RED VELVET CAKE
My daughter, Rebecca, was looking at Red Cake recipes the other day. I said to her, why are looking those up? We have Grandma’s recipe from when we where little.
I remember my Mom making this cake for years and years on our birthdays. It was an awesome tradition. This recipe is from a famous restaurant in New York in the ‘60s. She got it out of the newspaper. It was a tradition in our house growing up.
The icing is very different from regular icing. You use regular, granulated sugar, which makes harder to make, but it is oh so good.
This picture is of my sister, Joanne, on her 1st birthday in 1963. It was the first time Mom made the cake.
I remember my Mom making this cake for years and years on our birthdays. It was an awesome tradition. This recipe is from a famous restaurant in New York in the ‘60s. She got it out of the newspaper. It was a tradition in our house growing up.
The icing is very different from regular icing. You use regular, granulated sugar, which makes harder to make, but it is oh so good.
This picture is of my sister, Joanne, on her 1st birthday in 1963. It was the first time Mom made the cake.
RED VELVET CAKE
Keywords: dessert cake
Ingredients
- 1 ½ cups sugar
- 2 eggs
- 2 oz red food coloring
- ½ cup butter
- 2 tsp salt
- 2 tsp cocoa
- 1 cup buttermilk
- 2 ½ cups sifted cake flour
- 1 tsp soda
- 1 tsp vanilla
- 1 tsp vinegar
- 1 cup milk
- 1 tbsp flour
- 1 cup butter
- 1 cup granulated sugar (not icing sugar)
- 1 tsp vanilla
Instructions
Cream butter, sugar and eggs together until light and fluffy.
Add small of cocoa to make a paste, then add rest of coloring and put into creamed mixture.
Add buttermilk, alternating with cake flour, salt. Start and end with flour.
Add vanilla.
Add vinegar to soda, when foamy add to mixture.
Put into 3 greased and floured 9 inch pans.
Bake for 30 minutes at 350F
ICING INSTRUCTIONSCook milk and flour until thick.
Let cool.
Cream soft butter and sugar well.
Add cooled mixture and beat till light and fluffy.
If not fluffy, put in frig and beat again.
Use for filling. Do not ice sides of cake.
Freezes well.
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