On the forth day of Christmas, my KitchenAid gave to me…

4 Layer Red Velvet Cake

3 Dozen Cookies

2 Dozen Reindeer

And a Cream Cheese Bonanza Caaaake 

Today is the 4th day of my KitchenAid baking adventure and today tops all others.  If asked what my favorite cake is, it’s hard for me to pick just one.  I love carrot cake with cream cheese icing, red velvet is amazing and I can always eat anything chocolate!   Clearly, I have a ridiculous sweet tooth!!

Today’s cake is a 4 layer (yes 4!) red velvet cake with coconut cream cheese frosting.  As you will see in the pictures, today’s cake is inspired by #1 – my obsession with red velvet + cream cheese, and #2 – my family and the Jacksonville Ski Club out in Breckenridge.  Since the baking thing is a family tradition, they will be the inspiration to most of the desserts!

Red Velvet Cake Ingredients:

  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 3 tbsp red food coloring (liquid)
  • 1 tbsp vanilla
  • 2  3/4 cup flour
  • 1/2 cup unsweeted cocoa
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp sal
  • 1  1/2 cup buttermilk

Coconut Cream Cheese Frosting

  • 2 packages cream cheese (8oz)
  • 1 cup butter
  • 1/2 tsp coconut extract (or vanilla will work too!)
  • 8 cups confectioner’s sugar
  • 4 cups sweetened shredded coconut

Directions for Cake:

  1. Preheat oven to 350 degrees.  Grease and flour four  8 inch round cake pans.
  2. Beat butter in your KitchenAid mixer until light and fluffy.  Add sugar and add eggs one at a time.
  3. Add red food coloring and vanilla.  Mix until well blended.
  4. In a separate bowl, whisk flour, cocoa, baking powder, baking soda and salt.  Add to butter mixture and alternate with buttermilk.
  5. Batter will be think so soon into the 4 cake pans.
  6. Bake for 18-20 minutes, rotating half way through.
  7. Cool completely on wire racks before frosting.

Directions for Frosting: Beat butter and cream cheese until smooth.  Add coconut extract.  Gradually add confectioner’s sugar followed by coconut.  ***this makes about 8 cups and I had about 3 cups left over.  I will use in another recipe.  If you like less icing, you might want to half this.***

I have so many leftovers right now so if anyone wants a sample, let me know!  i decided I’m not going to cut into this cake for a few days.  I’ll post pictures of the inside later.

Do you have any Christmas cooking traditions?  Comment on what they are!

And remember, never leave the kitchen with a clean apron!

Today I used both Willow and Stach to make the cake batter and frosting.  Using both of them increased my efficiency! Lots of dry ingredients in this one… and a lot of food coloring.  Some people don’t know that red velvet actually have chocolate in it.  I think that’s why it’s a great pair with white chocolate on the top.  (Publix actually have a really tasty red velvet cupcake in the bakery!)  My other favorite places around Jax… Edgewood Bakery, Gilmon’s Bakery and Luli’s Cupcakes.

Red Velvet Cake + Coconut Cream Cheese Frosting dry ingredients dry part 2 final batter mixing step

Make sure to use 8inch round cake pans.  9 inches will make the layers too think.  This recipe would also make GREAT cupcakes!

4 8" round pans 20 minutes later!

Frosting!!  I LOVE cream cheese frosting so much so I was excited to add some variety.  The coconut makes the frosting look a little more like snow piles.

coconut cream cheese frosting mmm mmm good!

3 layers…. 4 layers…. It’s a cake!

layer 3 4 layer cake!

Bird’s eye view.  Now the real question is… who is the skier?

bird's eye view 4 layer red velvet cake red velvet

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