Red Velvet Cake
This has been Joe’s birthday cake every year for the past 20-some years. This was the first year that I have taken on the task of baking the cake for him. His mom reassured me that the recipe impossible to mess up. This was meant to allay my fears – but it mostly added to them. I would be the first one to mess it up… especially on a weeknight… especially being just my third cake baking endeavor ever. In the end, it turned out that my MIL (mother in law) was right, and the cupcakes were DELICIOUS.
- 1/2 Cup butter
- 1 1/2 c. sugar
- 2 eggs
- 2 oz. red food coloring [this is 2 bottles, I only use 1 bottle and then fill the bottle with water and add to make up for the liquid]
- 2 T. cocoa
- 2 1/4 c. plain flour [not cake flour]
- 1 scant t. salt
- 1 t. vanilla
- 1 c. buttermilk (I used 4T dried buttermilk and it came out fine – just add it and water as you would regular buttermilk)
- 1 t. baking soda [try to get the lumps out before you add it]
- 1 T. vinegar
- Preheat oven to 350.
- Grease and flour two 8″ pans [or use cupcake papers if you make cupcakes, or a sheet pan]
- Cream butter, sugar, and eggs in your mixer with the paddle attachment.
- Mix together coloring and cocoa and add to mixture. This stuff is a mess. My white mixing bowl is now a pretty pink mixing bowl.
- Add salt and flour with buttermilk and vanilla (do not mix any longer than necessary or it will toughen the cake).
- Alternately add soda and vinegar and don’t beat hard, just blend. Bake in two 8″ greased and floured pans. Layers may be split to make 4.
- Fill two baking pans or muffin tins. Bake for 15-20 minutes for cupcakes, 30-40 minutes for cakes. Cool completely before icing.
Frosting for red velvet cake:
- 3 T. flour
- 1 c. milk
- 1 c. butter
- 1 t. vanilla
- 1 c. granulated sugar
- Cook flour and milk on low heat until thick. Cool completely.
- Cream sugar and butter and vanilla until fluffy. [You can’t really overdo this stage]
- Add flour/milk mixture.
- Beat until mixture is like whipped cream.
- Spread on layer. Sprinkle with coconut or chopped nuts if desired.
- Keep cake cool (the icing is best cold).
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