cocoa
1 tsp. white vinegar
2 large eggs

⅔ C softened butter
8 oz.softened cream cheese
1 lb. powdered sugar
2 C chopped pecans

Heat oven to 350. In large mixing bowl, combine all cake ingredients. Beat until well blended. Divide batter equally among three greased 9 inch round cake pans. Bake about 20 minutes or until toothpick comes out clean. Cool layers in pan for 10 minutes then carefully remove layers to cooling racks to cool completely.

For frosting, in small mixing bowl combine butter, cream cheese, and powdered sugar. Beat until fluffy then stir in most of the pecans. Fill and frost cooled cake and sprinkle remaining pecans on top. Chill minimum of 1 hr. before serving.

Personal Notes:
Personal Notes:
This recipe was given to me by my neighbor, Donna Rock, when Steve and I lived in Woodlawn Springs Subdivision. Steven was a baby when they moved by us. I made this cake for our family and it quickly became a family favorite. Not many Christmases go by without having this delicious treat!




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