Are you ready for the holidays? Are you looking for a great holiday treat? Check out this Red Velvet Cake Recipe.

Ingredients

3/4 cup butter, softened
2 cups sugar
3 large eggs
3 tablespoons red liquid food coloring
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
Coconut Cream Cheese Frosting

Preparation

1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring and vanilla, beating until blended.
2. Whisk together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into 4 greased and floured 8-inch round cake pans.
3. Bake all pans at the same time, with 2 pans on top rack and 2 pans on bottom rack, at 350° for 10 minutes; rotate pans, and bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
4. Spread about 1 cup Coconut-Cream Cheese Frosting between cake layers; spread remaining frosting on top and sides of cake.

Try your hand at this holiday favorite using the recipe below!

Ingredients:

4 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
2 eggs
3/4 cup butter (1 1/2 sticks)
2 teaspoons vanilla extract
Colored Icing, recipe follows

Directions:

Preheat oven to 350 degrees F.

In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.

Colored Icing:

1/2 cup confectioners’ sugar
1 1/2 tablespoons water
3 to 4 drops food coloring, plus more as needed
Colored sprinkles, optional

In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.

Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.