Recipe by Sharlene~W
Don't be afraid of the deep red color-there is more than a hint of chocolate flavor in this fun and very tasty cake to serve anytime, but especially at Valentine's Day and Christmas. I have also made it into cupcakes for the kiddies to take to school and share. The frosting is buttery and not-too sweet. This is a traditional cake from Chicago to the deep south. Back East you will even find cake mixes for an easy version of "Red Velvet Cake". I tried several versions of this cake and favored this adaptation of Gale Gand's from her "Just a Bite" cookbook
Top Review by Gingerbee
I never heard of Red Velvet Cake until my first experience in New Orleans recently. I came home and looked on Recipezaar and there it was! Thank you Sharlene for this amazingly delicious dessert. I made it today for my husband's birthday tomorrow! I only used two layers for his cake and saved the third one for him alone to enjoy. I tasted it and it is awesome. To ice the cake, I used a cream cheese icing and added some coconut and chopped nuts. Between the layers, I smeared a thin layer of the same icing and cut fresh strawberries slices to nestle in between. It came out absolutely delicious! I'll be making this over and over...Thank you again!
- 236.59 ml butter
- 354.88 ml sugar
- 2 eggs
- 59.14 ml red food coloring
- 29.58 ml cocoa
- 591.47 ml cake flour
- 4.92 ml salt
- 4.92 ml baking soda
- 236.59 ml buttermilk
- 4.92 ml vanilla extract
- 14.79 ml white wine vinegar
- 236.59 ml milk
- 29.58 ml flour
- 236.59 ml unsalted butter
- 236.59 ml confectioners' sugar
- 4.92 ml vanilla
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease and flour three 8-inch round cake pans.
- Cream together butter and sugar with electric mixer until fluffy.
- Add the eggs, one at a time and beat well after each.
- Make a paste with the food coloring and cocoa.
- (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
- Add this paste to the butter/sugar mixture.
- Sift together the flour, salt and baking soda.
- Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
- (Begin and end with dry ingredients).
- After last addition of flour mixture, stir in vanilla and vinegar.
- Beat for another minute and then divide into 3 prepared pans.
- Bake for about 35 minutes, or until done.
- Cool for 10 minutes and then remove from pan to wire rack to cool completely.
- To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
- This will take about 10 minute.
- Remove from heat and allow to cool completely.
- Meanwhile, cream together the butter, sugar and vanilla.
- Beat until it is very light and fluffy, about 10 minutes.
- When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
- Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.