12 days of Goodies - Day 11: Red Velvet Cake with Cream Cheese Frosting

Only one more "goody" left after today! The only downside to all this baking is that it creates a lot-lot-lot of dishes.
As I said, we celebrated our family Christmas yesterday, and one of our goals this year was to try to establish some traditions for ourselves since each of our families has their own. One that I decided I wanted to do actually comes from my Mom's side of the family. Every year when we got together, my grandma would make a cake to celebrate Jesus' birthday. She would put one candle on it for each person there, and one in the center to represent Jesus. So we decided to make that part of our tradition as of this year, and I decided to try out this Red Velvet Cake (from my "Cake Mix Doctor Returns" cookbook).
The cake turned out very moist and just dense enough that I wouldn't call it "light." And, of course, the cream cheese frosting was delicious. I liked that there was enough of a chocolate flavor in the cake so I could taste it, but it didn't just taste like a chocolate cake. It was also easy to make, and it felt even more special because it makes a 3-layer cake instead of just two. If you're looking for a cake to "wow" your family and friends this Christmas, this might be the one for you!
Red Velvet Cake
1 box yellow cake mix
2 1/2 Tbls. cocoa powder
1 1/3 cups buttermilk
1 bottle (1 oz.) red food coloring
8 Tbls. melted butter
3 eggs
1 tsp. vanilla
1 tsp. baking soda
1 Tbls. white vinegar
1. Preheat oven to 350. Lightly grease and flour 3 9-inch round cake pans and set aside.
2. Place all ingredients in a large bowl and mix on low for 1 minute. Scrape down bowl.
3. Increase speed to medium and beat for 2 minutes.
4. Divide batter among cake pans, approximately 1 1/2 c. per pan, and bake in oven for 17-21 minutes, or until the cake springs back when pressed lightly.
5. Allow to cool in pans on wire rack for 5 minutes. Run a knife around the edges and turn cakes out onto cooling racks to cool completely.

Cream Cheese Frosting
1 8 oz. pkg. softened cream cheese
1/2 c. softened butter
1 tsp. vanilla
4 c. powdered sugar
1. Beat cream cheese and butter on high for 2 minutes. Scrape down bowl.
2. Add vanilla and powdered sugar and beat on medium speed for 2 minutes.
Assembly
1. Place a small dollop of frosting in the center of your platter or cake stand and place first cake layer in the center (this keeps the cake in place).
2. Spread approximately 1/2 c. frosting over first layer and top with another layer of cake. Repeat with frosting and third cake layer. Frost top and sides with remaining frosting and decorate however you like - I just did back and forth motions with an offset spatula with mine, nothing fancy.