Updated: May 27
Pentecost is this Sunday! When you think about it, Pentecost is such a big deal! It is the day when the Holy Spirit descended, the gift that Jesus promised when he ascended into heaven. And with the gift of the Holy Spirit, Jesus' disciples were baptized with fire and with power. They boldly spread the good news of Jesus Christ and the Church was born!
What better way to celebrate the Church's birthday than with a birthday cake! I love making a red velvet cake with white frosting for Pentecost because red is the liturgical color of Pentecost and the white frosting represents the tradition of baptizing new converts on Pentecost Day.
If you'd like to try making red velvet cake for Pentecost, here's my all time favorite recipe!
Red Velvet Cake With Cream Cheese Frosting
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
Red Velvet Frosting
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
3 1/2 cups sifted confectioners' sugar
Preheat the oven to 350 degrees F. Grease and flour 2 8-inch cake pans.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Pour the batter into 2 8-inch cake pans. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
Red Velvet Frosting
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.