Per Request: Red Velvet

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it has long been my favorite type of cake.  one of my friends refers to it as her future wedding cake. what is it? red velvet.  if you’ve never had it before, it will transform your life.  but what exactly is red velvet? according to the real experts, otherwise known as wikipedia, “red velvet cake is a type of rich and sweet cake, with a distinctive dark red to bright red or red-brown color.”  it’s very common in the south; i got my recipe from my southern relatives.  it’s also commonly paired with cream cheese or buttercream frosting, mine is a cooked flour frosting.  so without further ado…red velvet.

Red Velvet Cake
2 sticks butter, softened
2 c sugar
3 eggs, beaten
1 tbs cocoa powder
1 tbs vinegar
1/2 tsp salt
1 1/2 tsp baking soda
2 1/2 c flour
1 c buttermilk
1 tsp vanilla
2 oz red food coloring

preheat the oven to 350 degrees. cream the butter and the sugar.  then add eggs and beat until fluffy.  in a separate bowl, make a paste of the cocoa and vinegar, then add to the butter mixture.  sift the salt, baking soda, and flour together.  add this dry mixture in thirds alternating with the buttermilk.  add vanilla and coloring. spray 2 9-inch pans with non-stick spray and divide batter evenly.  bake for 25-30 minutes or until a toothpick comes out clean.

Frosting
1 c whole milk
2 tbs flour
2 sticks butter, softened
1 c powdered sugar
1/2 c walnuts
1 c coconut, optional
1/2 pecans, chopped

cook milk and flour until the mixture becomes thick, let cool.  mix butter and sugar, add cooled milk.  beat until the consistency is like whipped cream.  decorate the cake with nuts, and coconut.

red velvet

tips:

  • they always say “do not over mix,” and that definitely applies in this case.  but do you know why? if you over mix your batter suddenly you’ll have bread and not cake.  you’ll be over working the gluten proteins that you find in flour…so do your taste buds a flavor and stop once combined.
  • coconut is optional.  for most people it’s a love it or leave it ingredient. i love it but i usually leave it, because most of my tastetesters guests prefer to leave it.
  • my recipe uses red food coloring to get that classic color.  other recipes use beets, so don’t act too shocked if you see one floating around.
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