Old Fashioned Red Velvet Cake
Food Coloring Bottles This picture makes me think of coloring Easter eggs. I remember as I kid that there were always two bottles of red food coloring in our baking pantry. I remember shortages of this coloring agent around...
This picture makes me think of coloring Easter eggs. I remember as I kid that there were always two bottles of red food coloring in our baking pantry. I remember shortages of this coloring agent around the holidays. Maybe that is why my kitchen is always stocked with two bottles of this secret ingredient. But mostly, I remember the stains that this food coloring would leave on my hands as I learned to create this very special Red Velvet Cake.
Little did I know, until I moved to the South, that there were at least two frostings for a Red Velvet Cake. I only knew what my mother named as boiled butter cream, but in the South, a traditional cream cheese frosting is usually the topping for this dessert. I like a cream cheese frosting, but I think this belongs on a Carrot Cake .
My original recipe is covered in red blotches, but always prepared with great love!
Old Fashioned Red Velvet Cake
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 2 bottles or 2 ounces of red food coloring
- 2 tablespoons of cocoa powder
- Scant teaspoon of salt
- 1 cup buttermilk
- 2 ¼ cup flour
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- 1 teaspoon of baking soda
- Preheat oven to 350 degrees. Grease and flour two 9” cake pans. I grease and flour then add a round of parchment paper than grease and flour the parchment for best results.
- Prepare the first stage of the frosting (see below) before you make the cakes as it too needs to cool completely.
- Begin by mixing the butter and sugar in a stand-up mixer, then add in the two eggs.
- In a small bowl or cup, combine the cocoa powder and the red food coloring, work out any lumps. Add this mixture to the creamed butter, sugar and eggs.
- Then mix in the salt, buttermilk, flour and vanilla. Only mixing until fully incorporated. Do not over mix this cake batter.
- As the final step, you will mix the vinegar with the baking soda together in a small bowl, remembering that this will fizz. Add this to the batter and stir in before you pour into the greased and floured 9” cake rounds. Again, I grease and flour then add a round of parchment paper than grease and flour the parchment for best results. I want to be able to get this red richness out of the pan!
- Bake at 350 degrees for about 30 minutes. Do not overbake.
Cool before frosting. I have one recipe that notes to cut these layers in half to make a four layer cake and another that notes that these layers are too thin. It is the call of the cook!
- 1 ½ cups of milk
- 7 ½ tablespoons of flour
- Cook this on the stove top until paste-like. Allow this to cool in a smaller bowl cover with saran wrap while this cools.
- 1 ½ cup butter
- 1 ½ cup sugar
- 1 ½ teaspoon vanilla
- Beat the butter and sugar and flour until incorporated. Then add in the thickened milk “paste” and whip until the consistency for frosting.
- Frost the two or four layers and enjoy this simple but elegant cake.
I like this cake best served cold with a cup of hot fresh coffee.
What do you remember about Red Velvet Cake?