The first time I heard of a Red Velvet Cake was at the now defunct restaurant, Big E's. I loved the rich taste, but it was the presentation that appealed to me the most. As one who likes the aesthetics of foods nearly as much as the actual consumption, the red velvet cake is the perfect choice to start this blog with.
The origin of the cake is disputed, some say it was created in the American south, others say it started as a gimmick at the Waldorf Astoria hotel in New York. If anyone has any information, I'd love to hear it.
I find the cake works well for both formal and informal meals. This recipe comes from several I researched on the net as well as a few modifications of my own.
Cake Ingredients
- ¾ cup butter
- 2 ¼ cups sugar
- 3 eggs
- 2 ¼ teaspoons vanilla
- 1 ½ teaspoons salt
- 3 ¾ cup sifted cake flour
- 6 tablespoons cocoa
- 2 ¼ teaspoons baking soda
- 2 ¼ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 1 ½ cups buttermilk
- 1 ½ tablespoons red food coloring
- 1 ½ tablespoons white vinegar
- 1 ½ cups milk
- 1 7/8 cups granulated sugar
- 6 tablespoons flour
- 1 1/8 cups shortening
- 1 ½ teaspoons vanilla
Cake Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease and lightly dust with cocoa three nine inch round cake pans.
- In a large mixing bowl cream together butter and sugar. Add eggs one at a time, beating well together.
- Combine flour, cinnamon, cocoa, and baking powder in a medium bowl.
- Add flour mixture gradually to creamed sugar, alternating with the milk.
- Add food coloring.
- Dissolve soda in vinegar and fold carefully into batter. Stir to combine, but do not over mix.
- Pour into prepared baking pans (I use a dry measuring cup to get equal distribution in all three pans) and bake for about 30 minutes or until the cake springs back when lightly touched by finger. Cool pans on a wire rack for five minutes. Remove from pans and cool completely before frosting.
White Velvet Icing Instructions
- Using a wire whisk, thoroughly combine flour and water in a medium saucepan. Bring to a boil, reduce heat and simmer until slightly clear. Cool for two hours.
- Cream butter, sugar, and vanilla together. Add butter mixture to flour mixture. Beat until light and fluffy.
