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I can still remember the very first time I ever had red velvet cake. It seemed almost surreal to me – how could a cake be so beautifully red and rich, and how was it possible that I hadn’t heard of it before? I just had to give it a try – and as soon as I had the first bite, I knew my life would never be the same. It was heaven! All I could think about was how I had been missing out on such a bliss for my whole life. Of course, this happened years ago already – and I’ve been doing my best trying to catch up! I’ve tried so many different red velvet recipes, some with a modern twist, and some a little more traditional. Like this one, for example.

Sometimes, it’s best just to stick to the classic recipe. This Vintage Red Velvet Cake is just about perfect, as far as I can tell. And that Vanilla Buttercream Frosting goes beautifully well with it, too. There’s a reason why this recipe is a classic.

Recipe and photo courtesy of The Red Feedsack

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Quick tip: Make the cake ahead and freeze, then frost when ready to serve.

Carrot cake is, simply put, a classic dessert well-suited for all ages and all occasions. It is simple enough to make for quiet enjoyment with the family, but it serves 12-16 and is sure to be a big hit at any party. The smooth carrot flavor and sensual cream cheese frosting are plenty sweet enough to satisfy even the most candy-craving of kids but well-balanced enough to keep even the more mature adults coming back for more.

When I think of carrot cake, two very different memories come to mind. The first is the usual summer visit to Chappy’s restaurant on the Gulf Coast. The entrees were decent there, though a bit up and down, but Chappy rarely failed to hit the desserts out of the park. No matter how big the meal I had just eaten, it was hard to resist that slice of carrot cake when that dessert cart rolled around (they always made a big spectacle out of that). The other memory is of Christmas. Though Mother didn’t exactly bake all the time (I think that she got a bit over-saturated with baking when she was young–her mother had started her baking cakes for bridge parties when she was only about nine years old), she often would make a carrot cake for the holidays, and it was the perfect treat with a strong cup of coffee when the Christmas visit at my grandmother Lolly’s house was dragging on just a bit too long for me to keep my eyes open easily.

The great thing about this cake is, you don’t have to be a champion baker to put one together. And though you do have to invest a little time, it isn’t exactly an all-day event, either. It is gourmet and large enough to make a great party dessert, yet it is simple enough to make at home for whatever private occasion you like.

Recipe courtesy of Simply Recipes

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Quick Tip: You can make this cake in a bundt pan.